Best Breakfast Potatoes Ever...

I love me a big breakfast and will choose any style of potato side over toast any day. Here is an awesome best-ever brekkie potato bake to complement your morning fuel favourites. 

Best Breakfast Potatoes Ever (adapted from Foodnetwork.com's Ree Drummond)
Makes 4 to 6 servings

3 pounds potatoes (about 4 large potatoes), roughly chopped
3 cloves garlic, minced
1 small onion, chopped
1 green onion, chopped
1 small green bell pepper, seeded and roughly chopped
1 small red bell pepper, seeded and roughly chopped
1/4 cup olive oil
1/2 tsp. seasoned salt (my favourite is Tony Chachere's Creole Seasoning-- so flavourful on everything)
1/2 tsp. cayenne pepper (optional)
Kosher salt and freshly ground pepper

NOTE: I had a bunch of mini sweet peppers to use up so replaced the amount for bell peppers.

Preheat the oven to 425F. In a large bowl, toss together potatoes, garlic, onions, peppers, olive oil, seasoned salt, cayenne pepper (optional) and some kosher salt and pepper. 

Bake for 15 to 20 minutes, shaking the pan twice. Raise the heat to 500F and bake until crisp and brown, 10 to 15 minutes. Sprinkle with a little more salt and pepper before serving.

I always use my toaster oven for small batches like this.

Roasted to perfection-- slightly crispy on the outside, tender inside and a whole lotta' flavour!

Served up with eggs and bacon makes for a wonderful way to start the weekend with the family!

Staying Healthy With Workplace Health Hacks...

We spend so much of our time and life at work, whether we're working for someone or for ourselves, these hours can have a profound effect on our overall health, well-being and our relationships. One personal example stands out. A close friend recently changed her job from working long hours and some weekends managing multiple projects, years of ritual 10-minute desk lunches, near zero breaks to an office that puts employees' health first with an emphasis on family-work life balance. Talk about change.... how does a play room equipped with a ping pong table and board games, catered Monday lunches, accessible healthy snacks and free daily fitness classes, with a 9 to 5 work day sound? Her husband tells me the change in his wife's personality and stress level have been significant, and their relationship as well as with their kids have improved dramatically. Well, let's think about it for a minute... when you are so wrapped up, busy producing and meeting deadlines with no time to come up for air, what little energy is left to consider your well-health (even with the best of intentions); we know that taking care of ourselves can feed the mind and soul with nourishment and replenishes, and help better our productivity but when you're in the thick of things, the reality of pulling away can prove difficult. Happy for my friend and lucky for her, but not everyone works in a Google-type office where employees are lavished with countless health-in-mind perks, so what are some of the things we can inspire ourselves to do to improve our health while at work? When Nuts.com approached me to collaborate on sparking a conversation about workplace health hacks, I couldn't be happier to jump on board. They're gathering various ideas on ways to staying healthy during the work week and along with other bloggers, we're sharing our top tips to improving the work-life. Here are mine:

With an emphasis on the top three listed hacks, #1-- Find a workout or walking buddy. Set up a week-by-week schedule (pre- or post- work day or lunch) and stick with it. Hold each other accountable by keeping one of the other's workout shoe. No show, means your friend doesn't get her steps in either. Since I work out of my home and more and more people do these days, I think it's even harder to follow a workout routine. It's so easy to make an excuse and not make the commute to get the work out in-- I'm kinda tired; my son hasn't been eating well, soooo...; it's colllld out there!! When you're at your workplace already you might as well (you need to take a break anyway), you'll have to meet your friend about the shoes and it'll be harder to dodge why you were thinking of not (so much for motivating each other). I was toying with this idea with my girlfriend who's joined a yoga membership for three months, and I desperately need to get back at it, so let's see what happens... I would hate her to miss her workout because of me, but I guess that's the point here right? 

