Living Lou + cooking through my twenties Fri, 15 May 2015 00:50:03 +0000 en-US hourly 1 Pineapple Salsa Thu, 14 May 2015 09:00:39 +0000

Try something a little different with this simple and healthy recipe for pineapple salsa. |

The May long weekend is coming up which is the unofficial kickoff of summer, don’t you think? I went up north last weekend for my first cottage getaway of the summer, and can I just say that I have really missed getting out of the city and into the sunshine and cleaner air. I always forget how quiet it can be – have I mentioned that I love silence? It’s one of those things that manages to be both mundane and magical at the same time. Anyways, with my first out-of-the-city weekend under my belt and the beautiful weather we’ve been having in Toronto, I’ve been in the summer cooking mindset. This means lots of fresh flavours, meals in the backyard, grilling and enjoying simple, flavourful recipes.

I’ve been on a huge salsa kick these days, there are just so many different variations you can try. I really believe that it is the ultimate snack/condiments/dinner. Yes, I have eaten a bowl of salsa for dinner before and no, I don’t regret it at all. I took a look back through the archives when I was putting together my editorial calendar and realized that I have been holding out on you in the salsa department as I only have a basic salsa recipe on here. Well that’s all about to change with this recipe for pineapple salsa – it goes really well with corn chips but I also like to serve it with grilled salmon.

Try something a little different with this simple and healthy recipe for pineapple salsa. |

Now that school is done and I’ve had a few weeks to adjust to this “new normal” of working 9-5, I’m ready to really focus and get back on my Sunday and Thursday blogging schedule – how does that sound to you? Last year I somehow managed to have this really consistent schedule going for almost the full year and it’s about time I got back into that. Until next time, here’s a recipe for pineapple salsa.

Pineapple Salsa

Prep Time: 10 minutes

Total Time: 10 minutes


  • 2 cups diced pineapple
  • 1/4 cup diced red onion
  • 1/4 cup chopped cilantro
  • 1/2 jalapeno, seeds discarded, minced
  • 1 tbsp lime juice
  • 1 tbsp canola oil
  • 1/4 tsp salt


  1. In a large bowl, toss pineapple, red onion, cilantro and jalapeno with lime juice and oil. Season with salt.
  2. Serve over fish or with chips.


Recipe by Louisa Clements

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The Month in Moments: April 2015 Thu, 07 May 2015 09:00:42 +0000

The Month in Moments: April 2015 a recap of

And just like that, another month has come and gone. April was pretty magnificent even though it was exhausting and  filled with what seemed like endless hours of essay writing and studying. It is such a bizarre feeling to be finished my undergrad degree – I haven’t quite had the time to really process it yet, but I’m sure I will be sharing quite a few thoughts and feelings about it on here when the time comes. I also turned 22 in April (read some thoughts on 21 here), and started working full time; in short, it was a pretty packed month.

Without further ado, let’s take a quick look at some of the goings both outside and inside of the walls of Living Lou.

April 2015 Recipes

April got away from me and I ended up sharing two new recipes with you: Moroccan Roasted Chicken Legs and Avocado Horseradish Sandwich Spread.

April Throwbacks

Let’s take a little trip down memory lane and see what I was sharing in Aprils gone by.

April 2014: Balsamic and Sage Glazed Pork Chops (this is one of my favourite recipes ever.)

April 2013: Bacon Avocado Egg Salad Sandwich

April 2012: Tomato Garlic Swiss Chard (sometimes I’ll make a huge pan of this and eat it for dinner.)

April 2011: Chocolate Pecan Torte

Lou Around The Web

I love to write and publish recipes and am never running short of inspiration – you can find me sharing new posts on a few different places around the web.

In April, I continued my cooking for one series with Carly over at The College Prepster (welcome to anyone who’s a new reader!) and shared a new recipe for Egg Salad for One.

I also developed an unreal recipe for my lovely friends over at Mushrooms Canada – checkout my King Oyster Mushrooms on Toast.

Finally, as part of my job, I write weekly posts for and star in a few videos (watch April’s video here!) – here’s what I wrote about in April:

5 things you didn’t know about asparagus 

9 ingredients you should store in the freezer

Essential temperatures for your instant-read thermometer

5 common cooking mistakes and how to fix them

Taking a look back at some great moments of April 2015.

