Flavoured Butter

My secret weapon to making my roasted turkey or chicken is flavoured butter. Easily combine dried or fresh herbs with butter then chill it in your fridge until you’re ready to use it. I like to put some of my flavoured butter right under the skin or directly on the skin of the bird to get a nice golden brown.

What I love about this Holiday Hack is that you can experiment with different flavour combinations depending on the protein you’re using. For example, a couple of years ago I used some ground chipotle, garlic powder, and fresh parsley to go with my Mexican flavour inspired turkey. Actually, I used dried rosemary and thyme flavoured butter to cook my pork chops for lunch today!

Give it a try and let me know which flavour combinations you tried with your butter! 🙂






Homemade Body Scrubs x 3

IMG_5073Part of my skin care routine is exfoliating my entire body every other day. After finally finishing my giant tub of Japanese Peppermint & Eucalyptus scrub from Waxon WaxBar, I decided to try to make my own. Here are three body scrub recipes I came up with using ingredients you can find at home and eat!

Citrus Trifecta body scrub:


  • orange, lemon and lime zest (equal parts; ~1 teaspoon. each)
  • ~1 tablespoon coconut oil
  • lemon juice from ¼ wedge
  • ½ cup brown sugar

Mix all of the ingredients together with a mortar and pestle until everything is combined.

Plant-based body scrub: IMG_5068

  • 5 fresh sage leaves
  • 5 fresh mint leaves
  • ~1 tablespoon olive oil
  • ½ cup oatmeal

With some kitchen sheers, cut the leaves in small strips into the mortar. Add the olive oil and mix together using the pestle. Doing this will release the mint and sage essential oils from the leaves. Add the oatmeal into the mix once the leaves and oil are combined well. I used instant oatmeal that I sifted before adding into the mix, but you can add ground or any kind you have at home as well. Mix well until everything is combined.

IMG_5072Morning grind body scrub:

  • ½ cup ground coffee
  • zest from ½ of a lemon
  • lemon juice from ¼ wedge
  • ~1 teaspoon honey

Mix all of the ingredients together with a mortar and pestle until everything is combined.

I used portable dressing containers to store the scrubs since I tend to alternate scrubs. Putting them in dressing containers also makes them easier to pack in your luggage if you’re planning on taking some scrubs. Use a rubber band the secure the lid even more if you are planning on taking these scrubs on your next getaway.

Let me know what you think about these scrubs by leaving a comment below 🙂



Fresh Rolls x 2

I’ve been really loving fresh rolls lately, so I decided on making a couple of recipes. They are healthy and tasty alternatives for snacking, appetizers/starters or if you have eaten enough an entire meal! They are also very easy and cheap to make. And don’t worry, you can easily find rice wrapper at any Asian grocery stores or supermarkets.

Vegan Fresh Rolls with Beets


  • rice wrapper
  • red beets
  • extra virgin olive oil
  • fresh mint leaves
  • fresh basil leaves
  • alfa alfa sprouts
  • cucumber
  • tomato
  • lime juice
  • salt & pepper


  1. Start by washing the cucumber, tomato and beets
  2. In a small pot, boil the beets and cook until tender
  3. While we are waiting for the beets to cook, we can start slicing the cucumber and tomato (Tip: to wrap the roll more easily, slice the cucumber and tomato lengthwise into sticks or wedges (tomato))
  4. Once the beets are done cooking, take them out of the water and set it aside to cool down (I peeled my beets before boiling it but you don’t have to).
  5. Set aside your sliced cucumbers and tomato to make some room on the cutting board for the fresh mint and basil leaves
  6. Stack the fresh herbs on top of each other and then roll it into a cigar shape
  7. With your rolled herbs, chop your herbs from the tip to the end of the cigar shape. You should have strips of fresh herbs (if you want to, you can chop them a little finer, I just prefer to chop them in strips)
  8. When your beets are done cooling down, start dicing them (about 1/2 inch or less)
  9. Put your diced beets in a bowl and add the fresh herbs, extra virgin olive oil, lime juice and salt and pepper
  10. We can start making the roll by soaking the rice wrapper in a bowl with some warm water (soak the rice wrapper until it has soften, you don’t have to wait too long
  11. Place the rice wrapper in a clean board and start layering (I started layering with the sprouts then cucumbers, tomato and then the beets). Leave a little bit of room at the bottom of the wrapper
  12. Once you have all of the ingredients layered on the wrapper, start rolling by taking the bottom of the wrapper and folding it over the layers.
  13. Then take the right and left side of the wrapper and close the edge of the layered ingredients. From here can continue rolling until you reach the top of the wrapper.

