Roasted Maple Chilli Squash with Pumpkin Seeds

Every year time seems to fly a little faster, which means that Christmas always arrives at lighting, speed, prompting me to often ask aloud "wasn't it JUST Christmas?!" Don't get me wrong, I love Christmas dinner (adore it, even!), but with the hands of time spinning faster than a ballerina in the Nutcracker, it doesn't feel like Christmas dinner was all that long ago!

My family always does a big potluck for our Christmas dinner, which puts the opportunity for change in each of our hands. This year I decided to shake things up and make a Christmas side dish that's grounded in a classic Christmas flavour (roast squash), but given an exciting twist! While roast squash is a common vegetables found on the Christmas table, I roasted mine in a maple chilli glaze to give it a bit of a kick, and garnished it with roasted pumpkin seeds for a salty crunch; dried cranberries for their balance of sweet and tart, as well as chewiness; and finished the dish off with a light, cooling drizzle of a cumin-spiced yogurt.

I love the way this dish activates every taste bud, and think it will make a really exciting and delicious addition to my family Christmas table!

*You may roast the squash in advance, and reheat when ready to serve. Garnish just before serving.

Serves 4-6 as a side dish

Ingredients:

1 acorn squash 

2 Tbsp Metro Irresistibles Amber Maple Syrup

2 Tbsp melted butter

2 thai red chillies, sliced thin on a bias

1/4 cup roasted salted pumpkin seeds

1/4 cup dried cranberries

1/2 cup Metro Irresistibles 2% Plain Yogurt

1/4 tsp ground cumin (fresh ground is best!)

1 Tbsp lemon juice

salt and pepper to season

Directions:

1. Preheat oven to 325ºF.
2. Cut squash in half and scoop out seeds with a spoon. Cut squash into quarters and slice into 1-inch to 1 1/2-inch slices.
3. In a small bowl, stir together maple syrup, butter, and chillies. In a large bowl toss together squash slices with maple syrup mixture and season well with salt and pepper.
4. Lay squash in a single layer on a large parchment-lined baking sheet. Roast for 40-50 minutes or until tender when inserted with a fork.
5. While squash is roasting, prepare the spiced yogurt. In a small bowl stir together yogurt with cumin and lemon juice. Taste and adjust seasoning as needed. Store in fridge until ready to use. 
6. Place squash directly into a serving dish and garnish with pumpkin seeds, dried cranberries, and a drizzle of spiced yogurt. Serve Immediately.*

This post was created in partnership with Metro Ontario.

Listening To:

Christmas Time Is Here - Vince Guaraldi

Red Curry with Butternut Squash & Chickpeas

I never gave my mom enough credit with being able to put beautiful, delicious, and varying meals on our table every night of the week, in the midst of her crazy busy schedule. Now that I'm an adult and the primary cook in my little family of two (just Chris and I right now), I'm already feeling the struggle of finding the time to grocery shop and get a tasty and satisfying meal on the table each night of the week. I definitely have a few go-to meals that I turn to, and a new one that I've added into the rotation this year has been weeknight curries!

Curries are so incredible for weeknight meals for so many reasons. First of which, I love that most curry ingredients are items I already have kicking around my kitchen, which means not having to run to the grocery store before mealtime. I also love the ease and speed in getting a beautiful, restaurant-worthy curry on the table, not to mention how forgiving they are once reheated. Curries reheat beautifully, making them a fantastic option for weekend meal planning, as well as using the leftovers for lunches throughout the week, and freezing for future emergency dinners. Last but not least, they are so delicious and are a great excuse for enjoying a meatless meal. While curries are fantastic with chicken, beef, seafood, goat, and more, I tend to mostly make protein-packed vegetarian and often even vegan curries so that I don't have to go to the store to buy any additional meat.

I often draw inspiration for my curries from some of my favourite restaurant curries that I've enjoyed around the city. One of my favourites is the red curry from Sukhothai, which includes tender and sweet cubes of squash immersed in the flavourful sauce. With this curry on my mind, and local squash in abundance in the grocery store, I came up with a delicious and feel-good weeknight curry to add to my collection of homemade curry recipes. I often make curries on Monday's before our evening yoga class, so to give this dish a hit of extra protein to give me the energy to get through the class, I also added some chickpeas, that added a bit of texture to the dish as well. I know chickpeas are not traditional in a Thai curry, but for a weeknight meal it's more about creating a delicious and satisfying dish that works for me than going for authenticity.