April Moments

Much of April was spent sipping lattes and doing homework in one of my favourite Toronto coffee spots, with a few exams sprinkled in between. There were birthday celebrations (I think 85% of my friends have birthdays in April), late nights working at school, hours lost in rush hour traffic, and a couple of ballet classes thrown in for good measure.

One of the best things about living in Toronto is that I have the opportunity to attend different events around the city. I headed to the TIFF Bell Lightbox for the launch of KitchenAid’s sleek new Black Stainless line of appliances – it was a beautiful morning and I was able to catch up with quite a few friends (I’m with the lovely Britt in the picture above). It’s a small world this blogging-food-media thing.

Taking a look back at some great moments of April 2015.

Over the past four years I’ve tried really hard to balance my time between school, work, family, friends and the blog there were times where it was nearly impossible and April was a challenge, but there were warm days outside in the backyard with Soph, birthday dinners, cake, celebrations of the end of university – screenings, parties and bonfires on the beach. And all of these moments were good and full and lived. 

What’s Coming in May

A preview of the recipes coming soon to Living Lou

I’ve got some amazing recipes coming your way in May – just you wait!

Favourite Reads Around the Web

I didn’t get the chance to do much reading in April, but two of my favourite reads were this op-ed from the New York Times called The Moral Bucket List and the winning essay from the New York Times’ Modern Love college essay contest No Labels, No Drama, Right? – I think most 20-something can relate to that one.

Well that’s it for now – I’ll be back with a new recipe on Monday.

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Black Currant Alokozay Tea Shortbread Cookies Mon, 04 May 2015 11:37:01 +0000

Black Currant Alokozay Tea Shortbread Cookies are the perfect snack for tea time. #TEAdays |

I started drinking a lot of tea around November of last year – there is just something so comforting about a piping hot cup of tea. As many food bloggers will tell you, we often get inspiration for recipes from things we’re eating or drinking, and ever since I started drinking a lot of tea, I’ve been inspired to use it in my cooking and baking. For a couple of months, I was obsessed with perfecting a chai tea poundcake, but I could never get it quite right, so I moved on to cookies. These are a simple, buttery, melt-in-your-mouth shortbread cookie that get their flavour from a fruity, black currant tea from Alokozay. You can pick up this tea in Ontario at Metro, Food Basics and Adonis and in Bulk Barns across Canada, but I just ordered mine online – it shipped in a day!

Black Currant Alokozay Tea Shortbread Cookies are the perfect snack for tea time. #TEAdays |

It’s funny the way inspiration hits you at the worst times. For me it’s usually when I’m falling asleep, or driving on the 401, or stuck on the subway, but the idea for these cookies came to me during an early-morning study session a few weeks ago. This was a time when 80% of my life was made up of school work and it was a slog and a half. One of my favourite things about food blogging is that I get the chance to work with different brands and products for recipe development. It’s a fun challenge and after an exhausting semester at school it was just the extra little push I needed to get my creative juices flowing and get back in the mindset of blogging. And here I am, caffeinated and more ready than ever to get back into this space.

Black Currant Alokozay Tea Shortbread Cookies are the perfect snack for tea time. #TEAdays |

The first time I made these cookies, I was floored by how the tea flavour really came through in the cookies. In my previous experience baking with tea, I always found that the flavour mellowed out quite a bit during the baking process, but that is definitely not the case with these cookies. I love how robust and complex the flavour is from the tea, I just whirl the tea up with flour and salt in a food processor – that’s what the black flecks are in the cookies. Isn’t it gorgeous? And for you, I’ve got a $1 off coupon so you can go pick up some of your own tea and give these black currant tea shortbread a try.

Black Currant Alokozay Tea Shortbread Cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 10 minutes

Yield: 32 cookies


  • 2 cups all purpose flour
  • 2 tbsp Alokozay Black Currant Tea
  • 1/4 tsp salt
  • 1 cup unsalted butter, softened
  • 1/2 cup confectioners sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon zest


  1. Whirl flour, tea and salt in a food processor.
  2. Add butter, sugar, vanilla extract and lemon zest. Whirl until dough comes together.
  3. Wrap two 6-7" logs in plastic wrap and refrigerate for 40 minutes.
  4. Preheat oven to 350F and line a baking sheet with parchment.
  5. Slice cookies into 1/4" thick cookies and bake for 13-15 minutes.


