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Month: September 2016

Living Room Workout Session

Baby Yoga


Sometimes the best thing we can do for our workout routine is take away all the fuss and get back to the basics.

This body weight workout will keep your heart rate rising and add that perfect element of strength to sustain you through the demands of your day.


Perform each movement for 60-90 seconds.

Repeat circuit 3-4x with little to no rest

  • Squat
  • Tricep Dips
  • Scissors
  • Jump Squat
  • Plank
  • Push Up
  • Jump Squat
  • Toe Touches

Photography By: Abbie Rose

My outfit:

Styled by: RYU Apparel & People Foot Wear

Bennett & Adelaide:

Styled by:

Birch Hill Studio






Tricep Dips





Jump Squat




Push Up


Toe Touches

Sniffle Soup

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This post has been made possible by Natures Fare Market

Today we officially let go of summer and welcomed the cool breeze and fresh, crisp mornings of fall.  Although I love the heat of the summer and practically live in a bathing suit and cut-offs, I can’t help but get excited to throw on warm knits while taking in the smell of our crock pot cooking our favourite fall comfort food.  As we transition our little family to a plant based diet, soup has become a staple for quick, last minute (throw everything in a pot) meals.  Once a week we take every vegetable that is one step away from retiring and cook up the most delicious soups. I recently created my own spin off of Dreena BurtonsSniffle Soup” and the family loved it! This soup is delicious, simple to make and perfect for the upcoming cool fall days, or when pre-school germs take over your home!


Photography By: Abbie Rose

Sniffle Soup



1–1½ tbsp olive oil
1½ cups onion, diced
1 cup celery, diced
¾ cup carrots, diced
3 large cloves garlic, minced
½ tsp sea salt
freshly ground black pepper to taste
¾–1 tsp curry powder
1 tsp paprika
¼ tsp dried thyme
2 cups dry red lentils
3 cups vegetable stock
4–4½ cups water
2½–3 tsp fresh rosemary, chopped (see note)
2 tbsp apple cider vinegar

Side Note

The above recipe is Dreena’s original recipe. I decided when making my own to add 2 red peppers, 1 diced large yam and I substituted olive oil for coconut oil. I also cooked this in a slow cooker for 4 hours instead of stove top.

Either way this recipe is delicious! Try both options and tell me your thoughts!


In a large pot on medium heat, add oil, onion, celery, carrots, garlic, salt, pepper, curry powder, paprika, and dried thyme and stir to combine. Cover and cook for 7–8 minutes, stirring occasionally. Rinse lentils. Add lentils, stock, and water and stir to combine. Increase heat to bring mixture to a boil. Once boiling, reduce heat to low, cover, and simmer for 12–15 minutes. Add rosemary and simmer for another 8–10 minutes or more, until lentils are completely softened. Stir in vinegar, season to taste with additional salt and black pepper if desired.