I’m SO excited to be taking to you today!! Why? Well, today, I’m sharing with you my first YouTube video ever! After a year of talking about it, I finally filmed one. I decided to start slow so it’s a short one with the recipe for this Sour Cherry Chocolate Oatmeal. In my last post I told you I might buy a new mirrorless camera and well, I actually went out that evening and bought a Sony one. I just couldn’t wait, it had to happen and I’m so happy I got it!
The reason I bought a small camera when I already have my DSLR is because I really wanted to start vlogging. I have been meaning to start for over a year but I never had the guts to do it. Filming yourself and putting it on the internet for everyone to see is a scary thing and it’s a test of your confidence. Especially when your confidence is basically nonexistent and you’re a very shy, self-conscious person.
I’m going to film more cooking videos like the one I’m sharing with you today BUT I also want to make different kinds of videos for a separate channel. Videos about what I eat, about travel, restaurants, and anything else I may want to talk about. Most of all, I want to vlog my move to Toronto and I simply just needed a smaller camera for all that — I’m no Casey Neistat to drag a heavy DSLR everywhere I go.
I’ll update you on how those more personal videos are coming along later this month or next month so stay tuned! ;)
Orange zest and chocolate is a match made in heaven, I swear. I mean, it’s only a matter of time before I made another recipe featuring these two flavors. A smoothie maybe? A cake? Brownies? Cookies? I already made a chocolate orange zest flavored oatmeal (oh look! just when you thought I wouldn’t talk about oatmeal in this post. lol ops) and it’s one of my absolute favorites! If you’re not a fan of the bitter flavor or dark chocolate or orange zest, this granola probably isn’t for you but if you’re anything like me and love dark chocolate, you’ll love this recipe! The orange zest and chocolate go so well together ity§s crazy. I actually used cacao paste instead of melted bar of chocolate which makes this even better. Cacao paste are cacao beans ground into paste at low temperatures to preserve all the nutrients and then cooled which makes the chocolate harden up into chunks. I chopped the chocolate, sprinkled over the hot granola and let it melt. You could also gently melt the chocolate yourself and pour it over the granola. Then just wait until it hardens and it’s done, ready for snacking!
Oh hi there! Long time no see. I feel like I haven’t posted on here in ages! So much for my “post twice a week” resolution, right? But life happens and I’m back. I can’t wait to share this salted caramel nut butter with you as well other recipes I’ve been loving lately. There aren’t so many, though. Mostly because I don’t have the time to actually test any as I’m at work 24/7. Okay, I’m obviously not but it totally feels like it. Working in retail is crazy tiring. It depends on how busy the shop you work at is but it’s generally more demanding than you might think. Especially when your management wants you to go above and beyond without any benefits. That’s why I’m really excited to be working part-time starting today!! With only spending a little over half the time at work, I’ll hopefully have more time for the blog. I actually plan on shooting about 2-3 months worth of recipes ahead (crazy? definitely! doable? hopefully!) because as you probably already know, I’m moving to Toronto in May (yay!!) and I’m not sure about my living situation there so I want to be prepared for not being able to shoot for the first couple of months. I have a busy couple of months ahead of me and as crazy and challenging it might be, I’m still super excited and can’t wait to update you on everything that happens!
Oh look I’m drinking smoothies again!! JK I actually already tested two oatmeal recipes this morning which I’ll be posting sometime in the near future. I don’t know what it is about oatmeal but I just can’t help myself but make it every single morning. I came up with two AMAZING flavors and can’t wait to share them with you guys ;) Seriously, though, how is it I always end up talking about oatmeal on every single post?? lol Anyways, enough about oats, let’s talk about smoothies! I love love love this flavor! It’s ridiculously easy to make and you need only a handful of ingredients! At first, this was supposed to be a nectarine smoothie but then I found out the fruit in my freezer is actually peaches so it turned into a Peach Ginger Smoothie and I’m definitely not complaining about that. So GOOD.