Recipe by Louisa Clements

Disclosure: This post is sponsored by Alokozay Tea through Branding and Buzzing – as always all opinions are my own. Thank you for supporting my sponsors and allowing me to continue creating content!

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Avocado Horseradish Spread + thoughts on 21 Mon, 27 Apr 2015 09:00:52 +0000

Take your sandwiches to the next level with this simple and healthy avocado horseradish sandwich spread! | via

This recipe for avocado horseradish sandwich spread is probably one of the most delicious sandwich spreads on the planet. When I think of a quick dinner, sandwiches tend to fit the bill. This avocado spread pairs beautifully with leftover roast beef, but I think it would also go really well with tuna salad or leftover roasted chicken. If you’re looking for a quick dinner to use up leftovers, grab some avocados and prepared horseradish and you’ve got yourself a gourmet sandwich.

Taking a look back at being 21I celebrated my 22nd birthday last week! 21 was a full year – a year of growth, a year of change. It almost feels like I lived five years in the span of one. When I think of all of the beautiful and magical moments I experienced – that rain-soaked day in Bruges with my sister, that April hike up to Rattlesnake point, baking “our” cookies in December, dancing the night away in Greece, apple fritters in a beer hall in Munich, countless rainy-day pho dates, Leafs games with my Dad and sushi lunches with my Mum – I think of a year that I was fully immersed in and that was really lived. As I’ve grown up, I’ve realized that there will also be moments you’d rather forget, and unfortunately, this year had more of those tough, messy moments than usual. But you see, it was all of those things, both the messy and the magical moments and the people, even the ones who may not have been that nice, that have helped me learn so much about myself. I think this learning is what your twenties are all about, right?

Take your sandwiches to the next level with this simple and healthy avocado horseradish sandwich spread! | via

I still feel like I don’t know much at all, but I do know one thing, and it’s a biggie; it’s about the people you surround yourself with. This is something that is wildly important. These are the people who are there to support and encourage you when you inevitably stumble. I’m so lucky to have the same best friends I’ve had for my entire life. I’m incredibly fortunate to be surrounded by an amazing group of supportive women who are just one WhatsApp message away for words of wisdom and encouragement and who totally get what this blogging thing is really about. I have friends who understand my sarcastic sense of humour and the craziness that was film school. Friends who laugh at the mixtapes that are always playing in my car, friends who are always up for gelato, chicken wings and lattes (not all at once, ha). Friends who will dance the night away with me in Toronto, and those who will stay in on a Friday night, share a block of brie, and a little Pinot Grigio while watching (and crying) our way through Six Feet Under. It’s so easy to be fiercely protective of your life and your struggles and vulnerability and it can be hard to let people in, but this, this struggle and stumbling journey and the moments that make it up, are also what connect us. So here’s to 22, and what will most certainly be another full year. And, thanks to you for coming along on this journey.

Taking a look back at being 21

Avocado Horseradish Sandwich Spread

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 4 servings


  • 2 avocados
  • 2 tbsp prepared horseradish
  • 1 tbsp lemon juice
  • 1 clove garlic, crushed
  • 1/4 tsp salt


  1. Mash avocados, horseradish, lemon juice, garlic and salt in a medium bowl.
  2. Serve with roast beef, roast chicken or tuna salad and your favourite sandwich toppings.


Recipe by Louisa Clements

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Moroccan Roasted Chicken Legs Mon, 13 Apr 2015 09:00:52 +0000

Crispy and flavourful Moroccan Roasted Chicken Legs are a quick weeknight dinner |

I know, two Moroccan recipes in a row, but these Moroccan roasted chicken legs pair so beautifully with my Moroccan couscous and chickpea salad that I just had to post the recipe. After all, I promised April would be a month filled with quick dinner recipes and I’m here to deliver on that promise. Sort of, I know April has been quiet around here. Quieter than usual. Let’s just say T-minus two weeks until I’m done my undergrad. It’s a slog. But guess what? It’s a sunny Toronto Sunday and I’m sitting at my white desk surrounded by windows in our sun room listening to Florence + The Machine, sharing a flavourful and simple new dinner recipe, as one does.

