Recent Posts

Fried Egg & Cucumber Feta Salad Wraps

This week we’re having the best weather and I’m so excited about it! I’ve been down to the beach across from my house 3 times recently. I’m starting to realize how incredibly lucky I am to live across the street from it. I just walk […]

Israeli Couscous Breakfast Salad with Spinach Cucumber Dressing

I’m incredibly lucky because I live across from the beach. I can see the water out my dining room window and back door. Yesterday Brett, our friend Emma and I all walked over for a swim! It was gorgeous out and it was just windy […]

Kiwi Mint Coconut Popsicles

It’s so nice and hot out lately that I’m only inspired to make delicious, refreshing popsicles! It’s hard to come up with hot, baked meals when you don’t even want to turn on your oven. I’m so ready for beach days, camping and spending all day outside! Speaking of camping, my mom and I have gone crazy planning for our late september camping trip. We’ve already went on a little road trip scouting a location for it! I think we may have found a spot, too! We just have to make sure there’s fish in the water. We couldn’t really see any when we were there, but that doesn’t mean there isn’t any! It’s about a 40-minute drive away from where I live, and its a beautiful, wooded, secluded area.

We both went online yesterday and purchased ourselves some nice hunting knives. Don’t worry, it’s not actually for hunting. Well, we will be using it on the fish we catch, but it’s mostly for cutting things like tall grass, thin pieces of wood for kindling, plants and food, and anything else we need to cut! If you’re at all curious, this is the knife mom ordered and this is the knife I ordered. We’ve been obsessively watching YouTube videos of wilderness survival and different people’s techniques of catching and cooking fish! I think we’re having more fun planning our trip than we’ll have when we’re actually there (haha, just kidding).

I bought a few camping and wilderness survival books at the thrift store. One had a chapter on edible plants and flowers, which I’m excited to experiment with! It’ll be fun to find natural herbs or edible flowers and use them in our cooking! It’ll be a challenge because of the limited things around us, unlike when I’m at home and I have access to all kinds of stuff to make things like these kiwi popsicles! Which by the way, are delicious. I’m totally eating on one as I write this! I love the mint and kiwi paired together, and then the flavor of the coconut milk totally smooths it out and makes it creamy and delicious! You can probably tell by now I’m obsessed with coconut milk!

With this recipe I made 4 popsicles. Depending on your size of popsicle mold you may be able to make more or less. I also had coconut milk remaining, so you may as well. You could make coconut milk ice cubes with the remaining milk for things like iced coffee or adding to smoothies, so you’re not wasting! And I hope you enjoy these popsicles as  much as I do!


Kiwi Mint Coconut Popsicles

  • Prep Time: 5m
  • Total Time: 4h
  • Yield: 4+ popsicles

Ingredients

  • 1 can coconut milk
  • 1 tsp. vanilla
  • 2 kiwis // chopped
  • 2 mint leaves

Directions

  1. Open the can of coconut milk, add the vanilla to it and mix until the cream has blended completely with the liquid.
  2. Add 1/4 cup of the coconut milk to a blender with the kiwi and mint. Blend until no clumps.
  3. Fill the popsicle molds about 2/3 full with the kiwi mixture, then fill the rest with the remaining coconut milk.
  4. Place in freezer for at least 4 hours or overnight. You may need to run hot water over the plastic molds to loosen them from the sides and remove them. 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


 

Cranberry-Lime Pistachio Energy Bites

How have I not posted an energy ball recipe before? I’m surprised with myself. I love whipping these up because anything grab-and-go is my favorite thing. As much as I love spending tons of time in the kitchen and making elaborate, delicious and beautiful plates […]

Skinny Baked Orange Chicken Broccoli Almond Spring Rolls (with Peanut Butter Soy Dip)

I love spring rolls. I love these kind, and I love the one’s with the crispy outside! But these ones are so fun to make at home, and I’m surprised it took me this long to post a spring roll recipe! They’re a great summer […]

Quick & Easy Blueberry Walnut Baked Brie

I just realized I never made my post on tuesday! The week is just flying by on me. I woke up and it was thursday, and I thought: I definitely didn’t make a post 2 days ago. I went about my day completely oblivious to the fact I’m supposed to post something on my blog. Whoops! Well I hope this baked brie was worth the wait, at least.

