Category Archives: Food

8 No-Stress Tips On Going Veg*n

17th November 2016


1. Start your day right.

Right when I get out of bed I drink a concoction of lemon water + maple syrup with a sprinkle of turmeric. Then as I ease into my morning route, I snack on granola and blend up a banana with greens+ and make myself an energy smoothie.  Whatever happens next, at least I’ve managed to subdue those early morning hunger pangs that lead to bad 10am snacking decisions.

2. Faux food to the rescue.

There is a substitute for (almost) everything now! If you like burgers, make one with chick peas, beans, tempeh or another plant based protein. Craving pizza? Substitute the cheese with Daiya and Yves pepperoni. How about hot dogs? Field Roast makes delicious sausages in 4 flavours. It looks very close to the real thing and in many cases, tastes even better!

There are endless dairy-free dessert options too. My favourite are Tofutti ice cream sandwiches, Coconut Bliss chocolate peanut butter ice cream and Sweets From The Earth cheesecake. Bonus to all this slaving in the kitchen — you are in control of what goes into your food, and saving money!

3. Get FoK

Yes, Forks Over Knives. What else were you thinking?! Watch this impactful and award winning documentary on Netflix and educate yourself. Then grab their app loaded with plant-based whole food recipes and healthy eating tips. This film was what started our family on the journey of conscious and clean eating.

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Cleansing Detox Soup

4th November 2016

Cleansing Soup

I scored this recipe from one of my favourite health + wellness websites, MindBodyGreen. It has all the delicious green goodness to help cleanse and reset your digestive system. Especially in the winter when we tend to retain excess water (and be “more damp” as the Chinese call it).


  • 1 tablespoon extra-virgin olive oil
  • 1 leek, finely chopped
  • 1 celery heart (keep the outer stalks for stock), cut into small pieces
  • Inner leaves of 1 fennel bulb (keep the outer part for stock), cut into small pieces
  • 1 cup hot vegetable stock
  • 3⁄4 cup red lentils, rinsed
  • 1⁄2 preserved lemon, finely chopped 2 slices rye toast, for serving


1. Heat the olive oil in a Dutch oven over medium heat. Add the leek, celery, and fennel and sauté until soft, 10 to 12 minutes.

2. Add the hot stock and lentils, bring to a boil, then reduce the heat to maintain a simmer and cook for about 20 minutes. Add the preserved lemon, stir to combine, then remove the pot from the heat.

3. Ideally, allow the soup to sit overnight, as it improves as the flavours infuse.

This recipes serves two. Enjoy!

Lunch Date With My Aroma Kid

1st November 2016

Lunch Date

I first discovered Aroma in 2009 during a trip to Tel Aviv and instantly fell in love with their coffee. So you can only imagine how ecstatic I was when they opened one right beside my condo!

This was especially timely as I was pregnant. Always hungry and looking for convenient but nutritious food. So right from the get-go, my son was already enjoying yummy Aroma meals in my tummy!

Good food gets passed down from generation to generation.

After I gave birth, I got promoted to VP of Marketing at the startup I was working for. I ended up working part-time mostly from home for the first 6 months… with baby in tow, I had many lunch meetings and treated my team to Aroma. (They all became obsessed with the avocado sandwich and vegan lentil soup!)

Aroma Espresso Bar

Now my son is a toddler and can finally sit in one spot for a whole whopping 10 minutes! So one of my favourite things to do is go on lunch dates with him. The Aroma we frequent in King West is the perfect spot because it’s stroller friendly and has cozy booths. Plus a secret door that leads right into the lobby of my building. Hey, I’m not lazy… winter is coming!

Hot Chocolate

They have a diverse menu that moms love and picky little palettes can appreciate. At the Liberty Village location, they even have spiked signature drinks! Mom’s boozy brunch anyone hehe?!

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BarNotes: Dancing With the Devil Cocktail

20th October 2016

Jim Beam Cocktail

It’s almost Halloween! I’ll be dressing up as a devil and serving up a round of ghoulish spirit called “Dancing With the Devil”.

Jim Beam sent me a bottle of their Devil’s Cut Bourbon for the special occasion. It is their trademarked term for whiskey that is still “trapped within the wood” after dumping.

The portion that is lost due to pure evaporation through the barrel is known as the Angel’s Share. The portion that is absorbed and trapped in the barrel’s wood is known as the Devil’s Cut. The end result is a bold deep colour drink with robust notes of wood and vanilla.


– 30 ml Jim Beam Devil’s Cut Bourbon
– 15 ml Triple Sec Liqueur
– 30 ml Fresh Lemon Sour
– 30 ml Passion Fruit Juice
– 2 dashes Tabasco Sauce (if you like it spicy)


Shake with ice. Strain into a chilled cocktail glass. Garnish with gummy worms. I also like to throw in a few bits of candy corn for added sweetness. Cheers!

This recipe makes one drink that has approximately 1.5 oz of alcohol. If you prefer it stiff, use 60 ml of Jim Beam and 30 ml of Triple Sec.

The Eddy, NYC

2nd October 2016

The Eddy

No matter how many times I visit NYC (21 times and counting!) there is always something new to do, see and of course, eat.

I love introducing and sharing my experiences at fine dining restaurants with local charm… The Eddy in the East Village is a restaurant that serves seasonal American fare & has a drink list strong on French wines & globally accented cocktails.

