Float Therapy

Complete solitude, exploration of the mind, therapy of the body and soul.

Float Therapy was invented by John Lily to isolate your senses. ~900 lbs of Epsom salt added to body temperature water in a dark tank. Allowing for no distractions – objectively, just your mind to meditate and explore.

If you have yet to try Float therapy, it’s time for you to give it a go. Take the moment to fall into a blissful state of awareness; I promise you it’ll be the best decision you’ve made in a while.🙂

Life can become overly distracting with a constant input coming in, which takes away the resources of our minds. This quietness and weightless feeling of floating is the perfect way to shut off. I’ve yet to find another outlet that gives this type of relaxation.

Don’t be discouraged on your first go, as it can take a few times to get comfortable with the experience and really appreciate the state of being in a pod of darkness. It’s hard for us as humans to completely shut off with no input, which can be hard for the mind to manage. However, once you do it a few times you will get used to it and that 1-2 hours  of solitude will be life changing.

I remember my first time was relaxing but also a bit distracting, trying to get it all right. However, every time since has been complete solitude, drifting in and out of consciousness. It is an other worldly experience, as if you are floating through space. When you have no signals coming in from the body, no sensory input – your mind really becomes superpower.

Floating is great for stress relief, clearing the mind to gain objective thinking, reasoning and creativity.  It’s known for it’s benefits with athletic performance and recovery. Which I can personally confirm that a post-race float is favourable in recovery and I try to take advantage of a float after combating those longer distances whenever I can.

Float Tank

In addition, floating supports healing, strengthens our immune system, increases the body’s ability to detoxify and reduces inflammation. Not to mention evoking a feeling of overall well-being. It really is complete bliss! (For more information – check out Float Toronto).

Float On. xx

 

 

Grilled Peaches

Peaches are a summer favourite when it comes to fruit, especially Niagara peaches; nothing else quite compares. And every so often I like to spice things up by throwing peach halves right on to the grill – which is a real treat! Grilled peaches are the perfect way to jazz up a weekend brunch/breaky or if you want to impress guests with a sweet and smoky dessert.

I like to keep mine simple with a light drizzle of pure maple syrup as the peaches are the real winning treat already. However, if you are looking for something super delicious and indulgent, grilled peaches  topped with your favourite type of ice or whip cream is the way to go! I personally love them topped with Luna & Larry’s Coconut Bliss “Naked Coconut” – YUM!

Also, another favourite dish for grilled peaches when looking to use them as part of your main dish, is to pair your grilled peaches with ricotta, basil and a drizzle of EVO and your favourite balsamic vinegar (see here my spin on the classic Caprese).

Grilled Peaches

For more of my favourite items to grill – check out my post Grill On and please share what you’re grilling up this summer! #delsdish #delsgrill

Happy Long Weekend! xx

 

 

Coconut Banana Muffins

For the love of coconut, when a friend of mine shared this muffin recipe I literally went bananas. How did I not think of this sweet little treat sooner, however within hours I was baking my own batch. Warm from the oven, I knew these would be a household winner. And sure’y, they were!

A twist on a traditional banana muffin, these are sweet and bright, delectably comforting and easy peasy to make! They are my new go to muffin recipe and I’ll be sure to experiment ways to make them more coconutty.🙂

Coconut Banana Muffins (yields 12-18)

  • 1 2/3 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1teaspoon salt
  • 4 ripe bananas, mashed
  • 1 cup earth balance buttery spread or unsalted butter, melted
  • 1 cup cane sugar
  • 2 large egg
  • teaspoon vanilla
  • 1 1/2 cup sweetened flaked coconut
  1. Preheat oven to 375°. Line muffin cups with paper muffin liners.
  2. Whisk together flour, baking powder, and salt in a bowl.
  3. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well.
  4. Fold in flour mixture until flour is just moistened.
  5. Divide batter among lined muffin cups and sprinkle with remaining coconut.
  6. Bake until muffins are puffed and golden, about 25 minutes.
  7. Transfer muffins to a rack and cool slightly.

