No-Buy Update



Well, I made it around a month. Not my best but… there were 3$ pints of strawberries that I just couldn’t deny myself. I also really wanted fresh dairy. So after thirty days of not buying groceries, I bought a few things. This no-buy isn’t firmly over, I’m still trying to work out of the meals and proteins I have frozen and my shelf stable items, but I’m running out of things like eggs and in my house… that just won’t do.

March was a pretty easy month to not be buying groceries. I had a hospitality suite at work for three days and lots of invites out to my family’s place. I also did a cooking class that sent me home with three+ days’ worth of food.

I think as I go forward my “no buy” will just be modified- if I need eggs or a fresh item, I’ll buy it, but I’m still working through frozen items and enjoying them. Being that it’s spring (sort of… it’s been snowing for hours as I type this) I’m also not going to deny myself things like salad greens or fresh burratta if I can get my hands on them.

So what did I make and eat during this time?


Freezer Mushroom Risotto


Easy Ramen


Spaghetti Squash Puttanesca

White bean dip and focaccia (post coming soon!)

Cauliflower rice and shrimp (at Mom’s, but post still coming soon!)


Chicken Pesto Burgers with Rice

Vegan Spaghetti and “Meat” Balls (post coming soon!)


Italiano Breakfast Bowls

Chocolate Chocolate Chip Banana Muffins (post coming soon!)


Lentil Ragout with Isreali Cous Cous


Butternut Squash Risotto Nourish Bowl (gifted, affordable re-make coming soon!)

Baked Rigatoni Bolognese (post coming soon!)

…and lots of eggs, guacamole toast and overnight oats!


Strawberries were the straw that broke the camel’s back for this no-buy. I really wanted them and life is short. I also wanted lettuce, ground meat and fennel. I have everything but the ground meat now! The spare time that eating pre-made meals gave me allowed me to work on other things in life, work items, visit family more and even start baking bread!

Cheater Lasagna

I love lasagna. I think pasta is one of life’s best luxuries so I try to enjoy it decently often. Is that weird?

I don’t care if it is.

I love to make baked pastas when I have friends over, or just to keep in the freezer for when I need a comforting meal. Lasagna and I used to have a love-hate relationship because honestly, it was a bit high maintenance! You have to make the sauce, make the béchamel, par-cook the noodles and assemble it… it was a “once in a blue moon” item rather than something I could enjoy on a weeknight with friends.

Enter this cheater lasagna. Instead of making your sauce, grab a couple jars of meat sauce. Instead of slaving over béchamel, grab a tub of ricotta. And instead of grabbing dried noodles and cooking them, grab fresh lasagna sheets, which are ready to go! This makes lasagna a ten minute assembly with about an hour of baking time- just enough time to enjoy a salad and a glass of wine with friends (or solo!).

Cheater Lasagna

$13.70 for ten or $1.37 per serving

1 package of lasagna sheets- $3.50

2 jars of Bolognese- $4.96

1 small tub of ricotta- $4.49

1 cup of shredded cheese- $0.75

Optional: 1 tablespoon pesto (mix it into the ricotta if you feel like it)

Start off by grabbing a baking dish- this could be a Pyrex one or a stoneware one like le Creuset. I’ve used both, and achieved similar results. I’ve linked some options in the “shop the post” section. Pre-heat your oven on bake at 400 degrees.  Open one of your jars of meat sauce and pour down a healthy layer- this makes sure your noodles don’t stick so make sure it’s a decent layer down there. Lay down a couple lasagna sheets, cutting them to size if necessary. Next, layer on your ricotta, and lay down more lasagna sheets.

Always go meat sauce-sheets-ricotta-sheets-meat sauce and so on. Once you’ve laid down your final sheets, even if you laid ricotta on top of it, put meat sauce to cover the whole situation. If you don’t, your ricotta will dry out and so will the underlying noodles. Next, sprinkle your shredded cheese on top, wrap with tin foil and pop into the oven for 40 minutes, then remove the foil and put it back in the oven for a final 20 minutes.

