Recent Posts

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 […]

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 of food (I really do!), some days I just don’t have the time. I get frustrated when I look in the fridge for a quick bite to eat to hold me over for a while, and all I have is ingredients for things you have to cook or that take a while to make. Trust me, it’s exciting to open the fridge and see these energy balls staring back at you. They’re as delicious as they are energizing, and good for you too!

These are packed full of flavor! I recommend just going to the bulk section of your store and just getting what you need, because it can get pricey if you buy whole bags of pistachios, dates and cranberries! That’s what I did. We have a nice big new bulk section in the grocery store I work at, and I just got the amount of each ingredient that I needed. Instead of them costing around $10 each (which would be roughly the price for a full bag each), they were about $2-$4 each! That’s what I love about buying in bulk. I highly recommend it if you usually don’t.

With this recipe you’ll get somewhere between 10 and 12 energy balls, depending on how big or small you make each one. I ended up with 11, but as you can see from the photos I ate one before I even took out the camera. I couldn’t resist! Just look at them. They’re tantalizing. So much so, they make me use the word tantalizing. I don’t think I’ve ever used that word before. But I just love the look of them coated in pistachios. Don’t you just love pistachios? I’ve been obsessed with them since I was younger, but they were always a rare treat because they’re expensive. My mom would come home some days from the grocery store with them to surprise me. Those, and sugar snap peas were my favorite healthy, expensive snacks. Yum.

These energy bites would also be a great addition to a picnic! Or if you’re having company staying the night and you want to give them a little bite with their coffee in the morning. Or make them for you and a friend that always go on walks, do workouts or go to the gym together! Share some of them before or after you get active to get some energy going! Or just have them as a quick morning snack to yourself, like me! 🙂

Cranberry-Lime Pistachio Energy Bites

  • Prep Time: 10m
  • Total Time: 10m
  • Yield: ~10


  • 1 tbsp. lime zest
  • 2 tbsp. flaxseed meal
  • 2 tsp. honey
  • 1/3 c dried cranberries
  • 1 tsp. lime juice
  • 1 1/2 c roughly chopped dates
  • 2 tbsp. steel cut oats
  • 1/3 c finely chopped pistachios


  1. Put everything except the pistachios in a food processor and blend until it balls up into a giant clump.
  2. Slightly wet your hands with water and form balls with the mixture.
  3. Roll the balls in the chopped pistachios.
  4. Refrigerate for 10 minutes and serve.
  5. Store in the fridge in an air-tight container.

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


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 […]

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 the case with this beet green salad. I saw the bunches of beet greens on the grocery store shelf and I impulsively bought them without a thought of what I was going to make with them. That’s kind of a good thing, though. It forces me to be creative! I have to come up with what I want to make, and make it before they go bad. It’s a challenge and it trains me to make use of what I have. I didn’t even have to buy anything else in this salad, I already had it all at home! I knew I was already intending to use that grapefruit in a salad, but I hadn’t decided what kind of salad. I threw in everything else I thought would pair nicely together and then went for a creamy dressing, because a lot of ingredients in the salad are tart.

This is a nice big, filling salad and a perfect meal to enjoy on a hot summer day because you don’t have to turn on the oven and heat up the kitchen or stand by the hot flames of the BBQ. You just slice a few things up and throw them in a bowl and then enjoy the refreshing crunch of the beet greens and the juiciness of the grapefruit. Even better, enjoy it outside on the patio or back deck. But I can’t promise you the bugs aren’t going to want a taste. It’s too good for even them to resist.

It doesn’t have to be sunny to enjoy it, though. Curl up on a cloudy day with this crisp salad and a good book. Do it. Because if you’re anything like me, cloudy days make you feel groggy and lazy. But when you fill up on nutritious food and vitamin C, you get the energy you’re lacking from the lack of sun. You may see grey clouds outside (like I can see outside right now), but you’ll feel bright and energetic!

That’s what I love about food. It effects everything, like your mood and energy level! So go fill up on this salad and come back and tell me how you feel 😉

Beet Green Salad With Yogurt Green Onion Dressing

  • Prep Time: 10m
  • Total Time: 10m
  • Serves: 1
  • Yield: 1 large salad


  • 1 c chopped beet stems
  • 1 tbsp. olive oil
  • 1/4 c walnuts
  • 1/2 tsp. freshly squeezed lemon (+more for squeezing on avocado)
  • 1 tbsp. chopped fresh cilantro
  • 1 tbsp. chopped fresh parsley
  • 1 green onion // chopped
  • 1/4 c plain greek yogurt
  • 1 tbsp. hellmann's real mayonnaise
  • 1 small red or pink grapefruit
  • 1 avocado
  • 1/2 c spiralized carrot (or julienned)
  • 2 c beet green leaves
  • pinch of salt & pepper


  1. Chop your avocado and squeeze fresh lemon juice on it and season with salt & pepper.
  2. Blend the mayo, yogurt, green onion, cilantro, parsley, lemon, olive oil and salt & pepper.
  3. In a salad bowl, lay down most of the beet greens at the bottom, then layer them up one side of the bowl.
  4. Then add beet stems, carrots, avocado and grapefruit. Sprinkle the walnuts in the middle.
  5. Serve the salad with the dressing in a separate dish.