#2-- Stand more. If possible elevate the height of your desk/working table/work station or suggest to have a designated shared area where people can take turns working upright. Research says that sitting, especially for prolonged periods of time is just plain bad for your health for a variety of reason and also due to lack of movement. My friend Florence tells me, her new job has an office meeting room equipped with a walking station that her and her colleagues have access to. It's set up so that they can walk and work at the same time-- great for one person to make conference calls or when you need to read something. She says, it's a great benefit to 'urban' offices because it allows them to still feel active. Having not to commute anymore, she gets less steps in so this is a great 'excuse' to go for a walk now. I say, that's super fantastic-- look at that cool space!

Photo Credits: Florence Wang

I have been fortunate in that my culinary profession required me to stand, walk, and speed walk most of my workday. Recipe development, testing, cooking, baking, product developing, presenting and catering needs you on your feet, and so for me it was about wearing the proper comfy shoes, outfitting the workspace with good flooring or mats (at Kraft, the homestyle kitchens we worked out of had cork board flooring) and industrial kitchens always had safety and feet-friendly mats for long standing; sitting becomes brief, enough to rest, stretch and rotate the feet, and at times for longer periods working on administration in the office (typing up recipes, research, etc.,). Now, as a food blogger, I am often stuck at the computer hours at a time, typing away and the time seems to disappear. Before I know it, it's noon and I haven't got off my chair for over two hours. When I do, I walk around and stretch, rest the eyes and grab some food or fruit. I always have water within reach (my office desk is my dining table :)). I am hoping to find a suitable bar table soon (been looking for one like forever) for the corner spot in my kitchen to pair up with my bar stools, so I see myself moving my laptop to work in that new space occasionally and blog while standing instead of constantly hunkered, back-crowned sitting down.

If you want to see my life and day as a Food Blogger read it here.

#3-- Get a shared blender. Take the challenge with your peers on rotation to make a healthy breakfast or break-time smoothie for everyone. This leads to trying new foods and open the discussion on healthier eating. For Food Revolution Day in previous years, I knew of people who brought a blender to work to make healthy beverages for their workmates to honour the day of real food awareness and celebration, and people loved it so much they end up keeping one there permanently.

Other things that could be awesome when it comes to food, request that vending machine suppliers or in-house cafeteria offer healthy snack options such as nuts, granola bars, fresh fruit, and yogurt. I find that more and more companies that provide food offerings to their employees are becoming health-aware, and if these things are not already there, just ask the right person to get it going. Better yet, make your own and bring from home. Here are some great healthy work snack recipes to try brought to you by Nuts.com. For more information, check out their healthy snacking page for tips and recipe ideas on a range of snacking scenarios from low-carb, high-protein snacks to late night and road trip snacking.

As a blogger and such as the work life of many of us relying on the computer and digital gadgets, I try (I really do try) to rest my eyes in every 30 minute intervals away from the computer screen for about two to five minutes. Staring outside my window, a photo or a paper with an inspirational quote and meditating away from what I'm working on helps to take a mental break, and I like that you really get in tuned with your breathing- it goes deeper and is more relieving. My artist brother Dan working hours on end, sometimes well into the earliest of mornings on his hand-crafted double-hand-sized statues tells me he gets his break by stepping outside, going for a walk, driving out to get a coffee, and to get some real people interaction. Working from home can be lonely, and social media as much as we are engaged on it, is still not a live person you can see, hear and talk to. You come back to your work with fresh eyes, a new energy and we both believe our products will result better for it.