When you pull your lasagna out, let it sit to cool and set for 10-15 minutes. There’s nothing quite like being burned by molten lasagna.


Shop the post:

Martha Stewart Collection Wire Trivet •
Kate Spade New York All In Good Taste Typographical Ampersand Trivet • Kate Spade •
H&M Metal Trivet • H&M •
Small Groove Marble Trivet • Muuto •
Williams Sonoma Nonstick Burger Spatula • Williams-Sonoma •
OXO Silicone Flexible Spatulas • OXO •
Williams Sonoma Open Kitchen Fish Spatula •
MacKenzie-Childs Courtly Check Stainless Steel Spatula • Mackenzie Childs •
Pyrex 13″ x 9″ Covered Baking Dish • Pyrex •
Le Creuset Heritage Stoneware Rectangular Covered Casserole, Midnight Blue • Le Creuset •
Cuisinart CI1136-24CR Chefs Classic Enameled Cast Iron 14-Inch Roasting/Lasagna Pan Cardinal Red • Cuisinart •

What is your favorite pasta dish to make for a crowd?

Freezer Breakfast Bowls


I hate the morning. Those that have lived with me, travelled with me, worked with me or even just tried to talk to me in the morning know this fact very well. I’m just not my most friendly in the morning, and my extreme morning productivity is really only born out of the internal rage I feel about needing to be out of bed before I feel ready to be.

For this reason, I try to have my breakfasts ready before I go to bed. Sometimes that means having a guacamole pack, bread and a hard-boiled egg or two ready to throw in my bag on my way to the office, and sometimes it means pulling a pre-made meal out of the freezer like my freezer egg wraps! Nothing makes morning rage worse than hanger. These easy italiano breakfast bowls are freezer-friendly and perfect for busy mornings.

Italiano Breakfast Bowls

$16.43 for ~12-13 bowls or $1.26 per serving

4  Potatoes- $2.24

1 tray of Italian sausage ~$9

8 eggs- $1.60

¼ cup of italiano cheese- $0.75

2 zucchini- $2.44

½ an onion- $0.40

Pantry staples: 1 tbs of tomato paste, hot sauce, Italian spices, olive oil, salt and pepper

Start by washing and chopping your potatoes into a medium sized chunk. Put them on an aluminum foil lined cookie sheet, drizzle with olive oil and season with salt and pepper and bake at 350 degrees until cooked through and crispy.

Once your potatoes are in the oven (just pull them out to cool when they’re done), it’s time to work on that Italian sausage. You just want to fry it up in a large pan until its cooked and finely crumbled, then remove it from the pan to a plate lined with paper towel to cool completely. I’ve said before, the trick to freezing breakfast items is to have everything completely cooled, then refrigerated for 2 hours, and then put in the freezer to freeze in order to avoid condensation ice. That ice will make your eggs rubbery and the entire meal watery upon defrosting and heating. AKA gross.


Next, crack your eggs into a bowl, whisk and add your hot sauce and Italian cheese. Scramble cook them and remove to another plate to cool. Chop up your onions and zucchini, then place the onions to soften in a pan on the stove. Add Italian seasoning to your preference- once they’re softened then you can add in your zucchini and cook down about half way before adding your tomato paste and cooking it out while they finish cooking. (These pictures are of a batch where I used crushed tinned tomatoes and spaghetti freezer veggie mix… it was what I had around but I like the version I described in the ingredients list much better.) Then, put this mix in a bowl to cool.


Once everything is nicely cool, take out 12 containers and split everything amongst the 12 containers. I tried to make mine look pretty for these pictures but honestly just split it up and put them in the fridge to cool for 2-3 hours and then pop them in the freezer until you are ready to eat one! Mine usually gets defrosted in my work bag for about an hour and then microwaved for 2-3 minutes.