I hope you enjoy this curry and add it into your own weeknight meal rotation! Let me know what you thought in the comments below.

Ingredients:
4 medium garlic cloves, minced
1-inch piece of ginger, minced
1 - 6 chillies (depending on your heat tolerance)
1/2 Tbsp cilantro stems, finely chopped
1 Tbsp lemon juice
1/2 tsp salt
1 tsp whole cumin seed
1 tsp whole coriander seed
vegetable oil for sautéing
4 large shallots, diced
pinch of baking soda
5 - 6 Tbsp red curry paste
2 - 2 1/2 cups butternut squash, cubed (you may sub in other types of squash if you wish!)
1 can (540mL) Metro Irresistibles Life Smart Chick Peas with no salt added, drained and rinsed
handful of kefir lime leaves (optional, if you can't get your hands on them, just add a squeeze of lime juice)
400mL coconut milk
1 cup vegetable broth
1 Tbsp lime juice
1-2 Tbsp fish sauce
pinch of brown sugar
1/4 cup fresh cilantro, chopped plus more for garnish
jasmine rice to serve

Directions:

1. In a mortar and pestle grind together garlic, ginger, chillies, cilantro stems, lemon juice and salt until you form a paste. 
2. Heat a large pot to medium heat. Add a glug of vegetable oil and add in the cumin and coriander seeds. Once the seeds become fragrant, add the shallots and pinch of baking soda. Increase heat to medium-high and cook, stirring frequently. Every two-minutes or so, deglaze the bottom of the pot with a small splash of water, using a wooden spoon to scrape the browned bits from the bottom of the pot. Continue this process for 7-10 minutes, or until the mixture becomes a deep brown colour. 
3. Add in the prepared garlic paste, along with the red curry paste and butternut squash. Stir to coat and cook for 1-min. 
4. Add the coconut milk, vegetable broth, chickpeas, and kefir lime leaves and bring to a boil. Season with salt and reduce to a simmer, and cook for 20-30 minutes, or until squash is tender. 
5. Add the lime juice, fish sauce, brown sugar, and cilantro and taste for seasoning. Season as needed with additional fish sauce, salt, chillies, and brown sugar to balance flavours. 
6. Serve with jasmine rice, garnished with lime wedges and cilantro sprigs. Serve immediately or keep in fridge for 1-week, or freeze for future use. 

This post was created in partnership with Metro Ontario. 

Listening To:
Roll (Burbank Funk) - The Internet

Peanut Butter Banana Energy Balls

My schedule is all over the place, and often means eating meals at odd times of the day (think lunch at 3:00 and often dinner at midnight...I know, it's not good!). With so much running around between commitments, it's so important to have quick and easy snack options on hand that can keep me satiated and energized throughout the day. I always like to keep nuts, yogurt, fruits, and veg on hand for that purpose, but a new healthy snack that has become a prominent feature in my kitchen is energy balls!

I have to admit, when I first tried making energy balls a couple years ago, they did not go successfully. I focused too much on health instead of flavour, which resulted in dry and flavourless balls of chia and coconut oil, that ultimately ended up in the garbage. The trick to making energy balls is striking that perfect balance between healthy and delicious! Inspired by the flavours in banana bread (another snack I love!), I created my Peanut Butter Banana Energy Balls that are just sweet enough to trick me into feeling like I'm enjoying a treat, but are packed with ingredients that will keep my body and mind feeling energized and alive!

Keep these energy balls on hand to enjoy for a midday pick me up, or a pre-workout energy boost that won't leave you feeling bogged down and sluggish.

Ingredients:
1 overripe banana*
1/2 cup Metro Irresistibles Organics Creamy Peanut Butter
1/2 cup unsweetened shredded coconut
1/4 cup ground flax
2 Tbsp chia seeds
2-4 dates, pitted and softened (adjust the amount depending on your sweetness preferences)
1 - 1 1/4 cups old fashioned oats
1/2 cup mini semisweet chocolate chips, frozen (freezing your chocolate chips allows them to hold their shape, giving the energy balls some texture)

Directions:

1. In the bowl of a food processor, add banana, peanut butter, coconut, flax, chia seeds, dates and 1-cup oats. Pulse until just combined, stopping to scrape down the bowl several times. Pinch the mixture between your fingers to test consistency. You want the mixture to be able to form into balls without being too sticky. If mixture is still very sticky and wet, add more oats as needed.
2. Stir in frozen chocolate chips. 
3. Using clean hands, form into 2 Tbsp balls and place in an airtight container. You should be left with 12-14 energy balls. Store in an airtight container in the fridge and enjoy throughout the week! 

