Wednesday, February 26, 2014

RISE Kombucha 10 Day Challenge + Giveaway!

RISE provided me with the products for this review/giveaway, though all opinions are 100% my own.

I first heard of kombucha from my good friend Shalan who makes her own brew.  Her kombucha is absolutely delicious, and she's always happy to share her recent batch or even a scoby or two so I can try making it at home.  I'm the kind of person who forgets things easily, and needless to say my homemade kombucha was an unfortunate victim.  Kombucha is a living culture, and you have to feed it sugar to maintain it a little bit.  Coupled with the fact that you actually have to put it in a dark corner somewhere while it ferments, I am prone to completely forgetting about it until it's too late.  This is why RISE first appealed to me, because it's already brewed and bottled and 100% safe for me to drink without having to worry if I fed the darn thing. 

Sunday, February 23, 2014

Death by Chocolate

My town has this wonderful event each year called "Death by Chocolate".  The idea is, for the price of a ticket you get all the chocolate goodies you can possibly eat. All proceeds go towards the Break-a-Leg Theatre (our community theatre) which is working on re-building our ACT Centre (Arts, Cinema, Theatre and Film).  Not only do you get to eat a ton of delicious goodies, you also get to support a great cause by doing so!

This year the event was held on February 15th (last weekend).  I donated these chocolate avocado mousse cups using my recipe for chocolate avocado pudding.  The were a huge hit, and everyone had a hard time believing they were made with avocados let alone that they were dairy, gluten, and nut free!

Thursday, February 13, 2014

Chicken Pot Pie (in Mason Jars!)

Here is my February recipe for The Hinton Voice (my local newspaper).  They feature an original recipe of mine in their first issue each month. 

[Everything in mini form is cute.  Throw a mason jar into the mix and I’m completely smitten!  I had recently come across a box filled with ½ pint, wide-mouth mason jars, and I immediately set them aside for a future recipe.  I have always admired cute little desserts in mason jars, like cupcakes and cheesecakes, but since I’m trying to eat healthier right now, I knew that making either of those would probably not be in my best interest.

I was planning on making a chicken pot pie for dinner one night, when suddenly it occurred to me that this recipe would work incredibly well in jars.  Not only could I easily make a lighter version for myself by omitting the pie crust around the inside of the jar, I could also cook it and eat it in the same dish, which is always a bonus for someone who hates doing dishes as much as I do!  These could also easily be stored in the freezer, either before or after they are cooked. Anything that I can cook, eat, and freeze all in the same dish is a winner in my books!]

Recipe Makes 6 individual pies

- The dough for a double pie crust (can use homemade or store-bought)
- 2 tbsp + 2 tsp butter, divided
- ½ medium onion, diced
- 3 medium carrots, diced
- 1 cup cooked chicken, diced (I used a rotisserie chicken)
- 2 cups milk
- 1 cup chicken broth
-  2-3 tbsp flour
- ½ cup frozen peas
- salt & pepper to taste


Preheat a large frying pan over medium heat.  Melt 2 tsp butter and sauté carrots until lightly cooked, about 2-3 minutes.  Add onions and cook an additional 2 minutes.   Set aside.

In large saucepan set to medium heat, melt remaining 2 tbsp of butter, then add 2-3 tbsp of flour (you’re going for a paste like texture here) and cook for 1-2 minutes until the mixture (roux) is lightly browned.

Whisk in milk and broth 1 cup at a time, bringing each cup to boil before adding the next.

Add chicken and peas, and then simmer for 5-7 minutes until sauce has thickened.

Meanwhile, roll out pie crusts, cutting each of them into quarters.  Line jars with crust, being sure to seal all of the edges.  

Scoop filling into jars, then roll out remaining pie crust to top jars, using a fork to seal and around the edges.

Bake in a preheated 425 degree oven for 15 minutes until crust has lightly browned.  Remove pies from oven and cover with foil and bake for another 15 minutes.

Tip: for a golden brown pie crust whisk an egg and 2 tsp cream together and brush onto tops of pie crusts before baking.

Calories - 279   Fat - 15    Carbs – 25     Protein - 11   Fibre – 2


Saturday, February 8, 2014

Tea Sparrow (Monthly Subscription Box) Review + Giveaway!

Tea Sparrow is a monthly subscription box committed to delivering delicious, organic teas to your doorstep every month.  They hold bi-annual tea parties and pick only the best teas to send to their subscribers. They sent me January's box to try, and offered to send February's box to one lucky reader (directions on how to enter at the end of this post).  If you're a first time subscriber, they've included a 60% off coupon you can use (also at the bottom of this post). 
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