Shop the Post:


Pyrex 8-Piece Mixing Bowl Set with Colored Lids • Pyrex •
Anthropologie Copper Mixing Bowl • Anthropologie •
Martha Stewart Professional Tools Collection Stainless Steel Large Balloon Whisk •
Wire Head Prep Whisk • KitchenAid •
Ziploc® Ziploc Small Square Containers 4ct •
Ziploc® Ziploc To Go Variety Pack Containers 8ct •
Presto 6858 Slimline 16″ Skillet • Presto •
JA Henckels Zwilling Spirit Ceramic Nonstick 8″ & 10″ Skillet Set • Zwilling J.A. Henckels •
Black & Decker Family Sized Electric Skillet – Black • Black & Decker •

Do you have a favorite freezer breakfast? Or are you one of those people that loves the morning? Let me know in the comments!

How to Prep for a No-Buy


This post is probably well overdue. If you’ve been following me for a while then you probably remember that I did a 35 day no-buy stint from May-July last year and truth be told, I am on a food no-buy right now as well.

Yep. It’s been seven days since I last bought food, and no signs of buying anything soon. I actually had started about five days before that, but there was a wiiiiicked sale on sirloin beef that I just couldn’t pass up. I bought them using Airmiles, but I believe in transparency. I bought the beef (and potatoes!). I’m planning on not buying any food for at least another month and here’s why:

a. Life is expensive

b. I owe tax money (damnit)


c. It’s a great way to make sure you’re investigating what’s lurking in your freezer and cupboards and not wasting through expiration or freezer burn (food waste is like throwing money in the air on a windy day, it’s just dumb). Think of it like an edible freezer and cupboard spring cleaning.

People ask me all the time how I do this. My number one tip is pre-planning (take a look at what you actually have. If you have no veggies in the freezer, this isn’t going to be healthy) and my number two tip is to schedule it during a busy time. What could feel like a shitty time of not allowing yourself to purchase food becomes “thank God I have these meals made and ready for myself”, and attitude is as important when you’re doing a no-buy as it is in any other area of life.


So how do you logistically get ready for a food no-buy?

  1. Take an accurate account of what you have. This seems a bit brutal while you’re doing it, but it’s important to know what you have in the cupboards and freezer, as well as what kind of freezer space (you’ll understand soon) you have at your disposal. I look at it as making a list of my dry/canned/shelf stable ingredients, taking stock of my freezer “fixings” (uncooked items that need processed into meals) and pre-made meals. I usually do this the day of my final grocery shop before the no-buy.
  2. Make a list of what you would need to get through the 30 (or however many) days you don’t want to buy groceries for. How does this match up against what you have “in stock”? Those areas, whether it’s breakfast cereal or meat items, that are understocked go on your actual grocery list. My list of what I need actually becomes a bit of a meal plan, I think of it from that standpoint because I know if I plan it out that way, I’ll never be hungry. Be sure to prioritize eating what you already own previous to the no-buy, because this can’t become an excuse to buy thirty days of food on one bill rather than an exercise in using what you have. Well it could, but it wouldn’t save you any money. Tip: Try to avoid buying anything “convenience”. Yes, it’d be nice to have chips or flavored water, but it’s 100% not necessary. The meal plan is designed to remove these items and show you what you really need. Tip #2: If you have very little freezer space, do not load up on fresh or frozen components. Shop canned or dry items and vice-versa.
  3. Once you’ve created that list and meal plan, it’s time to hit the store. I start by shopping the dry and canned foods first, then produce, meat, dairy and freezer sections (in that order, too). Pick up everything on the list at the most affordable price possible, and if there’s something that you can’t get or is too expensive, substitute with something similar or buy frozen. These shops are a great opportunity to use up AirMiles cash or your PC Points rewards. They can feel expensive but keep in mind, you’re done after this. No more shopping!
  4. Once you come home with your loot, put it away and make plans for any fresh or non-meal items that you’ve purchased. I will look at my yogurt for instance, and say to myself… can I eat all of this before it goes bad? If the answer is no, I freeze some. If I’ve bought brussel sprouts or another veggie, I’ll often roast or cook it and then freeze it. Lastly, if it is something like a roast you bought, why not cook it and some potatoes, make the gravy and veggies and make meals? It makes life easier and you also know the day before you’re supposed to be done buying food if you’ve actually forgotten that you’ll need something like potatoes! Even just thinking about it and then popping the roast (or whatever) in the freezer will bring up those helpful thoughts.

