Halloween at Home – 4 Ideas for a Festive Celebration

From spooky crafts to Halloween baking, this list of fun activities to do at home will ensure your little ones are entertained not just on Halloween, but all October long!

1 – Decorate the house

Halloween decorations help create the festive mood. Be as elaborate as you’d like, and remember that you are creating the experience! Pull out the construction paper in all your favourite colours, and have the children create window décor and more! Add in some spider webs and orange lights for an extra spooky feel. If you’re heading out to decorate the yard, pick up some danger tape, and some leaf bags to double up your fall cleanup and your Halloween yard display. If you’re not in the mood for a spooky feel, consider these 7 fall décor ideas to create the fall mood. 

2- Pumpkin Carving

Children love to carve pumpkins. There is something special in the memories created together when crafting your own pumpkin design. Anything from a simple face, to an elaborate silhouette, the pumpkin is your blank canvas. All you need is a pumpkin carving kit, some space and old news paper to help capture the mess. If you’re looking for some inspiration, check out these 23 jack-o-latern ideas!

3- Halloween Candy Hunt

It’s like Easter, but without the eggs. All you need are your favourite Halloween treats. Simply hide them around the house while the kids are distracted and then let them dress up and get hunting. Added bonus: you can create spooky traps to add to the experience! Imagine a skeleton drops down when the treat is collected. Turn on the black light, turn up the scary music, and let the kids run around searching for treasure! (Weather permitting, it can be an inside and outside activity, with treats hidden in the yard or garage too!)

4- Homemade Halloween Treats

Our friends over at Nestle have crafted some creative ways to enjoy the season. Try any or all of these recipes for some delicious home made treats everyone will enjoy.

KIT KAT Witch’s Broomstick

Prep Time: 10 minutes
Total Time: 1 hour 30 minutes


  • 24 (12 g each) Nestlé KIT KAT Treat Size Bars
  • 1/4 cup (60 mL) butter
  • 5 cups (1.25 L) mini marshmallows
  • 2 tsp (10 mL) vanilla extract
  • 6 cups (1.5 L) puffed rice cereal
  • 1 cup (250 mL) milk chocolate chips, melted and cooled slightly
  • 1/2 cup (125 mL) white chocolate chips, melted and cooled slightly


  1. Grease baking sheet; set aside. Chop 6 KIT KAT bars. Melt butter in large saucepan set over low heat; stir in marshmallows for about 6 minutes or until completely melted. Stir in vanilla. Remove from heat.
  2. Immediately stir in cereal and chopped KIT KAT bars until coated. Scrape onto prepared baking sheet; using wet hands or buttered spatula, spread evenly. Let cool slightly; transfer to cutting board and trim edges. Cut into 3 long strips. Cut each strip into 12 triangles. Cut a small part from top of each triangle to create a flat edge; make an indent in the top with a chopstick or teaspoon handle.
  3. Spoon milk chocolate into resealable bag; snip bottom corner. Break remaining Kit Kat bars in half along seam. Pipe some chocolate into indents of triangles and affix 1 Kit Kat bar into each, pressing down lightly into rice cereal treat.
  4. Spoon white chocolate into resealable bag; snip bottom corner. Pipe or drizzle remaining milk chocolate and white chocolate over rice cereal treats to resemble bristles. Let stand for about 1 hour or until chocolate is set.

Makes 36 servings.

Nutrition Facts – Per 1 broomstick

Calories 140
Fat 6g
Cholesterol 5mg
Sodium 75mg
Carbohydrate 19g
Fibre 0g
Sugars 13g
Protein 2g

SMARTIES Cookie Cauldrons with Witch’s Brew

Prep Time: 10 minutes
Total Time: 30 minutes


  • 12 (10 g each) Nestlé SMARTIES Treat Size Bars
  • 1 pkg (496 g) Sugar Cookie mix
  • 1/2 cup (125 mL) butter, softened
  • 1/4 cup (60 mL) cocoa powder
  • 1 tbsp (15 mL) milk
  • 1 egg
  • 16 (8 g each) MACKINTOSH Toffee Pieces, halved
  • 2 tbsp (30 mL) corn syrup
  • 2 black licorice whips, cut into 24 (2-inch/5 cm) pieces
  • 24 pretzel sticks


  1. Preheat oven to 375˚F (190˚C). Stir together cookie mix, butter, cocoa powder, milk and egg until combined; shape dough into 24 balls and place into ungreased mini muffin pan.
  2. Bake for 8 to 9 minutes or until edges are lightly golden and dough is cooked through. Immediately press indentation into each with end of wooden spoon, pressing gently against edges to create “cauldrons.” Let cool completely in pan. Remove from pan and transfer to serving tray.
  3. In microwave-safe bowl, combine toffee pieces and corn syrup; microwave on Medium for 1 or 2 minutes, stirring every 30 seconds, or until smooth and melted. Drizzle into cookie cauldrons. Fill each cauldron with 5 Smarties. Using round edge of skewer, poke hole on each side of cauldron; insert ends of licorice whip into holes to create rounded handle. Insert pretzel stick into each cauldron as a broom handle. Let cool completely.

Makes 24 servings.

