My Favourite Healthy Snacks

Happy Thanksgiving everyone! I love Thanksgiving because I get to spend time with my family and eat a bunch of good food:) Who knows, I might even whip up a Chocolate Saskatoon Berry Pie with Cinnamon Apples inside! For today’s post, I’m going to share my favourite healthy snacks. Some of them are homemade, and others you can pick up at the store. The reason that I’m writing this post is because I love to snack on the weekends, but I want to make sure that I’m eating good stuff and not filling up on junk food. All of these snacks taste really good and are sure to satisfy, whether you’re craving something sweet or salty. It’s good to have a bunch of them on hand, so that on lazy days you don’t have to get up from reading your book and actually make something to snack on. Here’s my list!

Dried Apples I legit think that I’m obsessed with these things. They’re appley and crunchy and just YUM! I have a recipe for them on the blog, but I’ll admit that it takes a lot of work to make a good amount since they shrink in the oven, so I like to buy them. Just make sure that they’re natural and preservative-free;))

Granola Granola makes a great snack because it’s crunchy while being sweet, plus you can toatlly customize it by adding in whatever you like. I prefer to make my own granola, because store-bought ones often contain a lot of refined sugar, but their are some varieties that are healthier. There are currently two granola recipes on the blog.

Popcorn I love love love popcorn! It’s my salty snack of choice and is actually quite healthy. You just have to buy the right kind- avoid flavoured popcorns becasue they usually contain a lot of soduim or even MSG. I like the regular BOOM CHICKA POP popcorn because it pretty much only contains popcorn, oil and a bit of salt.

Crackers and Hummus Crackers and hummus is one of those things that I could eat all day! I love a good brown rice cracker and roasted garlic hummus. You could eat veggies and hummus too but crackers are way more carby and delicious;)

Fruit Dried fruit, fresh fruit, frozen fruit, all fruit is awesome and makes a great snack! I particularly enjoy eating frozen blueberries in the summer. Once I spilled them on the carpet and made a big stain though, that wasn’t fun;)🤣🤣

Muffins I have two healthy muffin recipes in the blog, and I like to make big batches and freeze them so that I can defrost one whenever I’m craving a soft, warm muffin.

Nice Cream Lately, I’ve been blending up some frozen mango or banana to make a delicious treat with a sorbet like texture. It’s soooo good!

Apples and Peanut Butter This may be my favourite snack of all time. It’s so simple yet so delicious! I use natural peanut butter to avoid the preservatives in the processed kind.

Those are some of my favourite snacks! I hope you enjoy your Thanksgiving;)

Yours Truly,


Cinnamon Swirl Pumpkin Bread

Happy Monday! As the year goes on, I’m starting to get less excited about school, and developing some serious cases of the Monday blues. Lucky for me, this Cinnamon Swirl Pumpkin Bread is the perfect cure! It’s healthy while still being perfectly decadent, and incorporates all of my favourite fall spices and flavours. It will also make your house smell very nice! Enjoy it wile reading a good book on a cold day;))

Cinnamon Swirl Pumpkin Bread

Serves: Makes 1 Loaf

Total Time: 140 minutes


  • 1 1/4 cup + 2 tsp oat flour
  • 2 tsp + 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp allspice
  • 1 tsp nutmeg
  • 1/2 cup coconut oil
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 tbs vanilla
  • 1/2 cup + 1 tsp maple syrup
  • 2 tbs chia seeds
  • 5 tbs water
  • 1/2 tsp baking soda


  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a small bowl, combine the chia seeds and water. Let sit for 15 minutes to form a chia “egg”.
  3. In a large bowl, stir together the 1 1/4 cup of oat flour, spices (including the 2 tsp of cinnamon), and baking soda. Add in the pumpkin puree, coconut oil, 1/2 cup of maple syrup, vanilla and chia egg and mix well.
  4. Mix together the remaining oat flour, cinnamon and maple syrup in a separate bowl.
  5. Grease a standard loaf pan with coconut oil and pour the batter into it. Spoon the cinnamon, oat flour and maple mixture on top, and use a toothpick to swirl it throughout the bread. Place in the oven for two hours, and cool completely before serving.

Hope you like this recipe; see you next week!

Yours Truly,


October Bullet Journal Set-Up with September Monthly Recap

Hi guys! I figured that it was about time to post my October bullet journal set-up, considering that it’s the last day of September;) My October theme is magic, but not Harry Potter style magic, more of a crystal ball, full moon kind of magic. I used two shades of purple, as well as metallic gold and silver gel pens for the magical sparkles that are scattered around the pages. I’m super glad with the way that this month turned out, especially because my calligraphy is on point! I also got to use a bunch of cute quotes about the future this month. Do you know how hard it is to find quotes about the ocean that are cute and not too long? Really hard! Also, drawing waves on every page last month was a little time consuming, even if it looked really pretty. Anyways, here’s my October set-up;)))

This is my monthly recap;)) I’m going to miss the blues!