The Eddy Bar

By the time I arrived at 6:30 the place was buzzing with patrons stumbling in after a long day at work. Couples on date night like us and a group celebrating a birthday took up half the restaurant… it only seats 30.

I was a bit woozy arriving in a cab from midtown but thanks to the attentive staff (especially Al and Julie), a refreshing non-alcoholic ginger beer was brought out to help settle my stomach.

The Eddy NYC

The timber rafters, exposed brick and dim lighting created a warm and inviting atmosphere. This is the type of place were you can have intimate conversations without yelling across the table or being drowned out by lounge music turned up several notches too high.

Felix Felicis

It’s been a while since I’ve come across such a delicious and inventive cocktail menu. Such as the Felix Felicis inspired by Harry Potter. Head Bartender, Luis Hernandez expertly brews up the good luck potion with champagne, sugar cubes soaked in green chartreuse, and gold dust cordial floats on top for a sparkly magical effect.

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Unboxing Nutri-Grain Bars

1st October 2016

Nutrigrain Bars

It’s a surprise delivery from Kellogg’s! They promised I’ll find something #simplyreadgood inside the box… see what I think of their new Nutri-Grain Bars in orchard cherry + almonds and harvest blueberry + mixed nuts. It’s a fruit medley in my mouth!

PS. This is my first “unboxing” video. You can also read more about it on my sister blog.

Hy’s Steakhouse

18th September 2016

Hy's Steakhouse

Hy’s is Canada’s premier steakhouse – they’ve been in business since 1955! Get ready for drool worthy sharing plates and steaks charred to perfection and tender as butter. The service is polished and the wine list is lengthy.

Located in the Financial District, no doubt this is the perfect setting where serious power lunches take place. But don’t let that intimidate you from bringing your date or family here.

Aside from the distinguished Bay Street suits, there are sure signs that Hy’s also cater to the millennium crowd. Their menu is split into modern and classics, and they host a happy hour giving you a good excuse to linger around after work.

Caesar Salad

I always start off with a Caesar salad because I think it sets the tone for the quality of ingredients a restaurant uses and the way the dishes are prepped. While it sounds simple enough, a lot can go wrong with making this traditional salad – it can be too creamy or over garlicky. But the mixture of crisp romaine lettuce with sharp Parmesan cheese and crunchy croutons was made just right and the dressing itself was flavourful but not too intense.


Next up, I nibbled on escargot garnished with fresh herbs and splashed with lemon. If you’ve never had escargot they are basically cooked land snails. They have a chewy texture and remind me of eating mushroom caps.

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Cold Pressed Juicing 101

1st August 2016

cold press juice

Hubby and I are pretty ambitious grocery shoppers.  We buy way more than we actually consume and before you know it, expiry dates creep up on us and we’re left with a 2 pound bag of carrots.  To solve this problem, we decided to invest in an Omega VRT350 Juicer.

Now the great thing about juicing is that you can pretty much clean out your fridge and cleanse your system at the same time.  There are no hard rules to what can or can’t be added to your juice so it’s always a healthy and fun experiment for your tastebuds.


I’ve been juicing for 8 months now and here are a few tips to help you get the most out of your juices:

  • When deciding which juicer to purchase, go for the cold-pressed one – they extract juice by crushing and then pressing.  Since this type of juicer produces very minimal heat, they keep more of the fresh ingredients’ nutrients intact.
  • Cucumbers, apples, watermelon, pineapple and Asian pears have the highest yield (produces the most liquid).
  • Apples and carrots make a delicious base.
  • If you like your juice to taste a bit salty, add celery.

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Make This! Mini Cheesecake Bites

30th June 2016

Mini Cheesecake

If you have 5 minutes and an ice cube tray, you can make these delicious (and healthy) frozen vegan cheesecake bites that I learned from Moira of Feel Good Guru.

They are 0% dairy but 100% scrumptious and contain just 5 ingredients.

Perfect to bring to summer picnics or snack on at home… but don’t say I didn’t warn you because after you have one, you may not be able to stop!  

Ingredients (use organic when possible):

  • 1 cup cashews soaked overnight and drained
  • 1/8 cup of lemon juice
  • 4 tbsp of maple syrup
  • 2 tbsp coconut butter
  • your favourite berries


First blend your fruit in a blender and pour a thin layer into an ice cube tray. Then blend rest of the ingredients and pour it into the trays to create a second layer. You can put in popsicle sticks to make cheesecake pops. Freeze for half a day or more.  Enjoy!


Blowfish Restaurant & Sake Bar

17th June 2016


I am thrilled to have Blowfish back in the King West neighbourhood. They reopened this month after an electrical fire. I have celebrated many special milestones here including birthdays and anniversaries. The wow factor of this restaurant also makes it an easy choice when I’m wining + dining out of town guests or important clients.


Not only do they serve some of the city’s freshest sushi and tastiest hot/cold plates with a Pan-Asian and Brazilian twist but I love their high energy vibe.


BarFish is adjacent to the main dining room. Obviously there is an incredible selection of sake but if you are a cocktail-girl like moi, this is your place to be after work. Order the refreshing cucumber dream or caribou crossing (vodka, jalepeno black pepper & grapefruit juice)!

Their cocktail menu is deliciously innovative and they offer $10 specials and half price apps on Thursdays 5-7pm.

Ebi Shooter

Go for the classic ebi shooter. It’s my fave! Tiger prawn, mango, avocado, cucumber, lettuce, tempura bits, spicy kewpie, tobiko wrapped with soy paper.

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