That’s seriously it. I’m hoping to stay on my no-buy through into April for basically as long as I can (lettuce is very tempting this time of year hah) or until the food I recognize as not-so-new is  gone. I don’t want to decimate the nice base of a pantry that I have, just ensure that I’m eating what I have and not just refilling the top 1/3 of the freezer weekly. I’m thinking that every week or so I’ll do a roundup post of what I’ve been eating and how the no-buy is going.


Would you ever consider doing a food no-buy? Why or why not? Let me know in the comments.


No Sugar Added Crock Pot Apple Sauce


Hey guys!

This post is one of those that is inspired by something I do so cheaply and enjoy so regularly that when I realized I had never written about it on here, I was 100% facepalming myself. Crockpot apple sauce is one of those things that my mom taught me and I appreciated at a minimal level until I ate plain dry oats one day (#desperation, save me) and then promptly bought a bag of apples the next weekend at the farmer’s market with my sister because that is just too gross to repeat twice in a lifetime.

Those that know me know that I have a really hard time with sugar. I love it, but it makes me terribly sick, and regularly because I have no self control. Making my own apple sauce is actually the perfect thing for me because apples are naturally sweet – especially cooked- and I add loads of cinnamon and no sugar.  I thought I would post this now since I have been seeing loads of apples on for a good price at the stores lately! I’m guessing that they want to clear out the less-than-optimal stock left over from the fall, which is actually perfect for this. When it’s the fall, I recommend you make nice with a fruit producer and request a bag of less-than-perfect’s (although you’ll have to fight the pie makers for them!).


We went on a suppppper nice weekend, can’t you tell?

No Sugar Added Crock Pot Apple Sauce

About $0.24 per serving for 1/2 cup (this really depends on how much you cook it down and how juicy the apples are, but it’s what it worked out to for me using a farmer’s market bag)

6lb bag of gala apples: $5.94 (this will yield about 16 cups diced apples)

pantry staples: cinnamon, a bit of water


Ok seriously this is mad easy. You’re going to want peel, core and dice up all of your apples and deposit them in your crock pot with about 2 tablespoons of ground cinnamon… but this is totally subjective. How much cinnamon do you like? Do that! Add it in later when you can taste the sauce, you do you! I like a medium level of cinnamon, for reference. I added  in about a cup of water at my mum’s advice, this helps the sauce not stick to the bottom as it first gets cooking and releasing the natural apple juices. It either evaporates or melds into the sauce so don’t worry about it.


Put your crock pot on high and come back every hour to stir your apples. Otherwise this is hands off until you mash those apple chunks! I kept a fork next to the crock pot and test smashed an apple chunk when I stirred the sauce and when it was soft and smooshed easily, I knew it was done.

I use this to make overnight oats amazing, quick cook plain oats with boiled water amazing, apple cinnamon muffins amazing…. it’s all delicious when you add 1/4 to 1/2 of a cup of this to it!

Shop the post:

Black & Decker 7-qt. Digital Programmable Slow Cooker • Black & Decker •
Crock-Pot Cook & Carry Michigan State Spartans 6-Quart Slow Cooker Set • Crock Pot •
Bella 13973 5 Qt. Programmable Polished Stainless Steel Slow Cooker • B.ella •
Farberware Edgekeeper 8-in. Chef’s Knife • Farberware •
Ergo Chef Prodigy Series 3-piece Chef’s Knife Set •
Michael Symon by Ergo Chef 6″ Chef’s Knife •
OXO® Good Grips® Prep Cutting Board • OXO •
Sabatier Library 2-pc. Bamboo Chopping Board Set • Sabatier •
Winco Red Hook Cutting Board •

What are your favorite ways to enjoy apple sauce? Let me know in the comments below, I’d love to try some new recipes!.