Nutrition Facts – Per 1/24 recipe

Calories 220
Fat 9g
Cholesterol 20mg
Sodium 110mg
Carbohydrate 32g
Fibre 1g
Sugars 21g
Protein 2g

CRUNCH Frankenstein Brownie

Prep Time: 30 minutes
Total Time:  60 minutes

These brownies will delight the kids because they look exactly like mini Frankenstein heads.


  • 1 pkg (400 g) brownie mix
  • 3/4 cup (175 mL) prepared vanilla icing
  • 4 or 5 drops green food colouring
  • 12 (10 g) Nestlé CRUNCH Treat Size Bars
  • 2 tbsp (30 mL) chocolate sprinkles
  • 24 small candy eyeballs
  • 12 (8 g) Nestlé MACKINTOSH TOFFEE pieces, halved crosswise
  • 2 oz (60 g) chocolate, melted


  1. Prepare and bake brownie mix according to package directions in 9-inch (23 cm) square pan lined with parchment paper. Let cool completely and lift brownies out of pan onto cutting board; remove parchment paper.
  2. Cut brownies into 12 equal bars. Tint icing with food colouring; frost tops of bars. Insert a CRUNCH bar horizontally in top third of each brownie bar. Arrange a few chocolate sprinkles just under the CRUNCH bar to resemble Frankenstein’s hair. Gently press two candy eyeballs onto brownie.
  3. Using re-sealable plastic bag, create mouth with melted chocolate. Using back of teaspoon, create holes on each side of the brownie. Insert a TOFFEE half in each hole.

Makes 12 Frankenstein brownie bars.

Tip: Brownies will stay in the refrigerator for up to 5 days in an airtight container.

Nutrition Facts – Per 1 brownie bar

Calories 380
Fat 16g
Cholesterol 20mg
Sodium 140mg
Carbohydrate 56g
Fibre 2g
Sugars 41g
Protein 3g

Happy Halloween!

Beyond Zoodles: Super Good (For You) Spiralizer Recipes

If you’re serious about healthy cooking, you likely have already tried spiralized zucchini noodles. They’re healthy and delicious, and can take the place of high-carb foods. But one can only eat so many zoodles.

Did you know there are many other healthy and delicious fruits and veggies that go great in a spiralizer? Other spiral-friendly foods include broccoli, apples, beets, sweet potatoes, pears, parsnips, squash, carrots, potatoes, and yams, just to name a few. If you’re zoodled-out, we’ve got some fantastic recipes below that will inspire your spiralizer.


Spiralized Breakfast Casserole

Try this savoury and satisfying casserole on a weekend morning for a paleo, gluten free, low-carb treat.


Serves: 9 slices
Time: 50 min.

Get the full recipe at SkinnyFitalicious.com.

Spiced Pear Overnight Oats

If you’re on the meal prep train, this hearty breakfast will whisk you off to flavour station.


Serves: 2
Time: 10

Get the full recipe from Inspiralized.com.


Broccoli Caesar Salad with Chicken

This satisfying salad is easily packable for lunch on the go. Bonus – it’s keto-friendly and dairy-free, and vegan if you replace the chicken with a protein alternative.


Serves: 4
Time: 15 min. (not counting soaking cashews)

Get the full recipe from Inspiralized.com.

Vegan Thai Lemongrass Coconut Curry Soup

Your craving for takeout will be taken care of by this tangy and spicy soup with spiralized sweet potato, zucchini, and celery root.

Salt & Lavender

Serves: 4
Time: 30 min.

Get the full recipe from SaltAndLavender.com.

Wasabi Cucumber Avocado Dressing & Spiralized Cucumber Salad

The spicy wasabi dressing packs a lot of punch on this fresh and healthy salad.

Peas and Crayons

Serves: 4
Time: 20 min.

Get the full recipe from PeasAndCrayons.com.


Chicken Sausage and Peppers with Spiralized Dirty Rice

The “dirty rice” in this recipe is neither dirty nor is it rice (it’s actually sweet potatoes), but it is rich and delicious.


Serves: 4
Time: 50 min.

Get the full recipe from Inspiralized.com.

Ginger Beef Sweet Potato Noodles

This quick and tasty one-pan meal with lean beef and loads of veggies will be a hit with the whole family.


Serves: 4
Time: 35 min.

Get the full recipe from TheGirlOnBloor.com.

Som Tam – Thai Papaya Salad

If you’ve never cooked with unripe papaya before, welcome to a new world of flavour! This simple and vibrant salad can be thrown together in minutes, and can be served as a main or side.


Serves: 2 main dishes or 4 side dishes
Time: 15 min.

Get the full recipe from HerbavorCucina.blogspot.com



Mini Apple & Browned Butter Tarts

Okay, so this one isn’t so super-good for you, but we couldn’t resist these yummy little bites.

The Creative Bite

Yield: 14 tarts
Time: 1 hr 5 min

Get the full recipe from TheCreativeBite.com.


We hope these recipes help inspire you to spiralize everything! If you haven’t ventured into the world of spiralizing yet, London Drugs has tools that fit into every budget:


KitchenAid Spiralizer Attachment

Snap this onto your KitchenAid mixer and start spiralizing.





Hamilton Beach 4-in-1 Electric Spiralizer

This handy appliance has 4 different blades for an endless variety of new dishes to try.