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


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 […]

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 into a recipe, tried it out and succeeded! In my opinion, it’s delicious. But you’ll have to make it and see for yourself 🙂

The weather today is cloudy and a bit rainy, but I’m not complaining because it’s actually been so nice lately. It inspired me to write up a summer to-do list. I have one for me and whoever wants to do the things with me, and one for my Brett and I (they’re also kind of cute cheap date ideas, because we’re trying to save money lately). I called it my summer bucket list, and on it I wrote:

  • Seal watching
  • Climb to the top of a lighthouse
  • Visit the butterfly house
  • Visit the trampoline park
  • Go golfing
  • Go horseback riding
  • Apple picking!
  • Go to Gardens of Hope in New Glasgow

All of which, I’ve never done before besides the apple picking (including the horseback riding, and golfing! I’ve only ever been mini golfing). So I’m very excited to take on that list! It’s short, but things can always be added to it, or if I keep it short and sweet it will be easier to accomplish the entire list 🙂

Like I said, I also made a list for Brett and I. They can also include other people, but some will just be nice date ideas for us to do as a couple! My list included:

  • Plan a board game or video game night!
  • Make a blanket fort
  • Cook or make something together and enjoy it together!
  • Spend the whole day outside just rollerblading/skateboarding around the town
  • Have a campfire (make s’mores!)
  • Go for lots of walks!
  • Watch the sunrise at the beach
  • Watch the sunset at the beach
  • Go to the beach a lot!

So I definitely have lots planned for this summer! And also for this blog, too! I have tons of summer recipes, BBQ recipes and refreshing popsicle recipes brewing in my brain. Can’t wait to get started on those!

I also mentioned way back in my beginning posts that my mom and I were planning a camping trip that we’ll have in early september. We’re really going to rough it – catch fish, eat without plates and utensils, start our own fires with rocks and sticks, and make our own tools or things we need with the stuff around us etc. It may sound a little silly or maybe even crazy to some of you, but to us it sounds like such a fun adventure, and a good challenge for ourselves! We’re going to bring things as back up, for example: we’re going to bring a net incase we have no luck catching a fish, and probably tools to start a fire just incase, too. But we don’t give up easily, so I have a good feeling that stuff will stay snug in the car 😉

We may not get to bake things in ramekins while we’re out there (I’ll probably miss getting creative with my recipes like this one), but we’re going to do what we can with what’s around us (maybe bring a few spices from home too, hehe). But today, I’m home, and enjoying my delicious sweet potato shepherds pie (that I recommend trying asap). It’s as good as it looks! 🙂

Sweet Potato & Lentil Shepherd’s Pie

  • Prep Time: 15m
  • Cook Time: 1h 15m
  • Total Time: 1h 30m
  • Serves: 4
  • Yield: 4 ramekins


  • 2 medium sweet potatoes
  • 1 tsp. butter
  • 4 tsp. parmesan cheese
  • 1 clove garlic // minced
  • 1 tbsp. sage // chopped
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground cardamom
  • 1/2 tsp. turmeric
  • 1 tsp. ground cumin
  • 1 tbsp. strong mustard
  • 1 tbsp. olive oil
  • 1/2 c diced white onion
  • 1/2 c green lentils
  • 4 sprigs of rosemary // (for garnishing)


  1. Chop sweet potatoes, and add to a pot of boiling water and cook for about 25 minutes or until very soft when pierced with a fork.
  2. At the same time, cook your lentils according to package instructions (should take about the same amount of time)
  3. Preheat your oven to 375°F
  4. Heat olive oil in a pan over medium heat. Add white onion and sauté for about 3 minutes.
  5. Add your lentils, mustard, olive oil, cumin, turmeric, cardamom, cloves and pinch of salt & pepper.
  6. Drain your sweet potatoes, and add sage, garlic, butter and a pinch of salt & pepper.
  7. Mash until smooth.
  8. Scoop 1/2 cup of the lentil mixture into each ramekin (makes 4 small ramekins).
  9. Sprinkle 1 tsp parmesan cheese on top of the lentil mixture in each ramekin.
  10. Using a piping bag, pipe the sweet potato on top of the lentil mixture, or just lather on top with a spoon.
  11. Bake for 45 minutes. Remove from oven and garnish with rosemary.
  12. Enjoy immediately, or store in the fridge and consume within a week.

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


Spaghetti Squash with Soy-Sesame Honey Tofu

The weather is insanely nice today! I worked 8-3:30 but it was actually pretty fun and exciting because it was my store’s grand opening today (although it was open all through renovations, but still). So all kinds of extra little things were going on, like […]

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