Fusili à la Carbonara 

During the week I’m usually super busy with t.listed (and I guess school?) so I don’t really have time to make crazy meals. This recipe is really easy, quick and extremely filling.

Carbonara has to be one of my favourite dishes. It involves pasta, cheese, butter and bacon.. What else do you need?! It’s not the healthiest of meals, but you can always make moderations to ‘healthify’ it. You could use turkey bacon instead of real bacon (but common.. who can say no to bacon?!), switch parmesan for a low fat cheese and (in my case) use gluten free pasta.

Making this dish takes the amount of time needed to cook pasta, so no need to do any prep (and perfect for those last minute dinner guests).

What you’ll need:

– 1 box gluten free Catelli fusilli (my favourite gluten free pasta – I highly recommend it)

– 1 1/4 cup grated parmesan

– 1/2 pack bacon (cubed)

– 3 eggs


First, start boiling your water for the pasta. Next, cut your bacon into small cubes and place in a frying pan on low heat. Once fully cooked, place on a plate and set to the side.



Next, in a separate bowl, crack your 3 eggs and whisk.


Add the parmesan to your eggs and mix thoroughly. Then add your salt and pepper.




Your water should be boiling now, so pour in your pasta (I did the whole box because I was feeding 5 people).


Once the pasta is cooked and drained, add about 1 tsp of butter and stir. Next, add your egg and cheese mix. Your pasta is still extremely hot so it will cook the eggs and melt the cheese! Once it is all mixed, add your bacon (but make sure to save some to sprinkle on top!).





I hope you enjoy!

– Jill

Triple Chocolate Gluten Free Brownies

I came across this recipe while watching The Food Network a couple of weeks ago. It does take a bit of time to bake, so it’s perfect for the weekend! It wasn’t originally gluten free, but I substituted the normal flour with gluten free and they turned out delicious, chewy, rich, and I promise you won’t taste that ‘gluten free’ after taste!

He makes these brownies in a variety of ways including Peanut Butter, Mocha and White Chocolate. (I promise I’ll make and post all of these in the future!) But for now, you’re *stuck* with my triple chocolate brownies.

What you’ll need:

– 1 cup butter (softened)

– 8 ounces (I used 2 packages of Lindt 70% cocao)

– 2 cups brown sugar

– 1 tbsp vanilla extract

– 1 cup gluten free flour

– 1/2 cocao powder

– 1 tsp baking powder

– A little bit of salt

– 4 eggs

– 1 cup chocolate chips

First, in a small bowl (or a mixer!), whisk together the flour, cocao powder, baking powder and salt and place to the side.


Next, in a double boiler (so the chocolate doesn’t burn – DO NOT melt chocolate in microwave!) melt chocolate and butter.




Once thoroughly mixed, add vanilla and brown sugar and mix until blended. Once mixed, take the bowl off of the boiling water and place to the side to cool slightly.



In another separate bowl, lightly whisk eggs.


Finally, add the warm chocolate mix to the dry ingredients and start to mix. I used my Kitchen Aid mixer, but you can do this by hand or with a hand held mixer! Finally, add the eggs.




Place the brownie mix in a lightly greased pan and bake at 350 for 20 minutes!







– Jill

Valentines Day Breakfast

Forgot to buy a present or flowers? No problem! Surprise your significant other, friend, family with home fries with bacon & onion with a poached egg on a butter croissant topped with creamy spinach sauce. This is the perfect breakfast/brunch to surprise your significant other with on Valentines Day. It’s more than delicious and looks like it’s straight from a 5 star restaurant.

I was fortunate enough to have my boyfriend make this for me a couple of days ago. Although a lot went into making it, the whole recipe was pretty simple. The key to make this breakfast perfect is TIMING! Make sure to follow my instructions exactly to ensure the perfect breakfast!

What you’ll need (these are ingredients for 2 people):

– 2 fresh butter croissants (for those non gluten eaters: feel free to replace the croissants for gluten free bread!)

– 2 eggs

– 1/3 of a pack of bacon (diced)

– 2 potatoes (sliced into fries)

– 1/3 of a red onion (sliced)

– 2 cups of spinach

– 1 cup 18% table cream

– 1 tbsp white vinegar

– 2 garlic cloves (minced)

First, in a large frying pan on medium heat, combine your garlic and bacon. Once the bacon is slightly cooked (pink), add your sliced potatoes. When the potatoes begin to brown, add most of the onions (leave some for the spinach sauce). Make sure to constantly monitor the frying pan to make sure nothing burns!







