Raw Vegan Cheesecake
Deliciously creamy and lightly sweetened vegan cheesecake. Everyone will love this cake! Easy to make and no baking required. More »
Slow Cooker Chili
Sundays are my slow cooker days. Try out this really healthy and filling chili recipe, it is more soupy than regular chili but still has all the flavour. More »
This is an easy and quick recipe to throw together when you don’t really feel like putting in too much effort. I used a home made pasta sauce but if you want to be even lazier you can use sauce from a jar, in which case all you need is the sauce, a spaghetti squash and some veggies.
The spaghetti squash part is much more simple than expected (used zucchini once to make noodles and I failed). All you need to do is cut it in half, place one half face down on a baking sheet and roast for about 1 hour. Once it’s cooled enough to hold, just take your fork and start peeling away the little spaghetti strands. I also roasted the other vegetables at the same time as the squash by chopping them up in thin slices and drizzling them with some olive oil and spices. Pour your sauce on top of the ‘noodles’ and the veggies on top of the sauce and there you go!
Just got these cute kitchen accessories from West Elm. Dishes are the worst part about baking, period.
Step 1: Chop up some of your favourite veggies. I used carrot, zucchini, red pepper and onion. Toss them in olive oil, salt, pepper, seasoning, garlic powder, whatever else you like. Roast at 375 for about 45 mins.
Step 2: Cut the Spaghetti Squash in half and place facing down on the baking sheet. Put in oven at 375 for 1 hour. (I took out the guts first so there weren’t any seeds and stringy bits)
Step 3: Once it’s cooled a little you can start pulling away the strings with a fork.
Step 4: Add your sauce and veggies!
Good morning ladies! :) If you read my blog somewhat kind of regularly you may have read my post on UTI’s and Yeast Infections. I constantly struggle with UTI’s and in turn get the dreaded yeast infection due to antibiotics. I take all the precautions, I hear the same story when I see the doctor.. blah blah wet bathing suits blah blah wipe front to back blah blah.. I do what I’m supposed to but still every once in a while wake up with that horrible feeling. I always take cranberry pills daily, I ran out a while ago and went to the health food store to buy another bottle but the lady who worked there suggested Total Kidney Cleanse instead. It’s about the same price as a bottle of cranberry pills and last just as long (30 days). I was really hesitant because I always have weird side effects to new medicines and even though this is 100% natural, I still assume I’d react in some odd way. She did however talk me into it, I was so sick of taking antibiotics and feeling crappy that I thought I might as well give it a shot.
Here are some deets:
Total Kidney Cleanse is a 30 day, two part cleansing program designed to cleanse, sterilize, and alkalize the urinary system. Total Kidney Cleanse Part I contains herbs which support cleansing and detoxification of the kidneys. It includes herbs with the following properties:
- Antilithic (Reduces or suppresses urinary stones)
- Diuretic (promotes secretions of the urinary system to increase toxin elimination)
- Demulcent (used to relieve internal inflammation).
Total Kidney Cleanse Part II contains Uva Ursi leaf to sterilize the urinary system, and potassium to alkalize the urine. This product can be used as a preventative against kidney stones and urinary tract infections.
It’s a box that has two bottles inside, Take 2 capsules of Total Kidney Cleanse I – Morning Formula in the morning with food and 250ml of water. Take 2 capsules of Total Kidney Cleanse II – Evening Formula in the evening with food and 250 ml of water. The lady at the store told me that I MUST drink LOTS of water, so I did.
I finished the whole bottle, I didn’t notice anything weird about my body or any reactions at all to the cleanse so I didn’t know if it was working or going to work. I finished this cleanse about 6 months ago and haven’t had an issue since which is pretty awesome! I personally had a good experience with this product. After I finished it I did go see my family doctor and told her about it and she said that she would have told me not to take it because even though it’s all natural ingredients, sometimes those can be harmful. My doctor leans to the side of always prescribing medicine and taking all the shots where I’d prefer to heal naturally and try holistic remedies. You may want to check with your doctor to get a professional opinion on whether you should try this product or not.
FYI when I was making these gluten free lasagna rollups on the weekend I had a helluva time finding the gluten free lasagna noodles. I went to three grocery stores and a few small health food stores and couldn’t find it, then the next day just stumbled across them by accident (and then saw them everywhere after that, go figure). If you live in Toronto, they sell them at SOME metro grocery stores (liberty village has them), as well as the queen west food coop (love that place) and a few health food stores near High Park. I made the marinara sauce but feel free to use store bought to save some time.
- 1 package of ground Turkey
- 2 Tbsp extra virgin olive oil
- 1 clove garlic, minced
- 1 (28 oz) can crushed tomatos
- 2 Tbsp chopped fresh basil
- 1/4 - 1/2 tsp red pepper flakes
- Salt and freshly ground black pepper
- In a frying pan or sauce pan heat 2 Tbsp olive oil over medium heat, cook the ground turkey with garlic and any other desired seasonings until browned.
- Once turkey is fully cooked, drain then add to a small pot.
- Stir in crushed tomatoes, fresh basil, red pepper flakes and season with salt and pepper to taste. Bring just to a bubble, then reduce heat to low and simmer 30 minutes.
