Mom Who Runs...runs so she can consume some extra calories. I am passionate about entertaining, trying new recipes, tasting new products, exploring new restaurants and of course...I will be telling you about it RIGHT HERE. So if you are a foodie like I am, keep clicking on this column.


True story:

I was online searching for a new dessert recipe to try and came across a recipe called:  “Lemon Magic Cake”.

I got all excited and starting grabbing the ingredients out of my fridge and pantry.

BUT I  then realized:

-I didn’t have any lemons

-I couldn’ find my whisk attachment for the KitchenAid

-I didn’t read the recipe properly and kept the egg whites but threw out the yolks when I actually needed the egg yolks

-the recipe required an 8×8 pan and I didn’t own one. (can you believe this?)


I was so determined to make something new and returned to the internet in search of a new recipe to try. I came across a recipe for Date Squares which for some reason I’ve never made before.  I checked to see if I had ALL the ingredients and indeed I had everything. (sigh of relief). I even ran out to the dollar store to buy an 8×8 pan.

In no time at all, I made a delicious desert. Trust me, I will make it again.

Here’s the recipe for Date Squares (taken from

For Filling
3 cups dates, pitted
1 cup water
1 tsp vanilla extract

For Crust
2 cups old fashioned rolled oats
1 cup all-purpose flour
¾ cup brown sugar
½ tsp baking soda
¼ tsp salt
⅛ tsp cinnamon
1 cup cold butter, cut into small cubes

Preheat oven to 350 F degrees. Line a 9 inch baking pan with parchment paper. Set aside.

1. In a medium saucepan add the water and the dates and cook over medium heat for about 10 minutes, until there’s no water left. Add the vanilla extract to the dates and mix well. Let mixture cool.

2. Add the date mixture to a food processor and pulse until it turns into a paste. Set aside.

3. In a food processor add the remaining dry ingredients and the butter cut into small pieces and pulse until the butter is well incorporated into the mixture and crumbles.

4. Spread ⅔ of the crumb mixture on the bottom of the prepared baking pan and spread it evenly.

5.  Add the date mixture and spread it with a spatula. Add the remaining crumb mixture as the last layer and pat it using a spatula, do not press down too hard.

6. Bake for 35 to 45 minutes until golden brown then let cool completely. Place in the fridge for a couple more hours then take it out and cut into squares.


date square - finalHappy Baking!

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The Cantina by Campbell’s is a pop-up restaurant that recently opened at 501 Queen West and will be serving delicious soups created by Rock Lobster Food Co’s Chef Matt Dean Pettit.

cantina - outside

There will be four delicious soups designed by Chef Matt Dean Pettit, and trust me all four were DEE-LICIOUS. I wish I could tell you my favourite soup but I loved all four of them equally. I sampled: spicy vegetarian ramen, roasted beer can cream of chicken, creamy tomato black bean taco soup and a thai chicken & rice khao so (curry). Recipes for all four soups can be found here.

cantina - soups

The Cantina by Campbell’s will offer complimentary walk-in lunch and dinnertime soup tasting options. Fact: lately I’ve become a fan of these broths due to the rising cost of celery, parsnips, carrots and other veggies that I usually put in my vegetable stock.

I’ve also become a fan of the Campbell’s Soup Kits as they provide a head start to homemade soup. As you know, I lead a pretty busy life so I don’t mind a little help once in a while and these kits will certainly come in handy!

cantina - image


Campbell’s has truly provided customers with a unique experience and something tells me The Cantina By Campbell’s will be a hit. P.S. This pop up restaurant is FREE.

For more information:

Where:  Cantina By Campbell’s – 501 Queen St. West
When: Tuesday, February 2nd – Sunday, February 21st

Hours: Monday – Friday 11 a.m. – 8 p.m., Saturday and Sunday 11 a.m. – 7 p.m.

Twitter; @CampbellsCanada

Hashtag: #WeAllSoupTO

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Super Bowl is around the corner and this means that there will be lots of Super Bowl parties to watch the game AND to eat food. In fact, I have a feeling that the food is equally as important as the game. Wouldn’t you agree?

Last week, I went to an event to get a sneak preview of  Chef Matt Deans Pettits recipes which celebrates NFL Canada and Super Bowl 50. It was held at Rock Lobster Food Co. and the event rocked (no pun intended) to the point that it inspired me to throw a Super Bowl party too!

I’ve got everything I need (thanks NFL Canada)! To be specific, I’ve go the Super Bowl table cloth, forks, Super Bowl napkins  & paper plates, and even a fantastic NFL cutting board that’s shaped like a football. I can’t wait to set the table.

football - stuff

I even have the perfect shirt to greet my guests as well as an official NFL football as a centre piece!!