Crispy and flavourful Moroccan Roasted Chicken Legs are a quick weeknight dinner |

Is there anything better than a slow morning basking in a sunny and mild 18 degrees, with a coffee in hand? I don’t think so. The past couple of nights were spent celebrating the birthdays of two of my favourite guys, which means they were later and more wine-soaked than usual. A slow morning was just what the doctor ordered. I spent the afternoon slugging away at my paper and I’m at a point where I’ve done so much paper writing that I feel like it’s ok to come and check in here. I feel like I need it for my own sanity. There are so many things I want to talk about right now. I’m turning 22 next week. I’m finishing university in two weeks. And other than the two exams and four assignments looming over my head, I’m feeling content and I think this is a good thing. I’ve talked about my tendency to err on the side of over-achieving so sitting in this feeling of contentment is something that is new for me. I just had to give myself permission to be happy and ok with where I am. Then again, ask me again in a month and we’ll see.

Do you know what the definition of content is? Being in a state of peaceful happiness. And wow, is it ever liberating. It feels like progress, a small step, a work-in-progress, but progress nonetheless.

Moroccan Roasted Chicken Legs

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Yield: 4 servings


  • 4 chicken legs, excess fat trimmed
  • 2 tbsp olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp ground coriander
  • 1/4 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp salt


  1. Preheat oven to 400.
  2. Toss chicken legs in olive oil and spices.
  3. Arrange on a rack on a baking sheet. Roast for 20 minutes, flip chicken and roast for another 25 minutes or until cooked through.


Recipe by Louisa Clements

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The Month in Moments: March 2015 Sat, 04 Apr 2015 09:00:06 +0000

The Month in Moments: March 2015 a recap of

There are so many things that happen outside of the walls of Living Lou that I thought it would be fun to try a new monthly feature called The Month in Moments. A little behind-the-scenes peek into my life and what it’s like to be a 21 year old, city-dwelling food blogger and film student (well, I’ll only be a student for another month!). March was exciting and filled with thesis writing. I think that snapshot of my desk really shows what the majority of my life is these days.

March 2015 Recipes

Let’s start out with a recap of the recipes I shared in March, I shared five new recipes with you and they are some of my favourites I’ve ever created. Moroccan Couscous and Chickpea Salad, Spicy Ginger Scallion Soup, 5 Ingredient Honey Almond Granola, Slow Cooker Shredded Chicken Puttanesca, and Six Vegetable White Bean Pesto Soup.

March Throwbacks 

I’ve been publishing recipes for almost five years, so I thought I would include a little throwback section to highlight some of the recipes I posted two, three and four years ago in March.

March 2014: Moroccan Vegetable Soup

March 2013: Roasted Red Pepper Pasta Sauce

March 2012: Coconut Crusted Chicken Strips

March 2011: Living Lou’s Chicken Wings

Lou Around the Web

I write and publish recipes on a couple of other sites. I’ve started a new Cooking for One series with Carly over at The College Prepster and in March, I shared three new recipes: Egg Drop Soup for One, Rice and Beans for One and Spicy Mushroom Marinara Sauce for One. Be sure to check them out.

As part of my job, I’ve been writing weekly blog posts on, here’s what I wrote about in March.

Three keys to successful recipe testing

Five things you didn’t know about beets

5 tips for chopping fruits and vegetables

How recipes are tested in the Chatelaine Kitchen

The Month in Moments: March 2015 a recap of

March Moments 

March started out with an appearance on Jr. EcTV which was so much fun – check out my interview to hear my thoughts on food and food blogging.  I also moderated the food panel at the RCWIB conference. We had such a great audience of students with fantastic questions. My biggest takeaway was that if you’re going to work in in the food industry you need one thing: passion.

Later in the month, I headed to a fascinating talk from National Geographic live with my sister and friend. It was such an inspiring evening! I’ve added the word “adventure” to my bulletin board.

Usually my food blog life is pretty separate from my everyday life, but it’s always fun when I get to combine the two. I headed to the premiere for Super Snack Bros. on Food Network with one of my great friends. We had a blast!