Starfrit Spiral Vegetable Slicer

With ultra-sharp blades and easy clean-up, this hand crank model with save you time and electricity.




OXO Softworks Hand Held Spiralizer

If you want to start spiralizing without committing counterspace, this little gadget can accommodate both long or round vegetables, and will fit in your kitchen drawer.

9 Warm and Welcoming New Year’s Day Brunch Recipes

The new year is just around the corner, so why not ring in 2019 with a delicious brunch get-together? We’ve got some of the best New Year’s Day brunch recipes to help you and your friends or family celebrate in the best way we know how – surrounded by delicious food.

Cranberry-Apple Cider Punch

Photo credit

Coffee and tea are musts for brunch, but this fresh spritzer will quench some holiday thirsts, too.


4 cups apple cider, chilled
2 cups cranberry juice cocktail, chilled
2 cups ginger ale, chilled
1 can (12oz.) frozen orange juice concentrate
apple slices and orange slices for garnish
frozen cranberries, optional for garnish
or rosemary cranberry sprig for individual garnish, as shown in image


In a large jug combine cider, juice, and orange juice concentrate. Refrigerate until serving time. Just before serving add chilled ginger ale. Garnish with frozen cranberries, apples, and orange slices.

Get more non-alcoholic drink recipes at Say Yes.

Eggnog Scones

Photo credit

You know you’ve got some leftover eggnog in your fridge. Put it to good use with these warm, sweet pastries that are sure to be a hit.


2 cups all-purpose flour
2 tbsp granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/2 cup cold unsalted butter, cut into cubes
3/4 cup eggnog


Stir flour with sugar, baking powder, salt, and nutmeg in a large bowl. Work in butter until crumbly. Pour in eggnog and stir until just mixed. Pat dough into a 2cm-thick circle. Cut into 8 triangle-shaped scones. Arrange 2cm apart on a baking sheet. Bake at 425°F until golden, about 15 min.

Recipe from Chatelaine

Broccoli-Rabe and Ricotta Frittata

Photo credit

This one is as fun to eat as it is to say.

Serves 4


3/4 pound broccoli rabe, tough stems removed
9 eggs
3/4 cup ricotta (about 1/3 pound)
3/4 teaspoon salt
1/2 teaspoon fresh-ground black pepper
2 tablespoons olive oil
1 clove garlic, minced
2 tablespoons grated Parmesan


Heat the oven to 325°F. In a large pot of boiling salted water, cook the broccoli rabe until almost tender, about 3 minutes. Drain. Rinse the broccoli rabe with cold water and drain thoroughly. Cut the broccoli rabe into 2-inch lengths and set aside.

In a large bowl, beat the eggs with the ricotta and 1/4 teaspoon each of the salt and the pepper.

In a medium cast-iron or ovenproof nonstick frying pan (we recommend the Berghoff Neo Enamel Cast Iron Fry Pan), heat the oil over moderate heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the blanched broccoli rabe and the remaining 1/2 teaspoon salt and 1/4teaspoon pepper and cook, stirring, for 2 minutes.

Evenly distribute the broccoli rabe in the pan and then add the egg mixture. Cook the frittata, without stirring, until the edges start to set, about 2 minutes. Sprinkle the parmesan over the top and bake until firm, about 25 minutes.

Tip: Broccoli rabe can be bitter, but blanching the vegetable in boiling salted water for a few minutes before proceeding with the recipe tempers its strength. The trick, used here, can be applied to almost any dish.

Recipe from Food & Wine


Red Velvet Pancakes with Cream Cheese Glaze

Photo credit

Yes you read that right. These decadent treats will wow your guests and have them talking for the rest of the year.

Yield: 16 pancakes


2 cups all-purpose flour
3 Tbsp cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups milk
2 Tbsp white vinegar
1/2 cup granulated sugar
2 large eggs
1 1/2 Tbsp red food colouring
2 tsp vanilla extract
1/3 cup salted butter, melted
1 recipe Cream Cheese Glaze, recipe follows
fresh raspberries and mint leaves, for garnish (optional)

Cream Cheese Glaze
6 oz cream cheese, softened
6 Tbsp butter, softened
2 cups powdered sugar
1/2 cup milk, plus more if desired
1/2 tsp vanilla extract


Preheat an electric non-stick griddle (like this affordable Black & Decker griddle) to 350°F. In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt, set aside. Measure out milk into a liquid measuring cup and whisk in vinegar, allow mixture to rest for 2 minutes. Pour milk mixture into a separate large mixing bowl and add in sugar, eggs, red food colouring, vanilla, and melted butter. Whisk mixture until well combined. While whisking, slowly add in dry ingredients and mix just until combined.

Butter griddle if necessary and pour about a 1/4 – 1/3 cup batter (depending on how large you want your pancakes) at a time onto hot griddle (you can also use the back of measuring cup or spoon to lightly spread batter from centre out to the edge a bit so they aren’t thicker in the centre than they are on the edges). Cook until bubbles begin to appear on the top surface of the pancakes then flip and cook opposite side until pancake is cooked through (I didn’t want the tops of the pancakes to be brownish red so I flipped them a little earlier than I normally do with pancakes, I didn’t wait for many bubbles). Serve warm with Cream Cheese Glaze and garnish with fresh raspberries and mint leaves if desired.