Next, in a small pot on medium heat, add about 1 tsp of butter, garlic and (he chose to do this, you don’t have to!) 1 tbsp garlic aioli. Once this has slightly melted, add your spinach. Wait until it is slightly wilted (but still bright green) and then add your cream. Stir for about 1 minute, and then transfer to your Magic Bullet (or any other blender/mixer). Mix for 30 seconds, then transfer back to the small pot on low heat. Add salt & pepper to taste.







Your fries should be done, so change the temperature to low. Next, add about 6 cups of water to a medium pot and set the heat to high. It is crucial that you don’t allow the water to boil, so wait until the bubbles start to form on the bottom then turn heat lower. Add your vinegar. Crack both eggs into 2 separate bowls, then gently add to the hot water. Make sure to constantly keep moving the egg around with a spoon, so none of the eft white escape! Cook between 3-4 minutes (depending on how runny you like your yolk).



While your eggs arecooking, start plating! Cut your croissant in half (lengthwise) and place on plate. Add your fries. When your egg is done, place on croissant then add a hefty load of sauce – the more the merrier!


And there you go, the perfect Valentines Day (or any other day) breakfast!

Happy eating!

– Jill

Valentines Day Chocolate Recipe

I was going through my good friend Skyes’ blog ( – go check it out!) and came across her DIY Valentines Day Chocolate Bark. I’ve never been a huge Valentines Day person, but thought I should be romantic for once and make my boyfriend something (added bonus – I can eat all of it).

I’m not going to lie, it was a really messy afternoon in the t.listed kitchen. There was chocolate everywhere! But everything turned out delicious, so it was well worth it.

I used our ice trays from Ikea – heart and stick shaped. They bend, which makes it easier to get the chocolate out. I don’t know how this would work with non-bendable ice trays.. So if you don’t have one I suggest getting one before making these!

What you’ll need:

– Heart shaped ice trays

– 3 bars of white chocolate (the amount depends on how much you want to make!)

– 3 bars of Hershey’s Cookies and Cream (his favourite)

– 1 package Cadbury Mini Eggs


First, put your Cadbury Mini Eggs in a Ziploc bag and, with a rolling pin, crush them into small pieces.


Once they’re small enough, place them at the bottom of your hearts and sticks. )I also put a little bit into the melted chocolate)




Next, place your chocolate in your double boiler on medium heat and stir until melted and smooth.






Once thoroughly melted and with the help of a spoon, put the melted chocolate into the heart shaped and stick ice trays. When all of them are full, take a knife to smooth out the top.



I melted the Hershey’s Cookies & Cream chocolate and made chocolate sticks with half white chocolate and half cookies & cream (it was the best one!). I wish I made the hearts this way.. So I suggest you mix both chocolates together!





And here is the finished product!



Garlic Spaghetti Squash with Kale & Veggie Tomato Sauce

I was only introduced to spaghetti squash about a year ago. Being someone that doesn’t each a lot of squash, I didn’t know exactly what to expect. I was working as a family nanny at the time and was asked to prepare a very basic recipe, with few ingredients. I loved how easy it was to prepare and was instantly hooked. It is a great low carb, low calorie substitute for traditional pasta, and in my opinion, tastes just as great! Below is my recipe for Garlic Spaghetti Squash with Kale & Veggie Tomato sauce.


Spaghetti Squash
Can of whole, peeled tomatoes
1/2 green pepper, diced
3 cloves of garlic, crushed
3/4 cup baby carrots, chopped
1/2 cooking onion, chopped
salt & pepper to taste
olive oil
fresh parmesan or mozzarella to garnish (optional)

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Preheat oven to 375 degrees (bake). Cut your spaghetti squash in half (lengthwise) and remove all of the seeds.


Drizzle both sides of your spaghetti squash with olive oil. Crush one clove of garlic onto each half of squash. Spread evenly with a fork. Season with salt and pepper.

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Place the spaghetti squash (seasoned side down) on a baking sheet, and bake at 375 for 35-45 minutes.


Chop the kale, peppers, onion, and carrots and set aside.


Empty the can of tomatoes into a large bowl (including juices) and crush the tomatoes with your hands.

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In a large saucepan, saute onion and 1 clove of garlic. Once aromatic and clear, add the crushed tomatoes (and juices) and let cook for 5 minutes on medium-high heat.

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Add the kale, carrots, and peppers to the sauce. Let it simmer for 20-30 mins ( until spaghetti squash is done).


Grate some fresh parmesan or mozzarella and set aside-to top your spaghetti squash ( this is optional).

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After 35-45 minutes, remove spaghetti squash from oven.

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Scrape out the inside contents of the squash with a fork, here is where it takes the shape of spaghetti. Mix the squash well in a large bowl, ensuring the garlic and pepper is spread around evenly.

