Nutty Nola bars

There are weeks where I don’t really get the chance to go grocery shopping which means, I’m left to my own devices when it comes to snacks. So as a backup plan, I’ve developed a quick and simple granola bar recipe made from items I usually have in my pantry.

It was super easy to create. I literally just threw stuff in a bowl that I thought would work well together! I hope you can make use of this recipe when you find yourself in a snack shortage.

Nutty Nola Bars

-vegan, refined sugar free


  • 1 ripe banana
  • 1/4 cup of peanut butter
  • 1/2 cup of coconut oil
  • 2 1/2 cup of instant oats
  • 1/2 cup of maple syrup
  • 1 tsp of vanilla
  • 1/4 cup of pumpkin seeds
  • 1/4 cup of chia seeds
  • 1/8 cup of ground flax seeds
  • 1/4 tsp of salt
  • 1 tsp of cinnamon
  • 1/4 tsp of salt
  • Extras/ optional: cranberries, almonds – I would add no more than 1/4 cup of each.


Pre-heat oven to 350 degrees Fahrenheit.

Place all the ingredients in a medium-sized bowl and mix it all using your hands until al of the ingredients are well combined. In an oiled tray spread the ingredients in the pan so that it is about 1/2 an inch thick. You want to be sure you really even out the edges as they can get quite crumbly.

Place the bars on the oven for 20-30 minutes to bake or until they are slightly golden brown (it may take less time).

Once they are done, take the bars out of the oven and spread melted coconut oil overtop using a brush.

Let the bars cool for an hour. Cut into the bars but cutting off the edges first (I like to use that part as granola) then cutting the rest into 12 even bars.

Store in an air tight container and place on the fridge to keep them fresh! Enjoy!

Yields: 10-12 granola bars



Cafe Mosaics

So my fellow blogger/ friend and I did a thing and went to a cute little vegan/ vegetarian restaurant in the humble city of Edmonton, Alberta called Cafe Mosaics.

I love going to these types of restaurants because they are #inspo for food I would like to make at home. Let’s face it, without creativity and flavor, vegan foods can be quite bland, but with those two components, I think Kendrick Lamar says it best, DAMN.

And y’all, the lighting was really poppin’ in that place, perfect for food photography! Check out a few photos of the set-up. It’s definitely got more of a rustic, hipster vibe.

As we were taking pictures, a guy walked into the store and nonchalantly asked us if we were blogging. Why yes, yes, we were. Hey, you gotta do what you gotta do to get those 10/10 pics, am I right?

Their menu has a lot of options. I would say, enough that you don’t feel like you’re limited in any way but not too many that you end up feeling overwhelmed. They have salads, soups, comfort foods, burgers, wraps, and more! It’s a pretty diverse menu, especially considering that it’s a vegetarian restaurant. I find that when I go to these types of restaurants, I get to try something new especially compared to generic restaurants. I don’t know about you, but to me, a chicken wrap is basically the same in one restaurant as it is in another but a veggie burger or even mac and cheese can be done so many different ways when you decide not to use the standard ingredients.

Anthonia and I started off by ordering a couple of juices. Anthonia got the one that matched her lipstick, while I got one that made me look like I was super healthy. Jokes aside, Anthonia got the Scarlet juice which has beets, strawberry, celery rib, apple, and pear. I got the Green Goodness juice which has kale, spinach, cucumber, and lime. Guys, the juice was soooo good and refreshing. I would give it a solid 8/10.

Our food has arrived!

I ordered the mystery burger with a kale salad and Anthonia ordered the mystery burrito with hash browns. (Well, aren’t we being a little ambitious or should I say, mysterious? 😏) . I wasn’t the biggest fan of the burger as a whole. The patty was delicious -crunchy and flavourful. But I wasn’t a fan of the bun (super plain) or the toppings (also very basic). With that said, I’ve had other foods from the Cafe that I enjoyed much more than this, like their falafel wrap!

I’ve been to many vegan restaurants so I have pretty high expectations. I know how delicious vegan food can be! So overall, I’m giving the burger a 6/10. If you want to know what Anthonia thought about her wrap, check out her Blog.

I had a super fun time taking pictures around the restaurant and eating all of this food! Oh, and the company wasn’t bad either 🙂

So whenever you find yourself in Edmonton and you want something a little less meaty, swing by Cafe Mosaics, maybe we’ll see you there. 😉



Cinnamon bun recipe

Hi all,

Who likes cinnamon buns? I love them! I probably made them around 10 times in the last couple of months 🙈 I’ve received so much positive feedback so I thought I’d share my recipe!

I kind of just took what I liked from different recipes and made it into something that was simple, easy and quick! They really take no time to make as most of the time is dedicated to the rising process.

So without further adieu here we go!

Cinnamon Buns


  • 1tbsp of traditional yeast (none of this quick rising nonsense)
  • 1 Tbsp of sugar
  • 1/2 cup of warm water
  • 3/4 cup of melted margarine (for dough, filling, and to spread on top)
  • 1 cup of cashew milk
  • 2 1/3 cups of white flour
  • 1/4 cup of sugar
  • 1 tbsp of cinnamon



Pre-heat oven to 350 degrees.

Add traditional yeast, sugar, and

warm water in a large mixing bowl. If the water is too hot it will kill the yeast!!! To check if it’s too hot stick your wrist in it. You should be able to comfortably have your wrist in the water.

Let sit for 10 minutes. It should appear bubbly and give off a yeasty scent.

In a pot, melt: 1/4 cup of margarine, add cashew milk and let it cool.

Pour into yeast mixture. Add in white flour -stir in 1/2 cup of flour at a time until it forms a dough ball.

Knead dough ball for 2 minutes.

Place it back into a bowl and cover with a warm towel.

Let rise for 30 minutes.

Roll dough out flat with rolling pin.

Spread 1/4 cup melted butter over top with brush.

Sprinkle 1/4 cup of sugar and 1 tbsp of cinnamon mixture over top.

Roll dough into a log shape.

Cut dough into 1 1/2 inch pieces.

Place pieces in buttered (10×4) tray.

Place a warm towel over the top of cinnamon buns and let them rise for 20 minutes (you can skip this step if you’re in a rush, it just makes them a little fluffier).

Spread melted margarine overtop of buns.

Put cinnamon buns in the oven for 25 minutes or until the tops turn golden brown.





8 tbsp of icing sugar

2 tbsp of cashew milk

1 tsp of vanilla

1 tsp cinnamon

1/8 tsp of allspice


Place all icing ingredients into one bowl Stir until all the white clumps are gone.

I multiplied this icing recipe about three times when I was making it. How much you make really just depends on how much icing you want!

Take cinnamon buns out of oven, let cool for 30 minutes

Pour icing over top

Serve and enjoy!

Yields: 12 cinnamon buns