Monthly Archives: October 2014

My Very First Race!

Earlier this year I decided to do something crazy for me. I’ve wanted to get healthier, since I’m not at an ideal weight. So I thought that this would be the year that I would give it a try to do something I’ve never done before. And then I taught myself how to run. I had a very fit co-worker that wanted to learn how to run on the balls of his feet. I did a couch to 5k app with my phone. It took 6 weeks, and a lot of early morning starts, but I did it! We kept running and I kept getting a little better, and I can now run 5k.


So this is me.

The race we did was super low key. Running room did a race called Running Scared, with the proceeds going towards the Canadian Diabetes Association. My aunt has diabetes, and I wanted to support something close to home. This was also a costume race, because it is so close to Halloween. So I went as a highlighter. Since running is hard to do for anyone to do on a regular clothes, let alone a costume, I decided to make due with neon colours I had.


I ran the race in 51 mins. Which isn’t my best, but considering that I could have been sitting on the couch, I was very happy to make that time. My goal was to finish the race and not come in last, which was completed when I came in 172nd out of 185.

This, me and running are obviously a work in progress. I used to be a figure skater when I was younger. Although I was never slim, or even athletic as a kid/teenager, I always did something. So I’m trying to keep with that theme, so I can do a little better size wise.

I’m looking to do another race in the spring, so I can keep up with it during the winter. And another one again in the fall. Just to see if I can get faster and if I can get leaner too.

Blueberry Rhubarb Crisp

As I mentioned on instagram earlier, Dinner of champions! After a lazy morning of brunch, and ice cream/soda at costco, we just weren’t in for something really heavy. So since I’ve wanted to do something with the blueberries and rhubarb in the freezer, dinner was born! It was a little tart, but with some ice cream its just right.


I highly recommend to eat this with tea. It was the perfect sweet to go with not wanting to eat actual proper dinner. Thats why I love being an adult. Dessert for breakfast? Sure why not?

Blueberry Rhubarb Crisp
  • 4 cups diced rhubarb
  • 2-3 cups frozen blueberries (or fresh, up to you)
  • 2 tbsp flour
  • ¾ cup brown sugar
  • 1 tsp cinnamon
  • ⅛ tsp salt
  • Topping:
  • 6 tbsp butter
  • 6 tbsp flour
  • ½ cup brown sugar
  • ¾ cup quick oats
  1. Combine fruit. If you're using frozen blueberries, make sure they have thawed and you've drained the water and juice from them. Add flour, brown sugar, cinnamon, and salt to a pie dish.
  2. Combine the butter, sugar, flour and oats in a bowl until combined. Sprinkle over fruit however you like.
  3. Bake at 350 degrees for 1 hour.

 Tip: You should put the pie plate on an old baking sheet just in case the crisp boils over (it was so close in my oven)

This recipe was adapted from

Monster Cupcakes


Look at him!! Isn’t he the cutest little cupcake you’ve ever seen?????


When I posted the picture to instagram, it had the caption of “Spooky Cupcakes…wait no CUTE CUPCAKES!” Which is exactly what they are! There are derpy ones, scared ones, and totally adorable ones!

I had help from my awesome friend Jenna, who watched me not screw them up. They are super duper easy to make, but I’m still not really confident with piping, so her moral support was appreciated. I found the eyes, sprinkles, and coloured sanding sugar at bulk barn. I do have to say that they look a little bit like muppets, but they are definitely fun to eat.

Monster Cupcakes
  • Cupcakes that have been baked and cooled (I used Devil's Foodcake)
  • Vanilla Icing
  • Different food colouring
  • Sprinkles and Sanding Sugar
  • Googly Eyed Candy or Mini Marshmallows
  1. Using a star tip, take a piping bag and coloured icing of your choice, and dab the icing onto the cupcake and pull up quickly while applying pressure.
  2. Continue until you've covered the whole cupcake and the icing looks like fur that's messy.
  3. Using sprinkles or sanding sugar or your choice, add copious amounts onto the top of the cupcakes to give them a even fuzzier effects.
  4. Then add two googly eyed candies, or 2 small marshmallows with a dot drawn on them with a edible pen.
  5. Try to eat them, but can't because they're so cute!


uplookThey look so scared. I can’t even…. too much cute.



