Instagram Round Up 

Since my Instagram account is private (I’m a teacher and don’t want students creepin) I decided I should do an Instagram round up every once and a while to show you what I’m snappin pics of.

Here are me 12 most recent posts! 

Top row: homeade basil pesto and garlic chicken| my friends kitty I almost took home| our new faster internet that allows me to watch Mindy and Other to play video games 

Second row: long hair don’t care with my extensions | my gel polish at home refresher| a cute pj inspired outfit 

Third row:  vegan wow butter milkshake (so good)| vegan ice cream and brownie| delicious “blt” from pure kitchen

Last row: eats and exploration| reading | Ice coffee and mornings off 


Health Food Haul 

I have three posts lined up for you this week, whether or not I actually get them all out this week is something else. I have a pretty important interview on the weekend that I really need to prep for as well as a few assignments due for my online course so we will see how everything adds up. 

Anyways…. In addition to all that I’m trying to keep track of eating better and going to the gym more since I have a dress fitting in a couple of weeks and I’m no where close to where I wanted to be at this point. I have a really hard time not snacking so I decided to go to the health food store and pick up a few things that’s might be better to snack on than chips and cookies. 

We have two health food store in a 20 minute radius from where I live and I’ve actually been going to one over the other because the customer service is so much better. My last two visits have been super informative and not in a pushy way.  

 Here’s what I got : 

Daiya Mac and cheese: I’ve been dying to try this and wrote a small review on the Alfredo one here, I’ll let you know what I think about this one! 

Hemp heart bites: there are great for on the go! They are little bite size crunchy pieces packed with protein! 8 pieces is 10 grams of protein! They are high in fat but I like that you can eat one or two and really feel full for a while! They are great before a work out! 

Coconut cocoa chips: these are amazing! I mostly crave crunchy and sweet food so this hits the nail on the hard! They also have other more savoury flavours I’m excited to try. 

Digestive detox tea: this doesn’t taste awful which is a plus, I don’t think you want me to keep you posted on this one 😉 

Blue monkey coconut water: this was recommended to me by the last because it is 100% coconut water. I add it to my smoothies in the morning. Coconut water has amazing health benefits and putting it in your smoothie is a good way to get it into your body if you don’t love the taste. 

Tofutti sour cream: my mom made delicious tortilla soup and it just isn’t the same without sour cream.  

 The best part of all this is that I left there and only spent 27$! That’s a steal for all this stuff! What are your favourite healthy snacks?? 

Eggs in a Nest

One of the kids I babysit introduced me to the best thing ever. He is a very picky eater and his diet consists of nachos, hummus, cheese and eggs in a nest (we have a lot in common). It’s the simplest most delicious breakfast and you can really make it your own. 

You start with a piece of bread, some margarine and an egg. Butter one side of your bread and using a small glass (I use a stemless  wine glass) make a hole in the middle of your bread. In a frying pan add some margarine to keep your egg from sticking. Then put your bread in the pan with the margarine side facing down.The trick is to let your bread cook a bit before you put your egg in the pan that way your egg is still runny but your bread is crispy. I like to add some more margarine to the bread once it’s in the frying pan that way when you flip it over you get a crispy edge on both side. Once your bread is pretty crispy your going to crack your egg in the hole. Then once it’s cooked for a few minutes flip it over and let the other side of the toast crisp up. 

 Then the fun part begins, you can add what ever you want to the top of it! Cheese, spinach, hot sauce, etc. I added avocado and ham and it was AMAZING! You can really make it your own!  

I’ve also made it with a bagel before and it was pretty good although I found it to heavy once I added stuff. 

What is your go to breakfast?? Have you heard of eggs in a nest? Was I living under a rock? 

Cause it’s Christmas

I just want to warn you all that the next few weeks will probably be heavy on the baking posts, bare with me, it’s Christmas!

So I was craving dessert as I do far to often, so I decided to make some Christmas cookies. The lack of food in my house left me with little ingredients so I went to the internet to find a simple sugar cookie recipe which required no chill time, ain’t nobody got time for that. I found a pretty simpe recipe here and this is what I made of it. 