Cream Cheese Glaze
In a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combine and fluffy, about 2 minutes. Add in remaining ingredients and mix about 1 minute until well combined, adding additional milk to thin if desired. Store in an airtight container in refrigerator.

Recipe from Cooking Classy

Bacon in the Oven

Photo credit

You can’t have pancakes without bacon, but cooking bacon for a big group can be a hassle. In the oven it’s much less work, less mess, and it will be just as crispy as the stovetop method.


1. Preheat to 400°F and line a large baking sheet with foil. (You’ll be thankful once it’s time to do dishes.)

2. If you like your bacon extra crispy, put a metal cooling rack inside the baking sheet. Elevating the bacon allows the strips to cook from all sides. If you like your bacon with a little chew, or you don’t have a cooling rack, skip this step. Your bacon will still be amazing.

3. Lay bacon strips in a SINGLE layer on the baking sheet. Do not let them overlap or the strips will stick together. Bake until the bacon is crispy, about 20 minutes, depending on its thickness. Our advice: Start checking after 15 minutes because some ovens are finicky and burnt bacon is sad.

4. Per usual, drain the (very greasy) bacon slices on a paper towel-lined plate, then serve immediately.

5. Pour grease into a mason jar (or other glass container) and store in the fridge. Seriously though — saving the fat will be the best decision you make all week. You can use it to cook eggs, roast vegetables, and pop popcorn!

Recipe from Delish

Healthy Breakfast Bake with Spaghetti Squash

Photo credit

If you or your guests are looking to take a break from the holiday treats, this healthy selection will still satisfy your craving for a special breakfast.


Note: This recipe is for one serving, increase quantities as needed.

½ spaghetti squash
salt and pepper
2 – 3 Tbsp tomato sauce
1 – 2 handfuls spinach, chopped
1 handful mushrooms, diced
2 slices ham, chopped
1 – 2 thin slices red onion, chopped in half
1 handful Cheddar cheese, shredded
1 handful green onions, chopped
2 eggs


Preheat oven to 400ºF (205ºC). Slice squash in half and clean out seeds. Sprinkle squash with salt and pepper to taste. Spread tomato sauce in squash. Place spinach, followed by mushrooms, ham, red onion and cheese, followed by another sprinkle of salt and pepper.

Once oven is preheated, bake squash for 15 to 20 minutes. After 15 to 20 minutes crack two eggs into the spaghetti squash and continue to bake until egg reaches your desired doneness (about 15 to 20 minutes). Finish with salt and pepper and serve.

Recipe from Food Network


Cranberry Bliss Muffins

Photo credit

Craving your favourite treat from a certain coffee shop chain? Satisfy your craving with these delectable knock-offs.


2 cups (10 ounces) all-purpose flour*
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 cup dark brown sugar, packed
4 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
2 teaspoons orange zest (optional)
1 1/4 cups sour cream
1 1/2 cups dried cranberries, lightly chopped, divided
1 1/2 cups white chocolate chips, divided

Cream Cheese Frosting:
4 ounces cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1 1/2 cups powdered sugar (aka confectioners’ sugar)
1 teaspoon pure vanilla extract
Pinch salt


1. Preheat oven to 350°F. Prepare a standard-size muffin pan with 12 cups by either greasing or adding cupcake liners.

2. In a large bowl, whisk together the flour, baking powder, and salt.

3. Crack the egg into a medium bowl and whisk until pale, about 30 seconds. Add the sugar and whisk vigorously until thick and well-combined for another 30 seconds. Add the melted butter and whisk vigorously to combine. Stir in the vanilla and orange zest. Lastly, add the sour cream in two additions, whisking just until combined.

4. Chop the cranberries (if you haven’t already). Reserve 2 tablespoons and set aside. Add the remainder to the flour mixture along with 1 1/4 cups white chocolate chips. Toss the cranberries and white chocolate chips with the flour mixture just until distributed.

5. Add the sour cream mixture to the flour and fold very gently with a rubber spatula, continuing to fold and stir gently just until combined. The batter will be very thick and there may still be bits of flour here and there; that’s okay. Better to have spots of flour than to overmix.

6. Scoop into muffin cups in approx. 1/3 cup increments, dividing evenly between the 12 cups. Bake until the muffins are golden brown and a toothpick inserted into the centre comes out clean, about 25 minutes. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

7. For the frosting, using a stand mixer (like this classic KitchenAid model) or hand mixer, beat the cream cheese and butter on medium speed until well combined, about 30 seconds. Add the powdered sugar, vanilla extract, and salt. Mix on medium speed until well combined and smooth, about 60 seconds.

8. Frost cooled muffins with a knife – each takes about a tablespoon of frosting. Sprinkle on remaining chopped cranberries. Lastly, place 1/4 cup white chocolate chips in a microwave-safe bowl and heat at 50% power in 15-second increments until they melt when stirred. If the white chocolate siezes up, try adding a 1/4 teaspoon or so of vegetable oil to help get it to a drizzle-able consistency. Using a spoon, drizzle the white chocolate over the tops of each muffin in long, thin streams. Let sit until white chocolate hardens, about 30 minutes, and serve.

Recipe from Kitchen Treaty

Perfect French Toast

Nothing says brunch like this classic. Bonus – it’s also super easy!