French Onion Soup



French onion soup is one of those cheesy, carb-y, savory indulgences that you dream about diving face first into a bowl of after being outside on a cool day. It’s also the kind of dish that you can whip up out of some onions from the pantry, boxed beef stock, stale bread and some cheese and herbs. Those Frenchmen… so smart and surprisingly thrifty!

This is one of those dishes that could easily appear to be intimidating. But in reality, all you’re doing is carmelizing onions with thyme, then simmering with beef broth and some other savory items, and then melting cheese on top of a small bread round before serving. I have a few suggestions for how to do this, depending on if you have oven safe bowls or if you’re freezing the soup.

Traditionally, you would place a round piece of old/dry baguette in an oven/heatsafe bowl, top it with Comte, Gruyere or Emmenthal cheese and either blowtorch the cheese (yikes! let’s leave that to the pros) or place in the oven to melt. If you have oven safe bowls, then 100% this route is delicious. I don’t personally have an oven safe bowl set (but I’ve linked some below in case you’re in the market!), so I do mine one of two cheater ways:

  1. Dry out a hunk of baguette in the oven until it’s basically rock hard and petrified. I do this by accident quite often trying to make bread to put dip on:(. Place your soup in a microwave safe bowl, top with your hunk of bread and then cheese. Microwave it to melt the cheese and soften the bread, then eat.
  2. Cut regular white sandwich bread into sticks, then place on a baking sheet and top with your cheese of choice and bake until the cheese is melted. You can serve these across the top of the bowl (not submersed) and they’re really nice “dippers”.

I think it’s important to note that Swiss cheese and mozzarella are both more affordable options than the traditional artisinal cheeses used for this soup. Mozzarella will also be more palatable to those who aren’t as adventurous with cheese or for kids, but still gives that delicious ooey-gooey cheesiness that you want. Swiss is a great option if you do love a stronger cheese taste but don’t have the extra $$$ to get fancier with the cheese.

French Onion Soup

Serves 4 for $5.80 or $1.45 per person

5 yellow onions- $0.75

3 sprigs of fresh thyme or 1.5 tablespoons of dried thyme- $0.33 to $0 (dried thyme is a pantry staple)

2-3 cartons of beef stock- $2.50

1 cup of grated cheese- $2 (priced out for Swiss Cheese)

4 baguette rounds (~1/4 of a baguette)- $0.22

Pantry staples: salt, pepper, 2 bay leaves, butter, Worcestershire sauce and Dijon mustard.

Optional: 1/2 cup of red wine (recommend Cabernet Sauvignon) to deglaze pot. Add $1.67 to the recipe, this makes it a bit fancier but is a nice to have, not a need to have. It’s a good way to pair a wine to an otherwise inexpensive meal if you’re having guests, though.


Start off by chopping up your onions. Now traditionally you’d cut your onions into delicate half moons. But if you’re me, you’re just going to chop them up into a medium-large dice because they are easier to eat that way! Put them in a pot with a pat of butter and start softening and then caramelizing them. The trick to this is to put in a decent amount of butter and don’t bug the onions too much- if you’re constantly stirring, they won’t caramelize. So grate your cheese or something (drink wine!?) to keep your hands off of that pot. I like to use this time to carefully strip the thyme leaves off of the sprigs and put them in the pot (and drink wine). It should take between 30 and 40 minutes to caramelize the onions.

Once the onions are caramelized, deglaze the pot with either your wine or some beef stock. Then add in about a half of a tablespoon of Dijon, a dash of Worcestershire, and two bay leaves and pour in the remainder of your stock. Bring to a boil, then reduce to a simmer and taste test your soup. You’ll likely want to bring in a good amount of black pepper and a dash of salt- if your soup tastes flat, consider adding a small amount of either lemon juice or balsamic vinegar. Once it tastes perfect, put it in your bowl of choice and add your cheesy crouton topper, however you’re doing it.