The month ended with a great evening learning to make donuts with Mardi and Bonne Maman jams at Le Dolci in Toronto. After a couple hours of donut making and quite a few laughs, I made a bunch of my film-student friends happy because I may have dropped by with a box of warm homemade donuts.

Screen Shot 2015-04-03 at 2.30.46 PM

What’s coming in April

April is the month of dinner on Living Lou. In my poll you said you were looking for more simple and healthy dinner recipes so that’s exactly what you’re going to get! You can see a little preview of some recipes you’ll be seeing around here over the next few months, but get ready for some simple dinners for April. Let me know in the comments if there are any specific dinner recipes you’d like to see. 



Favourite Reads around the Web

I love reading articles online, here are a few of my favourites I devoured in March.

The Egg Personality Test (Poached are my choice).

Thought provoking piece on C-suite men stepping down for “work-life-balance”.

Anyone who knows me knows how much I love an afternoon nap. 5 easy tricks to maximize your nap thank you very much.

20 career tips from female entrepreneurs.

A great read for any other bloggers: How to blog with focus.

Well, there you have it! My first instalment of The Month in Moments. I’ll be back to regular scheduled programming next week with a couple delicious recipes.

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Moroccan Couscous and Chickpea Salad Tue, 31 Mar 2015 09:00:38 +0000

Moroccan Couscous and Chickpea Salad is simple, fresh and flavourful salad. |

Have you been reading my site for a while, or are you new around here? If you’ve been around these parts before, you’ll remember my love for Moroccan flavours, and if you’re new around here, I think it’s about time you become acquainted with my love for Moroccan flavours. I first dabbled in them all the way back in January 2013 after trying a delicious Moroccan soup at a local restaurant. Ever since, I have been dreaming up different ways to explore these flavours, whether it’s a vegetable soup or a slow cooker chicken stew. Today, I’ve got a killer Moroccan Couscous and Chickpea Salad for you.

Sometimes when I’m writing, I picture you. In my mind, I see you sitting on the other side of the screen. I like to imagine you’re somewhere warm, or at least warmer than Toronto. Or if it is cold like Toronto, at least you’re inside and cozy. For some reason, you’re always wearing stripes. But I’m thinking that that probably has more to do with my own obsession with stripes. I hope you’re sipping on a warm mug of tea or a cup of coffee, depending on what time you’re checking in.

Moroccan Couscous and Chickpea Salad is simple, fresh and flavourful salad. |

Picturing you kind of makes this blogging thing a little less lonely and writing a little easier. Sometimes it can feel like I’m writing to no one, even though I know you’re there.  It’s always nice when I get an email or a Tweet or an Instagram from you, but all that really matters is that my food gives you something. A delicious meal, some inspiration to get into the kitchen or just a touch of happiness. It’s so easy to get distracted by other things in this blogosphere, God knows I have, but what is really the most important thing is you. Every recipe I create is with you in mind. In my poll, you said you wanted more simple dinner recipes, so guess what? For the month of April, I’ll be focused on simple dinners – you have a say in the content I post!

Until next time, here’s a delicious and simple Moroccan couscous and chickpea salad.

Moroccan Couscous and Chickpea Salad

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes


  • 1 cup water
  • 1 cup couscous
  • 1 tbsp olive oil
  • 2 tsp white wine vinegar
  • 1/2 tsp cumin
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 carrot, grated
  • 1 red pepper, finely diced
  • 2 green onions, sliced
  • 1 19oz can chickpeas, drained and rinsed


  1. In a small pot, bring water to a boil Add couscous. Remove from heat, cover and let stand for 5 minutes.
  2. In a small bowl, whisk olive oil with vinegar, cumin, cinnamon and salt.
  3. Fluff couscous with a fork and in a medium bowl, stir in carrot, red pepper, green onions and chickpeas.
  4. Drizzle with dressing and toss to coat.


Recipe by Louisa Clements

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Spicy Ginger Scallion Soup Thu, 26 Mar 2015 09:00:59 +0000

Enjoy a light dinner with this simple vegetarian soup. Spicy Ginger Scallion Soup is ready in just 20 minutes! |

I’ve been craving a light, Asian soup for the past little while, but usually they require hundreds of ingredients and hours of simmering. Of course, I wanted one that I could make after a long day and in about twenty minutes. Something that doesn’t have too many complicated ingredients. Something that’s spicy, and complex. So, as one does when one is a food blogger, I came up with this recipe for spicy ginger scallion soup.