NFL - vicky

As for the food…I know that dips are always a crowd pleaser and it goes well with beer. LOL  Not to mention I love the serving dish that its’ served in. #socute.

NFL - football dip

Here’s the recipe for a West Coast Crab Dip (created by Chef Matt Dean Pettit from Rock Lobster Food Co.). Seeing as the Super Bowl is being played on the west coast, there’s no better time to serve this recipe.


2 live Dungeness crabs

1 medium Spanish Onion, finely diced

1 jalapeno, roasted and seeded and finely diced

1 tbsp Old Bay seasoning

1 fresh lemon, juiced and zested

1 cup cream cheese

1 cup ricotta cheese

1/2 cup sour cream

1 tsp paprika

1/2 bunch flat leaf parsley, chiffonade

kosher salt to taste

1 large sourdough bread loaf


In a large pot, bring salt water to a boil over high heat. Add the crabs and boil for 10-15 minutes.

Remove the crabs from the water and place them in an ice bath or the fridge to cool completely. Carefully remove all the meat from the crabs. Place the crab meat in the fridge until needed.

In a pan, sweat the onions and jalapeños over medium heat for approximately 10 minutes or until the onions are soft and translucent. Remove the mixture from the pan and allow to cool.

In a bowl, combine the onion and jalapeño mixture with the Old Bay seasoning, lemon juice, cream cheese, rocotta cheese, sour cream and paprika. Mix to combine ingredients thoroughly. Check to make sure that no chunks exist!

Fold in the parsley and the lemon zest. Season to taste with salt.

Hollow out the inside of a bread loaf in the shape of a football. Cube the removed bread pieces. Spoon the cold dip into the bread hole and decorate with pretzel sticks to that it looks like a football!

Serve with the bread cubes to dip into the mixture.

ENJOY THE GAME!! (and the food). LOL

For more information:

Website: Rock Lobster Food Co. (538 Queen St. W. or 110 Ossington)

Website: The Great Lobster Cookbook


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Recipe for Change is an event that supports FoodShareTO’s innovative school food programs that excite the next generation of healthy eaters, growers, and sharers. Clearly this is something that interests me!

It’s a PARTY you don’t want to miss. With 30 chefs reflecting Toronto’s diverse food scene, 2 craft brewers, and 4 wineries, February 25th, 2016 will be the most deliciously fun night of the year!

There’s a few reasons I like this event so much.

1. You will meet friendly chefs!

foodshare - chefs

2. There’s something for everyone. i.e lots of vegetarian/vegan/gluten free options.

foodshare - veg

3. The environment!

foodshare - room

The event takes place at the St. Lawrence Market South Building, 130 Esplanade, Toronto on Thursday February 25th from 6 pm to 9 pm.

Of course, I will be there and I hope that will be there too. I promise you that you won’t leave hungry plus you will be supporting an important cause!

Online tickets for the public are available here:

Hashtag: #RFC16

Twitter: @FoodShareTO

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This is my definition of “The Perfect Saturday”:



Sadly I never ate at Splendido but now I own a piece of history! I got there 15 minutes after it opened so stuff I would have wanted was already taken however I did manage to walk away with some goodies. To be exact 6 chairs and some serving dishes. #SCORED


Had no idea that I could enjoy a Turkish Meal at Yonge and St. Clair!!

2016-01-16 11.16.14

12:30 CHECKED OUT A CUTE COFFEE SHOPTHE STRONG ONE (68 Wales Avenue – Kensington Market)

This adorable spot in Kensington Market won me over with their cute atmosphere and goodies made from scratch.

2016-01-16 12.56.54-3


This stunning eclair cafe is the first of it’s kind in Toronto. There was no shortage of interesting flavours to catch my attention. I had a lovely chat with one of the owners who clearly thought of all the details when opening this cafe. Last year I had a croissant party, and this year I’m thinking of having an eclair party. What do you think?


3:00 Return home to cook a bit (my favourite hobby)  and rest.

The only thing that was missing from making this day even more perfect, was a trip to the Farmers Market. Next time.

Hope you had a fabulous Saturday as well.




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It’s that time of year where we all attempt to eat healthier. Including me. I’m really trying hard to eliminate carbs and eat more protein. Therefore this Activia Challenge is perfect for me.

You see on Jan 1st at noon, I treated myself to Poutini’s and I haven’t had a carb since that special treat.

activia - poutinis

According to a recent survey by Leger and Activia, Canadian women have an overwhelming tendency to make New Year’s resolutions related to their health, including doing more physical activity (88%) and eating a healthier diet (87%).