Shop the Post:


OXO Box Grater • OXO •
Food NetworkTM 3.5-qt. Hard-Anodized Pour & Strain Soup Pot •
Michael Symon by Ergo Chef 6″ Chef’s Knife •
Juliska Berry & Thread Handled Soup Bowl • Juliska •
Sur La Table Pearl Stoneware Onion Soup Bowl • Sur La Table •
Le Creuset French Onion Soup Bowl, Flame • Le Creuset •


What’s your favorite way to make french onion soup? Do you use oven safe bowls or another trick? Let me know in the comments!

Valentines Dinner Under $30


Hey guys!

I wanted to design a three-course Valentines Day menu for under $30 including wine, something fun and sweet but attainable on a lower price range than going out. I’m the type of person where quality time reigns supreme, so if you’re like me and think a romantic night at home is as good as it gets (or your partner feels that way!), check out this easy and affordable menu.

You’ll start with sharing a meat and cheese board and opening a bottle of wine. Next, serve up pan fried butterflied jumbo shrimp with a souped-up mushroom aglio e olio (cut the mushrooms if you’re a mushroom hater ha, but absolutely follow the other steps). Dessert is inspired by the adorable french toast churro bites that Vera from Oh My Goodness Chocolate Desserts posted back in January, just as a dessert rather than breakfast! I also am adding a Bailey’s chocolate dipping sauce I think you’ll love (definitely not breakfast!).

You’ll note that I allot a small amount for the bottle of wine. We’re lucky in Canada that we can get a nice bottle for ten to fifteen dollars. You can definitely up your overall budget if you want to (or lower it if you don’t enjoy a glass of wine), but I’ve included some suggestions at the bottom of this post in the ten to fifteen dollar range.


Meat and Cheese Board

Serves two for $8

Salami D’Amore (or similar), 8 slices- $1.04

Cheese smalls (check baskets in the deli)- $7

For your meat and cheese board, I recommend shopping for everything else first and then using the remainder of your budget to pick out a few favorite items to enjoy. These are little bites that are being consumed in small amounts, so don’t be afraid to ask for 8 slices of salami or a small hunk of cheese.


Shrimp and Mushroom Spaghetti

$6.15 for two, or $3.08 per person

Six jumbo shrimp (defrosted)- $3.70

~225grams of mushrooms, sliced- $1.77

1/2 an onion- $0.40

Spaghetti- $0.28

Pantry staples- pepper, chili flakes, garlic, parmesan, lemon pepper

Step number one is to put a pot on to boil to cook your spaghetti in. For your sauce, start by really finely chopping garlic and onions- if you’re in a hurry or not confident in your dicing skills, feel free to pull out a fine grater or microplane and use that. Pop them in a skillet with a healthy amount of olive oil, chili flakes and a dash of pepper. Turn the heat on low-medium as we’re going to small dice our mushrooms (just set them aside after) and butterfly your shrimp, and we don’t want to have to touch a pan with seafood-y hands.

If you’re like me and using frozen shrimp, either pull them out a few hours in advance or put the frozen shrimp into a bowl in the sink and continuously run cool water into the bowl to defrost them. If you have purchased zipperbacks, just remove the shell and legs (discard them). Next, using a sharp paring knife and a cutting board, run the tip of your knife up the outside curve of your shrimp where it has already been cleaned- you essentially want it to be a deeper groove. When you cook the shrimp, it will flare open more which makes it look dramatic and gives more surface area to any seasoning you put on. I liberally seasoned mine with lemon pepper and left them on a plate until my pasta was ready.

