Peanut Chicken Lettuce Wraps

I love me some lettuce wraps. The lettuce is a healthier alternative to the taco shell.
I highly recommend you make this for your next lunch or dinner gathering as this recipe can feed a small crowd – or just two very hungry people 🙂 don’t judge! Creating this post is making me want to make lettuce wraps again. Easy and tasty!

I start off my assembling my toppings and washing my boston lettuce.
You can shred, chop whatever veggies you want. I used the following:
Shredded carrots, cabbage, sprouts, green onion. You can also add some cucumber, tomatoes, mango etc.


1lb ground chicken breast
5 chopped cremini mushrooms
1 chopped red bell pepper
1/2 onion, minced
salt & pepper
2 garlic cloves, minced
1 thumb sized amount of ginger, peeled & diced
3 Tablespoons tamari
1 Tablespoon olive oil
3 Tablespoons peanut butter
1/2 Tablespoon water
1 Tablespoon honey
1 tablespoon ketchup or tomato paste
2 teaspoons sriracha sauce (optional – high spice heat factor)
dash of pepper

1. Add olive oil and heat a large, non-stick skillet on high. Add garlic and ginger and let sauté for less than a minute.

2. Add chicken, onion, mushrooms, red peppers, dash of pepper, then cook until chicken is nearly done.

3. Add the tamari, peanut butter, water, honey, ketchup/tomato paste, and sriracha sauce and stir until well combined.

4. Add chopped peanuts and place in a serving bowl and serve with your toppings.

1 avocado mashed
4 shredded carrots
1 cup shredded purple cabbage
4 green onions, chopped
Chopped pea sprouts
1/4 cup peanuts, chopped
12 large boston lettuce leaves, rinsed and patted dry

Importanthow to assemble a lettuce wrap.
In order to avoid the chicken to break the lettuce wrap. I recommend adding a dollop of the guacamole first and then a spoonful of the peanut chicken mixture and then add your toppings.



Double Chocolate Stout Mousse Cake covered with Neon Sprinkles

Put on your sunglasses because this cake is going to blind you with all the neon sprinkles.
My bro’s bday past recently and as always I bake him a cake. He always has the same request chocolate cake with chocolate buttercream. Same ol’, same ol’ – but of course I needed to spice up his request and make him happy at the same time.
So I opted for a Double Chocolate Stout Mousse Cake.

The recipe is from Sprinkle Bakes. Trust me when I say this blog never disappoints.
For the recipe check it out here.

Then when it came to decorating I just bathed this stout chocolate cake in two cups of neon sprinkles (picked up at Bulk Barn) and piped some more chocolate buttercream on top.
Finding sprinkles all over your kitchen is worth it when you show this cake off! Guaranteed everyone will love it.

Earl Grey Chocolate Cupcakes with Lavender Buttercream

Are you craving for a cupcake a little more eccentric? Than these earl grey and lavender cupcakes will be sure to satisfy your craving. You will be so relaxed after eating one of these cupcakes that you will be ready for a nap – move over chamomile tea.
The chocolate earl grey cupcake recipe came from Chic and Gorgeous . Then I got the lavender buttercream inspiration – just thought the two would be a great combo. Try it and you be the judge. I think the cupcake base was moist and rich with settle tones of earl grey. As for the buttercream- I warn you all now- if you’re not a fan of lavender that opt for a chocolate buttercream instead. As for me I love my lavender so I made sure each cupcake was piped with a overload of buttercream.


Earl Grey Chocolate Cupcake ingredient
1 cup all-purpose flour
1 cup sugar
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
3/4 cup Earl Grey tea (2 packets of Earl Grey-makes 1 cup)
1/4 cup whole milk
1/4 cup vegetable oil
2 teaspoon pure vanilla extract

1. Preheat oven to 350. Line cupcake pan with cupcake liners and set aside.

2. In a large bowl, sift together cocoa powder, flour, baking powder and baking soda. Next add salt and sugar.

3. Using a handheld electric whisk, or with a paddle attachment attached to a stand mixer, beat in egg, earl grey tea, milk, pure vanilla extract and oil. Mix until well combined. Cake mixture will be runny.