*To quickly ripen bananas, separate individual bananas from the bunch and place on a baking sheet. Cook in a 300ºF oven for 25-30 minutes, or until black and shiny. Cool.

This post was created in partnership with Metro Ontario.

Listening To:
Pusha T - Santeria

Snack Hacking with Nosh & Co. and Devin Connell

Snacking and food hacking are two things that I have a lot of experience in. As you may know, a couple years ago I was Kraft Canada's Official Food Hacker for their Food Hacks campaign, which meant scouring the internet for every possible food hack I could find. I learned so many different food hacks during that time, some good, some not so good, and it was clear to see that the best food hacks were those that were simple, convenient, and made cooking more enjoyable. Having ended the Food Hacks campaign a couple years ago, I still love coming across new food hacks that I haven't yet discovered.

I was super pumped to have the opportunity to add a few more hacks up my sleeve, when I was invited by Rexall Canada and Nosh & Co. to join TV personality, entrepreneur, and recipe developer Devin Connell as she led a mini cooking demo on her favourite snack hacks. What I loved about Devin's snack hacks was that they were not about utilizing gimmicky methods or kitchen tools just to be "hacky." Devin's type of hacks were about real life tips and tricks that make healthy and guilt-free snacking easy! 

The first recipe that Devin led us through was how to make the dry mix for her Pumpkin and Sunflower Seed Banana Bread. The banana bread, which Devin baked into mini, individual loaves (perfect for those snack cravings!), allowed us to understand how we can utilize other healthy ingredients in our kitchen to sweeten up and add flavour to healthy treats. The banana bread contained zero added sugar, allowing the natural sweetness from the overly-ripe bananas to sweetened the loaves. The addition of Nosh & Co. Unsalted Roasted Shelled Sunflower Seeds and Roasted & Salted Pumpkin seeds added a fantastic crunchy texture to the loaves, with the pumpkin seeds adding just a hint of saltiness. 

The second recipe that Devin led us through was how to make her Fruit & Nut Mix Power Balls. Not only were the Power Balls insanely simple to prepare, they were also delicious, and actually very filling! This was definitely my favourite hack of the day, and one that I can see myself using all the time! I've been turning to those Power Balls ever since the event, as my new favourite late-afternoon treat to sustain my appetite before dinner. 

The final hack of the day allowed us guests to prepare our own signature trail mix using a selection of Nosh & Co. nuts and trail mixes, as well as some other healthy and tasty ingredients. Devin loves to layer her ingredients into a mason jar, shake it up to disperse, and keep the jar in her car for snacking emergencies. More than just sweet ingredients, Devin also gave us the great idea of creating our own savoury trail mixes. With ingredient such as spiced chickpeas, shredded seaweed, and salty pumpkin seeds available, the savoury trail mixes were just as satisfying as the sweet ones! 

I had such an awesome time at this event, and more importantly, I really loved the tips and tricks I learned from Devin that I can actually see myself applying to my daily routine! I have included the recipes for you below and encourage you to try them! Let me know what you think in the comments! 

Pumpkin & Sunflower Seed Banana Bread

Ingredients:

Dry Mix: This mixture can be kept in an air-tight container at room-temperature for up to one-month. Double or triple the recipe to have some on hand for last-minute muffins

1 1/2 cups gluten-free flour

1 Tbsp. baking soda

1/2 tsp cinnamon

1/4 tsp kosher salt

1/4 cup Nosh & Co. Unsalted Roasted Shelled Sunflower Seeds

1/4 cup Nosh & Co. Roasted & Salted Pumpkin Seeds

Wet Mix:

4 very ripe bananas (like really ugly and brown)

1/2 cup melted coconut oil, plus more for greasing the tin

2 extra large eggs

1 Tbsp. vanilla extract

Directions:

1. Preheat oven to 350ºF. Grease loaf pan or muffin tins with melted coconut oil.
2. In a large bowl, sift together gluten-free flour, baking soda, cinnamon, and salt. Push any remaining kosher salt through the sieve. Stir in sunflower seeds and pumpkin seeds.
3. In a separate bowl, mash bananas very well with a fork until very soft and almost liquidy. Whisk in coconut oil and eggs until well incorporated.
4. Add dry ingredients to wet ingredients and stir with a large spoon until just mixed together. Do not over mix.
5. Spoon batter into prepared loaf pan or muffin tins until 3/4 full.
6. Bake 45-minutes for the loaf or 20-minutes for muffins. 

