Guacamole – So Much Better Homemade

So I’m not going to declare I made and followed some delicious guacamole recipe, because it’s basically the easiest non-recipe you could ever follow.  All I gotta say, is I made it homemade yesterday and it was WAY better than the stuff I have been buying in pre-packed containers at the store (also, way healthier).  SO here’s what I did.


– 2 ripe avocados

– 1 jalapeno (seeds removed), diced finely

– Juice of 1 lime

– cilantro (I skipped this cause I hate cilantro, but most people like it in guac)

– salt and pepper to taste

You can add other ingredients like onions, tomatoes, sweet peppers etc. Depending on what you like.  I’m a plain jane so I kept it simple.  It’s also good without the jalapenos if spicy isn’t your thing.


– mash the avocados with a fork (I like a few chunks so I didn’t go wild)

– mix in diced peppers

– squeeze in juice of one lime

– season with salt and pepper to taste


THAT’S ALL.  And at first bite, you will never buy pre-made guac again (I promise).

It also tastes REALLY good on eggs, chicken, used as a spread on sandwiches and soooo many other things.  A health sub for mayo is my favourite use for guac.

It won’t last as long as store bought, so make sure you don’t make a ton (or you just eat it super fast!).

Stay Sparkly, 




Roasted Cauliflower and Sweet Potato Soup


(picture from the original recipe)

No joke, people, this is the easiest, cheapest, healthiest and most delicious soup recipe I have found on Pinterest yet.  It doesn’t have a single unhealthy (or expensive) ingredient, and it makes lunch for about 7-10 days!  I made this entire soup for about 6 bucks… Which is pretty unreal considering a can of unhealthy, salty, preservative-ridden soup is $2.50 at Loblaws!

The ingredients I used (a little different from the original) are:

– 3 large sweet potatoes, peeled and cubed

– 1 large head of cauliflower, cut

– olive oil (to drizzle on cauliflower)

– salt and pepper (for cauliflower)

– 1 onion, chopped (I diced it, I like to taste onion as little as possible)

– 2 cloves of garlic

– 7 cups of water (I start with 6 just in case – I like my soup thick and hearty)

– salt to taste

I always buy cauliflower, but sometimes the head starts to turn brown a little sooner than I can consume it.  I’m only one person, so when I buy a giant head, it’s good to know I have this recipe to ensure my veggies don’t go to waste!

So here’s how the soup goes:

– preheat your oven to 400 F

– cut up the cauliflower and place on a baking sheet (tossed in a bit of olive oil and sprinkled with salt and pepper)

– let the cauliflower roast for 20-30 minutes, until golden brown

– fill 2 large pots, each with half of the water, and boil

– add in peeled and cubed sweet potatoes, roasted cauliflower, chopped onion and diced garlic

– keep simmering the veggies until the potatoes are soft

– using an immersion blender (or a regular blender/food processor if you don’t have one), blend one of the two pots

Here’s where I got inventive.  I wasn’t too sure how much of the soup I actually wanted to blend… So I grabbed a large bowl (the one I use to bake cookies) and added the blended soup as I went)

– keep the other half unblended if you want to have chunks of veggies in your soup (I ended up blending about 3/4, maybe even more).

– add salt to taste


VOILA: Here was my finished product.

As you can see, I like my soup really thick and hearty.  I blended most of the soup and probably less water than recommended (mine looks a lot more pureed than the picture from but this is totally up to personal preference. Because the sizes in veggies can vary so much, it’s always better to go easy on the water.  If you have abnormally thick soup, you can always add more water later, but you can’t take it out!  I had 3 GIANT potatoes so I probably ended up using 7.5 cups in the end, but I only started with 6.


I stored the soup in tupperware containers in my freezer (which does not change the taste or texture whatsoever) and let them defrost whenever I’m craving it! It can be frozen and refrozen as many times as you like.  As you can see, I now have a whole lotta soup in my freezer.

Hope you enjoy and stay sparkly, 


this recipe is originally from

Secret Ways of Shopper’s Drug Mart


Hey y’all,

Today I made a painful discovery.  I have been ripped off at shoppers for the last 7 years of my life.


If you’re currently thinking “well duh, Tori.  I’ve known that forever”, you are guilty of hiding one of the best-kept shopping secrets ever.

I love Shopper’s.  Idk about you guys, but I could easily blow $50 in there on pointless toiletries, candy and magazines I don’t need. BUT sometimes I actually need tampons and liquid eyeliner.

So, my word of advice: call your local Shopper’s and ask them what day Student Day is for them.  It’s usually the first Tuesday of every month, but they never advertise it so call to make sure!

That is all!

Stay sparkly, 


Oven Dried Strawberries


This recipe is from my most favourite time-waster, Pinterest.  I’m sure some of you Pinterest junkies have already found and tried this, so I’m going to share my take on it after some “experience”.

Use as many strawberries as you like, but keep in mind they shrink and seem a whole lot less substantial after they’re dried (I could probably eat 2 quarts easily).  Make sure they aren’t touching on the tray, but if you don’t leave too much space it isn’t a big deal.


Here’s what mine looked like on the tray.

Now some sites say to add salt and pepper.  To me, this is weird.  I didn’t put anything on because they are sweet enough when the sugars condense into the shrunken berries.  Definitely don’t use oil because they won’t stick at all.

I quartered my strawberries (as most sites with this oven-drying technique told me to do), but next time I would cut them horizontally, rather than vertically.  Making them more slice-like and thinner would help them dry out better.  The chewier the better with dried fruit, I’d say.

Preheat your over to 200 farenheit (not 215 like some sites say! Slow and steady wins the race).  Set a timer for 3 hours.  If it takes a little longer to get them chewy enough, no worries.  It isn’t crazy hot so they won’t burn.

Once they’re done in the oven, leave them out on the counter to dry a bit more (for an hour or so).

TAH DAH. Healthy, cheap and easy dried fruit.  No added junk.

Store in the fridge and enjoy whenever.

Obviously, they taste FAB with Nutella.

Stay sparkly, 


China Glaze Nail Polish – Never Pay Full Price


So I have made a discovery…. Nail polish is brutally expensive.

No, this isn’t something new to me, but it’s still sad every time I realize it.

Aaaaaanyway.  My friend found an amazing colour on Pinterest called Flip Flop Fantasy by China Glaze (picture above: its fantastic, I know), and we were dying to find it.  No where in Ottawa seemed to have it – not even Trade Secrets.  We looked online but it was still around 10 bucks a bottle…… Then we found God.

Sally Beauty Supply Outlet sells bottles of China Glaze (new ones… not the old, taupe, metallic, awkward collections no one wanted) for 6.59!  This saves you like $4.00/bottle.

Moral of the story, the bus ride is worth it.

Stay sparkly, 


And the blogging begins…


Seems these days that the outlets of social media are coming at us left right and centre.  Facebook, Twitter, Instagram, Pinterest…. etc. etc.  I just thought I’d put the coolest things from all of these social media outlets into one place.

Stay tuned for the most fabulous and thrify things I find along my internet travels….

Stay sparkly,