I swapped the butter for maragine because I don’t eat butter due to the milk content in it, I would strongly suggest using butter if you have that luxury I’m sure it would make things much better. I also had to use cake and pastry flour since that is all I had in the pantry. Other then that I followed the recipe pretty much to a T.  

 First you cream the butter and sugar in a bowl, then you add an egg and some vanilla, I added a pinch of cinnamon cause I’m a rebel like that.  

Then you mix you flour, salt and baking powder in a bowl and mix that into the wet ingredients one cup at a time. You have to make sure to scrap the bowl often and once I added the last cup of flour I hade to use my spatula to mix the last cup.  

 Then the recipe says to split into two balls and roll them out on a well floured area till they are about 12 inches wide. I did this then got my cookie cutters ready to make pretty shapes. It took me all about 3 seconds to get frustrated and scrap this idea. I made like 6 cookies that resembled blobs of nothing. Instead I rolled the dough into small 1-2 inch balls and then squished them using the bottom of a well floured wine glass. Then I took the top of the wine glass and put it over the circle and spun it gently in a small circular motion to get smooth edges on my cookies.  

Once in the over they only take about 6 minutes, keep a close eye on them because they burn quickly. While they were cooking I quickly mixed some icing sugar with water to make a glaze and set it aside until the cookies were cool.  

 The cookies take no time too cool so I basically started decorating them asap. I poored the glaze into a small ziplock bag and cut a small hole to drizzle it over the cookies, the first hole was too big and basically just deposited blobs of icing but I added sprinkles and well they aren’t the prettiest but the taste pretty damn good. If anyone ask I’ll just say a child decorated them.  

 Ps. Anyone who knows me personally knows I’m one of the messiest cooks and here is my proof. Look at this disaster of a kitchen. 


What are your go to recipes for the holiday season? Please share with me I love trying new things. 

Sweet Onion and Acorn Squash Soup 

With fall coming to an end and winter approaching I find this one of the best times to enjoy a nice warm bowl of soup. I had some acorn squash sitting around and decided to make a soup that I had made before that turned out very delicious. I don’t like following recipes so I did it off the top of my head, it wasn’t as amazing as it was last time but it was still pretty delicious. 

What you will need 

2 medium  size acorn squash 

2 small-medium yellow onions

1 clove of garlic 

1 carton of vegtable or chicken stock

balsamic vinegar

White wine

maple syrup 

olive oil 

and some of your favourite spices (I used nutmeg, cayenne pepper, garlic powder, oregano and salt and peper) 

you will also need an emulsion blender 

First things first, you will need to roast your sqash. Start by cutting your squash in half and then seasoning them with the spices you have chosen. On a baking sheet, drizzle some olive oil and then place your squash flesh side down. Then take your balsamic vinegar and drizzle it over the skin side of your squash. Roast it in the oven at 350 for about an hour or until you can easily pierce it with a fork. Once your squash is cooked, turn it over and poor about a tablespoon of maple syrup over the flesh of your squash and let it cool.  

 Once your squash is cool (I let me cool overight because I was busy and didn’t have time to finish the soup) use a spoon to scrape out the flesh.  

 In a pot drizzle some olive oil and let your pan warm up, we want to caramalize the onions so a hot pot is helpful. Slice your onions and chop your garlic, once the pan is hot, throw your onion and garlic in and salt and pepper to taste. Once your, onions have turned a nice golden brown you’re going to want to add a splash of balsamic vinegar and a splash of white wine. This adds an great tangy flavour to the soup. Be careful not too add too much balsamic as it can get very bitter. When the wine and vinegar have mostly cooked off add the box of stock to your pot. Let the stock simmer for a few minutes and then add in your squash. Once all your ingredients are in the pot cover it and let it simmer for about half and hour.  

