Falling in love with scarves

I’m developed a new love for scarves. More specifically big, warm, wool scarfs. And flannel ones, too. The thicker and warmer, the better. It’s like walking around with a cozy blanket wrapped around your neck. Only it feels more like a warm cozy hug.

Topshop is to blame for this new love. They have a wonderful selection of fabulous wool scarves that won’t break your budget (if you are able to follow one).

The  Cable Faux Fur Pom Scarf is my favourite. And of course you can get the matching toque!



I’m ready for winter and look forward to getting all bundled up in these great finds. Functional and fashionable!


Holy crap I made Paleo cabbage rolls!

I’ve always thought cabbage rolls would be difficult to make. No idea why! Maybe it’s just an Italian thing. Now lasagna is a piece of cake, but cabbage rolls, forget about it. Until now. The thing is, I’ve been craving these little rolls of cabbage for bit now. Asking my Ukrainian pals to bring me one. Just one is all I need to satisfy the craving. But no. All the good cabbage rolls are back home in Winnipeg or somewhere in Saskatchewan. True story. So I decide to give a recipe from the best damn Paleo recipe book a go. And… The result was pretty impressive! For more great Paleo recipes like this one check out Practical Paleo.

What you’ll need:
1 head savoy cabbage, leaves carefully separated to remain in tact
1 cup grated cauliflower
1 teaspoon butter or coconut oil
sea salt & pepper to taste
1 lb ground beef
1-2 cloves of garlic, finely diced
1/2  white onion, diced
1 teaspoon dried rosemary
1 28 oz can of crushed tomatoes
1 1/2 cups simple cranberry sauce – recipe below

What you’ll do:
Preheat oven to 350 degrees F.
Add about 2 inches of water to a large pot and steam the cabbage. If you have a steamer use it. Set cabbage aside. Sauté the cauliflower in the butter or oil for a few minutes until it is slightly softened. Add sea salt and pepper to taste. In a large bowl combine the ground beef, cooked cauliflower, garlic, onion, rosemary and more sea salt and pepper and mix well. Just roll up your sleeves and have at it.

Fill the end of the leaves about half full of the mixture and roll them up into your version of a burrito. Place the cabbage rolls in a deep oven safe dish with the tucked sides down.

Combine the crushed tomatoes and simple cranberry sauce together and pour over the cabbage rolls. Place the dish in the oven, covered with foil.  Bake for about 45 minutes or until the meat is cooked all the way through and enjoy!

Simple Cranberry Sauce -101 15-16 oz fresh cranberries Organic honey or maple syrup to taste -1-4 tablespoons *Simply simmer the cranberries until all the berries have popped open and the texture is gelatinous. Add the honey or maple syrup to taste.

IMG_7815 IMG_7817 IMG_7818 IMG_7820img_7821-e1415677905813

Dad’s homemade split pea & ham soup

Waking up to a bed of fluffy white snowflakes this morning brought me back to chilly winter days growing up back home and the house filled with a delicious scent from one of Dad’s homemade meals. Split pea & ham soup being my favorite!

What you’ll need:
1-1lb smoked ham hock
1 tbsp EVOO
1 large white onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, minced
2 bay leaves
1/2 tsp each of S&P
4 cups low sodium chicken stock
2 cups dry green or yellow split peas
3 green onions, thinly sliced

What you’ll do:
Using a knife, peel off any skin from the ham and discard. Trim off and discard of any fat. Set aside.

In a large pot, heat oil over medium low heat. Add onion, carrots, celery, garlic, bay leaves, salt, pepper and ham hock. Stir occasionally until vegetables are tender, about 5 minutes.

Add chicken stock, split peas and 2 cups of water. Bring to a boil over medium high heat, skimming off any foam. Cover pot and simmer over medium low heat until peas break down and meat is tender to a forks touch, about 1 1/2 hours.

Remove the ham hock. Pulling off and shredding the meat. Set meat aside. Discard of ham bone and remove bay leaves from the pot. Return meat to the rest of the soup, garnish with green onions and enjoy!



Zucchini Boats to float

A friend of mine inspired this new zucchini recipe this weekend. Thanks B! Simple, delicious and healthy are all wins on your side with this one.

What you need:
Zucchini x 3. Cut in half and scoop out the guts
1 cup of diced tomatoes. I dice my own to remove the seeds and excess moisture
1 jalapeño, diced
1 lb of extra lean ground beef
Garlic powder
Onion powder
Fresh grated Parmesan

What you do:
After scooping out the zucchini, sprinkle each boat with a bit of salt. This helps release the water that they hold. Set aside. Sauté the beef. Add 1/2 tsp each of garlic powder, onion powder, and s&p. While the beef is sautéing dice your tomatoes (or drain if using canned) and jalapeño. Place tomatoes and jalapeño into medium bowl. Once beef is nearly cooked, drain any grease first and then add meat to the bowl of tomatoes and jalapeño. Mix it all up. Now you’re ready to prep your boats. First you’ll want to dab the boats with a paper towel to absorb the released water. Fill each boat with plenty of your meat mixture and place in an oven safe glass dish. Drizzle with a bit of EVOO and bake for 20 minutes at 350 degrees. Once removed from the oven, top with grated Parmesan and oregano.


Zucchini Boats

Homemade nicoise salad

There’s nothing worse than cooking in the house on a hot summer day. I took the cool route tonight and whipped up a delicious nicoise salad with all the right bits.
What’s inside:
Chopped romaine lettuce
Fresh broccoli sprouts
Roma tomatoes
Olives of choice
Sliced dill pickles
Purple onion
Solid white tuna
Topped with a poached-to-your-liking egg
For the dressing I used half a squeezed lemon, some EVOO, and S&P to taste.


40 days of summer




I want this summer to be jam-packed with new memories. So I’ve decided to create a list of things to do to help make this summer action packed and full of fun. The list isn’t complete by any means and chances are, I will add to the list and make changes as I see fit and that’s ok. Part of the excitement of summer is doing things spontaneously! And I hope to take advantage of  the long days to the fullest.

I want more days away from the city. Either camping or road tripping to an unknown destination. More time at a lake is a must. I love my city, but would love it even more if there were more lakes that were of welcoming temperature rather than glacier runoff. I want weekend getaways to new cities for baseball games, strolls through downtown at night, bike rides through downtown at night and there’s nothing like an outdoor concert.

The first thing that was crossed off the list was a girls cottage getaway and that all went down last weekend. Myself and 3 lovely friends took advantage of Ontario’s beautiful climate for a weekend adventure at Stoney Lake. We rented a cute little cottage right on the water at Viamede Resort located in the Kwarthas. This place was made for summertime fun.  Picture the movie dirty dancing and this was the setting of our weekend. Only with a little less dancing and little less Swayze. The whole weekend was full of firsts and wonderful memories shared with friends. It’s a beautiful country we live in and summer is the best time explore!

I hope I encourage you to make your own list of adventures and share with all near and far.

Happy Sunday.