Coconut Banana Muffins

Enjoy! xx

Fanny Factory

Bringing back the Fanny, one pack at a time.

A friend of mine recently started this vibrant and retro company with some of his buds and I am super excited to share his fun new venture with all of you. Introducing…

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Fanny Factory, is a small online startup with the mission to eliminate the social stigma behind the fanny pack. Allowing us all the to rock the hands-free life without worry or shame. To be fashionably fun and very functional; the fanny pack is the ultimate accessory for travel, exercise or the ever-so famous music festivals. They just had their smashing debut at WayHome Music Festival and the packs were definitely a crowd favourite!

deft-leopard-print-fanny-pack-1nevermind-fashion-fanny-pack-1Copy of trigger-finger-fashion-fanny-pack1Fanny Factory is reclaiming the beloved ’90’s fanny pack. In designing their own packs, they added some extra storage, a water-resistant fabric and a huge array of bold patterns for you to choose from. From classic black to flamingos and pineapples, there is a pack for everyone. They are compact, comfortable, convenient, and secure and will bring you right back to the ’90’s.

Head over to their shop to check out all the styles.

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As a small start  up they are looking for support through their kickstarter campaign. Fanny Packs are trending upwards and they want to help #BringBackThePack and get their rad designs into the hands of every music festival-goer, traveler and exerciser around. So please, click through and help this crew make the fanny pack happen. There’s some great kick backs too, for showing your support.

Once they are in full force, they have some exciting things planned that you will all want to get on board with in terms of partnerships with different charities and custom packs! Once details are ironed out, I’ll be sure to share more!

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#BringBackThePack – xx

 

Baba Ghanoush

We have eggplants upon eggplants this summer and I have been running out of ideas on what to do with them.  I’m not the biggeest eggplant fan and am quite picky with how I like them, which makes it very challenging when you have a crisper full of them in the fridge. Of course I love them smothered in sugo and layered with cheese for a delectable Eggplant Parm, but I can’t eat that every day. Well, maybe I could, but I won’t.🙂

High in dietary fiber, copper, vitamin B1 + a load of other nutrients, I really want to love this veg and not see them go to waste. I’ve put on my creative hat and dreamt up a batch of Baba Ghanoush and it’s real good! A recipe that’s better for you than what you would find at your local grocer, without all the extra’s, like mayonaise, sour cream, corn starch etc.

Eggplants

Creamy, tangy, savoury and slightly sweet; this recipe makes for a perfectly balanced dip. Simple in it’s ingredients and light on the extras, this dish packs loads of flavour and doesn’t compromise the nutritional value.

Baba Ghanoush

  • 1-2 eggplants
  • 1-2 lemons
  • 2-3 garlic cloves
  • 2-4 tbsp tahini
  • 2-4 tbsp olive oil
  • Himalayan sea salt
  • pepper

Optional: fresh herbs or chilli peppers, for some extra flavour.

Eggplants Roasting

  1. Preheat oven to high broil  and position a rack at the top of the oven.
  2. Slice your eggplant into 1/4 inch rounds, sprinkle with sea salt. Drain any excess liquid by placing slices in a colander  for 10 minutes. Rinse slightly and pat dry between two towels.
  3. Arrange on a baking sheet and drizzle with olive oil and a pinch of Himalayan sea salt.
  4. Roast for 10 minutes. Flip rounds and roast for another 5-10 minutes. Roast until the eggplant is softened and golden brown.
  5. Remove from pan, wrap the rounds in foil to lock in moisture – wait 5 minutes.
  6. Peel away the skin of the eggplant and add flesh to a blender/food processor.
  7. Add lemon juice, garlic, tahini, a pinch of salt and pepper. Mix until creamy.
  8. Taste and adjust seasonings as needed.
  9. Serve with pita and/or pita chips and veggies. Will keep covered in the fridge for several days.

Roasted Eggplants

Baba Ghanoush

Happy Dipping! xx