Fruit & Nut Mix Power Balls

Ingredients:

1/2 cup Nosh & Co. Raw Fruit & Nut Mix

1/2 cup dried coconut (unsweetened)

1/2 cup sunflower seed butter (may sub almond butter)

2 Tbsp. honey

1 Tbsp. water

1/4 cup chia seeds

1 cup rolled oats

Directions: 

1. In a food processor, combine the fruit & nut mix, dried coconut, sunflower seed butter, honey and water. Periodically stop the machine, and scrape down the sides of the bowl.
2. Once blended, the mixture should not be chunky, but still have some texture to it.
3. Place the mixture into a large bowl. With a large spoon, mix in the chia seeds and oats. The mixture will resemble a loose crumble.
4. Grab about 2-Tbsp. of mixture and, using your hands, form into a ball. Continue with remaining mixture. Power balls can be kept in an airtight container in the fridge for up to one week. 

Listening To:

Portugal, The Man - Noise Pollution

Fresh City Farms Ready-To-Eat Jars

Cooking is my thing. It's my stress reliever, my creative outlet, my pride, my joy, it's my world. While I love to cook as much as possible and share my creations with you all, it's not always a reality for me to get to cook every single meal. Short-cuts and quick-fixes are the only way I can get through a busy week without losing my mind sometimes. I'm often juggling a few different projects at once, which means a lot of running around, and bursting in the door well past dinner time, in a hangry stupor, searching for anything that can satiate me quickly! It's so easy to make poor choices when I'm caught in a hangry state like that, turning to my guilty pleasures (that always feel so good at first, and then inevitably leave me feeling disappointed) like a box of mac & cheese, a McDonalds meal, or just some good ol' peanut butter toast. Like I said, those options always seem like a good idea while I'm preparing them, but they always (and I mean always!) leave me feeling lousy and let down in the end. 

While I've been getting better at meal prep as of late, I still have those days where I need to have a meal on hand that's ready to go and will leave me feeling my best. With that in mind, an email from Fresh City Farms, inviting me to try out some of their new Ready-To-Eat meal jars came at the most opportune time!

Having visited Fresh City Farms two-acre Organic farm at Downsview Park (right in the city!) a few years ago, I knew first-hand the care and thought that they take in producing and sourcing some of the best produce you can find in Ontario. While they don't source all of their ingredients for their Ready-To-Eat jars from their own farm, they take great care to select almost exclusively certified organic ingredients, with exception of a few local producers who are not certified organic.

Beyond being impressed by the attention and importance that they place on having high-quality produce, I was also dazzled by the great selection of Ready-To-Eat jars that Fresh City Farms carries in their shop. With so many delicious sounding options (that fit a variety of different diets), the hardest part of the whole process was buckling down and getting decisive about my order. I wanted to try them all!! I ended up ordering the Butter Chicken Bowl (a total no-brainer!), Makhani Tofu Biryani, and Falafel Salad, with jars for Chris to try out as well for a second opinion. I also threw in some Tonica Kombucha, red beets, rutabaga, and Dark Chocolate Peanut Butter Cups from Green Zebra Kitchen. What a haul!

With my order placed, I was a little concerned that I would run into problems with my delivery. Both myself and Chris were going to be out the day our order was to be delivered, and my condo clearly states that they will not accept any deliveries that include non-perishables. I left instructions for the delivery person to call our buzzer and leave the order outside of our unit door. Even still, I wasn't sure that either Chris or myself would even be available to answer the buzzer to let the delivery person in. I was stressed! Luckily my stress was completely unfounded, as the delivery process was as smooth as can be! I got a phone call from Fresh City Farms to confirm my order was being delivered, and they were able to get into my building without any issue. Chris came home to find a lovely Fresh City Farms cooler bag, expertly packed with temperature controlled lunch bags and ice packs. For someone who works in marketing, Chris was seriously impressed!

