Recent Posts

Tofu Fennel Soup

Hello everyone! So I’ve mentioned I moved in my last couple posts. So far, I am LOVING it here! I also loved making and enjoying this delicious soup in my cozy kitchen. The property here is just beautiful. I actually had a photoshoot with one […]

Fall Harvest Quinoa Bowl (+ We Moved!)

Hello everyone! Sorry this post is a day late. My friend had a proposal planned, that got cancelled and post-poned last minute to yesterday. (She was literally texting brett and I at 9pm the night before planning it out with us). So my day was […]

Power Pumpkin Muffins (And Our Camping Trip! + Photos)

So last week, I mentioned I would be going camping this week and my next post would be right after I got back and I’d tell you all about it! We planned to go two nights and be back this morning, but we actually came back home late yesterday evening! We did everything we set out to do, and so both of us decided instead of spending another night in the tent and leaving first thing in the morning (before even having a coffee) and lugging all our stuff and our blankets and tent in the rain, we would just do it all that night and head home. It was nice to shower and sleep in my own bed, the only thing we were really missing out on was falling asleep to the sounds of the brook (which I did miss, a lot). But it was such a fun little adventure! I’m so glad we found the spot we did. Mom found out who the land owner was and got permission to camp there. The brook was wonderful, the area was beautiful, and it was completely secluded and private. I even made a few squirrel friends!

Our first meal made over the fire was salmon, broccoli and baby red potatoes! We wrapped them each in tin foil and added olive oil, salt, pepper & herbs. Then we read our books and wrote in our journals by the fire. In the morning we rushed to make eggs, ham & toast in the short spurt of pouring rain that came out of nowhere! (Not pictured). We went on a hike and gathered birch bark for kindling and apples. For lunch we boiled dehydrated chili we had prepared beforehand in our new dehydrator, and made fresh biscuits in a pan! It was a really late lunch as we spent a lot of time in the tent hiding out from the rain, and our hike took up some time too, so we were too full to even bother with supper and had lemon yogurt as a snack instead.

I suppose you’re also here for this pumpkin muffin recipe! This recipe I had to try a few times to get just the right amount of liquid and dry ingredients. My first try was just too much pumpkin, and I couldn’t get them to fully cook into muffins, they just stayed as mush. They also were very bland, so I added lots of delicious flavour boosters my second try. I love the combination of the pumpkin, the dried cranberries and the mini dark chocolate chips. Such a delicious blast of flavour in your mouth! These muffins are pretty crumbly, so they’re messy, but totally worth it. It also makes them perfect for crumbling over things like yogurt, cottage cheese, cereal, oatmeal or smoothie bowls! Such a fun addition for a delicious kick of pumpkin to your usual breakfast!

I think fall flavours are my favorite kind of flavours. I’m so excited to go picking out pumpkins and carve them! And of course, roast all the seeds in some olive oil and herbs (Mmm!). I’m also going apple picking in the next few weeks, and plan on making apple pie, caramel apples and pumpkin spice apple sangria! Yum!

(Sugarless, Flourless) Power Pumpkin Muffins

  • Prep Time: 5m
  • Cook Time: 30m
  • Total Time: 35m
  • Yield: 6 muffins


Dry Ingredients

  • 1/2 c almond flour (or coconut flour)
  • 1/2 c dried cranberries or raisins
  • 1 tbsp. hemp hearts (optional)
  • 1 tbsp. ground flaxseed
  • 1/2 tsp. ground nutmeg
  • 2 tsp. ground cinnamon
  • 1/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 1/4 c 100% whole grain large flake oats
  • 2 tbsp. mini dark chocolate chips (+ more for garnish)

Wet Ingredients

  • 1 1/4 c canned pumpkin
  • 1 large egg
  • 1 large egg white
  • 1 tbsp. canola or peanut oil
  • 1 tbsp. honey
  • 3 tbsp. pure maple syrup
  • 1 tbsp. vanilla extract


  1. Preheat oven to 350°F.
  2. Add all the dry ingredients to a medium bowl and mix well.
  3. Add the wet ingredients to a large bowl and whisk.
  4. Add the dry ingredients to the wet ingredients and mix until combined.
  5. Evenly divide the mixture into a half dozen muffin tin lined with paper cups. (Note: the muffins will not rise, so create a muffin shape with the mixture, making tall rounded tops).
  6. Top with extra oats and chocolate chips.
  7. Bake for 30 minutes.
  8. Remove from oven and place on a cooling rack until cooled. Store in the fridge in an air-tight container and consume within 5 days.

