Recent Posts

Salmon With Sriracha Dill Lentils

Believe it or not, this recipe came to me in a dream! I was plating the salmon, and pouring a lentil mixture over top of it, and perfecting the look to start photographing it for my blog! I woke up, and thought – what a […]

Protein Power Salmon Salad

I have extreme Christmas fever right now. Is anyone else like me, and absolutely adore Christmas? I know there’s lots of you that hate it, you feel like Cindy Lou Who through the first 3/4 of the movie when she complains about everyone getting cabobbled […]

Quinoa Apple Stuffed Squash With Cranberry Vinaigrette

So I had all the intentions in the world to post this two thursdays ago, but last minute plans were made with my dad that evening instead! Right after I made the recipe, I had a couple photoshoot to photograph, then got ready in 10 minutes in time to leave and meet my dad for supper at the whiskey pub! Then my dad, stepmom, brother and I played pool all night. I even got a free drink because the bar was testing out new drinks for their menu and wanted our opinion on it. We got to keep it after we tried it – it was more my kind of drink than anyone else’s cause it was definitely a girly drink that was served in some kind of fishbowl cup with a handle. It was sweet and definitely meant for a group of drunk girls. Not my typical gin and tonic, but hey, all free liquor tastes good. Last week slipped away from me too, there’s just so much going on and I hate squishing my posts into a small time frame and rushing it. I like to take my time to perfect the recipe, edit my photos and write my posts. Otherwise, I’m not putting my best out there, and I’m not happy with it! There was also a million birthdays to celebrate last week. Brett, his two sister’s and our roommate’s birthday were all at the beginning of this month. We had multiple family dinners and parties to attend, so we were definitely busy running around putting together meals and gifts for everyone.

Since the last time I posted, I attended a cooking class  where we made fresh pasta from scratch! I’ve never done that before so I was excited. It was also amazing to see pasta cook in 3 minutes instead of 7 or 8. I can’t say I’ll ever cook pasta again cause I’m not sure I’ll ever own one of those machines the pasta dough squeezes through to make the thin sheets. So I can perhaps say it was a once-in-a-lifetime experience! Not many people would care about making pasta, but I’d easily say it was something on my bucket list. I guess people like me who love to cook have silly dreams. But that’s okay, at least I’m accomplishing them!

I feel like people see my recipes as complicated and time-consuming – and yes, maybe compared to going to a restaurant and ordering an appetizer it may be more time-consuming – but honestly this squash is so easy. You don’t even need to spend all your time in the kitchen. Throw the squash in the oven and go do chores while it bakes. While your quinoa is cooking, cut up and prep all the other ingredients, then just throw it all together! Maybe the cook time is a while, but you aren’t standing there watching it bake! You can go watch tv, fold some clothes, feed the baby, etc. Just make sure you have a loud timer on so you don’t forget about it! But I’m sure you won’t forget about it, you’ll be thinking of the deliciousness that awaits you. 🙂

Quinoa Apple Stuffed Squash With Cranberry Vinaigrette

  • Prep Time: 10m
  • Cook Time: 40m
  • Total Time: 50m
  • Serves: 2
  • Yield: 2 stuffed squash halves


  • 1 acorn squash
  • 1 lemon
  • 1 tbsp. red wine vinegar
  • 1/2 c dried cranberries
  • 1/8 c diced red onion
  • 1/4 c chopped apple
  • 1/4 c sliced green onion
  • 1/4 c shaved or grated carrot
  • 1/2 c cooked quinoa
  • 1 can coconut milk


  1. Preheat oven to 400°F.
  2. Cut your squash in half, scoop out the stringy bits and seeds and set on a cooking sheet lined with parchment paper open flesh side up. drizzle with olive oil and season with salt.
  3. Bake in the oven for 40 minutes.
  4. While that's baking, cook your quinoa according to package directions.
  5. When your quinoa is cooked, mix in the carrot, apple (squeeze fresh lemon on the apple to keep from browning), red onion, green onion and 1/4 cup dried cranberries.
  6. Measure 1/4 cup of the coconut cream at the top of the can.
  7. Pour that, and 2 tbsp of the liquid coconut water underneath into a blender. Add the other 1/4 cup cranberries, the red wine vinegar and a squeeze of fresh lemon. Blend until smooth.
  8. When the squash is done baking, remove from oven and stuff the middle with your quinoa mixture. Drizzle with the cranberry vinaigrette. 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


Salmon Stuffed Portobello

Last week I didn’t make a blog post on thursday. I mentioned how I moved in my last few posts, but last week we had to move out temporarily for a few days, then move back in. We moved back in on Friday and then […]

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 dedicated to helping make the moment perfect and photographing it happening live! (It was SO exciting to be a part of that, thanks Jessie!). Anyway, I made an instagram post wednesday you may or may not have seen about Brett and I moving! We got an offer to stay here until May 1st 2018. It’s perfect because we were trying to look for a place in literally the hardest time to find a place during the year. So now we’ll be able to take our time to find a place after here. It is a beautiful, rustic, vintage homestead that is like a tiny hotel with 5 bedrooms (but the size of a house). They usually have it up on AirBnB, and have weddings here! It’s absolutely incredible to say I live here. We have a beautiful bedroom, and right outside of it is a cute little reading nook by a window that looks out onto the lake! So there’s a lake in my backyard. No biggie.

I can’t wait for all the recipes I’m going to make in this kitchen and photos I’m going to take in this house. There are so many options! I’m definitely going to miss living here when we leave, but I’ll be happy we got to have it for as long as we did, and had this amazing opportunity! I’ve been busy moving so the following recipe wasn’t made in the new place (I made it before the moving shenanigans began). But I decided to go for a very fall-esque recipe. I’m loving the weather and the smell of the cold, crisp autumn air. I was feeling like a big bowl of yum and warmth – and that’s how this recipe was born!