Hopefully your onions and garlic are softened enough to add in your mushrooms and get them cooking down as well. When your pasta is placed in the pot you have ~8 minutes, so I’d turn on the burner under your pan for the shrimp and get it hot- I had mine on medium. Once your pasta has been cooking for about 5 minutes, put your shrimp in the pan with some oil. Also, take a ladleful of your pasta water and put it in your sauce pan- turn it up to high heat and reduce it out. When your shrimp are pink and white and opaque, put them on a fresh plate until you’re ready to plate dinner.

When your pasta is cooked, spoon or tong it into your sauce pan and mix it around with a liberal dusting of parmesan (the cheese helps your mushrooms, onions and garlic stick to the pasta). Take a serving and place it on a plate along with half the shrimp for each of you! Dinner is ready.


“Churro” French Toast Bites (Original Recipe) and Bailey’s Chocolate Dipping Sauce

$3.39 for Two, or $1.70 per person

3 slices plain white bread- $0.18

1 egg- $0.23

2-4 ounces of milk- $0.06-0.12 (depending on if you use Bailey’s for your dipping sauce)

1/4 cup of chocolate chips- $1.00

Pantry Staples- white sugar, vanilla, cinnamon, butter

Optional: Baileys Irish Cream (2 ounces to melt your chocolate in, add on $1.92)

The premise of making your french toast bites is exactly the same as any other french toast, it’s the preparation of your bread that is different. If you’re a smartypants you’ll have or will purchase a small heart cookie cutter. If you’re not (like me), you’ll be using a paring knife. If you’re using a paring knife, let me help you with the secret on this- press, don’t saw. Start with the bottom V of the heart, then do the little v of the top and carefully press the curves at the top with your knife to connect the two and make a heart. Voila, a heart shaped hunk of bread. Cut out about three per slice of bread and set them aside for a few hours to let them dry out.

When it’s time to make your dessert, start by putting a small sauce pan on the stove with low heat and a small amount of butter. While the butter is melting, put in a plate a healthy dusting of cinnamon and sugar mixed together and set aside. Next, in a shallow bowl, you’ll need to whisk together an egg, approximately 2 ounces of milk and a splash of vanilla.

Once your butter is melted, add about 2 ounces of Bailey’s Irish Cream and your 1/4 cup of chocolate chips. Keep this on low and stir it with a spatula periodically as it melts and combines.

Get a frying pan going on medium heat with a bit of butter. Once it’s hot, dunk your hearts into the egg and milk mixture and place them in the pan. Flip your hearts when they’re brown, just like any other french toast, and when they’re cooked through deposit them onto your cinnamon sugar plate and toss them a couple of times before putting them on a serving platter.

Your last step is to carefully pour your chocolate dipping sauce into a small bowl and place it into the middle of your serving platter. Curl up on the couch and enjoy dessert together!

So there you have it! The food cost is $17.58, so any of the wine suggestions below will keep you right around $30.

Wine Suggestions:

241919_sawmill-creek-sauvignon-blancSawmill Creek Sauvignon Blanc- 10.99 751107 Santa Carolina Cab Sauvignon $10.49

743921_adobe-rose1Emiliana Adobe Rose Syrah- $12.99        122689_henkell-trocken-750mlHenkell Trocken Sekt- $14.49


Shop the Post


JCP Home Collection JCPenney HomeTM Porcelain Whiteware Set of 4 Round Salad Plates • JCPenney •
Waterford Lismore Diamond Small Ring Bowl • Waterford •
Mikasa Cheers Party Stemless Wine Glasses, Set of 4 – A Macy’s Exclusive • Mikasa •
Wood Cheese & Charcuterie Board • Bey-Berk •
Thirstystone Marble Rectangular Cheese Board • Thirstystone •
Thirstystone Marble Cheese Board with Wood Accent • Thirstystone •
Anthropologie Agate Cheese Board • Anthropologie •
Villeroy & Boch Dinnerware, Urban Nature Oval Serving Platter, 16 1/2″ x 10″ • Villeroy & Boch •
RED VANILLA Red Vanilla Serving Platter •


What are your plans for Valentines? I’d love to hear!