1 cup half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon salt
8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
4 tablespoons butter


In medium-sized mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.

Preheat oven to 375°F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit


Baked Oatmeal with Orange and Almonds

Photo credit

Even the pickiest eaters will love this healthy update on a comforting breakfast staple.

Serves 4-6


2 cups rolled oats (not quick cooking!)
½ cup sliced almonds
1½ teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon fine-grain sea salt
2 cups unsweetened almond milk
1 large egg
1/3 cup pure maple syrup
1½ tablespoons liquid virgin coconut oil
2 teaspoons pure vanilla extract
1 teaspoon orange zest
4 oranges of your choice, skin and pith removed and sliced into roughly ¼” rounds
1 tablespoon turbinado sugar (optional)
For serving: (optional)
Almond milk
Maple syrup


Pre-heat your oven to 375°F with a rack in the top third of the oven. Grease a medium baking dish with coconut oil and set aside.

In a mixing bowl, combine the oats, half of the almonds, cinnamon, baking powder and salt. In a separate bowl, whisk the almond milk, egg, maple syrup, coconut oil, vanilla extract and orange zest. Arrange half of the sliced oranges in the bottom of the baking dish. Top with the oat mixture. Then pour the milk mixture over the oats. Lightly tap the baking dish on the counter a few times to help distribute the liquid through the oats. Bake for 20 minutes until the oat mixture is just beginning to set. Top with the remaining almonds and orange slices. Return to the oven and bake for another 20-25 minutes until the oatmeal is set and the top is very lightly browned. (Optional: sprinkle the orange segments with turbinado sugar and pop the oatmeal under the broiler for a minute or two to caramelize the citrus.)

Note: If you’re not into citrus, feel free to mix up the fruit. You could also use a mix of bananas and blueberries, but almost any fruit will do. Think thinly sliced (or finely chopped) apples and pears in fall/winter, peaches and cherries in summer, etc.

Recipe from Domesticate Me


Happy brunching! We hope the new year brings you you warmth, peace and time with family and friends. 

10 Healthy(ish) Recipes for the New Year

We’ve all been there: December has come and gone, and with it all the cookies, turkey, and sweet treats.

Come January, we’re ready to get back on track!

Healthy Recipes from London Drugs Blog

While there’s nothing wrong with setting your goals high, sometimes you need a little wiggle room to keep them within reach. Maybe you’re simply hoping to add more vegetables to your diet – or perhaps you’d just like to cut out that second cup of coffee every morning.

Whatever your resolutions are, don’t be too hard on yourself – sometimes it’s good to indulge (in moderation, of course)! If you’d like to make some healthy changes to your food choices in 2019, we’ve assembled 10 of our favourite healthy(ish) recipes to motivate you well into the new year.

1. Spinach Crepes with Roasted Root Vegetables and Tahini Sauce

[Photo cred + find the recipe at Occasionally Eggs]

For those of you who follow a grain-free or gluten-free diet, it doesn’t mean you have to miss out on delicious savoury meals! These spinach crepes require only spinach, water, chickpea flour, and seasoning – and can be paired with your favourite fillings.

2. Coconut Cashew Bars

[Photo cred + find the recipe at The Bewitchin Kitchen]

Three all-natural ingredients and 10 minutes is all you need to prepare these sweet and crunchy coconut cashew bars. Eat them for breakfast or grab them for an on-the-go snack!

3. Sweet & Smoky Pineapple Chipotle Chili

[Photo cred + find the recipe at Pups with Chopsticks]

When you think of chili, the word “healthy” doesn’t usually come to mind. However, this recipe features well-rounded flavours like pineapple, chipotle, gochujang, pork, and maple syrup that make for a sumptuous – and nutritious – meal.

4. Healthier Homemade Alphagetti

[Photo cred + find the recipe at My Kitchen Love]

For parents out there who struggle with convincing their kids to eat real food – we’ve found the perfect shortcut! Dupe their favourite canned meal and make your own homemade noodle and tomato dish with a handful of simple, fresh ingredients.

5. Cauliflower Cheeseburger Casserole

[Photo cred + find the recipe at Food & Whine]

It may not be a salad, but this “healthy” take on beef and pasta boxed meals swaps cauliflower-rich in Vitamins C, K, and B6 – for noodles, and requires real ingredients. For those who are gluten-free, omit the flour, butter, and milk in the roux and replace with a cup of heavy cream and extra cheese!

6. The Ultimate Low-Carb Stir-Fry

[Photo cred + find the recipe at Green Healthy Cooking]

Stir-fry meals are a go-to for any household on a time crunch or a budget. Thankfully, you can adapt your stir-fry to whatever food restrictions or preferences you may have. Add chicken, turkey, shrimp, pork, or beef and sprinkle with a splash of soy sauce.

7. Salted Dark Chocolate Sunflower Seed Butter

[Photo cred + find the recipe at Spice and Sprout]

Make your own natural version of the well-known, crowd-pleasing hazelnut butter – but without the excessive sugar and preservatives! Perfect for anyone with nut allergies! Easily blend together sunflower seeds, coconut oil, dark chocolate, and a little bit of icing sugar and salt for a delectable spread.