I should really be writing my thesis paper right now, but here I am. Seeking refuge in the “pages” of this space, as I often do, and have done over the past (almost) 5 years. I’m sipping on some too-hot, lemon ginger tea – which tastes just like NeoCitran. I feel like it’s making me drowsy even though I know it really isn’t.

I have a love-hate relationship with a lot of things, but right now, it’s directed at this paper I’m writing. It’s a beast. There are moments where I think “I’ve got this!” and then there are moments where I can’t even imagine writing another word. I’m at the point where I’m just getting started on the complicated middle and can’t quite see the way out yet. It gets worse before it gets better, right?

Enjoy a light dinner with this simple vegetarian soup. Spicy Ginger Scallion Soup is ready in just 20 minutes! |

When I work on my paper, I need to have a block of time to work on it. Four or five hours seems to be the magic number right now. But between class, work and this space, finding those chunks of time is getting harder and harder. I almost wish I could just hide away up north for a week and write this paper. The distractions never end. The goal this weekend is to really get a ton of writing done, and I’m hoping by putting that out there into the ether that I’ll stick to it and be able to report back next week with another 8 or 10 pages written. I’ll be fuelling my days with coffee (as always) and this spicy scallion ginger soup.

Spicy Ginger Scallion Soup

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes


  • 2 tbsp olive oil
  • 1 bunch scallions, white and light green parts halved lengthwise, tops thinly sliced and reserved
  • 2 cloves garlic, minced
  • 2 tbsp minced fresh ginger
  • 2 cups sliced button mushrooms
  • 3 tbsp low-sodium soy sauce
  • 2 tsp sriracha
  • 4 cups vegetable broth
  • 2 cups water
  • 1 cinnamon stick
  • 3 tbsp lime juice
  • 1 tsp sesame oil
  • 125 g vermicelli rice noodles, cooked according to package directions


  1. Heat olive oil over medium-high heat. Add halved white and light green parts of scallions, garlic and ginger. Saute for 1-2 minutes.
  2. Add mushrooms, soy sauce and sriracha. Cook for 2 minutes.
  3. Add vegetable broth, water and cinnamon stick. Bring to a boil. Cover and simmer for 5 minutes.
  4. Remove cinnamon stick. Add lime juice, sesame oil and cooked vermicelli noodles.
  5. Sprinkle with reserved scallions and serve.


Recipe by Louisa Clements

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5 Ingredient Honey Almond Granola Sun, 22 Mar 2015 09:00:29 +0000

Start your morning off on the right foot with a simple recipe for 5 -ingredient honey almond granola! |

I find myself making a batch of granola on a weekly basis and because of this, I wanted to create a ridiculously simple five ingredient granola to share with you. I really don’t think there is a better way to start your morning than with a bowl of yogurt, fresh fruit and granola. This honey almond granola is also the ultimate afternoon snack with a touch of sweetness, some crunch and a boost of protein.

It’s not only making granola that I find myself repeating over and over again, these days, I find myself repeating the same sentence over and over again: “We’re so young“. On a muddy walk through the ravine. Over a glass of wine in a dimly lit bar. Over FaceTime to friends who have scattered around the world. To you, here on this blog.

We're so young

Maybe it’s because of the impending graduation and that big, ominous capital-L, Life thing that’s coming, but “We’re so young” is my catchphrase of the moment. It’s reassuring. I was talking with a few friends of mine about this the other night; some are off to grad school, others hope to travel, some of us, like myself, will be working. But we’re all just doing, going with it and seeing where it takes us. While reassuring ourselves that we have time to figure it out.

Over the past year, I’ve been trying to live my life in the moment. And really process and live these moments. I’ve realized that I’m only 21 and that I don’t need to have my whole life figured out right this second. It’s more fun this way. It’s better this way. As my favourite professor said to me: take the pressure off. So I’ve done just that and have been so much happier, following my own wandering, winding path. And filling my life with more of the things I love; cooking, writing, and spending time with the people I love.

