MY FAVORITE SUMMER COCKTAIL!

MY FAVORITE SUMMER COCKTAIL!

Summer weather has officially arrived in Los Angeles! Being Canadian, summer has always been my favorite season. I love the heat and humidity, the pool parties, BBQ's, beach days, coconut body lotion, salty skin and sun dresses! My other favorite thing is of course the fruity drinks! I happen to be allergic to most alcohol (cue the violins) so I am pretty much limited to tequila and potato based vodka. This watermelon tequila drink is my absolute favorite and it's so easy to make!

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I WENT PLANT BASED FOR 30 DAYS...

I WENT PLANT BASED FOR 30 DAYS...

If you are following me on Instagram then you know that I recently did a 30 day vegan challenge after watching the documentary "What The Health" on Netflix (if you haven’t seen it yet, definitely watch it and then watch Okja!) 

Let me start by saying I have never eaten red meat, pork or anything other than chicken, turkey and fish. My body doesn’t produce the enzyme needed to break down red meat so it would always come right back up (ew). I used to be a HUGE dairy fan. I ate cheese every single day at almost every single meal (sometimes even multiple times a day) but when I found out it was a huge contributor to my acne, I cut it out about two years ago. Suffice it to say, the transition wasn’t as difficult as it may be for some who eat all of these things on a regular basis.

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KALE, CARROT AND CHICKEN SOUP!

KALE, CARROT AND CHICKEN SOUP!

Ok we have talked about the importance of meal prep. Here is a great recipe for a soup which I normally make on Sundays and it lasts me the whole week. It's great for lunch, snack or with dinner. It is so healthy and more important delicious!!! The original recipe is on Goop.com but that one requires you to make your own broth and chicken which I just do not have the time to do. So this is a little simpler.

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BRUSSEL SPROUT & KALE SALAD

Kale-and-Brussels-Sprouts-Salad3-575x381 Bikini season is right around the corner! Let me just say I am a very big eater. I LOVE FOOD. Put some Chinese food in front of me and I will out eat anyone (including my Fiancé which I do every time!) This is the time of year I really like to focus on eating cleaner. One of my absolute favorites is this brussel sprout and kale salad. You don't feel like you're eating greens just to eat them. It is so yummy and super easy to make!

What you will need:

For the Salad:

  • 1 cup walnuts, chopped
  • 1 pound brussels sprouts, trimmed, halved and thinly sliced
  • 1 pound Tuscan or curly kale (about 1 large bunch), thick center rib removed, leaves thinly sliced
  • 1 cup coarsely grated or chopped Parmigiano Reggiano

For the Dressing

  • 1/4 cup fresh lemon juice, from about 2 lemons
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 2 tablespoons finely chopped shallots, from one large shallot
  • 1 small clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper Instructions
  1. Preheat the oven to 350°F. Line a baking sheet with aluminum foil for easy clean-up.
  2. Bake the walnuts for 5-8 minutes, until toasted and fragrant. Keep a close eye on them; they burn quickly.
  3. Combine the brussels sprouts and kale in a large bowl.
  4. Make the dressing by combining all of the ingredients in a small bowl.
  5. Pour over the vegetables.
  6. Add most of the walnuts and cheese, reserving some to garnish the platter, and toss well. Let the salad sit at room temperature for at least 30 minutes (or up to a few hours in the fridge) to allow the flavors to meld and the vegetables to soften.
  7. Taste and adjust seasoning if necessary. Transfer to a serving dish and scatter the remaining walnuts and cheese over top. Serve at room temperature.

ENJOY!!

What are some of your favorite recipes? Share them with me below! xoxo [show_shopthepost_widget id="646633"]

 

Alexandra Breckenridge's Spaghetti Squash!

IMG_4165 IMG_4170 My beautiful friend Alexandra Breckenridge (who you can catch TONIGHT on Walking Dead 9pm on AMC) happens to be an excellent cook. She comes up with the best recipes in the kitchen. You can almost guarantee every time you walk into her house, she will have some sort of baked good she experimented with over the weekend for you to try. Go to her on a holiday like Thanksgiving or Christmas? She cooks up a feast and its alway amazing!! Here, she shares her favorite (delicious!) gluten free spaghetti squash! I swear you, your kids, husbands or friends will never know you're not eating pasta!

What you will need:

  • 1 spaghetti squash
  • 2 cloves garlic
  • 1 tbs olive oil
  • Salt and pepper
  • Dash of Dried chili flakes (if desired)
  • 6 fresh basil leaves
  • Fresh Parmesan cheese to your liking.

**I use about one side of the squash in this, so if you are using the entire thing double the ingredients.

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Preparation:

  • Preheat oven to 450 degrees.
  • Split squash in half and scrape out seeds
  • season with olive oil, salt, pepper. Or you can add water to baking dish about 1/4 high to help steam the squash in place of seasoning in olive oil, salt and pepper.
  • place flesh side down and roast for 30-40 min until fully cooked,

Remove from oven and let rest until cool enough to handle.

  • Carve out one side and set aside
  • Finely chop garlic or use a garlic press
  • Heat skillet with olive oil on medium heat
  • Cook the garlic for one minute or until aromatic.
  • Add squash and fry for two min.
  • Add chopped basil And a dash of chili flakes. Continue to cook another min.
  • Turn off heat and add Parmesan cheese
  • Stir until melted ( you can also use cheddar or vegan cheese)
  • Add salt and pepper to taste after you put the squash in the pan to cook

**You can carve out the other half and save on the fridge to have later in the week.

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ENJOY!!!

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