I came home from work that evening completely starved and ready to dive into my Butter Chicken Bowl! A quick trip to the microwave was all my bowl needed to be ready to eat. It was such a perfect meal to come home to. I loved the big, bold, and comforting flavours of the butter chicken sauce, and the chicken was perfectly cooked and tender. With the jars being quite large, I even had some leftover as a snack the next day!

While the Butter Chicken jar was definitely my favourite, the other two jars were really tasty as well. Though I have to admit, I did end up adding some extra ingredients to the Falafel jar to bump up the flavour a little bit. I added chopped cilantro, a squeeze of lemon, a drizzle of tahini, and a little hit of cayenne pepper for heat. I dunno, maybe it's just me, but I wanted a little bit more brightness, creaminess, and heat. I LOVED it after that! I have also been totally obsessed with kombucha since trying Tonica Kombucha from my order, and have been drinking it like a maniac ever since! My favourite flavour is their peach kombucha. I was also shocked by how delicious the Peanut Butter Cups were from Green Zebra Kitchen. My goodness, they were sooooo good! Not only were they tasty, they're also healthy and provide a quick energy boost thanks to the hit of protein in them. 

I am so happy with how my experience with Fresh City Farms went! It was easy, convenient, delicious, and at a fairly reasonable price-point considering the quality, organic certification, and delivery right to your door! I would highly recommend looking into their delivery service if you're anything like me and are looking for tasty and convenient options that will leave you feeling great in the midst of a busy week. Thank you so much to the lovely people at Fresh City Farms for reaching out to me and allowing me the opportunity to try their products!

This post was written in partnership with Fresh City Farms. All opinions and photographs are my own. 

Listening To:
Kendrick Lamar - XXX

Jumping On The Buddha Bowl Bandwagon

Go on any health-focused food blog and you will find some version of a brightly coloured Buddha Bowl. Come to think of it, do a quick scroll through your Instagram on any given weekday, and you're bound to find an image of some sort of Buddha Bowl there as well. It's clear to see that everyone is doing the Buddha Bowl, and it was my time to jump on the mindful eating bandwagon!

I'm big on eating leftovers for lunch, but not every dinner leaves me with enough tasty leftovers that I can work into a full lunch, meaning that I often turn to unhealthy quick-fixes that generally leave me feeling guilty, lethargic, and not very satiated. With some time to spare one morning last week, I figured I would take the time to jump into some food prep to get my Buddha Bowl game on for the week! Though my fridge didn't feel stocked, it was easy to come up with enough ingredients to make a delicious and satisfying bowl that I would feel excited to eat a few days in a row. 

I started by cubing up some sweet potato, tossing it in some herbs and spices, and throwing it into the oven for 20-30 minutes to roast. While my sweet potato cubes were tenderizing in the oven, I whipped up a few servings of quinoa with some homemade vegetable stock that I had ready in the freezer, and tossed some canned chickpeas in some spices and heated them up on the stove. By the time I had some sugar snap peas and cilantro chopped, and a tahini dressing whirred in the blender, my sweet potatoes, chickpeas, and quinoa were all ready! It was just that easy and fast. Throw everything in a bowl, drizzle it with dressing, and sprinkle with cashews and you've got yourself healthy and satisfying lunches for days! This dish is so simple and easy, there's no need to include a recipe at all! I just listed the ingredients, and even that is up for you to play around with. Use whatever ingredients you have on hand to make your Buddha Bowl work for you! How do you Buddha Bowl? 

Ingredients:

cooked quinoa 

roasted sweet potato, cubed

spiced, warmed chickpeas

sugar snap peas, sliced on a bias

lightly salted cashews

cilantro, finely chopped

Turmeric Tahini Dressing 

Directions:

1. Place quinoa in a bowl and top with sweet potato, chickpeas, and sugar snap peas. Drizzle with dressing and sprinkle over cilantro and cashews. Serve. 

Listening To:

Slide (Featuring Frank Ocean and Migos) - Calvin Harris

No-Cook Tropical Kiwifruit Chia Pudding

Toronto is hot right now. Too hot. Disgustingly hot, in fact. Toronto is emitting the kind of heat that has me seriously considering buying a kiddie splash pool to set on my balcony, one I know I would have to fill using buckets from the kitchen sink (hello, condo life and zero access to a hose) just to fill it...but oh, it would be so worth it! With a permanently sweating scalp (so attractive, I know) and an overall sluggish demeanour, cooking (ie. heating my apartment) is one of the last things on my mind these days. Despite my lack of enthusiasm towards cooking with heat as of late, the timing couldn't be better with so much fresh and delicious produce lining the grocery store shelves throughout the summer months.