8. Duck Ramen (Paleo)

[Photo cred + find the recipe at Flash Fiction Kitchen]

Sweet potato and kelp noodles are life savers whenever those following a gluten- and grain-free diet are craving some pasta. Make this fresh duck ramen with rich broth, bok choy, avocado – and any of your favourite soup toppings!

9. Za’atar Roast Chicken

[Photo cred + find the recipe at i am a food blog]

Impress your friends and family while sticking to your nutrition resolutions at your next dinner party or celebration. Filled to the brim with aromatic spices, olive oil, chicken, and red onion – this dish is so tasty your guests won’t even realize what they’re eating is so good for them!

10. Spicy Cabbage Soup (Vegan)

[Photo cred + find the recipe at Eff Yeah Food]

The cabbage craze has taken off – and for good reason, as the vegetable comes packed with nutrients and is a great source of manganese and fiber. Make your own delicious cabbage soup with ingredients you may already have in your pantry, including canned tomatoes and a plethora of spices.

Do you have a favourite healthy(ish) recipe for the new year?

Share your drool-worthy recipes and tag us on Facebook, Twitter, Instagram, Pinterest or YouTube !

Not Just for Smoothies: The Best Blender Recipes You’ll Find Anywhere

Smoothies are a great option for a healthy breakfast or snack that you can blend up in a flash, but we have it on good authority that your blender is really bored of bananas and frozen strawberries. Send your hardworking blender on a taste vacation with these healthy and delicious blender recipes for any meal of the day.


Sunshine French Toast


2 eggs
2 tablespoons orange juice concentrate
1/2 teaspoon cinnamon
1 teaspoon sugar
1 teaspoon vanilla
1 cup milk
8 slices bread


  1. Combine all ingredients except bread slices in blender.
  2. Process on Blend about 5 seconds. Pour mixture into shallow bowl.
  3. Dip bread slices in mixture.
  4. Melt a small pat of butter in skillet. Cook over medium heat about 2 minutes per side or until lightly brown.
  5. Serve with butter, fresh fruit or maple syrup.

[Recipe courtesy of Hamilton Beach]


Egg Muffin Cups with Greens

Serves 6


Cooking spray
12 silicone muffin liners
Baking pan
10 ounces frozen spinach, thawed
6 large eggs
1 cup egg whites
8 ounces reduced-fat cheddar cheese, shredded
1/2 teaspoon baking powder
1/4 teaspoon freshly ground black pepper


  1. Preheat oven to 325° F. Boil 2 litres of water in a kettle. Grease the insides of the muffin liners with oil and arrange them on a rimmed baking pan.
  2. Squeeze excess water out of the spinach and put it in a food processor or blender along with the eggs, egg whites, cheese, baking powder, salt, and pepper. Pulse until mixture is an even green colour with bits of spinach, about 30 seconds. Fill the muffin liners almost to the tops with the egg mixture. Place the baking pan on the middle oven rack and carefully pour the boiled water into the pan. Bake until firm in the centres, about 20-25 minutes.
  3. Transfer muffin liners to a cooling rack to set for 5 minutes.

Pro Tip:

Egg muffins can be wrapped and stored in the refrigerator for a week. To reheat, stick them in the microwave at 50% power for 60-90 seconds.

[Recipe courtesy of The Daily Burn]


Fresh Broccoli Soup


2 tablespoons butter or margarine
1 small onion cut in quarters
2 cups broccoli, cut in big chunks
1½ cups chicken broth or bouillon
1 cup milk
¼ teaspoon salt
¼ teaspoon pepper


  1. In a medium saucepan over medium heat, sauté onion in butter until onion is limp.
  2. Add chicken broth and broccoli. Bring to a boil, then reduce heat, cover and simmer 10 minutes.
  3. Place broccoli, onion, and broth in blender jar. Add milk, salt, and pepper. Remove filler-cap from cover to allow steam to escape.
  4. Blend on high speed for 5 seconds. Turn blender off.
  5. Remove cover and check consistency. For a smoother texture, replace cover and blend on high speed for 5 to 10 seconds. If desired, pour soup back into saucepan to reheat.

[Recipe courtesy of Hamilton Beach]

Southwest Chicken Salad with Creamy Cilantro Dressing


5 cups shredded romaine lettuce
2 cups shredded deli rotisserie chicken
1 can (15 oz) black beans, drained and rinsed
1 can (11 oz) whole kernel corn with red and green peppers, drained and rinsed
1 cup chopped tomato
1/2 cup sliced green onions

1/3 cup olive oil or canola oil
1 1/2 cups finely chopped fresh cilantro leaves
1 clove garlic, finely chopped (1 teaspoon)
3 tablespoons lime juice
1/4 teaspoon salt
1/2 cup whole milk plain yogurt


  1. In large bowl, mix salad ingredients.
  2. In blender, place olive oil, cilantro, garlic, lime juice, and salt. Cover and blend on high speed until smooth. If necessary, stop blender and scrape down mixture. Transfer to small bowl; beat in yogurt with whisk until smooth.
  3. Before serving, add dressing to salad mixture; toss until mixed well. Serve immediately, or refrigerate up to 1 hour before serving.

