Posts Tagged ‘Fresh’


Seeing as I did a blog post about eating my way thru Toronto, I thought it would only be fair to write a blog post about the variety of drinks (alcoholic and non-alcoholic) that I’ve discovered in the last few months.

1. SoCIAL Lite

This new drink is right up my alley as it’s the first ever ready-to-drink sparkling vodka cocktail that has no sugar, no sweetener and no artificial ingredients. It’s made with a blend of premium Canadian vodka, soda and 100% Natural Flavours. What’s most impressive, each 355mL can is a mere 80 calories and is gluten-free. Hello Summer!

I love the story behind the drink: Theses entrepreneurs wanted to drink on a Saturday night and still be able to run on Sunday mornings.

drnking - sociallite

2. Root Beer is the latest trend with alcoholic drinks these days and finally I scored these two products at the LCBO on Yonge Street/Summerhill. The brand on the left (Crazy Uncle) disappeared from the fridge before I got a chance to try it, and the brand on the right (Dusty Boots) is Root Beer with Beer and produced by Crazy Beard Brewing Co. right here in Toronto. I tried the Dusty Boots and I liked it…A LOT. Then again I’m a root beer fan so I was pretty sure I was going to like it. Read more about the guys behind Crazy Beard Brewing Co. here!

drinking - hard root beer

3. Fresh – This apple glow ginger is beyond refreshing. Had a sample of it at an event and will certainly be buying this in the future.

eating - apple ginger glow

4. The Iced Aroma or Lemon Mint at Aroma Espresso Bar is another summer time favourite.

drinks - aroma

Aroma Espresso Bar is also running a cool summer time contest (with Simon & Schuster Canada) where you can win free coffee for a year as well as some great books. Enter soon as the contest closes July 15th … K? Ps the name of the contest is Read, Chill, Repeat – LOVE IT.

drink - aroma contest

6; Smoothies!

This weekend I enjoyed the Wimbledon finals while sipping Smoothies made with Genuine Health Fermented Greek Yogurt Protein +. This Canadian product has no GMO, vegan, soy and gluten free.

drinks - protein

I grabbed some Almond Milk Breeze and some berries – added the Fermented Greek Yogurt Proteins+ and before you know it, I had a satisfying Smoothie. I’m also a fan of the Fermented Greek yogurt proteins+ Cherry Almond Vanilla bar. Check out all their products here.

drinks - smoothie

Here’s to Staying Hydrated over the Summer!!

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It’s not every day that I drive to Mississauga to go check out a restaurant but I thought than an Indian Buffet with 150 delicious items, deserves a visit!!

tandoori - restaurant

Tandoori Flame is well recognized as North America’s Largest Indian Buffet & Restaurant with over 14,000 sq.ft. and with a capacity for more than 500 guests! As a result, there’s a lot of wedding parties, and celebrations held at Tandoori Flame. Not to mention that they have 11 food stations which means there is truly something for everyone!!
tandoori - promotions

I ate, and ate, and ate and before you knew it…I was stuffed. I’m pretty sure I went up to the buffet three times, if not 4..but who’s counting. LOL

tandoori - buffet

The food was fresh and flavourful. When I visit a buffet, I like to know that the food hasn’t been sitting out for hours and there’s no doubt that the food at Tandoori Flame is FRESH.

I’m also impressed that they “get” social media.

tandoori - social


Tandoori Flame has two locations and I really believe that this concept will continue to expand!

For more information:


8150 Dixie Rd, Brampton, (905) 451-1686
 5975 Mavis Rd,Mississauga (905) 502-8555

Twitter; @TandooriFlame


Disclosure: My meal was complimentary, however all opinions are my own.

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Recently, I made a new friend on Twitter. When I saw that she had a blog called Fables and Focaccia,  I knew that she would be the perfect person to invite over to help me use my Kitchen Aid Pasta Attachment. Sadly the Pasta Attachment had been sitting in a box for MONTHS. I was all too thrilled that Jenny agreed to come over and share her expertise with me.