Shrimp Fresh Rolls with Mushrooms


  • rice wrapper
  • shrimps
  • mushrooms
  • hoisin sauce
  • soy sauce
  • white vinegar
  • spicy sesame seed oil
  • alfa alfa sprouts
  • cucumber


  1. Start by slicing the cucumbers lengthwise into sticks (the same as above)
  2. Prep the shrimps by washing them first and then clean the shrimp by peeling the shells and removing the vein on the spine of the shrimp from head to tail
  3. You can boil them until they turn pink or I decided to sauté them in butter
  4. I later used the same pan to cook the mushrooms once I removed the shrimps when they finished cooking
  5. Added salt and pepper into the pan of mushrooms and left it alone to mix the hoisin sauce, soy sauce, white vinegar and spicy sesame seed oil together in a small bowl
  6. Deglaze the mushrooms with the sauce mixture and cover the pan. Wait a few minutes and keep sautéing until cooked
  7. You can use the same rolling technique from above. The only difference is the ingredients.

Grilled Tofu Sandwiches

After eating at Bloomer’s a couple of weeks ago, I wanted to come up with my own spin on grilled tofu sandwiches. I came up with two easy recipes! If you haven’t cooked with tofu before, don’t worry! It’s very easy to cook and you can get it at most if not all grocery stores. I used an extra firm fresh tofu to make sure that it doesn’t break easily on the grill.

For the first recipe, I used an Asian style marinade with garlic, ginger, dried chili flakes, soy sauce, teriyaki sauce, salt & pepper, brown sugar and lime juice.


  1. Using mortar and pestle, I crushed the garlic, ginger and dried chili flakes
  2. Then I squeezed half a lime into the mixture and used the pestle I mixed all of the ingredients together
  3. I then added the rest of the ingredients (soy sauce, teriyaki sauce, salt & pepper and brown sugar) in the mortar and used the pestle to combine the ingredients together
  4. Now because I didn’t need to marinade a lot of tofu, I didn’t get another bowl to mix the liquid ingredients with the garlic, ginger and dried chili flakes but if you will be using this recipe for a larger volume transfer the ingredients from the mortar into a larger bowl
  5. Slice the tofu into half an inch slices before adding the marinade.
  6. In a container, place the tofu then pour in the marinade. For this recipe, you don’t need to marinade the tofu overnight, just wait and let the tofu soak up the marinade for an hour or two
  7. After taking out the marinade, grill the tofu slices

IMG_4823For the second recipe, I used a dry rub with cumin, paprika, onion powder, garlic powder, basil, cinnamon, cayenne powder, brown sugar, salt and pepper.


  1. I used equal amounts of spices for each spice/herb listed above with the exception of the garlic powder, and cayenne powder, approximately ¼ teaspoon. For the garlic powder, I added ½ teaspoon while a pinch of cayenne powder was enough for me. However, if you would like to make your rub spicier you can definitely add a little more into the mix.
  2. Mix all of the spices/herb together to make the dry rub
  3. Slice the tofu into half an inch slices
  4. Then sprinkle or lightly rub the dry rub on to the tofu slices without crumbling them
  5. Again, wait for a few hours to let the tofu absorb the flavours from the dry rub before grilling
  6. After waiting for an hour or two, grill the tofu slices.

For both sandwiches, I used my roasted garlic-sriracha mayo as a spread (mix together mayo, sriracha, lime juice (just use a wedge), pinch of salt and pepper using the mortar and pestle). With the marinated tofu, I added kale and quick pickle tofu in the sandwich. Meanwhile with the dry rubbed tofu, I added a cucumber slice and more of the quick pickle onion. You can definitely add different toppings in your sandwiches. For example, I used spring salad mix and roasted bell peppers with the Asian style marinated tofu before, or perhaps trying some sauerkraut.

Try out different flavour combination and let me know what you used by commenting below.