[Recipe courtesy of Betty Crocker]


Easy Mediterranean Pasta Sauce


1 can (15 oz.) whole tomatoes
1/3 cup roasted red pepper
1 jar (6 oz.) marinated artichoke hearts, drained
3 cloves garlic
1 teaspoon cinnamon
1 small onion, quartered
1 teaspoon dried oregano
1 teaspoon dried basil


  1. Blend tomatoes in blender on low speed until smooth.
  2. Add other ingredients and pulse until coarsely chopped. Heat, if desired, and pour over pasta.

Tip: Make an extra batch and freeze for future use. Store in freezer containers or plastic freezer bags, label, and date. This sauce can be frozen for up to 4 months.

Substitutions: If fresh herbs are available, substitute 1 tablespoon chopped fresh oregano for the dried basil and oregano.

Jerk Chicken Wrap

Serves 4 (Marinates overnight)

Chicken Ingredients:

6 scallions, chopped
1 onion, chopped
2 Scotch Bonnet peppers, minced
½ cup soy sauce
½ cup sugarcane vinegar
¼ cup vegetable oil
1 Tbsp brown sugar
2 Tbsp fresh thyme, chopped
2 Tbsp garlic, chopped
½ tsp ground cloves
½ tsp ground nutmeg
1 tsp ground pimento (allspice)
1 cup chicken stock
1 ½ lbs skinless, boneless chicken breast halves

Wrap Ingredients:

Paratha Roti
Cajun Mayonnaise
Romaine lettuce, shredded
Romatoes, sliced
Red onion, sliced
Pineapple and mango salsa
Cheddar cheese, grated


  1. In the blender, combine all ingredients except the chicken breasts and blend for about 30 seconds. Ensure all ingredients are well incorporated.
  2. Place the chicken in a medium bowl, and coat with the marinade. Refrigerate for 4 to 6 hours, or overnight.
  3. Preheat grill and lightly oil grate. Cook chicken on the prepared grill 6 to 8 minutes, until juices run clear.
  4. Place grilled chicken into pan with hot chicken stock; place pan into oven to bake chicken for an additional 6 minutes.
  5. Allow meat to rest for 5 minutes.

Wrap Assembly:

  1. Char the Paratha Roti on an open grill grate, allowing both sides to toast lightly. Remove from heat.
  2. Add the following ingredients in sequence: Cajun mayonnaise, shredded romaine lettuce, tomatoes, red onions, pineapple and mango salsa, grated cheddar cheese.
  3. Lay jerk chicken on top and wrap up carefully folding and tucking the bottom flap in.

[Recipe courtesy of Food Network Canada]


Restaurant Style Salsa


1 23 oz. jar diced tomatoes
1 4 oz. can green chiles
1 garlic clove
1 tbsp vinegar
2 tbsp tomato paste
2 tbsp chopped white onion
1/2 cup grape tomatoes
Himalayan sea salt, to taste
Red pepper flakes, to taste
Diced red onion, for garnish


  1. Add all ingredients to blender.
  2. Pulse until salsa has reached your desired consistency.
  3. Add salt and himalayan sea salt to your taste.
  4. Serve with homemade crackers, plantain chips, corn chips, or veggies.

[Recipe courtesy of Lexi’s Clean Kitchen]


Easy Chocolate Mousse

Serves 4


1 cup whole milk
4 tbsp unsalted butter
2 large eggs
6 oz good quality dark chocolate coarsely chopped
1/2 cup heavy 35% or whipping cream
3 tbsp granulated sugar
1/2 tsp pure vanilla extract
pinch of salt
Whipped cream to serve


  1. Heat milk and butter in a saucepan until small bubbles appear at the edge.
  2. Meanwhile, whisk the eggs in medium bowl.
  3. Very slowly stream about half of the hot milk mixture into the eggs, whisking constantly, then slowly stream the egg mixture back into the saucepan with the rest of the milk. (This prevents the eggs from curdling.)
  4. Cook, stirring constantly until the mixture reaches 165ºF, about 2 minutes.
  5. Carefully transfer this custard base to the blender. Add the chopped chocolate and blend on high speed for about 30 seconds. Add the cream and blend for another 30 seconds. Then add the sugar, vanilla and salt and blend again for 30 seconds.
  6. Pour the mousse into serving glasses and chill for about 2 hours, until set. Serve with whipped cream.

[Recipe courtesy of Foodess.com]

If you’re worried your blender isn’t up to the task of taking on all of these delicious new blender recipes, it could be time for an upgrade. London Drugs carries some of the best blender brands on the market, including Hamilton Beach, which has a blender for every kind of kitchen and every budget.

Until December 24, purchase any qualifying Hamilton Beach product with your #LDExtras member ID and be automatically entered to win a Toyota Prius C


The Ultimate Father’s Day Brunch Recipes

This Father’s Day, head to the kitchen and treat Dad to a homemade brunch! Sweet or savoury, here are two delicious recipes you can make together as a family.

family brunch father's day london drugs

On May 30th, join London Drugs and Chef Miki Arambulo as they prepare the ultimate family friendly Father’s Day brunch! During the event we’ll prepare two delicious recipes for Dad using Cuisinart’s Precision Master Stand MixerVertical Waffle Maker, and Air Fryer Oven.

Join the conversation and learn tips and tricks for the ultimate Father’s Day brunch! Have a questions about one of the appliances or recipes? Visit the Facebook event and comment with your questions—we will do our best to answer all questions during the event!

