All posts tagged: food


Hello friends, how are you? ❤️ It’s been a tough time over the past few weeks, COVID-19 has literally put the whole world on pause. Nothing feels normal and there’s nothing normal about this situation (this is a daily reminder to myself, wanted to remind you too). It’s wild to think that we’re living in history and everyday people have been losing their lives, jobs, and.. well.. their sanity from social isolation. Before I get into it, below is a creative I think is important to share from @bethdrawsthings. I’ve been staying inside, trying to keep busy as much as I can but also giving myself permission to just chill TF out. Twice a week I’ll go for a run in the morning and that usually makes me feel accomplished and starts my day off on a good note. I’ve been staying with Mark at his place (my boyfriend) for the past week or so and it’s nice to have the company. We just finished watching McMillions which is a documentary series about the McDonald’s …


After I go out for dinner there’s a likely chance I’ll be making a b-line toward the nearest CU or 7/11 for a frozen sugar fix. In South Korea ice cream is found at every corner shop and typically under ₩2,000. Options are bountiful, from exotic red bean to addicting classics of chocolate and vanilla. To give you the inside scoop (no pun intended), I’ve rounded my top five South Korean convenience store confectionery treats. 1. Papico I’m a chocolate fanatic and this one perfectly satisfies my sweet tooth. Take the squishy bottle out of the wrapper and warm it up in your hands to easily eat while on the go. My students can’t get enough of this stuff and I can always catch them devouring it at lunch. RATING: 8/10 2. Big Beads Ice – Peach & Kiwi If you’ve ever had Dippin’ Dots, this is essentially the same thing but the dots are bigger and tastier. The refreshing circle shaped treats melt in your mouth and flavours of peach and kiwi are the …


Last night I met up with a friend who suggested we go to one of his favourite K-BBQ places for dinner. We made our way to PNU (Pusan National University) in Busan and thought it would be fun to take you along with us on a typical Friday night in SoKo. Bring on the samgyupsal, banchan, and meakju! 😉 This post was created for EPIK e-Press.


My friend Dev and I got together and filmed a taste test video for my Get Up & Go Girl channel. We ate/spit-out Korean snacks we’ve never tried before including the best ice cream EVERRR, a couple odd flavoured chips (tteokbokki anyone?), and whatever else the Korean convenience store had to offer. I hope you enjoy this video more than we enjoyed squid jerky.


Korean food and I have had a rocky relationship. I don’t like eggs, I only eat kimchi because it’s in front of me, rice cakes make me gag, sugar on top of potatoes is weird, and anything with the words blood, intestine, or gizzard I tap out. What’s left for me to eat in Korea? Not too much. I do enjoy select Korean dishes so if there are any of you who are like me (picky AF, apparently) there is hope!!! When I go to any Korean restaurant, in front of me will be one of the seven dishes listed below. 1. Kimchi Bokkeumbap This is my all-time favourite Korean dish. I don’t looove kimchi but mixed with fried rice (bokkeumbap) the taste of kimchi is subtle and delicious. I first had this while spending a summer in NYC and became addicted, I legit had it every day. I prefer kimchi bokkeumbap with pork, no egg and MELTED CHEESE ON TOP! The cheese is key! You gotta eat this dish with a spoon because it tastes different with a fork, …


Zucchini = favourite vegetable, ever (see: Zucchini & Grape Tomato recipe). Grill it, season it, dip it and now CHIP it. Yup. Chip it. Move over kale chips (but don’t move too far, you’re still delicious), zucchini chips are all the rage. They’re simple to make and a great way to impress dinner guests to the point where you’ll be saying, “oh this recipe? I just whipped it up.” Try out my zucchini chip recipe below, featuring a saffron spice dip. HOO-HAA! Excuse me and I wipe up drool off my keyboard. Ingredients: 2 large zucchini 1 cup all purpose flour 2 cups seltzer water 1/4 cup corn starch Panko bread crumbs 1 teaspoon salt 1/2 teaspoon pepper 3 cups olive oil (or vegetable oil) Dip ingredients: 1/2 cup mayonnaise 1 tablespoon of lemon juice 1/2 tablespoon of saffron spice Directions: Cut zucchini into half inch slices. In a large bowl, whisk the flour, corn starch, salt, pepper and seltzer water (this is your batter). Place panko bread crumbs in a separate large bowl. Add zucchini in …