This brie is so easy and delicious. It may be a few extra steps than just putting brie and jam together and baking it, but it tastes so much better, too! This brie is my new favorite thing and I already can’t wait to make it again. In fact, my mom had some too, and immediately said “okay, you are making this for our next party or family get-together”. Baked brie is a perfect recipe for special occasions. Bring it out before the main meals, or as a treat afterwards. It’s always a huge hit – and this recipe will please everyone.

I ate it up like a dessert – which it very well could pass for! Some restaurants serve cheese platters as a dessert item! This recipe is especially dessert-like. Some people go the savory route when baking brie and add herbs and things to it. But I believe it shines it’s brightest when paired with something sweet and fruity. I think I might try brie with strawberries next! Who knows 🙂


Quick & Easy Blueberry Walnut Baked Brie

  • Prep Time: 5m
  • Cook Time: 15m
  • Total Time: 20m
  • Serves: 4

Ingredients

  • 1 double cream brie round
  • 1/4 c roughly chopped walnuts
  • 1 tsp. coconut sugar // (optional. can sub stevia)
  • 3/4 c frozen blueberries
  • 1 double cream brie round
  • 6 of a ciabatta baguette (or similar baguette)
  • 1/4 c roughly chopped walnuts
  • 1 tsp. coconut sugar // (optional. can sub stevia)
  • 3/4 c frozen blueberries
  • 1 double cream brie round
  • 6 " of a ciabatta baguette (or similar baguette)
  • 1/4 c roughly chopped walnuts
  • 1 tsp. coconut sugar // (optional. can sub stevia)
  • 3/4 c frozen blueberries
  • 6 of a ciabatta baguette (or similar baguette)

Directions

  1. Preheat the oven to 350°F
  2. (Optional: before baking thinly slice the top of the brie off for easier eating later. Although it may not look as pretty when garnishing)
  3. Wrap the brie in parchment paper and put it in a brie baker or similar sized baking dish.
  4. Put parchment paper on a baking sheet. Lay out walnuts.
  5. Line a small ramekin or other small baking dish with parchment paper and fill with the frozen blueberries. Sprinkle with your coconut sugar or sweetener.
  6. Put that dish on the cooking sheet, and put everything in the oven and time for 10 minutes.
  7. Slice your baguette thinly.
  8. When 10 minutes is up, arrange your thinly sliced baguette on the cooking sheet with the walnuts and bake everything for 5 minutes more.
  9. Remove everything from the oven.
  10. Grabbing by the parchment, transfer your brie to a serving dish (unless serving in the baking dish) and rip your parchment to reveal the brie.
  11. Top with the blueberries and walnuts.
  12. If you didn't cut the top of the brie off at the beginning, you might just want to cut a few slits in it with a knife after serving, to get the cheese oozing out and easier to get at with the baguette slices.
  13. 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


 

Beet Green Salad Bowl With Green Onion Yogurt Dressing

I think more often than not, I buy ingredients first and then come up with a recipe based around them. Instead of coming up with a recipe idea first, and then buying ingredients for that recipe (I do that a lot too, though). That was […]

Berry Tea Almond Milk Popsicles

Popsicles are so fun because you can easily make them a healthy snack, but they’ll still be a delicious dessert. These taste like a combination of a refreshing iced tea, and a creamy milkshake. I made mine in these freeze pop zip-lock bags but you […]

Baja Fish Taco Bowls with Red Cabbage & Green Apple Cilantro-Lime Slaw

Tacos are one of my favorite things because they’re so full of yummy fillings! And you can make them with so many different things – shrimp, fish, beef, tofu! So many delicious options. I think my top favorite is fish. Followed closely by shrimp. But I knew I’d be posting a healthy fish taco recipe sooner or later. Sorry for making you wait so long for this 😉