My brother Dan aka Marten Go, founder of Preserved Dragons was not aware 

I took a shot of his work-in-progress a while back, but happy he approved I can use it :)

Ironically, this past weekend I walked into my much-anticipated macaron-making class with friend and city famous macaron instructor Mardi Michels, and a big bag of ground almonds was sitting on her counter with the big label across Nuts.com :). Mardi swears by their superfine ground almonds and only uses this brand for her macarons. And here I am partnering with Nuts.com to get the word out about healthy workplace practices, which is really translating back to my own blogging/work life from home. Working for yourself inside the home requires I think even more discipline to be health- and well-being-aware because it's just too easy to fall in your everyday home routine and forget. I read somewhere, maybe it's The Happiness Project where the author knew of a woman who worked out of her home office-- she never failed to put on her work wardrobe, make up her face and take a walk around the block on a daily basis before returning home to start her work day. Clever right?!  I may just adopt that--- but you know, maybe when it's not so cold out.... brrr!! :)

What are your top tips for staying healthy at work?

Nuts.com

Mini Banana Blueberry Buttermilk Muffins...

Lately my kids, like buzzy little bees have been swarming me while in the kitchen. They just want to get involved and assist with whatever I'm doing. If I say go, they'll be all over it! Cooking dinner is often not ideal to get their help on a whim. With a small kitchen, sharp knives within reach, several dishes on the go-- over the hot stove elements, in the hot oven, and with three of them darting all over the place, if I am not prepared for their longer stay, I prefer they stay away. But I'm learning to expect it pretty much on a daily basis now, and I'm welcoming it with safety in mind and manageable chores planned ahead. The wonder and curiosity is there, and I know the more I say no, I could extinguish that spark forever... then we go and wonder why later on when we're ready for them, they're not interested any more... real food for thought. Baking however, is super to get everyone hands-on. You set the arena for the recipe-- create the space for your bowls, tools and ingredients, and the last step of you popping it into the ready hot oven gives a sense of control. It may get messy but you feel calmer since there's nary the safety worries. At least that's the case with me...

We love banana blueberry buttermilk pancakes and serve it regularly for weekend brunch... Why not make them into adorable muffins we can enjoy everyday? Muffins are easy bakes and satisfy as a breakfast staple and quick snacks. Making them mini are not only cute but customizable to your family's appetites by number-- versus the regular-sized muffin that could be a commitment to finish in one sitting. 

Buttermilk Banana Blueberry Muffins (adapted from Canadian Living)
Makes 12 muffins or 36 mini muffins

2-1/2 cups all-purpose flour
1 cup packed brown sugar
1-1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1/3 cup canola oil
1 tsp. vanilla

1 cup buttermilk (don't buy, just make with 2-1/2 Tbsp. vinegar and milk to make 1 cup total-
- let sit for ten minutes to curdle)

1 cup mashed bananas (2 large bananas)
3/4 cup fresh or frozen blueberries 

In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In separate bowl, whisk together eggs, oil and vanilla. Add in buttermilk and bananas; stir just until combined. Pour and whisk over dry ingredients until well incorporated. 

Two eggs, three kids... who gets to crack them? The tasks has to be devied up fairly so no one feels left out :)

Look at that picture-perfect egg crack and smile!

I love seeing the teamwork and enthusiasm!

Line muffin tins with paper muffin cups. Sprinkle a few blueberries in each and spoon in batter 3/4 filled. Top with more blueberries (frozen blueberries bleed, and I prefer to see studded blues for contrast).

Bake muffins in 375°F oven for 15 minutes for mini muffins (if only one tray, bake in three batches and use your toaster oven), and 20 to 25 minutes for regular muffins until skewer inserted in centre comes out clean. Let cool on wire racks. (Store in airtight containers for up to three days or freeze for up to three months.)

To reheat, place frozen muffins in paper bag and warm in 300°F (150°C) oven for 15 to 20 minutes or until heated through.

I bake in my toaster oven whenever I can. Yes, I had to do it in three batches with
one mini muffin tray, but I prefer that to wasting oven energy unnecessarily.

Soft, fluffy and delicious with a burst of banana flavour and blueberries! 

Perfect to tote a few for a school snack, as a lunchbox accompaniment or for the road.

The best part ever-- enjoying the fruits of your labour! NOM NOM!

And the best reward for a mom-- seeing the eager smiles on your children's faces after a combined-effort job well-done! See here for more on cooking with kids.