If you make this recipe, I’d love to hear about it! Leave a comment below, or take a photo and tag it on instagram or twitter with #itscrunchthyme


Sunbutter Date Cookies

Happy thursday! In my last post, I was telling you about my camping trip I’m going on really soon! I mentioned I was going monday the 25th, but we’re actually going tuesday the 26th until thursday the 28th! My post that day will be a […]

Steamed White Wine Coconut Clams

According to this article, “Clams have an Amino Acid Score of 106, indicating that it is a complete/high quality protein, essential for building and repairing muscles and tissue”. I dug up all the clams myself that are used in this recipe, so I got my workout […]

Loaded Greek Goddess Baked Sweet Potatoes

You guys! How is it september already? On september 1st I decided to do an upgrade to my workout. And I also started a 30-day challenge (this one from soulfully southern) but I just do the sit-ups and flutterkicks because I already have 3 sets of 40 second planks and 3 sets of 30 second planks with hip dips in my workout routine. By “upgrade” my workout, I mean I added a few seconds to some of my exercises, and added an entirely new exercise as well. Some of my exercises were getting too easy so I switched them out for harder ones. It’s good to change up your workout routine so you or your body don’t get bored of it. Your body will stop benefitting from a workout if it’s the same thing over and over, and you never improve our update it as your body gets stronger. If you’re thinking of starting a workout routine, give yourself a nice big window or time and try a few different exercises or already-made routines from pinterest. Mine was adapted from one of those and I would alter it as I went along to what I liked or what I thought benefitted me and my body. When starting out there’s a lot of exercises you won’t even be able to do, but don’t get discouraged. You are actually capable of every single one of them – just not right away. Do exercises that you are capable of doing but are still quite challenging that you know you’ll benefit from. You also may not be able to do 3 sets of them, maybe just 2 or even 1. Or instead of 30-45 seconds you’ll only get to 20. That’s actually great though – when you stop that means you did it until you absolutely couldn’t anymore, and no matter what, that will always benefit you.

Okay, I’m going to be honest, I’m not entirely sad to see summer go (stop sitting there judging me and let me explain). I had such a great summer this year! I did so many things for the first time, and saw so many places (well, within my little island – I didn’t travel anywhere major or anything). But there are so many areas on Prince Edward Island I’ve never discovered or been to before – but I’ve crossed so many places off of my list this year. I also crossed quite a bit off of my summer bucket list too. I visited the butterfly house for my first time ever! I climbed to the top of a few lighthouses and went paddle boarding (that one wasn’t even on my list, but it was incredibly fun!). I made the most of my summer, and I don’t always do that. I’m usually with everyone else, saying “it went way too fast” because I have so many other things I still want to do. But I’m totally ready to bring on all the pumpkin spice lattes, and halloween decorations. Brett and I even started making our halloween costumes! I thought I would give you a taste of all my fall recipes to come by posting a sweet potato recipe today! I love sweet potato, squash and pumpkin all day everyday, when it’s fall.

I still haven’t had my first pumpkin spice latte. But I’ve been on pinterest looking for how to make them homemade because I feel like I couldn’t buy enough of them to satisfy me. And how great would it be to learn to make them at home, and be able to whip one up at any given moment? SO great. I also need to start saving money too, so that would be a bonus. We’re apartment hunting and trying to only get things for our apartment for the next little while. I even got a little budget planner from Michael’s (this one) with a 50% off coupon of course (or else buying it would defeat the whole purpose of saving money). But it’s been so fun roaming the bed & bath sections of the thrift stores looking for little fun pieces for our future place. It’s always fun starting with a brand new slate and personalizing a new home. I’m so excited! I hope you all had an amazing summer as well, and are ready to bring on the autumn season!

Loaded Greek Goddess Baked Sweet Potatoes

  • Prep Time: 15m
  • Cook Time: 30m
  • Total Time: 45m
  • Serves: 4
  • Yield: 4 baked potato halves


  • 2 sweet potatoes
  • 1/2 c diced tomatoes
  • 1/4 c crumbled feta
  • 1 tbsp. freshly squeezed lemon juice
  • 1/3 c plain greek yogurt
  • 1 large clove of garlic // minced
  • 1 large fresh basil leaf // roughly chopped
  • 1/2 tsp. dry mustard
  • 1 tsp. capers
  • 1 tbsp. olive oil
  • 1/2 c (+more for garnish) diced black olives
  • 1/4 c diced pimento stuffed green olives
  • 1/4 c chopped parsley


  1. Preheat oven to 400°F
  2. Cut potatoes in half. Set on a baking sheet and drizzle with olive oil. Then place the potatoes face-down so the skin is facing up.
  3. Set timer for 25 minutes and begin prepping your fillings.
  4. Make your olive tapenade by blending or mashing the olives, capers, dry mustard, olive oil, basil and garlic.
  5. Mix the yogurt and lemon juice. Set aside.
  6. Check your potatoes at 25 minutes, flip one over and stick a fork down into the inside of the potato to make sure its soft. If not bake another 5 minutes. Remove the potatoes from the oven.
  7. Loosen the inside of the potato halves with a fork (and try to make a slight indent by pressing down firmly with your fork).
  8. Add your olive tapenade, feta, diced tomatoes and lemon yogurt mixture. Garnish with diced olives, parsley and salt & pepper. Enjoy!

