Month: June 2016

Happy Long Weekend!

Latest Obsessions:

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I can’t believe it’s almost July! With that being said, there are so many sales happening that I wanted to share. Nordstrom will be having their Anniversary Sale coming up in July which is one of their biggest of the year and another favourite is Intermix’s sale! They’re currently having an additional 30% off on items that are already on sale!

With the long weekend coming up, Canada day + the 4th of July, this is the perfect time to snag those summer styles! These shorts, shirt and tank are already in my cart.

Here are my favourites from the Intermix sale:

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Some more long weekend sales + codes:

  • Ann Taylor – 40% off regular priced items + an extra 60% off sale items
  • Banana Republic – extra 50% off on sale items
  • Kate Spade – Up to 50% off plus + extra 30% off all sale | Use code: SUNSHINE

Have a great weekend loves! xoxo



Off The Shoulder.

Off the shoulder top, valentino rockstud and american eagle shortsWhite Off the Shoulder Top, ripped shorts and valentino rockstud heelsBlue leather jacker, white off the shoulder top, ripped jean shorts and rockstud heelssweet as fiction off the shoulder top ripped shorts and valentino heelssummer white top rockstud valentino and ripped jean shortsSweet as fiction White off the shoulder top and ripped jean shortssweet as fiction in white off the shoulder topblue leather jacket, white off the shoulder top, ripped ae shorts and valentino rockstudSummer white off the shoulder topSweet as Fiction- Off the Shoulder Top, Jean shorts and Valentino Rockstud pink heelsTop (splurge + save) | Bottoms (similar) | Heels | Jacket | Lipstick

Happy Wednesday!

Hope you’re all having a great week so far! The past several days have been so jam-packed so my apologies for not keeping up with posts. Mike and I have been house hunting on evenings we had free and my birthday festivities were a weekend long event. I had the best time celebrating another year with my closest friends and family. We checked out some new spots in the city that I have to absolutely share with you guys. If you live in Toronto and love spanish cuisine, I highly recommend Patria + Kasa Moto for it’s Japanese food. Both restaurants are sophisticated, not to mention the food is spectacular!
On one of the days I wore this stunning off-the-shoulder top. It has such a relaxed feel and was perfect to wear with the humid weather we were having. I added a pair of lightweight, ripped jeans and these heels to finish off the look. The shade of pink on my Valentino’s are stunning. There isn’t one outfit that it couldn’t work well with and was definitely worth the investment. As always, it’s favourite of mine to add heels to most of my looks since I am so petite.
Thanks for reading! xoxo

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5 Healthy Snacks For Summer

Hi loves! Hope you’re all having a fabulous week so far!

I wanted to share some recipes that I found on Pinterest that are quick, easy and super delicious. These are on a list that I’ve been itching to try at home, but it’s been a jam packed couple of weeks while Mike and I house hunt!

Let me know if you end up making any and fill me in the comments section. 🙂


recipe via Pinterest


Makes: 6 Servings | Prep Time: 20 minutes


  • 1/4 cup almond meal or crushed almonds
  • 2 tablespoons raw coconut sugar
  • 2 tablespoons coconut oil, melted
  • 3//4 cup plain Greek yogurt, low-fat
  • 2 tablespoons honey, (optional stevia liquid to taste)
  • 1 1/2 cups fresh chopped strawberries and/or raspberries
  • 6-cup muffin tin and liners


  1. Line a 6-cup muffin tin with silicone or parchment cupcake liners, or add directly to nonstick muffin tin.
  2. In a small bowl, stir together crushed almonds, coconut sugar, and coconut oil. Spoon a small amount into the bottom of each muffin cup.
  3. In a medium bowl, mix together yogurt and honey. Spoon 2 tablespoons into each muffin cup, covering the crust.
  4. Top with fresh chopped berries. Freeze until firm, about 6 hours. To serve, remove from silicone wrapper and enjoy!


recipe via Pinterest


Makes: 12 Servings | Prep Time: 10 minutes


  • 1 1/2 cups whole wheat pastry flour or white whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 bananas
  • 1/4 cup honey
  • 1 tablespoon vanilla
  • 1 tablespoon olive or coconut oil
  • 1 egg
  • 1/2 cup nonfat plain greek yogurt
  • 1 tablespoon unsweetened almond milk
  • 1/2 cup chocolate chips


  1. Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray.
  2. In a medium bowl, whisk together flour, baking soda and salt.
  3. Add bananas, honey, vanilla, oil, egg, milk and yogurt to a blender. Blend on high for 1 minute or until well combined, smooth and creamy. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.
  4.  Divide batter evenly into muffin tin and bake for 20-25 minutes or until tooth pick comes out clean or with just a few crumbs attached.
  5. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day.