Happy Canadian Thanksgiving everyone!

We’ve had a good week of poor eating. And by poor, I mean not healthy, except for the turkey that was roasted with a bacon weave and like 2 lbs of butter. mmmmm….. bacon and butter. So I roasted my first turkey. I named him Simon. Since I was the only one up while stuffing him, and I was putting my hands up him, I figured I should know more about him. So Simon, my turkey, used to be a turkey accountant. Which means he was a very conservative turkey. Either way, I still stuffed him, all while imagining Bird Brent from Cloudy with a Chance of Meatballs. So I gave him a nice stereotypical persona, so he wouldn’t animate himself.


Simon was sooooooo tasty! And stuffed with “Turkey Tyme” Bread via Brownberry breads, which is absolutely impossible to find in my area. I had the bread frozen for a few months, when I picked it up in Northern Ontario.

Also, we started a hockey pool at work. I know…. some hockey. Not enough to make better educated guesses on who is going to be the best goal scorer of the year. So it was a bit of remembering names and who is ranked closer to the top. I have a feeling that I will never really know as much hockey as I want to know. Anyways after the starting week, I am in last place, :(. However, it is still the first week, so I might be saved in weeks to come. Wish me luck!

Revenge of the pumpkin spice



Thats right… Its coming… its here… there’s pumpkin puree in my fridge, ready for another go. It was bound to happen soon. It finally came to Starbucks in Canada. It also has been spotted here and there among the blogs I follow religiously.

Also if you read last week’s things post, you saw that I freaked out about rose water. I’m definitely not making that from scratch. There are so many different ways to make rose water. Enough that there were conflicting ideas as to the best way to make the rose water. So instead I walked to the natural food store and exchanged my pennies. Small problem solved.

I’ve been starting to think about Christmas lists (mostly because my mother gave me hers). And was thinking that for some folks that the funny t-shirts over at would be good.



Ok, this one might be for me, but still, they’re pretty cheeky.

Been doing bootcamp as of late. It’s been pretty good. Not the traditional yelling at people and super defeated working out, just a more constructive environment. So thats why the muffins are healthy in the last post.

Otherwise, yay October!

Pumpkin Apple Spice Muffins


This week has been busy… Like super duper busy… So I’m trying to stuff my face with healthy muffins so I don’t make any silly eating mistakes.

And since in my THINGS post from last week, I said that I wanted to make muffins, on a weekend, I did it! I’ll be completely honest though, it was a Tuesday night, but better late than never!

This recipe was adapted from Minimalist Baker. I follow her blog religiously, since I have to do without milk. Her recipes are super tasty, and she even has blogger resources out there for those looking to start (i.e. me).

This recipe does make you house smell amazing. A “I don’t care how hot those apples might be, they need to be in my mouth!” A direct quote from my boyfriend. So by all means, drive all the neighbors crazy.

Pumpkin Apple Spice Muffins
  • 1 cup unbleached four
  • ½ cup whole wheat flour
  • ⅓ cup quick oats
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ pumpkin puree
  • 1 cup almond milk
  • 1 tsp cinnamon (and some more for apples)
  • 1 tsp nutmeg
  • ½ cup brown sugar
  • 2 tbsp olive oil
  • 1 tbsp butter (or vegan margarine)
  • 1 egg
  • 1 tsp vanilla
  • 2 empire apples, peeled, cored, and diced.
  1. Preheat oven to 375 degrees, and line muffin tin with paper liners. Spray liners quickly with Pam or other non-stick spray
  2. Saute apples in a skillet with butter and sprinkle with cinnamon. Cook until soft.
  3. In a large bowl add pumpkin puree, almond milk, brown sugar, oil, egg, and vanilla extract. Sir until combined.
  4. Sift together in a bowl, both flours, baking powder, baking soda, salt and cinnamon. Stir flour mixture into wet ingredients until just combined.
  5. Add apples and oats and stir lightly again until just combined.
  6. Spoon into muffin tins to the top. Sprinkle some oats on top if you'd like.
  7. Bake for 18-22 minutes of until golden brown and a toothpick comes out clean. Cool completely and store somewhere cool for freshness.

And may the pumpkin spice fairy land on you soon as well…