If you make this recipe, I’d love to hear about it! Leave a comment below, or take a photo and tag it on instagram or twitter with #itscrunchthyme


Pineapple & Ham Pita Pizza With Cinnamon Chile Marinara

I actually love the combination of spicy and warm sweet flavours like chocolate and cinnamon. I’ve had delicious cinnamon chile coffees and chile hot chocolates, and I’ve had decadent chile dark chocolate bars. They just pair so well together. Yesterday I was thinking of pita […]

Crispy Quinoa Coconut Crunch (2 Ways!)

Okay so you guys know those sesame snap treats (these!)? Well this crispy quinoa coconut crunch tastes just like those but with coconut! I was so excited when I tried it because I love those sesame snaps, but obviously those have a ton of sugar. […]

Seafood Pesto Zucchini Linguine

Right now our house is full of dust and flies. We’re getting all our windows replaced, because the wood they were made with was rotting on the inside. We didn’t even really know they were rotting. Actually, it all started quite a while ago, in the winter months. It’s a funny story, too. It was the WINDIEST day of the year (I actually checked the weather because I was curious, I remember specifically it was 91 km winds!). And it didn’t help that we’re across the street from the shore, where it’s even windier. Add that with a rotting window, and you get a giant hole in the wall. Quite literally. I heard this squeeky suction sound. Brett and I look over at our window and it had been sucked open. It was normal of our windows to sometimes open on their own, not too big of a deal. Just as brett goes to spin the knob to close it, an even louder sound erupts, almost seeming like a black hole just appeared in our wall and there’s wind and snow suddenly blowing all over our bedroom. There’s a hole in our wall where our window used to be – and there was our window, flat on the ground below. (Note that our windows are as tall as me). Also, it was midnight.

My brother heard the whole thing from down in his basement apartment and came running up. We all stood there dumbfounded for a little while until I came up with the idea of wrapping garbage bags around the window screen and nailing the screen back in. We brought the window inside but just needed a temporary fix until we could later put the window back somehow. It worked, but we had to listen to the sound of wind pounding on plastic garbage bags all night. Very violent wind. I was surprised it didn’t rip or come apart, but we had lots of bags and tape wrapped around it. Either way, it was better than wind and snow coming directly into our room.

That’s the day we realized how rotten the inside of the wood was of our windows and window frames. So fast forward to now – here we are getting them replaced, finally! Nice, new, clean, white window frames. But when you replace a window, you first take off the original window, and that’s where the dust and flies come in. I haven’t been able to spend as much time in the kitchen as I usually do because the handymen are walking in and out of the kitchen, hammering things and moving things, and dust is everywhere etc. But before they came, my mom and I had a chance on sunday to make this delicious seafood zucchini linguine! We’re both eating carb-free/low-carb currently, and are huge lovers of seafood, so this was a completely satisfying meal.

Seafood Pesto Zucchini Linguine

  • Prep Time: 15m
  • Cook Time: 15m
  • Total Time: 30m
  • Serves: 2


  • 450 g (1 lbs) mussels // in shell
  • 150 g scallops // fresh or frozen
  • 150 g raw shrimp // shelled
  • 300 g spiralized zucchini
  • 1 c shredded carrot
  • 1/4 c chopped green onion
  • 1/4 c basil pesto
  • 1 tbsp. olive oil
  • Few fresh basil leaves for garnishing


  1. Steam and shell your mussels. Set aside with a bit of the juices.
  2. Heat olive oil in a large pan over medium heat.
  3. Add your scallops and shrimp and sauté until cooked through.
  4. Add your mussels and juice, zucchini and pesto and stir until combined and heated. Remove from heat.
  5. Add your carrots and most of your green onion and stir.
  6. Transfer to a serving dish.
  7. Garnish with remaining green onion and fresh basil leaves. Enjoy!

If you make this recipe, I’d love to hear about it! Leave a comment below, or take a photo and tag it on instagram or twitter with #itscrunchthyme


Sugarless, Flourless Banana Zucchini Bread w/ Dark Chocolate Chips

Today I’m just getting back from Pleasant View (a two-hour drive from where I live) where I was staying in my aunts trailer for the past two nights with Brett (and my mom, who stayed in my other aunt’s trailer)! I enjoyed a kombucha drink […]

Please wait...

Hey! Subscribe To My Blog!

Want to receive an e-mail when I make a new post?
Social media & sharing icons powered by UltimatelySocial