Marvellous Macarons and Me-Day Weekend :)...

Not only was I anticipating this weekend to celebrate my birthday but three of my closest girlfriends and I were so looking forward to taking Macarons For Everyone-- Macarons Made Easy (finally...) taught by friend and fellow Food Revolution Toronto Ambassador Mardi Michels at St.Lawrence Market. Lovely Mardi embodies everything French. She teaches French to kids in school, she loves teaching adults to cook, mainly French food (she runs a cooking club for kids too) and she has a house in Southwest France she rents out as a holiday home. And when it comes to French patisserie-favourite macarons, she calls herself a big macaron-ophile :). She explained to our class of 16 on the bright Sunday morning that she endured countless batches of trial and error before landing on this tried-and-true always-perfect basic macaron recipe adapted from Stella Parks (www.bravetart.com) which she has been teaching with for several years. I will not go through what we learned in step-by-step detail as her recipe commentary is so eloquently written on her blog posts, rather provide my key takeaways from the fun session. Her journey from unpredictable to spectacular can be read here. Key tools to her macaron-making success can be read here.

I've first tried macarons in Paris many many moons ago, but it wasn't until recent years when they've became addictively popular in Toronto did I start admiring them again. Always pretty to look at, but not always tasty-- some made them too sweet (a big factor in my enjoyment), other times the flavour hit was not as per described, shells crunch but lacked chew, and some were just plain bad! Really it's all about mastering the shells, because the filling such as buttercream and ganache is relatively simple to make (along with flavoured add-ins). And, that's what we were here to learn... demystifying the secret magic to perfect macaron shells. (⊃｡•́‿•̀｡)⊃━☆ﾟ.*･｡ﾟThe magic simply is precision and technique (duh, yeah you think? :P ). When Mardi's class became available around my birthday, there was no way I was passing up on attending and making it a fun activity with my girls paired with a celebration brunch afterwards. I always think and say homemade is best, and the bottom line here is... follow the recipe instructions to a tee, familiarize yourself with the common mistakes & problems and they'll be gold! My friends and I agreed these were the best macarons ever-- the trio harmony of crunch, slight chew and sweetness! And the other parts of Me-Day weekend went deliciously swell as well... plus I didn't have to lift a finger to cook :)

Instructor Mardi Michels' site: www.eatlivetravelwrite.com

Macaron-making as with any baking is a science. The ingredients, technique, temperature and timing are all meticulous factors you can't fudge around. Macarons are essentially made with egg whites, sugar, colouring and ground almonds. Instead of cup measurement or the number of egg whites, a scale is pertinent for a weight measure. Powdered colouring was preferred over liquid so to keep with the exact quantity of liquids for a recipe batch.

Beating the egg whites, adding colouring powder and folding the mixture and pressing down to remove air bubbles in 40 strokes to get the desired consistency (described as lava-like).

Mardi demonstrating how to pipe consistent spheres. Press filled piping down with the tip on an angle to parchment-lined baking sheet and squeeze lifting to create a comma tip.

We were divided into three groups of six, each taking turn to engage in the process. 

With one of my best pals Kaitlyn.

Rapping the trays four times on each side hard on a countertop
removes any remaining air bubbles.

Oooh la la... resting for 30 minutes before popping in a preheated 300F oven.

Some big, some small.. that's ok... find a match and it's a marriage! 
(See the purple siamese twins or are they triplets?)

Even when you follow a macaron recipe religiously, you can still end up with ugly or underdeveloped macarons just because you used your oven incorrectly. You really need to experiment with your oven in order to get your macarons just right-- not over brown or undercooked. Just five degrees can make the difference. Always set your oven on convection bake where the fan helps to distributes the air around the oven. There is a “true convection” (a.k.a European convection or third-element convection) which uses an additional heating element behind the fan to blow heated air to your wares. This method produces more even heat distribution and better baking results.