Last night that meant making chicken wings and caesars and watching March Madness with my sister and Mum. I wouldn’t have it any other way. (If only my bracket wasn’t already busted…)

Start your morning off on the right foot with a simple recipe for 5 -ingredient honey almond granola! |

5 Ingredient Honey Almond Granola

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 4 1/2 cups


  • 3 cups rolled oats
  • 1 1/2 cups almonds, chopped
  • 1/4 cup honey
  • 1/4 cup canola oil
  • 1 tbsp cinnamon


  1. Preheat oven to 350.
  2. Arrange oats on a baking sheet and toast for 13-15 minutes.
  3. Meanwhile, bring honey, canola oil and cinnamon to a boil. Whisk and boil for 30 seconds.
  4. In a large bowl, pour honey mixture over chopped almonds. Stir in toasted oats.
  5. Dump granola and spread into in a single layer on a baking sheet.
  6. Bake for 15 minutes, stirring halfway through.
  7. Allow to cool on baking sheet for 10 minutes to harden.


Louisa Clements

I hope you’ll join me in making this five ingredient honey almond granola over and over again. You won’t regret it. Have a great week!

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Slow Cooker Shredded Puttanesca Chicken Mon, 16 Mar 2015 09:00:54 +0000

Slow cooker shredded puttanesca chicken is sure to be a family favourite! |

The results from my poll are in, you guys want to see more simple and healthy dinner recipes, and this recipe for slow cooker shredded puttanesca chicken is just the start! I’m a huge fan of slow cooker recipes that take five minutes in the morning (all that is required is gathering the ingredients and dumping them in the slow cooker). For this recipe I was inspired by the flavours from the always-delicious Puttanesca pasta. You’ll notice there are no anchovies in here, not really sure how well those would work in the slow cooker – ha. But it’s loaded with flavour from kalamata olives, capers and garlic. As delicious as this chicken is, that’s not really what I feel like talking about today.

Slow cooker shredded puttanesca chicken is sure to be a family favourite! |

Do you ever have that moment when you’re reading something and all of a sudden you stumble upon a sentence that stops you in your tracks? Something you just have to write down and save for later. If you’re following me on Instagram, you’ll know that I’ve been doing a lot of reading and research for the thesis paper I’m writing (the countdown is on…5 weeks until it’s due, yikes.) I had one of those moments a couple of days ago when I was reading this great piece in Relevant Magazine called “Why Do We Watch Movies?”.

Food for thought

But cinema is more than just a window. It’s also a magnifying glass. It focuses our attention on everyday reality in a way that makes us see everyday reality for what it really is: magnificence and curiosity.

Wow. On so many levels. First of all, magnificence and curiosity are two of my favourite words. And I think they are such an amazing way to describe life. Don’t you? On another level, I’ve had a love-hate relationship with film for the past four years. I’ve been immersed in film school, and I think studying anything can kind of take a bit of the joy out of it, at least for a little while. But just reading that sentence was an “a-ha” moment for me; it reminded me of why I fell in love with movies in the first place. Do I want to pursue a career in the film industry like I once thought? At this moment, almost one month away from my 22nd birthday, I’m going to have to say no, not really. But ever since learning about the Renaissance Man in my 12th grade world history class with one of my all-time favourite teachers, I’ve said that I want to be a Renaissance Woman. So who knows how film will fit into that picture, but I have an inkling it will pop up somewhere at sometime.

Slow Cooker Shredded Puttanesca Chicken

Prep Time: 10 minutes

Cook Time: 7 hours

Total Time: 7 hours, 10 minutes


  • 4-5 chicken breasts
  • 1 can whole tomatoes
  • 4 cloves garlic, minced
  • 1/2 cup sliced kalamata olives
  • 1/4 cup capers
  • 1 tbsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • Parsley, for garnish (optional)


  1. 1. Break up whole tomatoes with your hands or a potato masher.
  2. 2. Combine all ingredients in the slow cooker.
  3. 3. Cook on high for 4 hours or low for 7 hours.
  4. 4. Remove chicken from slow cooker and shred with two forks. Add back into liquid and serve over rice and garnish with parsley.


Recipe by Louisa Clements

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