The evening started off with wine. (of course).

pasta - jenny & I

Then Jenny started to mix a few ingredients together and do her magic.  As for me….I was too busy taking photos and drinking wine to actually participate.!

pasta - 3 photos

Before you knew it – we had an amazing meal of pasta in browned butter with fresh sage. Even though I’m on a carb free diet, I couldn’t resist and dug into this bowl of fresh pasta.

pasta - final2

Jenny was even kind of enough to share her recipe with me:

INGREDIENTS TO MAKE FRESH PASTA (we doubled this recipe)

1 whole egg
100g all purpose flour (if “00” flour can be found it makes a much lighter pasta dough)
Pinch of salt (1/4 tsp approx.)
1 teaspoon olive oil

DIRECTIONS: Mix by hand, or pulse in a food processor with “s” blade till the flour becomes yellow and moistened, then knead by hand till completely incorporated, (5 mins) 
Then cover and let rest for 20 mins. 
Them divide into manageable pieces, and start rolling it out with a rolling pin, or with a pasta machine. 

* Jenny has made fresh pasta before and was totally in love with the Kitchen Aid Pasta Attachement. She loved how quickly and effortlessly it was to make fresh pasta!!


Fine sea salt
1 1/2  sticks (12 tablespoons) unsalted butter, cut into small pieces
1/4 pound prosciutto, sliced 1/8-inch thick, cut into 1/8-inch dice  (optional)
12 small sage leaves plus more for garnish
14 ounces fresh or dried tagliatelle
Flaky coarse sea salt
DIRECTIONS: In a small skillet, combine butter and prosciutto; heat over medium heat, stirring, until butter is foaming. Continue to heat until butter just begins to turn a pale, golden color, then add sage and cook 1 minute more. Remove pan from heat.


Cook pasta in the boiling water until al dente (about 3 minutes for fresh pasta). Reserving 2/3 cup of the pasta cooking liquid, drain pasta and immediately transfer to a large bowl.

Add reserved pasta cooking liquid and butter sauce and toss to combine well. Season to taste with crushed flaky coarse sea salt. Garnish with sage and serve immediately

We had a blast with our “Pasta Project” and can’t wait to collaborate in the kitchen again!

A huge thanks to Kitchen Aid for this amazing Pasta Attachment and a huge thanks to Jenny for taking the time to teach me how to finally make fresh pasta.

Happy Cooking!!

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I had a chat not long ago, with the owner of Pantry Foods about salads, and he mentioned that he rarely makes a salad in a bowl. He said
“the the dressing always sinks to the bottom and when you display it on a platter it’s visually more attractive”

After that discussion I decided to try serving salads on a platter. It was a perfect opportunity for me to use this beautiful Umbra Platter I got as a gift from my cousins.

Salad idea #1: Basic Green Salad

Ingredients: Bibb Lettuce , Corn shoots that I found at Natures Emporium, mini corn, carrots, zucchini.

Here’s what the corn shoots looked like, when I bought them at the store. How pretty is that?

Salad idea #2 Spinach Salad

Ingredients: Spinach, red onion, toasted almonds, mushrooms, hard boiled eggs

Salad idea #3 Morrocon Inspired Salad

Ingredients: Lettuce, oranges, dates, marcona almonds, pomegranate seeds

Other salad that I could make using this platter include:

Nicoise: black olives, tuna, red onion, lettuce, hard boiled eggs.

Israeli: cucumbers, tomatoes, parsley, couscous, chick peas

I have to admit, I really enjoyed preparing these salads and then eating them too!! Due to my love for making salads, it has prevented me from eating salads in restaurants. I rarely go to Freshii or Fresh..even though everyone tells me that their salads are fabulous.

I use to go to a restaurant at Bayview Village for their famous salad bar but for some reason I stopped going there too.

I guess I really like to go to restaurants to eat food I can’t make at home. Anyone else agree?

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