 Once your soup has simmered for about  half an hour your going to remove it from the heat and use an emulsion blender to purée your soup. Make sure you taste your soup after, I found that I needed to add a splash of balsamic and a spash of maple syrup, I also found it a bit thick, to fix this you could add some more stock or my choice would be to add some coconut milk (which I didn’t have any of :().  

***I stupidly forgot to take a picture once the soup was finished, but hopefully you get the point. 

This soup is creamy, salty, sweet, tangy…. and so full of flavour. Let me know if you give this recipe a try!   

Starbucks cupcakes

A couple days ago a friend and co worker of mine celebrated her birthday! We were supposed to go out to the bar but ended up just staying at a friends house playing drunk board games and dance central, it was very entertaining as a sober person. I was voluntold to make cupcakes. My friend is a big fan of Starbucks so I decided to make Starbucks cupcakes. Apparently I’m not that original because they are all over Pinterest. I decided to take a few ideas from a few different recipes and merge them together.

To start I made caramel and coffee glaze. 

In one pot I melted some margarine and once it was melted added a cup of sugar to the pot. I let the sugar melt and stirred it often until it was the desired caramel colour I wanted. I also added a little bit of caramel extract to boost the flavour. Once it was the colour I wanted I removed it from the heat and added a few splashed of coconut milk to make is a bit creamier and less thick. Then I set it aside to cool. 

In another pot I mixed some brewed coffee and sugar for the glaze. I let the mixture come to a boil before removing it from the heat at setting it aside.  

 Next I made my “butter”cream icing which is just 1 part margarine 2 parts icing sugar and the flavouring of your choice (I used vanilla). Blend until smooth and set in the fridge till you need it.  

 For the actual cupcakes I just used my white cake recipe with vanilla flavouring. I decided to use red cupcake liners because a. I didn’t have white and b. It’s Christmas season and the current Starbucks cups are red!  

Once the cupcakes were cooked and cooled I took a silicone brush and brushes the coffee glaze over the top (about 5 times). 

 When the cupcakes were dry I piped the icing onto them. Then I put some caramel sauce into a different piping bag cut a small hole and drizzled it over top.  Then I “borrowed” some straws and sleeves from Starbucks. (Aka awkwardly walked in took straws and ran away). Cut the straws into 3 and the logos off the sleeves and placed them in the icing. (The logos wouldn’t stick to the liners so this was plan b)      

  They were delicious and very pretty! 

What are your guys favourite kind of cupcakes!? 

Chocolate fix for breakfast 

I’ve been craving chocolate all week and just can’t seem to shake it! I’ve also been trying to loose weight and eating 1200 calories a day, so I decided to cheat a little (even though I’ve pretty much cheated everyday this week!) and make crepes for breakfast (insert heart eye emoji here). 

I halved the recipe because it’s suppose to make 8 and altered it a bit to fit my dietary restrictions! Here is the recipe I used: 

1/2 cup of coconut milk (I added a splash of milk because I find coconut milk a bit too thick when it’s from a can) 

1/4 cup pastry flour 

1 egg lightly beaten 

Pinch of salt and pinch of nutmeg 

Lightly beat egg is a large bowl, add milk and mix well, then add dry ingredients! Let sit for a few minutes (10-15) then poor into a lightly greased, medium heated pan and gently spread the batter around to cover the pan. Cook for 2 minutes then flip and cook for 1 more. I placed mine on a napkin to absorb some of the grease but this is not necessary. 

While my crepes were cooking I made a delicious chocolate soy butter sauce! 

In a small pot mix 

1/4 cup soy butter (or peanut butter) 

2 teaspoons of maple syrup 

Splash of coconut milk till desired thickness 

1 tablespoon cocoa powder 

Mix until smooth. 

Then to assemble I placed a spoonful of chocolate sauce on the crepe, half a banana and then rolled it up and put more sauce on top! 

It was amazing and definitely worth the 502 calories! 

Let me know if you give this a try!! 

Ps. It was actually much easier then it all seems! Don’t be afraid of crepes! They can also be frozen and saved for another day!