Chocolate Waffles with Whipped Cream

Kids will love having chocolate for breakfast, but these waffles also make a delicious dessert when topped with whipped cream or ice cream and berries.

Makes 6 waffles

2 cups (500 ml) unbleached, all-purpose flour

½ cup (125 ml) granulated sugar

2/3 cup (150 ml) unsweetened cocoa powder, sifted

2 teaspoons (10 ml) baking powder

½ teaspoon (2.5 ml) baking soda

½ teaspoon (2.5 ml) kosher salt

½ teaspoon (2.5 ml) ground cinnamon

2 ½ cups (625 ml) buttermilk

2 large eggs

1 teaspoon (5 ml) pure vanilla extract

1/3 cup (75 ml) vegetable oil

½ cup (125 ml) semisweet mini chocolate morsels

Combine the flour, sugar, cocoa powder, baking powder, baking soda, salt and cinnamon in a large mixing bowl; whisk to blend. In either a large measuring cup or separate mixing bowl, combine the liquid ingredients and whisk to combine. Add to the dry ingredients and whisk until smooth. Fold in the morsels.

Preheat the waffle maker to desired setting (a tone will sound when preheated).

Pour a scant cup of batter through the top of the spout. When tone sounds, the waffle is ready. Carefully open the waffle maker and remove baked waffle. Close waffle maker and repeat with remaining batter. For best results, serve immediately.

Sweet Potato Fries with Chipotle Mayonnaise

A more nutritious alternative to regular French fries.

Makes 2 to 3 servings

Chipotle Mayonnaise:

½ cup (125 ml) mayonnaise

1 chipotle chile in adobo, finely chopped

¼ teaspoon (1 ml) fresh lemon juice

Sweet Potato Fries:

1 pound (454 g) sweet potatoes (about 2 medium), cut into

¼-inch (0.6 cm) thick pieces, about 4 inches (10 cm) long

Olive oil, for spraying

½ teaspoon (2.5 ml) kosher salt

Prepare Chipotle Mayonnaise: Put mayonnaise, chipotle and lemon juice in the work bowl of a mini food processor. Process on High until completely puréed and homogenous. Transfer to a serving bowl, cover, and refrigerate until ready to serve.

Make Sweet Potato Fries: Place the AirFryer Basket onto the Baking Pan. Put the cut sweet potatoes into the basket. Spray liberally with oil. Sprinkle with salt and toss. Spread into a single layer.

Put the assembled pan into the oven in rack Position 2. Set to AirFry at 400˚F (200˚C) for 15 minutes. Cook until golden brown and crispy.

When sweet potatoes are ready, transfer to a serving bowl. Serve immediately with reserved Chipotle Mayonnaise on the side.

Don’t forget to join our Facebook Live event on Wednesday, May 30th at 12pm PST!

You Need These 5 Kitchen Appliances for Hassle-Free Family Dinners

Excess kitchen equipment can take up valuable cupboard or counter space, but there are a number of amazing kitchen tools that are worth the extra real estate. We’re highlighting five kitchen appliances here that will make family dinners easier, as well as fantastic recipes for you to use with them. Bon appetit!

Family Dinners - London Drugs Blog


The wok isn’t your typical frying pan. It’s a particular type of round-bottom cookware that can be used to stew, braise, poach, boil, steam, pan fry, deep fry, and stir fry. It’s almost a pot and a pan in one dish, but the distinct shape makes it easy to toss food around with a spatula and it heats better than a flat pan. It’s simply the best tool for stir-fries, which make super quick weekday meals.

Bok Choy Stir Fry - London Drugs Blog

Recipes to try:

Indoor Grill

Indoor grills bring the flavour of the summer inside, all year long. Instead of struggling with coals or barbecuing in the rain in the fall, turn on your indoor grill. It has a more even cooking temperature than an outdoor grill and is dead simple to use. Everything tastes better grilled.

Thai Chicken Skewers - London Drugs

Recipes to try:

Rice Cooker

The rice cooker sounds like it’s only good for one thing–cooking rice–but it’s far more versatile than it seems. You can also use it to make curry, oatmeal, soup, polenta, and tons more. Surprising, but delicious! We’ve listed recipes here that go beyond the classic use, although rice cookers do make cooking a side of grains pretty darn simple as well.

Yellow Split Pea Dal - London Drugs

Recipes to try:

Slow Cooker

Slow cookers are for the perfect tool for someone who wants a meal ready to go by the time they get home. Prep in the morning, set it, and forget it. You’ll come home after a long day with your house smelling amazing and dinner waiting.

Slow Cooker Beef Bourguignon - London Drugs

Recipes to try:


If your kitchen space is truly at a minimum, don’t fret. The Instant Pot is an amazing kitchen appliance that basically combines many features from the previous tools into one: it’s a slow cooker, pressure cooker, rice cooker, and more. It even makes yogurt! And it uses much less energy than many stoves. Easy, simple, and environmentally friendly.

Pressure Cooker Crispy Chicken Carnitas - London Drugs Blog

Recipes to try:

For more Instant Pot recipes, check out our 6 Sensational Recipes for the Instant Pot post!

Do you love your Instant Pot or your rice cooker? Find all of these kitchen appliances at your local London Drugs in-store or online.

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