Healthy Tuna Stuffed Avocado

recipe via Pinterest


Makes: 4 Servings | Prep Time: 10 minutes


  • 4 avocados, halved and pitted
  • 3 (4.5 oz) cans tuna, drained
  • 1 red bell pepper, diced
  • 1 jalapeno, minced
  • 1 cup cilantro leaves, roughly chopped
  • 1 lime, juiced
  • salt and pepper


  1. Scoop out some of the avocado from the pitted area to widen the “bowl” area. Place the scooped avocado into a medium-size mixing bowl. Mash it with a fork.
  2. Add the tuna, bell pepper, jalapeno, and cilantro to the mixing bowl. Pour lime juice over. Stir it all together until everything is well mixed.
  3. Scoop the tuna into the avocado bowls. Season with salt and pepper.

Caprese Avocado Toast

recipe via Pinterest


Makes: 4 Servings | Prep Time: 10 minutes


  • 2 ripe avocados
  • 2 teaspoons fresh lemon juice
  • Sea salt and black pepper, to taste
  • 4 slices bread, toasted
  • 4 ounces fresh mozzarella, sliced and cut into pieces, to fit the bread
  • 1 cup grape tomatoes, halved (can also substitute for tomato slices)
  • 1/4 cup basil leaves, roughly chopped
  • Balsamic Glaze, for drizzling


  1. Cut the avocados in half, remove pit, and scoop the flesh into a small bowl. Add the lemon juice, sea salt, and black pepper, to taste. With a fork, mash the ingredients together, keeping the texture slightly chunky.
  2. Spread the mashed avocado evenly onto toasted bread slices. Top with fresh mozzarella slices, tomatoes, and basil. Season with additional salt and pepper, if desired. Drizzle with balsamic glaze and serve immediately.


recipe via Pinterest


Makes: 12 Servings



  • 2 Tablespoons cornstarch
  • 2 Tablespoons warm water
  • 2 cups finely diced strawberries
  • 1/4 cup maple syrup
  • 1 Tablespoon granulated sugar


  • 2 and 1/4 cup quick oats (not whole rolled oats)
  • 1 teaspoon ground cinnamon
  • 1 cup unsalted almond butter (or peanut butter or sunflower seed butter)
  • 1/4 cup maple syrup
  • 1/4 cup apple butter*
  • 1 large egg, beaten
  • 1/2 cup sliced almonds


Make the strawberry filling first by mixing the cornstarch with the warm water until it all of the cornstarch has dissolved and there are no more clumps. It should resemble milk. Set aside. Combine the strawberries, maple syrup, and sugar together in a small sauce pan over medium heat. Bring to a boil and stir well. Remove from heat and stir in the pre-mixed cornstarch. Whisk until all clumps are gone and set aside to thicken and cool.

  1. Preheat oven to 325F degrees. Line an 8×8 baking pan with aluminum foil with enough overhang on the sides for easy removal. Set aside.
  2.  Make the oat crust/topping: In a large bowl, combine the quick oats, cinnamon, almond butter, maple syrup, apple butter, and beaten egg. Mix until all of the oats are moistened and the mixture is thoroughly combined. Reserve 1/2 cup of the oat mixture. Press the remaining oat mixture into prepared baking pan. Make sure it is firmly pressed down and even. Spread the strawberry filling on top. To the reserved 1/2 cup oat mixture, add the sliced almonds. Crumble this over the strawberry filling and, using the back of a spatula, press the topping down firmly into the strawberry filling. You want to make sure it sticks well.
  3. Bake for 25-30 minutes. The topping will be lightly browned. Allow to cool completely before cutting into squares.
  4. Makes 9-12 squares, depending how large you cut them.  Squares stay fresh covered tightly at room temperature or in the refrigerator for up to 5 days.  Bars freeze well, up to 2 months.

Check out more of my favourite recipes and follow me on Pinterest xoxo

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