There’s no question that a good bowl of oatmeal is a staple in our house. Warm creamy oatmeal, overnight ready-in-5-minutes oatmeal, baked oatmeal, and even blended oatmeal (sounds gross but it’s tasty, I’m talking about this one) — I eat one of these almost every single day, especially during the winter months. I’ve long given up plain oatmeal, though. I add cacao (chocolate oatmeal with orange zest), berries (cherry blueberry oatmeal), pineapple (recipe soon!), superfoods (pink raspberry acai oatmeal), nuts, seeds & dried fruit (apple pie oatmeal), or even vegetables (carrot cake oatmeal)! The options are endless! There are so many flavors you could add that I don’t think I could get ever tired of oatmeal. If you for some reason do, you can always swap oats with quinoa and make yourself a delicious bowl of quinoa porridge! But today, I have a recipe for these amazing Apricot Ginger Overnight Oats you’ll absolutely love! Overnight oats are so incredibly easy, you can literally throw the ingredients together in the evening and eat it straight away in the morning!
At the beginning of each post, I’m usually torn between talking about my personal life and the recipe I’m posting. What do you prefer? I personally love bloggers who talk about their life in their blog posts as opposed to just going on about how good the meal they’re posting it (side note: this sundried tomato pesto pasta is really amazing). I’m currently obsessed with Ashlae’s blog Oh Lady Cakes. She does a great job at doing that and many other bloggers do but I find it hard to write an engaging personal post sometimes because English isn’t my first language. As much as I love English and have grown to be familiar with it, it’s still not the same as being a native. Far from it, actually. So bear with me while I update you on what’s currently on my mind and I improve my writing skills in the process.
Topics of today: lots and lots of snow (it’s a winter wonderland out there), and a rant about getting knocked down by people and being told you can’t do something — I have to talk about that, it’s so fresh in my mind and it’s vital that I tell you my opinion on this as so many people experience being told they’re not enough or competent to do something.
This recipe has been a long time coming. I’m SO excited to be finally sharing it with you! I shot this in October, I think, but I kept putting off posting it because Christmas got in the way and I kept creating more and more Christmas recipes (have you checked out my Christmas roundup?) and there wasn’t any space for a savory veggie fried rice.
You’ll fall in love with this recipe! It’s full of amazing veggies, mushrooms, and the most amazing dressing made with tamari, maple syrup, lime juice, and sesame oil. SO SO SO GOOD.
Happy New Year! Wow. It’s actually 2017! It’s a bit ridiculous that on the 31st everything is the same and then a few hours later everything changes — we change our diets, change our careers, move to a different city, start working out all of sudden, etc. But it feels good, doesn’t it? It feels great to draw a line between the previous and the present year and say hi to new beginnings and new opportunities.
If I had to sum up last year in one word, it’d have to be crazy. It’s been surprising, fun, sad, exciting, devastating, hopeful, depressing, amazing, horrible, rewarding, and full of lessons — I know I’m all over the place with these adjectives but that’s what 2016 was — all over the place. 2016 taught me so many things, I achieved a lot but also went through some tough stuff. And yes, it was necessary to go through all of it and I’m glad I did but man was it a crazy ride! Today I want to share with you the best of last year and some of my plans and goals for the blog for next year as well as a few personal resolutions. If you want, you can share with me some of your plans and goals for this year so we can support each other. Remember, there’s no such thing as a goal that’s too big!
It’s safe to say that I’ve been pretty much obsessed with the Cajun spice lately. I put it on almost everything. On salads, roasted veggies, on avocado toast, in dressings, dips, and even pasta. It’s that good! If you haven’t tried it before, you’re seriously mising out. After you’re done reading this post go buy a cajun spice mix and make this Cajun Roasted Cauliflower. It’s spicy, it’s savory, it’s bursting with flavor and amazing with tahini dressing.
Cajun spice is a mix of paprika, onion, garlic, marjoram, thyme, fennel seeds, cumin, and cayenne. I’m telling you, you’ll love it! And if one of your New Year’s resolutions is to eat more salad, this one will become your best friend because it’s so flavorful you won’t believe it’s actually good for you!