Sunny day workout!

It is a glorious day in Toronto today and I want to spend every minute outside. After a four mile with the dog I decided to do a short circuit workout on the back deck and wanted to share since you all need is a mat and a set of weights. My furry workout partner is not included!

Directions: do 15 reps of each exercise, rest for one minute and repeat two more times. 
- jumping jacks
- burpes
- walking lunges
- squat jumps
- calf raises
- mountain climbers
- chest fly (lying on back)
- chest press (lying on back)
- push-ups
- bicep curls
- tricep dips 
- Russian twist with weight
- bicycle crunches

Let me know if you give this workout a try, I’d love to hear your thoughts! High-res

Sunny day workout!

It is a glorious day in Toronto today and I want to spend every minute outside. After a four mile with the dog I decided to do a short circuit workout on the back deck and wanted to share since you all need is a mat and a set of weights. My furry workout partner is not included!

Directions: do 15 reps of each exercise, rest for one minute and repeat two more times.
- jumping jacks
- burpes
- walking lunges
- squat jumps
- calf raises
- mountain climbers
- chest fly (lying on back)
- chest press (lying on back)
- push-ups
- bicep curls
- tricep dips
- Russian twist with weight
- bicycle crunches

Let me know if you give this workout a try, I’d love to hear your thoughts!

Since I love to use holidays as an excuse to do some baking I am planning on making these Skinny Taste coconut cupcakes to share with friends and family. That being said, do most kids like coconut? I’d hate to share treats that aren’t met with excitement!
Moms, help me out - do your kids eat coconut? I am also open to any other Easter treat ideas! High-res

Since I love to use holidays as an excuse to do some baking I am planning on making these Skinny Taste coconut cupcakes to share with friends and family. That being said, do most kids like coconut? I’d hate to share treats that aren’t met with excitement!

Moms, help me out - do your kids eat coconut? I am also open to any other Easter treat ideas!

I shamelessly LOVE mason jars and I use them for countless things around my house including, but not limited to:
flowers
food storage (grains, nuts, dried fruit, etc)
soup
home made nut butters (this is a rarity but it has happened!)
cutlery storage / display at dinner parties
smoothies / juices
soda stream water when I’m feeling fancy
I especially love drinking out of mason jars but whenever I do so on the go I end up smoothie all over my face or my outfit which is not the best look when I’m on my way to work. These Cuppow drinking lids might be the perfect solution as they just snap onto most mason jars and instantly make them a “sippy” cup.
Any other mason jar uses to share? High-res

I shamelessly LOVE mason jars and I use them for countless things around my house including, but not limited to:

  • flowers
  • food storage (grains, nuts, dried fruit, etc)
  • soup
  • home made nut butters (this is a rarity but it has happened!)
  • cutlery storage / display at dinner parties
  • smoothies / juices
  • soda stream water when I’m feeling fancy

I especially love drinking out of mason jars but whenever I do so on the go I end up smoothie all over my face or my outfit which is not the best look when I’m on my way to work. These Cuppow drinking lids might be the perfect solution as they just snap onto most mason jars and instantly make them a “sippy” cup.

Any other mason jar uses to share?

Almond, apricot and coconut granola:
I regularly create different granola combinations and not toot my own horn but I think this is my best one yet! The beauty of any granola recipe is that it can be tweaked so many different ways, depending on what you have in your cupboard or what you’re in the mood for. Mike usually eats the bulk of the granola so I try to keep the combinations pretty safe, he doesn’t always love my kitchen experiments!
Ingredients:
2 cups of large flake oats (they should be naturally gluten free but be sure to double check!)
1 cup of sliced almonds
1 cup of unsweetened coconut
1/2 cup chopped dried apricots
1/2 cup whole flax seed or chia seeds
1/4 cup of pure maple syrup
1/4 cup of melted coconut oil
A few shakes of cinnamon
A dash of vanilla
Touch of salt

Directions:
Preheat oven to 325 and line a baking sheet with parchment paper
Combine dry ingredients in a large bowl
Whisk together maple syrup, coconut oil and vanilla in a separate dish
Add wet ingredients to dry mixture and stir very well to combine
Press mixture onto parchment lined baking sheet
Bake for 20 - 25 minutes or until golden (keep an eye on it!)
High-res

Almond, apricot and coconut granola:

I regularly create different granola combinations and not toot my own horn but I think this is my best one yet! The beauty of any granola recipe is that it can be tweaked so many different ways, depending on what you have in your cupboard or what you’re in the mood for. Mike usually eats the bulk of the granola so I try to keep the combinations pretty safe, he doesn’t always love my kitchen experiments!