This property is so beautiful I’ve already done an engagement shoot, and planning another shoot with one of my friends who’s going to model for me! There’s a little path that goes halfway around the lake and you can walk to the end of it and see the house from the other end. Even though it’s incredibly beautiful, it’s also a tad creepy here. It’s an old house, and at night everything’s dark and creaky. It would be a good spot to have a halloween party, that’s for sure! If I have time to plan one, I just might!

I’ll update you on how living here is going and all the fun things we do in my next post. For now, enjoy this fall harvest dish, and I hope you are all having a great october so far!

Fall Harvest Quinoa Bowl

  • Prep Time: 10m
  • Cook Time: 30m
  • Total Time: 40m
  • Yield: 1 large bowl


  • 3 parsnips, cut in half lengthwise
  • 1 tbsp. honey
  • 1 apple (I used red delicious)
  • 1/2 c uncooked quinoa
  • Salt & pepper, to taste
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried parsley
  • 1/8 tsp. sage
  • 1/4 tsp. cinnamon
  • 3 tbsp. olive oil
  • 6 baby red potatoes, cut in half
  • 2 carrots, cut in half lengthwise
  • 1 tsp. butter


  1. Preheat oven to 450°F
  2. Lay the parsnips, baby red potatoes and carrots separately in their own sections (but in a single layer) out on a baking sheet lined with tin foil. Drizzle all of them with olive oil and mix each vegetable to coat all sides.
  3. Over the parsnips, sprinkle cinnamon and sage. Sprinkle the parsley over the carrots and the oregano over the potatoes.
  4. Sprinkle everything with salt & pepper.
  5. Set in the oven and allow to roast for 30 minutes, or until everything is soft and slightly charred.
  6. While the vegetables are roasting, add 1 cup of water to a pot and set on high heat to boil.
  7. Chop 3/4 of the apple into thin slices or small pieces.
  8. Once boiling, add the quinoa and apple, a pinch of cinnamon and honey.
  9. Reduce heat to low, cover and let simmer 15 minutes.
  10. Remove from heat, add 1 tsp butter and mix and let sit with the cover on to keep it warm until the veggies are done.
  11. Slice the other 1/4 of the apple into slices and squeeze a bit of lemon on them to keep from browning.
  12. When the veggies are done, remove from oven. Add your apple quinoa to a serving bowl.
  13. Arrange the veggies on top to your liking. Place the extra apple slices on the side and drizzle them with honey. Serve immediately and 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


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 […]

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 from digging and then repaired all my muscles and tissues by eating them afterwards! It may be a bit late in the year now to go digging clams, I did create this recipe a few weeks back, but clams and lots of other types of seafood are one of the best things to eat lots of when you are very active or do workouts! I like to always have some sort of fish or seafood on hand.

The best thing to do is base your meals around what’s on sale at the time. If one week salmon is on sale, make lots of salmon that week. If the next week shrimp is on sale, stock up and make some delicious shrimp dishes! The one thing I know for sure is, my recipes to be posted from now on and in the future are definitely going to be budget-friendly (even more so than they already were). We’re apartment hunting, and with all the new bills and money that come with a new apartment – that’s going to reflect my grocery budget and the recipes I make. But I’m kind of excited and motivated to create affordable meals and pay more attention to meal-planning, budgeting and creating less waste! It will definitely put my planning and organizing skills to the test!

If you’ve been reading my last few posts, you’ll know I have a camping trip coming up at the end of the month! Mom and I have been to the location twice to work on a bridge me made over the brook! We also brought a bunch of big, heavy rocks down to the area, which we’ll use for all kinds of stuff (ie: to place under our fire, to use as heat by warming them and setting them near us to sleep etc). We aren’t sure if there’s fish in the brook but we haven’t seen one yet, and we were there for 3 hours one day. We’re really hoping to catch one and cook it, but if not, we are bringing some food from home to cook! There is an apple tree just a little ways from our spot, but the apples are incredibly high up, so we’ll have to concoct something to get the apples down!

I’ll definitely update you guys and tell you about the camping trip after we have it! I think the plan is to go September 25th-27th. I’ll be publishing a post and recipe on the 28th! So right when I get back you’ll hear all about it!

Steamed White Wine Coconut Clams

  • Prep Time: 10m
  • Cook Time: 10m
  • Total Time: 20m
  • Serves: 2
  • Yield: 2 lbs clams


  • 2 lbs clams
  • 1/2 c Pinot Grigio or other white wine (+ 1 tbsp)
  • 1 can coconut milk
  • 1/8 c chopped fresh basil (+ more for garnish)
  • 1/4 c chopped fresh parsley (+ more for garnish)
  • 2 tbsp. freshly squeezed lemon juice
  • 1 tbsp. melted butter
  • A few lemon slices


  1. Measure out 1/2 cup of the coconut cream at the top of the can and put into a bowl. Then stir the can to combine the cream with the water and measure out 1 cup of that and pour into a large pot.
  2. Sprinkle a little bit of the basil and parsley into the bowl and pour the rest into the pot.
  3. Put 1 tbsp lemon juice in the pot and the other in the bowl.
  4. Add your clams to the pot and set to medium-high heat.
  5. While that's cooking, add the 1 tbsp melted butter and 1 tbsp wine to your bowl and whisk.
  6. Keep an eye on your clams. They are done when the shells have opened up wide. Should take between 5-10 minutes.
  7. Once cooked, remove from heat. Gently plate clams using a slotted spoon. Then drizzle the mixture you just whisked over top. Garnish with extra herbs and lemon slices.

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


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 […]

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