A colour by itself is pretty, but together they are gorgeous...

Hot out of the oven... The P.E.R.F.E.C.T rise, N.O. cracks... but even if there were 
you can use those imperfect ones for the bottom. Either way, they will still taste delicious!

Having cooled, we paired up the shells and filled away.... there were three options 

of white chocolate ganache, cream cheese frosting and classic buttercream. 

Squeeze filling onto macaron bottom, top and twist when pressing down
to form your cute mini whoopie pie-ish!

Let the paparazzi shots begin....

Are these absolutely stunning or what? Bravo everyone-- we made macarons!

After trying my hands on macaron-making, I can say it's not as intimidating as it appears. Look beyond the French chichi-ness and it's really not rocket science... a science but not mission impossible... It takes practice, persistence and some patience unlike anything else you've learned for the first time. If you want to see it to believe it, here are Mardi's multi-video tutorials to inspire you.

Photo Credit: Mardi Michels  www.eatlivetravelwrite.com/macarons/

We head over to George Street Diner for a well-deserved brunch!

It was the Ultimate Irish Breakfast for me with all the usual suspects, baked beans and their house Irish soda bread.  

Mmmmmm!! (๑ˇεˇ๑)•*¨*•.¸¸♪

Then there was my birthday birthday... My dear husband taking the reign on making the family dinner Saturday slow-cooking his way to his version of Chicken & Beans Cassoulet-- a classic French crockpot of chicken thighs with mixed beans in tomato sauce, served with slices of French baguette. 

Slow-Cooker Chicken & Beans Cassoulet

This was simply delish and thoughtful. I had my cassoulet over my ever-growing love for quinoa!!

To end the birthday weekend Sunday, a super casual dinner at my parents with my siblings and their fams. No one cooked, everything was store-bought and heated up... pizza, rotisserie whole chickens and fries-- welcomed greasy cravings at times and honestly I loved it because it made for more conversation and drinking moments :).

My mom did make her delish Chinese red bean dessert soup-- one of my faves!

 ♬♩♫♪☻(●´∀｀●)☻♪♫♩♬

Feeling incredibly blessed not sleepy :)!

Homemade grape and sour plum wine brews by my mom and sis-in-law.

This was certainly one of my best birthdays ever with a series of delicious eats starting Friday reuniting with my dear past friend who is the owner of Lobster Monster, then learning to make something new, a rockin' brunch, and home-cooked & casual feasts with the favourite people in my world! Looking ahead for my next milestone-- this time for Susan's Savour-It! going onto our second anniversary early March! More fun and eating awaits! 

(❀∩´◔‿ゝ◔`⑅)⊃―☆　*’“*:.｡. .｡.:*･゜ﾟ･♡♪+*.

smile emoticon

A Reunion at Lobster Monster....

Wow! :) You know when you`re kinda browsin` restaurants, the menu catches your eye and you read the story on how it came about?... Well, WHO`d knew I would come across my old and dear blast from the past friend, mentor and inspiration Marianne Woo. Her owning a printing company, I started my food career waaay back as a Food Editor for her women`s magazine Bloom, and years later she`s gone on to open mid-town Lobster Monster with her incredible husband Steve-- a dream come true eatin` and lovin' Maritime lobsters growing up (she's so inspirational that way!) As she says-- Life is so strange and magical! Indeed it is! After a few OMG! correspondences we reunited after a decade tonight bringing my clan to meet her and devour her city famous monster lobsters. When we left off, less than a decade ago, she was encouraging me through a difficult time-- an exhausting and heart-breaking period of my husband and my life trying for a child. What a special night it was as a prelude to celebrating my birthday tomorrow-- seeing a special friend from yesteryear eating in her resto, eating her lobsters and with my child-ren. (ﾉ>ω<)ﾉ:｡･:*:･ﾟ’★,｡･:*:♪･ﾟ’☆