- 1/2 medium red or yellow onion, diced into 3/4-inch pieces
- 10 cloves garlic, skins left on
- 2 Tbsp + 2 tsp extra virgin olive oil, divided
- 2 cups broccoli florets, chopped into small pieces
- 1 medium zucchini, chopped into 1/6-inch thick slices
- 12 gluten free lasagna noodles
- 1 (15 oz) container low-fat ricotta
- 1 large egg
- 2 tbsp parsley
- 2 1/4 cups shredded mozzarella cheese, divided (10 oz)
- 1/2 cup finely shredded Parmesan cheese (2 oz)
- Heat oven to 400 degrees.
- In a frying pan, heat the 2 tbsp oil with onion and caramelize on low-med heat until browned and fragrant.
- Add in chopped zucchini and garlic, saute for a few minutes.
- Remove from heat and add broccoli with 2 additional tsp olive oil, season with salt and pepper to taste.
- Cook lasagna noodles according to directions listed on package.
- In a mixing bowl, using a fork, blend together ricotta, egg and parsley. Stir in 1 1/2 cups of the mozzarella, and Parmesan cheese, then season with salt and pepper to taste.
- Drain lasagna noodles and align noodles side by side on a large sheet of wax or parchment paper.
- Spread 1/4 cup marinara sauce into an even layer in a 13 by 9-inch baking dish.
- To assemble lasagna roll ups, start with a layer of ricotta, then sauce, then veggies (dividing so you have enough for however many roll ups you would like, I'd say I got about 7-8 rollups).
- Roll lasagna up, while covering sides as needed to prevent filling from spilling out sides.
- Transfer to baking dish placing roll ups side by side. Cover with remaining red sauce and sprinkle with remaining mozzarella cheese.
- Tent baking dish with foil (don't let it touch cheese or it will stick), and bake in preheated oven 25 minutes, then uncover and bake 10 minutes longer.
I have decided to dip into the crazy world of DIY. I’ve always been a crafty person so I guess I’ve always been diy-ing but since moving into my new adult apartment I have taken my diy-ing to the next level. I’ve become spray paint happy (thanks to my HUGE balcony I know have a spot to paint!) and also since taking a refresher sewing course at The Make Den, I’ve been sewing up a storm! To spice up my blog a little bit, I have decided to add a DIY page to the existing recipe, reviews and helpful tools pages.
If you follow A Beautiful Mess you will already know that they post a lot of gorgeous photos and really great diy ideas that are easy to do but still look pro! I found this chandelier on their site and wanted to hang it up in my new attic apartment asap! The only major change I made was to dip dye the ends.. actually my intention was an ombre dye but that didn’t exactly turn out. I’m going to try the ombre thing again and post my own how to for ombre virgins :). I didn’t attach any lights to the piece because I didn’t have an accessible outlet where I chose to hang it, also I liked it as is.
Side note: Can you believe this project cost only $10? I used old sheets, bought the metal grid for $3 at the dollar store and the fabric dye was $7 from Fabric Land.
Here is what you’ll need:
- 1-2 large bed sheets, or other white fabric
- ribbon/lace if you’d like to add it in place of a few strips of fabric. (keep in mind what will soak up the dye best, cotton does a good job)
- 1 packet of dylon dye (plus salt and water to mix with) *I purchased the black colour in the packet shown below however it turned out blue haha
- 3 large buckets
- A hanging contraption to let chandelier dry. (I used to bar stools, the rod from my broom and a bucket underneath)
What you need to do:
Step 1: Purchase a metal grid, I found a square shelf at the dollar store that is sold in 4 parts where you attach the corners. I used one side as my basis for attaching the strips of fabric.
Step 2: Take an old sheet and cut long strips of different widths. I cut out some 2 inch pieces, 1 inch and also .5 inch. After I cut those out I folded them in half (because I used queen sheets they strip were very tall) and placed in over one of the metal grid pieces to get an idea of how low I wanted my chandelier to go. I then cut the length off and cut the fabric in half at the fold. Continue doing this until you have cut enough fabric to fill your grid.
Step 3: Fold the end of the strip over the metal on the grid and hold in place with a pin. (shown below) Continue with all the pieces until the square grid is full.
Step 4: Hand sew along the edge of the metal where the pin was holding the fabric in place. (This will take you a while so go watch The Bachelor or something).
Step 5: Hand up the chandelier and trim the bottoms however you want to make the lengths different.
Step 6: This is where you dye- Not fun. I filled up both sides of my sink plus one bowl with different levels of water and put equal amounts of dye and salt in each container. This will allow for higher and lower concentration levels of dye so you would get a lighter and darker effect (which isn’t very noticeable on mine). I then attached my chandelier to a hanger so I could hang it on the cupboard knob and let sit for a few mins in each container. I would leave it in the first one for a few mins at the highest spot I wanted to see the dye and then go a bit lower in the second container and even lower in the third. I did this over and over until I felt the dye was a good colour. It did fade a little when it dried.
Step 6: To let it dry I stuck a rod under the grid and held it up on two chairs with a large bowl underneath to catch the drips. I let this dry over night.
Step 7: After the fabric was completely dry I decided to iron the ends because they curled up a little in the drying process.
Step 8: To hand the chandelier, I cut out 12 more pieces of fabric, separated them into 4 piles and braided the 3 strips together. I left enough fabric at the ends to tie around the grid to hold in place. I wrapped another piece of fabric around all four at the top to bring them together.
Step 9: I bought a hook from the dollar store and screwed it into the ceiling and attached the chandelier to the hook.
My boyfriend likes it too..