4. Fill the batter evenly into each cupcake liner and bake for 20 minutes or until a toothpick inserted comes out clean.

Lavender Buttercream Ingredients:
4 cups icing sugar
1 cup unsalted butter
1 tablespoon lavender extract
1/2 tablespoon vanilla extract
Pinch of table salt
3 tablespoons of milk (optional)
Dried lavender buds (optional)

1. Using a paddle attachment in a stand up mixer – Beat butter for 3 minutes until light and fluffy.

2. Gradually add the 4 cups of icing sugar. Beat until well combined.

3. Add the salt, lavender and vanilla extracts and beat for another minute.

If buttercream too dry add the milk to moisten the buttercream.


Curry Cabbage + Chickpea Soup

If you been following my blog, you have realized I love me some soup -so filling and comforting. Plus, always super easy to make.
One of my detox meals include this Curry, Cabbage and Chickpea Soup.

This soup is super nutritional. Check out the full recipe here

This soup contains cabbage, chickpeas, sweet potato, curry, cilantro and I added coconut milk and chili flakes on top!!
Super flavorful!

Joyous 10 Day Detox

The holidays are over and I needed a way to kickstart 2014 feeling refreshed and energized. Plus, I think I gained an easy 10 pounds over Christmas – way too much food and wine!
So I decided to start a detox. You may be thinking that a detox is not for you, but trust me when I say this detox is good for everyone. There is still a lot of food you can eat, just be sure to avoid all the “bad” stuff: alcohol, coffee, refined sugar, red meat, wheat. (I use the term “bad” loosely because all of the above-noted taste super good but in reality they are not good to eat as they cause inflammation to our bodies, which then lead to many health concerns. These items also make us feel tired and lethargic.

I am currently on a Joyous 10 Day Detox. I ordered the detox plan online. (I encourage you all to participate in the detox). The materials emailed include a shopping list, recipes, lists of foods to avoid, tips etc.
Joy will also answer any questions you have about the detox.

I should mention, I did the detox last year and I felt great.

I will be showing you some of the recipes I have been making while on the detox.

I made this Curry Quinoa Lentil Loaf. I love that you can make one loaf and it’s good for a dinner and lunch. It’s gluten-free and has lots of fibre.

Check out Joy’s blog for the full recipe.


And let me know if you sign up for the detox!

Orange Creamsicle Smoothie

We all need a boost of energy getting back to work and into our regular routines after the holiday break. I know we are all still thinking “oh for one more day of staying home and not coming into work” 🙂 Well, sorry to burst your bubble, but the break is over and we got to go on. So, give yourself a boost with the help of some vitamin C by making this easy three ingredient smoothie.

2 organic peeled oranges
1 cup almond milk
1 peeled organic banana

Place all ingredients in and blender and blend until smooth and creamy!

Now drink up!


I really enjoy the Food & Drink magazines that the LCBO provides for free. The recipes never disappoint.
There is a reason why these magazines disappear from the stores so fast. I’m not going to lie, perhaps in the past, I have had to drive to multiple locations to find the latest issue. Luckily, the Holiday 2013 issue was available at the location of my choice.
The cover of the Holiday 2013 issue featured the Horseradish and Smoked Trout Pâté on Rye and I thought it would be the perfect appetizer to serve during the holidays. Sure enough, my guests devoured them all. 🙂

If you didn’t pick up the Food & Drink Holiday 2013 issue in store – no worries, the recipe can be also found on the LCBO website.

10 slices rye bread
3 tbsp (45 mL) melted butter
½ cup (125 mL) sour cream
¼ cup (60 mL) unsalted butter, softened
3 tbsp (45 mL) prepared horseradish, drained
2 tbsp (30 mL) finely chopped red onions
Salt and freshly ground pepper
8 oz (250 g) smoked trout, skin removed
½ English cucumber, thinly sliced

½ cup (125 mL) radish sprouts (I used pea sprouts instead)
Preheat oven to 350°F (180°C).

Cut crusts off bread. Brush both sides with butter. Cut into triangles or squares. Bake for 8 minutes, flipping once halfway through, until golden and toasted. Reserve.

In a bowl, stir together sour cream, butter, horseradish and onions. Season with salt and pepper.

Flake trout into sour cream mixture and stir gently.

Place a slice of cucumber on toast. Top with about 2 tsp (10 mL) trout mixture and garnish with radish sprouts.

Serves 6 to 8