Ingredients:

  • 2 cups of large flake oats (they should be naturally gluten free but be sure to double check!)
  • 1 cup of sliced almonds
  • 1 cup of unsweetened coconut
  • 1/2 cup chopped dried apricots
  • 1/2 cup whole flax seed or chia seeds
  • 1/4 cup of pure maple syrup
  • 1/4 cup of melted coconut oil
  • A few shakes of cinnamon
  • A dash of vanilla
  • Touch of salt

Directions:

  • Preheat oven to 325 and line a baking sheet with parchment paper
  • Combine dry ingredients in a large bowl
  • Whisk together maple syrup, coconut oil and vanilla in a separate dish
  • Add wet ingredients to dry mixture and stir very well to combine
  • Press mixture onto parchment lined baking sheet
  • Bake for 20 - 25 minutes or until golden (keep an eye on it!)

The importance of recharging

After a week on the “road”, I am so happy to be back at home in Toronto. While I had so much fun chatting celebrity gossip at events across the country, I did miss my people. Yesterday’s homecoming was made extra special with a sunny day and warm temps which made it the perfect day for dog walking, a solo run and our first barbecue of the season!

I would be lying if I said I wasn’t still a little bit tired, especially since my body has no idea what time zone it is in, I am confident that with a few early bedtimes, a lot of healthy eats (I’ve had kale four times since I got home on Sunday morning), I will be back to normal in no time. Having big weeks at work are key for growing my career and I’m grateful for them but I also love and appreciate the days that I get to do nothing.

I hope you all had a wonderful weekend!

I am loving the look of these loose trousers from H and M but are they another trend that is better left to the stick skinny and small hipped under 30 crowd?

Has anyone tried a pair on? At less than $20 I don’t have a lot to lose, just my dignity if they look horrible!

Biz travel thoughts

It is rare that I have to travel for work but when I do go away, I tend to go away hard and this week is no exception. I am hitting three cities in five days and managing three media events along the way. The events are fun but I find these trips to be a constant balancing act and I feel like I never quite get it right.

I try and find time to talk to my husband but due to busy schedules and different time zones, we never seem to have a meaningful conversation. I struggle to find time to focus on other work, especially when I have to deal with spotty WiFi and network issues (always!!). I hate how much extra effort it takes to find healthy food in hotels and in a new city. Yelp is amazing but sometimes room service wins out due to convenience.

That being said, there are some nice perks to business travel including big fluffy robes, crisp sheets and a whole hotel room to myself. 

This marriage statistic image appeared in an article in Rolling Stone that discusses millennials and their views on sex and marriage. As a whole, I’m not really interested in the article but these stats did catch my eye.
I had just turned 27 when I got married and to me, it was the perfect age to get married. I had a career, we had a house and it would allow us some time, just the two of us, before babies entered the picture. To some, I was a young bride and to others, I’m sure I was past my prime which proves that marriage and the age in which you enter it is such a personal choice.
That being said, I am curious and nosy and want to know how old you were when you got married. In real life, very few of my friends are married and we all turn 30 this year, yet in my online life, I feel like everyone is married and has been for sometime. Is it a socioeconomic thing, a Canadian vs American thing or rural vs urban?
I’d love to discuss! High-res

This marriage statistic image appeared in an article in Rolling Stone that discusses millennials and their views on sex and marriage. As a whole, I’m not really interested in the article but these stats did catch my eye.

I had just turned 27 when I got married and to me, it was the perfect age to get married. I had a career, we had a house and it would allow us some time, just the two of us, before babies entered the picture. To some, I was a young bride and to others, I’m sure I was past my prime which proves that marriage and the age in which you enter it is such a personal choice.