Speaking of tacos, a new tacos & tequila place opened up in my town the other day! It’s called Sugar Skull Cantina. It has a super fun and colourful vibe. I went with Brett and a friend to try it out and I LOVE it! They have a nice little menu with yummy selections like guacamole and other dips with chips, a few different varieties of tacos (ie: porkbelly, candied yam, coconut shrimp, etc) and ice-cream sandwiches for dessert! Yum! Brett and Steve got churro ice-cream sandwiches and I got a key lime one that came inbetween 2 double chocolate cookies. What a great idea! I need to go back and try some of that tequila sometime though, their menu had a nice selection to choose from. I’ll definitely be back soon.

Yesterday is also when I made these tacos, too. You’d think I was inspired by the restaurant but I was in fact planning on making these tacos before I knew we’d be going there. So it may not have inspired the idea but it definitely inspired the motivation! I was super eager to make them after seeing their delicious menu and watching my friend Steve stuff his face with a chorizo taco. Then I went home and stuffed my face with this delicious baja fish taco bowl.


Baja Fish Taco Bowls with Red Cabbage & Green Apple Cilantro-Lime Slaw

  • Prep Time: 15m
  • Cook Time: 10m
  • Total Time: 25m
  • Serves: 2
  • Yield: 2 bowls

Ingredients

  • 1 tilapia fillet
  • 1 radish
  • 1/4 c white vinegar
  • 4 romaine lettuce leaves
  • 1/2 an avocado

Spice Rub

  • 1 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. cumin
  • 1/4 tsp. cayenne pepper
  • 1/8 tsp. ground turmeric
  • 1/8 tsp. salt
  • 1/8 tsp. pepper

Apple Cabbage Slaw

  • 1/2 c thinly chopped red cabbage
  • 1/2 of a granny smith apple // julienned
  • 1/4 c plain greek yogurt
  • 1 tbsp. helmann's real mayonnaise (do not sub miracle whip)
  • 1 tbsp. (packed) finely chopped fresh cilantro
  • 1 tbsp. freshly squeezed lime juice
  • 1/8 tsp. garlic powder

Directions

  1. Thinly slice your radish and let soak in vinegar while you prepare the rest.
  2. Mix all the spice rub spices in a small dish.
  3. Cut your fillets in half along the centre fold, and then each piece in half again across to create 4 rectangular pieces.
  4. Place them on a plate and start sprinkling the spice mixture evenly on each piece, while rubbing to coat all sides (be careful at first to not run out of the spice mix - just lightly sprinkle them on each side and once almost completely covered use the rest to get the bare spots and the edges) I had just enough spice mix to completely cover all 4 pieces. Set aside to make your slaw.
  5. Mix the yogurt, mayo, lime juice, cilantro and garlic powder.
  6. In a bowl with your cabbage and green apple, add the cilantro sauce by the spoonful until satisfied with the amount (you can use any leftover as added sauce in your bowl if you wish!)
  7. Heat olive oil in a pan over medium heat.
  8. Add your tilapia once the oil is hot, and fry each piece on both sides for about 2-5 minutes, until blackened.
  9. Slice your avocado, and flavor with a squeeze of lime or lemon juice, and a sprinkle of salt & pepper.
  10. Prepare 2 serving bowls with 2 romaine lettuce leaves in each. Lay the fish, and then the slaw. Tuck in your avocado slices, and top with your radish slices that have been sitting in vinegar and should be a pretty shade of pink.
  11. 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


 

Sweet Potato & Lentil Shepherd’s Pie

I’ve been wanting to post my take on sweet potato & lentil shepherd’s pie for so long! I’ve seen it done before, but I wanted to mix up the flavors a bit and put my own spin on it! I finally gathered up my thoughts […]


Social media & sharing icons powered by UltimatelySocial