The bad news? We’re setting ourselves up to fail. More than half (55%) of Canadian women will keep their healthy living resolutions for less than a year (and some for as little as 2 weeks!), with the most common reasons being a lack of motivation, a lack of lifestyle fit and a tendency to make resolutions that are overly ambitious.

Mid-January will mark the turning point for whether or not most Canadians will keep their resolutions. Guess what? It’s mid January and so far so good I’ve been pretty good with my attempt to incorporate less carbs in my life (yay for me).

Here’s my tricks:

-I’m incorporating more yogurt into my day. The Activia Challenge is currently encouraging women to eat 2 Activia yogurts a day for two weeks. (specifically Jan 11 to Jan 21). I’m in. Are you?


-I’m staying away from beer and wine. However Vodka is fine. Hello Martini.

-I’m eating more salads…specifically Kale salad which I find is SO filling.

activia - kale

Professional home economist, cookbook author and Cityline celebrity, Mairlyn Smith has a few suggestions as well. She’s actually serving as an Activia Ambassador! Here’s one of her easy recipes which is an easy way to transform Activia yogurt into a delicious trifle.

Raspberry Trifle (serves 4)

• 4 lady finger cookies
• 1 cup (250 mL) frozen local raspberries, thawed
• 4 – 100 g 0% fat Greek Activia Vanilla yogurt

You’ll need four 1 cup/250 mL glass desert bowls or parfait dishes

1. Mash the thawed raspberries with a fork, set aside.
2. Break the lady finger in half and place in the bottom of each of the four bowls.
3. Spoon 1/4 cup (60 mL) of the mashed raspberries over top.
4. Open 1-100 g container of the Activia yogurt and spoon over top of the raspberries. Repeat with all four of the desserts. Place in the fridge. To soften the lady finger the dessert needs to set for at least 4 hours or overnight.

Each serving includes 127 Calories, 0.5 g Total Fat, 0 g Saturated Fat, 0 Trans Fat, 9.1 g Protein

I hope you join me in this Activia Challenge!

To follow along on Twitter, Facebook or Instagram, please use the hashtag #ActiviaChallenge

Disclosure: I was compensated for this blog post, however all opinions are my own

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Fact: I serve fish for dinner every week.

Fact: I have a rotation of about 4 different fish recipes, which in my opinion isn’t enough.

Fact: I have a new recipe that will now be added to my fish “recipe collection”. (insert – applause).

This recipe provided me with a COLOURFUL and TASTY dish that involved a few interesting steps. For example – the recipe asks  you to marinate the fish in buttermilk, which is not something I’ve seen before in a fish recipe. But trust me, this step is worth it

Baked Tilapia and Vegetable Casserole (adapted from Natasha’s Kitchen)


Tilapia Ingredients:
2 lbs (about 6-10 count) Tilapia fillets, thawed
Olive Oil to saute
1 Tbsp ketchup (I used Chili Sauce for an added kick)
1 Tbsp mayo

Marinade Ingredients:
2 large eggs
1 cup buttermilk
2 Tbsp soy sauce
1/2 tsp Salt and 1/8 tsp Pepper

Vegetable Ingredients:
2 medium bell peppers (red, orange, or yellow)
2 medium/large carrots, julienned or grated
1 medium onion


1. Whisk together the marinade ingredients. Place the tilapia in a large ziplock bag along with the marinade mixture and marinate in the fridge at least 1 1/2 hours. (simple enough, non?)

fish - buttermilk

2. Slice onions into thin half circles, slice bell pepper into thin strips and julienne or grate carrots. (I forgot the carrots. Oops). In a large skillet over medium/high, heat 2-3 Tbsp oil and saute onions for 3 minutes or until softened. Add sliced bell peppers and carrots and saute another 4-5 min or until softened. Remove from pan and set veggies aside.

fish - fry veggies

3. Whisk together the ingredients for the sauce.

fish - sauce

3. Once  the fish is done marinating, drain and discard the marinade. In the same empty skillet over medium/high, add 2-3 Tbsp oil and saute fish lightly on the skillet just until golden on the outside (about 2 min per side). Be careful not to over cook the fish in fact it’s probably best that the fish isn’t entirely cooked.

4.  Layer the casserole dish with 1/2 of the vegetables on the bottom. Place fish over the vegetables. Brush the mixture of the ketchup/mayo on top of fish. Then add another layer of vegetables on top. Sprinkle the top with salt and pepper to taste then cover tightly with foil or lid and bake at 375˚F for 15 min.


fish - final

Just so you know, I only share recipes that I would make again!