This is good stuff right here. Zucchini & grape tomato.. pasta? Is this considered pasta? It’s not a salad, it’s technically not pasta and it can’t be a pasta salad.. I don’t know what it’s called, but this spiralled zucchini dish is simple, fresh and mega delicious so like, the name = minor details. Ingredients: 1/2 tablespoon olive oil 3 garlic cloves, chopped 1 cup of grape tomatoes, cut in half Salt and pepper 2 medium-sized zucchinis, spiralled with thicker blade Dash of parmesan cheese Directions: In a large non-stick pan, heat the oil. Add the garlic and cook until golden, approx 30 seconds. Add the tomatoes,and season with salt and pepper. Reduce the heat to low. Simmer, covered, until the tomatoes soften, approx 15 minutes. Put a little parmesan on top and BAM, you have dinner in under half hour.  


Summer calls for firing up the BBQ and adding cilantro to pretty much, everything. In this case, I found a recipe on Canadian Living where I spiced up some chicken, tossed together a light, creamy chickpea salad and VOILA! A super quick meal (tops a half hour to prep and cook) that tastes good and good for ya. Ingredients Curried Chicken: 2 tbsp plain Balkan-style yogurt 1 tbsp mild curry paste 2 cloves garlic, finely grated pinch salt chicken drumsticks Chickpea Salad: 1/4 cup Balkan-style yogurt and light mayonnaise 1-1/2 tsp grated fresh ginger 1 small clove garlic, finely grated pinch each salt and pepper 1 can chickpeas, drained, rinsed and patted dry 1 cup finely chopped cucumber 1/4 cup chopped fresh cilantro 2 green onions, sliced 1 rib celery, diced Directions Curried Chicken: In bowl, stir together yogurt, curry paste, garlic and salt; add chicken and stir to coat. Place drumsticks on grill over medium-high heat; close lid and grill, turning once, until no longer pink inside, about 10-15 minutes. Chickpea Salad: In bowl, whisk together yogurt, mayonnaise, ginger, …


When you need an quick energy fix, these bite-sized snacks are easy to bring to school or work (they don’t need to be refrigerated). Apricots are rich in Vitamin A, meaning it’s full of anti-oxidants to strengthen your immune system, dates have natural sugars to perk you up when feeling sluggish and cherries are high in potassium which regulates heart and blood pressure. YAY, HEALTH! Ingredients: 50g dried apricots 100g soft dried dates 50g dried cherries 2 tsp coconut oil 1 tbsp toasted sesame seeds Instructions: Finely chop apricots, dates and cherries. Pour into bowl and work the coconut oil into the mixture. Shape the mix into little meatballs (or Timbits, if you’re Canadian). Then roll them in sesame seeds.

Nanna International

A sweet and inspirational read in Frankie Magazine. A taste of grandma’s cooking from around the world including Swiss Chard and Ricotta Ravioli with Meat Sauce from 80 year old Marisa Batini in Italy to Caterpillar in Tomato Sauce from 53 year old Regina Lifumbo in Malawi.

Extra pumpkin spice lattes please

Scene: Kristin and I enter Starbucks. We are in the middle of talking about how there is a Menchie’s across the street, how they’re overpriced and how (despite having to take out a loan to buy frozen yogurt) we still need to go one time. Both of us approach the counter with two fairly cute male baristas. Me: Hello! Starbucks man #1: Hi! What can I get for you today? Kristin: Can I get a grande pumpkin spice latte? Starbucks man #1: Sure! And you? Me: Same please! * Starbucks man #1 hands Kristin her latte * Me: I love the Fall time. Kristin: I know! I love how it already feels like Fall weather. Me: What’s the largest size you can get at Starbucks? Like, tri-venti? Can I ask for a barrel of pumpkin spice? They’re so good! Kristin: I think venti is the largest. * Starbucks man #2 hands me over two lattes * Me: Huh? Did you get yours already? Kristin: Yeah, I think they made a mistake. Me: Excuse me, who is …