I love sharing inspirations on the hows and whys food business owners start their ventures, but just coming in to meet this incredible women is worth the weight in gold. Lovely Marianne Woo is a fire cracker burst-of-never-ending energy with a worldly compassionate soul, and awe-inspiringly hard-working to boot! She and her husband have dreamt of having their own restaurant since they were young’ uns raising young’ uns. Figuring they were not so young and their two boys were just old enough, they finally looked at one another one day and said, “Let’s do it! Let’s go for our life’s dream and share what we love with others who love food too.” So here they are. Welcome to their love affair; with each other, with life and of course, food. I admire them both so much as a couple, partners-in-life in everything it seems! They are such an inspiration-- a dream team. So incredibly amazing! Running the front of the house, they really set themselves apart from others with great hospitality, great food and great conversations which are at the heart of their cosy restaurant. If you make a tasty visit, please tell Marianne and Steve I sent you :).

Photo Credits: Lobster Monster

(◦′ᆺ‵◦) ♬° ✧❥✧¸.•*¨*✧♡✧ ℒℴѵℯ ✧♡✧*¨*•.❥

Getting hitched in 2003 with my pal Marianne!

Since our cherished talks a near decade ago, here we are together again!

Loved all the beach and dock wall adornments especially the paintings and quotes!

The ambience evoked a warm casual vibe, perfect for entertaining couples, large groups and families with young kids.

Love that checkerboard picnic table cloth!

Talk about a Monster! Showing off a prized ware!

Marianne and Steve... Pro lobster handlers!

What a handsome 3 pounder big guy!

We started off with garlic bread, bruschetta and lobster poutine! They doubled up on the Canadian flair with an extra oomph on the EH in Canadian... Alongside a steaming savoury mess of fries, mozzarella cheese, hot gravy (we chose ladles of their famous lobster bisque instead), bacon, tender lobster chunks, a dippy dose of real maple syrup (pic not shown).  

Look at that cheese pull.... Okay, altogether now-- pull!!

I knew hands-down what I was getting when I saw their on-line menu photo and description of this heaping luscious beauty! Neptune's Delight Seafood Linguine for the seafood lover in you--  generous servings of scallops, tiger shrimps, baby clams, lobster tail and a mini lobster claw tossed with linguine in a fresh-made marinara sauce with a touch of cream for a smooth finish. Let me tell you, this was the best presented and tasty seafood pasta I've had in a long time!!! The umami-savoury sauce was creamy light with a perfect touch of ocean-sweetness (Marianne's personal sauce she's been making forever). Superbly executed and divinely devoured-- in all of its glory by little me :).

Incredible flavour with hearty servings of succulent seafood! YUM!

Gahh-- here come's their famous lobster dinner steamed to perfection-- a 1-3/4 pounder for my husband!

House-made coleslaw, baked potato and table garlic-butter for dippity-dip-dipping!

Lobster meat so-ever fresh and tender! You can taste the succulence.

My happy camper husband!

Between basket rounds of garlic and bruschetta breads, the lobster poutine, a warm lobster croissant sandwich and nibbling off my husband's plate, the kids were in lobster heaven!  ♪♪(o*゜∇゜)o～♪♪

Clawing around!!

Matias wearing his lobster shirt for the occasion.

Super happy with a belly full of lobster and goodies, and my arms full of babies!

And of course, dessert- A Brownie Mountain Crackle to send me into a food coma! 

A night of revisiting the past with a lens into the future... I'm a big believer you don't reconnect with people later in life by accident, there's always reason for it! And the reason here is friendship-- one that was meant to be!  I'm looking forward for our one on one to catch up on all the memories we shared working, learning and laughing together, the lost time in between, and to build on our revival, venturing down a path of friendship and love, laughing and inspiring all the way. Simply magical! (❀∩´◔‿ゝ◔`⑅)⊃―☆　*’“*:.｡. .｡.:*･゜ﾟ･♡♪+*