Storm chips.

    So we are in full winter storm szn over here (over 3 ft of snow expected to fall over the next 24 hours…). I love winter, TBH, so the more the merrier when it comes to the fluffy white stuff. If you’re not from the East Coast of Canada, storm chips are your potato chip storm staple. Grocery stores here in St. John’s are packed full of people trying to get their last minute shopping done and you’ll see a bag or two of these crispy treats in every other cart. I thought I’d come up with a healthy version of the storm chip…I guess you could say it’s a storm fry…but we aren’t upset about it over here. Give these babies a try paired with a garlic aioli. About to cozy up for the afternoon with some computer work and a lil’ recipe developing. Tons to come on the blog this week. Stay tuned, pals and if you’re in my neck of the woods, be safe out there!


    Les xx


    • 5 medium russet potatoes
    • 2 t chili poder
    • 1 tgarlic powder
    • 2-3 T avocado oil (or EVOO)
    • 1 t dried basil
    • 1/2 t dried oregano
    • 1/4 t dried rosemary
    • 1/2 t dried parsley
    • 1/4 t red pepper flakes
    • 1/2 t dried thyme
    • salt and pepper to taste
    • fresh basil chiffonade or chives for garnish

    for the aioli:

    • 4-5 cloves of roasted garlic
    • 1/2 cup mayo (homemade or vegan)
    • 1 t paprika
    • 1.5 t dijon mustard
    • juice of 1/2 lemon
    • zest of 1/2 lemon
    • salt and pepper to taste


    Preheat oven to 450 F. Line 2 large baking sheets with parchment paper. Cut scrubbed and unpeeled potatoes lengthwise and then into 1/4 inch fries. Soak the potato fries in water for 5-10 mins to remove some of the starch. Drain and dry potatoes well. I dry them using a few clean dish towels. Mix seasoning in a small bowl. Place fries in a large bowl and add avocado oil. Toss until completely coated. Add seasoning and toss again until fries are completely coated with spice mixture. Arrange fries on the parchment paper allowing for a little space between each fry (this way they won’t steam and will crisp up nicely). Add 4-5 unpeeled garlic cloves to one of the baking sheets.Bake 15 mins, remove sheets from oven, flip each fry and rotate pans. Bake an additional 15 mins.

    Remove garlic from baking sheets after 20 mins, peel and add to mayo along with all the other aioli ingredients. Using an immersion blender, blend all ingredients and then add salt and pepper to taste. Enjoy!

  • Home

    Brookfield renovation update.

    Friends! I finally gathered all of my before and after photos of our DIY renovation chez Brookfield house. For those of you who are new here, my husband and I are…

  • Uncategorized

    Roasted carrot dip.

    Ok ok. I said I’d post a before and after/ DIY breakdown of our living/dining and kitchen today but ya girl is B-U-S-Y AF and has 2387423434958 photos to edit before…

  • Uncategorized

    One pan sweet potato carrot cake.

    HAPPY HOLLA-DAYSSSSS! I hope you’re all enjoying the holiday season with friends and family! I finally got a few minutes to sit down and work, so I figured why not drop…

  • Recipes.

    Vegan Newfoundland snowballs.

    If you’re from Newfoundland, you’re definitely familiar with these little balls of deliciousness. They’re a staple dessert cookie your nan always seemed to have on hand and they would always show…

  • Recipes.

    Grain-free chicken ramen.

    It’s Monday and we’re here prepping not one but TWO blog posts. We love this, really. Since becoming more educated in nutrition, I’ve been conditioned to stay way from most grains.…

  • Recipes.

    Vegan gingerbread s’mores bars.

    Holy heck, it’s been quite the week. On Sunday, my husband brought home a little chihuahua puppy and it’s been craziness ever since. After Witter passed away in September, I knew…

  • Recipes.

    Vegan gluten-free gingerbread cut-outs.

    Hi friends! I’ve been working hard to prep some holiday treats for you all in anticipation of the holiday season. As promised, I’m rolling out a little holiday series. In this…