This is my October title page! The focal point is the crystal ball, around which I drew some really cute magical doodles. I used a can of chickpeas to trace a perfect circle for the crystal ball- chickpeas are just awesome in every way! The gold, silver and purple work really nicely together on this page and my writing turned out great:)))

I messed up the order of the days on the calendar, so I had to black them out and rewrite them in silver. But it’s okay, it looks good that way! I decided not to include a blog planner this month, because I found I wasn’t using it. Although I did keep my goals section and write a good quote.

One thing that I haven’t changed this year is my habit tracker, and that’s because I just find it very easy to look at and use. However, I do like playing around with my mood trackers, and this month I used a crystal ball format. I’m also really into the look of drawing a border around my pages; I just think it lends something interesting to the spread.

Next, as per usual, is my gratitude log and quote page. Crystal balls are the focal point of both;) The future is bright, my friends!

Finally, here’s my first weekly spread of the month. I’ve actually never done a spread like this before, but I saw one like it on AmandaRachLee’s youtube channel, and so I thought I’d give it a try. It looks so good! And I love the amount of space that it gives me to plan my week!

That’s my set-up for October! It’s hard to believe that I only have three more months left with this journal. I’ve been loving the Leuchtturm 1917 journal because it has just the right amount of smooth, good sized pages, two book marks and a pocket in the back. Plus, it’s pretty reasonably priced. I think that I’m going to use another one of these next year as well. Have a good week you guys!

Yours Truly,


Cinnamon Apples

Hey there! If you didn’t see my Instagram story the other day, I just wanted to let you know that I’ve decided to only post once a week from now on. I really underestimated how busy I’d be once school started up again, and haven’t been able to keep up with posting three times per week, as much as I’ve wanted to! So, I’ll for sure be posting every Monday, and there might be some extra bonus posts sprinkled throughout the week sometimes.

Annnnnywaaaays, this week I have yet another super fall-ish recipe! These cinnamon apples take about 15 minutes to whip up and are SO DELISH! They’re everything that fall should be and more. They would be great on oatmeal, yogurt, in a pie, on nice cream, in cereal, the list goes on and on! I devoured them all on their own:) Enjoy the recipe:))

Cinnamon Apples

Serves: 2

Total Time: 15 minutes


  • 2 apples, peeled and chopped
  • 1 tbs ground cinnamon
  • 1 cup water


  1. In a small pot, bring all of the ingredients to a boil.
  2. Bring down to a simmer and cover, cooking for about 8 minutes, or until the apples are soft.
  3. Pour the apples through a strainer to get rid of the excess liquid. If you like you can mash the apples a bit before serving to give a smoother texture. Dump into a bowl and enjoy!

I think that today is actually the first day of fall, so it’s the perfect time to make and enjoy this recipe! Have a good week;))

Yours Truly,


Vegan Shepherd’s Pie

Hi guys! Now that fall has started I find myself craving warm, hearty dishes and hot tea, both to be enjoyed while reading of course! The recipe that I’m posting today is the epitome of comfort food; Shepherd’s Pie. I lightened it up a bit by not using any meat, and I also used sweet potatoes because I’m just obsessed with them! This dish definitely isn’t one that comes together in 20 minutes, but it doesn’t take hours to cook either, so it’s good for rainy days when all you feel like doing is staying home and eating good food. Hope you like it!

Vegan Shepherd’s Pie

Serves: 2-3

Total Time: 75 minutes


  • 2 tbs + 1 tsp olive oil
  • 1/2 a white onion, diced
  • 2 cloves of garlic, minced
  • 1 cup diced zucchini
  • 1 small carrot, chopped
  • 1 celery stalk, chopped
  • 1 cup frozen peas
  • 1 cup from corn
  • 1 tsp chilli flakes
  • 2 tsp ground thyme
  • 1 tsp dried basil
  • 1 tbs paprika
  • 2 tbs tomato paste
  • 1 cup water
  • 2 small sweet potatoes, peeled and chopped into small pieces
  • 1 tsp dried rosemary
  • Salt and Pepper to taste


  1. In a large pot, heat 2 tbs of olive oil over medium heat. Add in the onion, garlic, zucchini, carrot, and celery and cook until the onion is translucent, about 8 minutes.
  2. Add in the chilli flakes, 1 tsp of ground thyme, basil and paprika and cook for 2 more minutes.
  3. Put the peas, corn, tomato paste, and water into the pot and stir. Let the mixture cook until the veggies are soft and most of the water has boiled off, creating a stew like texture. This will take about 5-10 minutes.
  4. Dump the vegetable mixture into a small loaf pan. Steam the cut up sweet potatoes for about 10-15 minutes, or until soft. Mash them in a bowl with the 1 tsp of olive oil, 1 tsp of ground thyme and 1 tsp of rosemary.
  5. Preheat your oven to 400 degrees Farenheit.
  6. Spread the mashed potatoes in an even layer on top of the veggie mixture. Place in the oven for about 15 minutes, until the potatoes are slightly browned. Remove and enjoy!

This pie also makes great leftovers. Guess what I’m eating for lunch tomorrow? I can’t wait!

Yours Truly,