Oh ya – served a few vegetables dishes along with this fish casserole. Specifically, a tomato soup, kale salad, tabouleh salad and a sweet potato dish. There were lots of satisfied tummies.

Happy Cooking!


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I have talked about my love for my rice cooker before and I will talk about it again. Here’s what you really need to know: GO OUT AND GET ONE. STAT!! Sorry I’m yelling but I feel very strongly about this.

My first rice cooker was bought back in May 2010 after touring T & T in Ottawa with a group of twitter friends.

I bought a Tiger Rice Cooker and got hooked on the fact that I could press a button, go get a manicure and return to a bowl of perfectly cooked rice.

Although I loved my Tiger Rice Cooker, it wasn’t easy to clean. It had a hinged top and I could never clean it properly. I would take a photo to show you exactly what I mean but I can’t. It got that gross!

Therefore my beloved Tiger Rice Cooker went into the recycle bin. Bye Bye Tiger Rice Cooker.

breville - old rice coooker

Moving forward: I received a Breville Risotto Plus  to replace my beloved Tiger Rice Cooker and I’m happy, happy, happy.

breville - rice cooker

Here’s what I love about my  new rice cooker.

-no hinged top

-I can steam vegetables at the same time (which I’ve done already)

-it’s easy to clean.

-I can even make risotto. Check out the left button on the photo below!

breville - buttons

The other night, I made stuffed peppers with rice, corn, black beans and a touch of cheddar cheese. It was the perfect side dish.

breville - stuffed peppers

Not to mention, I tested out the risotto button and made this amazing risotto dish with peas, using PC Arborio Rice.

breville - PC arborio

Pretty side dish. Agreed? My Breville Rice Cooker did a perfect job of making the Risotto.

breville - final risotta

If you are looking for a rice cooker, I highly recommend the Breville Risotto Plus!. I hope to be using it for years and years!!

Happy Cooking.

Disclosure: The Breville Rice Cooker was provided to me, however all opinions are my own













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1. My dinner at U-Feast at Campagnolo. I’m not kidding this restaurant had been on my bucket list for years. Thrilled that I was able to finally taste this dish.

2015 - bar buca

2. ANYTHING at Bar Raval. However some of my favourites include the foie gras or this salad.

2015 - bar raval

3. My job allows me to eat some amazing cheese so of course that’s a highlight! Specifically this 5 yr Old Cheddar Cheese, that was a Grand Prix winner in 2015.

2015 - st albert

4. The food at the CNE. This is one event I won’t ever miss.

2015 - CNE

5. Sweet JesusIf you haven’t tried this soft serve then you really need to go there in 2016. Stat.

2015 - sweet jesus

6. My trip to Italy. All I did was eat amazing food…everywhere. I had this particular charcuterie board for 5 EUROS, three times!!

2015 - rome

7. My Trip to Israel. Again, all I did was eat.

2015 - israel

8. The seafood tower at Harbour Sixty Steakhouse. It’s not cheap but definitely worth it. Sadly the dining room is  so dark that I have no photos of the seafood tower even though I’ve been twice this year.

9. The fish that I caught on JP Fishing Charter that was served to me just a few hours after I caught it at Molly & Oj’s Restaurant in Erieau, Ontario.  Nothing beats FRESH fish.

2015 - fish

I hope to continue to eat fabulous food in 2016 and look forward to sharing my food adventures with you as well.

Happy New Year!








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I swear I left the resort to go to Playa Del Carmen for one reason only. That reason was to go to the Grocery Store. No…. I did not have a fever. LOL. I simply adore discovering new food products.

Here’s a few items that caught my attention:

Campbell’s Soup – Chile Poblano: Not very happy that I didn’t buy one of these! #arghhh

mexico- campbells

TANG – Tamarind Flavour: Bring it on. I bought a packet but haven’t tried it yet. Will keep you posted.

mexico - tang

Motor Bikes: Ok it’s not a food item but I thought it was cool to see that one could buy a motor bike in a grocery store.

mexico - dirtbikes

These Drinks.

mexico - kracken

THE CEVICHE BAR – you know how we have an Olive Bar? Well they have a Ceviche Bar with no fewer than 6 different styles of Ceviche.

mexico - ceviche

When I walked thru customs I was asked what I bought: I replied a souvenir and some groceries. She asked me “what type of groceries”. I whipped out the bag of Tang and she smiled.

Walking thru a grocery store makes me happy! Go figure.

Speaking of grocery stores, looks like it’s time to visit Buffalo for a trip to Trader Joe’s and Wegmans. Haven’t been in a while. #roadtripforgroceries





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