It's pretty easy to come up with plenty of no-cook, healthy snacks to nibble on throughout the day when working from home, but the trick is to get creative with it! As much as a bowl of sliced fruit is delicious when it's in peak season, let's face it, it can get a little boring after a while. One of my favourite new ways of kicking up a bowl of fruit into something that I can look forward to as a midday treat is making different variations of chia seed puddings. For months now I've been making all different types of chia seed puddings using every berry that I can could get my hands on, and just like my bowls of sliced fruit that got a little tired after a while, I started to itch for a different flavour combination. With a vision of a tropical-themed chia pudding in my mind, a partnership with Zespri SunGold Kiwifruits could come at no better time!

Though green kiwifruits have always been one of my favourite fruits, thanks to their big, bright flavour, awesome health benefits, and ease of eating, I had never heard of a SunGold kiwifruit before now! Curious to try the fruit that was described as a "cross between a mango and a strawberry," and dying to bring my idea of a tropical chia pudding to life, I was happy to get a beautiful basket full of Zespri SunGold Kiwifruits sent right to my door!

As I just mentioned, golden kiwifruits are described as a cross between a mango and a strawberry, making them slightly sweeter and more tropical-tasting than its green sibling. SunGold kiwifruits can be found in grocery stores from May through October, and look almost identical to green kiwifruits from the outside. The difference between the two upon first sight is in the skin, with green kiwifruits having a more fuzzy texture to their outer layer. The difference is clear once cut, as the SunGold kiwifruits possess a striking and unexpected golden-yellow colour.

Before I started playing around with my Tropical Chia Pudding recipe, I had to try the SunGold kiwifruits as is. As I mentioned earlier, one of the awesome things about kiwifruits is how easy and mess-free they are to eat! A simple cut off the top, and a scoop along the skin is all it takes to remove the sweet flesh. The flavour of the SunGold kiwifruits was familiar, yet surprising, and definitely reflected the tropical taste that was first described to me. I knew a base of coconut milk would compliment that tropical flavour perfectly, and would be enhanced all the more with the addition of juicy fresh pineapple. Though chia seeds pack a big punch of health benefits on their own (hello fibre, Omegas, and protein!), the kiwifruit added even more! Thriving with Vitamin C, potassium, and fibre, SunGold kiwifruits may taste like candy, but are so incredibly good for you.

With SunGold kiwifruits reflected in both the pudding and the garnish, nutty coconut, and sweet pineapple, my No-Cook Tropical Kiwifruit Chia Pudding was exactly the refreshing treat I was craving in the midst of this humidity. Not only was the pudding delicious, it left me feeling invigorated and ready to attack the heat and take on the rest of my day! 

Ingredients:

1 1/2 cups coconut milk

1/3 cup whole chia seeds

1/4 tsp sea salt

1/2 tsp vanilla extract

1 Tbsp unsweetened shredded coconut, lightly toasted, plus more for garnish

1/2 tsp liquid honey

2 Zespri SunGold kiwifruit, peeled and puréed

1 Zespri SunGold kiwifruit, peeled and sliced

3/4 cup fresh pineapple, chopped small

Directions: 

1. In a large bowl, whisk together coconut milk, chia seeds, sea salt, vanilla, shredded coconut, and honey. Pour into a container and refrigerate for 15 minutes. Remove from fridge, stir, and refrigerate for at least 3 more hours, or overnight. 
2. Remove 2-Tbsp. of the chia pudding mixture and blend together with the puréed Zespri SunGold kiwifruit and refrigerate for at least 1-hour. 
3. Distribute 1/4 cup of the fresh pineapple between four serving dishes. Top each evenly with chia pudding. Evenly top each with the blended kiwifruit mixture. Garnish with Zespri SunGold kiwifruit slices, remaining pineapple, and a sprinkle of coconut. Refrigerate until ready to serve or serve immediately.

Listening To:
The Chainsmokers - Inside Out (ft. Charlee)

* This post is brought to you in collaboration with Zespri SunGold Kiwifruit. All words, opinions, and photographs, as always, are entirely my own and reflect my own personal views.