That being said, I am curious and nosy and want to know how old you were when you got married. In real life, very few of my friends are married and we all turn 30 this year, yet in my online life, I feel like everyone is married and has been for sometime. Is it a socioeconomic thing, a Canadian vs American thing or rural vs urban?

I’d love to discuss!

Sunday dinners at the T house are usually full afternoon / evening affairs that including braising, reducing and grilling but today I was in the mood for something easier. So we decided to recreate Chipolte’s famous burrito bowls at home and they were a total home run (I think!). What I love about these bowls is that they can be easily tweaked to suit your taste or fridge contents - out of chicken, swap in flank steak or shrimp, hate salsa, use sriracha and so on!
Copycat Chipolte Bowls:
Ingredients:
Chicken breasts, sliced into bite size pieces (I suggest one breast per person)
Cooked brown rice (just follow serving size on the box. Let cool to room temp)
1 lime
1/2 tsp chipolte chili powder
1/4 tsp cayenne pepper
Olive oil
1/4 of a small red onion, sliced
1/2 a small red pepper, sliced
1 head of romaine lettuce, shredded
Salsa (I love the organic Kirkland brand)
Guacamole or avocado (I used pre-made guac from Costco)
Low fat sour cream
Grated cheese
Directions:
Combine sliced chicken breasts, juice of 1/2 a lime, olive oil (eyeball it, you want the chicken covered), cayenne pepper and chipolte chili powder in a large bowl. Mix together and set aside.
Heat olive oil in a non-stick pan over medium heat and add sliced red pepper and red onion, season with salt and pepper. Cook until soft, stirring often.
Heat a second non-stick pan over medium heat and add olive oil. Add chicken and cook until no longer pink, about 10 - 12 minutes.
Stir the juice of the remaining 1/2 of the lime with the cooked brown rice.
Assemble bowls by placing lettuce, brown rice, sauteed veggies and chicken in the bottom of each dish. Top with cheese, sour cream, guac and salsa.
Tip: place the cooked chicken and veggies in the fridge for 5 - 10 minutes to cool before assembling the bowls.
High-res

Sunday dinners at the T house are usually full afternoon / evening affairs that including braising, reducing and grilling but today I was in the mood for something easier. So we decided to recreate Chipolte’s famous burrito bowls at home and they were a total home run (I think!). What I love about these bowls is that they can be easily tweaked to suit your taste or fridge contents - out of chicken, swap in flank steak or shrimp, hate salsa, use sriracha and so on!

Copycat Chipolte Bowls:

Ingredients:

  • Chicken breasts, sliced into bite size pieces (I suggest one breast per person)
  • Cooked brown rice (just follow serving size on the box. Let cool to room temp)
  • 1 lime
  • 1/2 tsp chipolte chili powder
  • 1/4 tsp cayenne pepper
  • Olive oil
  • 1/4 of a small red onion, sliced
  • 1/2 a small red pepper, sliced
  • 1 head of romaine lettuce, shredded
  • Salsa (I love the organic Kirkland brand)
  • Guacamole or avocado (I used pre-made guac from Costco)
  • Low fat sour cream
  • Grated cheese

Directions:

  • Combine sliced chicken breasts, juice of 1/2 a lime, olive oil (eyeball it, you want the chicken covered), cayenne pepper and chipolte chili powder in a large bowl. Mix together and set aside.
  • Heat olive oil in a non-stick pan over medium heat and add sliced red pepper and red onion, season with salt and pepper. Cook until soft, stirring often.
  • Heat a second non-stick pan over medium heat and add olive oil. Add chicken and cook until no longer pink, about 10 - 12 minutes.
  • Stir the juice of the remaining 1/2 of the lime with the cooked brown rice.
  • Assemble bowls by placing lettuce, brown rice, sauteed veggies and chicken in the bottom of each dish. Top with cheese, sour cream, guac and salsa.
  • Tip: place the cooked chicken and veggies in the fridge for 5 - 10 minutes to cool before assembling the bowls.