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Serve the spaghetti squash with the kale & veggie sauce, garnished with mozzarella cheese.


Or you can enjoy it on its own!



Very Berry Veg Smoothie

I always have an issue with skipping breakfast because I’m usually not hungry.
I’m really not a fan of this at all because breakfast is quite crucial to kick-start your brain, especially on those really early mornings.

Which is why I’ve began to love smoothies.
Even if I’m not hungry, they’re great to sip on throughout the morning and it always ends up finished before you know it.

So, I’m gonna show you guys how to make my favourite berry veg smoothie.

What you’ll need:
– 1/3 cup of Cranberries
– 1/3 cup of Blackberries
– 1/3 cup of Raspberries
– 1/3 cup of Strawberries
– 1/2 Banana
– 1/2 cup of Orange Juice
– 2 Tablespoons of Flax Seed
– 1 cup of Romaine Lettuce


Wash and chop all of your fruits and lettuce.
Once that is done,
Put all of the contents into the blender EXCEPT for the lettuce.




Once thoroughly blended, add your lettuce.
(I like to use lettuce because of its light taste, so it’s easy to mask with sweet fruit)


Once thoroughly blended.
Pour into a glass, add a little garnish – and it’s ready to drink!



What are some of your favourite fruits or veg to use for smoothies?
Let us know in the comments!

– Amanda

Cheesy Garlic-Parmesan French Fries

Trying to think of something easy and quick to mix up for Super Bowl Sunday with things you probably have in your fridge?

These are amazingly yummy, and sure to satisfy everyone!

Garlic Parmesan French Fries.

All you’ll need:
– McCain super thin French Fries
– Mozzarella
– Block Parmesan
– Parsley
– Olive Oil
– Garlic
– Large Ziplock Bag


Preheat oven to 450 degrees
Chop – 3 tablespoons of Parsley
Dice – 3 large cloves of Garlic
Grate – 1 cup Mozzarella, 1 cup Parmesan

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Next, put 2 cloves of chopped garlic and 1/2 cup of Olive Oil into your large ziplock.
Add a tablespoon of Parsley.
Then, pour the entire contents of French fries into the ziplock.
Toss well.


Next, put in half a cup of Mozzarella and half a cup of Parmesan into the ziplock.
Add the remaining Parsley.
Toss well.


Then, prepare a large pan with parchment paper.
Next, spread your fries as evenly as possible across your pan.
Toss extra cheese for taste.
Cook fries for 6-10 minutes depending on preferred crispiness


While the fries are cooking, with 1/3 cup olive oil, sauté the remaining garlic until lightly brown


Once the fries have been taken out, toss the remaining cheese onto the pan.
Then, drizzle the oil and garlic across the French fries.


Then, scope and serve!!


So yummy! Enjoy!

– Amanda

Gluten Free Chocolate Peanut Butter Brownies

So it’s Superbowl Sunday and you’ve just been invited to your friends house to watch it and have to bring food.. But you have no idea what to make. No need to worry! I have a super easy recipe that will surely make you the most popular person at the party.

Instead of going with the usual Pigs in a Blanket or Nachos,
I opted for more sophisticated, delicious and (best of all) gluten free dish!

What you’ll need:

– 8 ounces dark chocolate

– 1 cup butter

– 2 cups brown sugar

– 4 eggs

– 1 tbsp vanilla

– 1 cup gluten free flour

– 1 tsp baking powder

– 1/2 cup cocoa powder

– 1/2 tsp salt

– 2 tbsp peanut butter

– 3 tbsp butter

– 2/3 of a pack of Chipits Reese Peanut Butter Chips

First, in a small bowl (or a mixer!), whisk together the flour, cocoa powder, baking powder and salt and place to the side.


Next, in a double boiler (so the chocolate doesn’t burn – DO NOT melt chocolate in microwave!) melt chocolate and butter.





Once thoroughly mixed, add vanilla and brown sugar and mix until blended. Once mixed, take the bowl off of the boiling water and place to the side to cool slightly.


In another double boiler, melt the peanut butter and butter together. Once melted, add your Chipits and stir! Once melted, place to the side.



Finally, add the warm chocolate mix to the dry ingredients and start to mix. I used my Kitchen Aid mixer, but you can do this by hand or with a hand held mixer! Finally, add the eggs. I added some of the peanut butter mix to this as well, but make sure to save some for the end!



Place the brownie mix in a lightly greased pan. Pour on the rest of the peanut butter mix and swirl away! Bake at 350 for 20-25 minutes.




Happy eating!

– Jill

Chocolate Fudge Pie

In all honesty, I never knew chocolate pie was a ‘thing’. I was lying in bed watching The Office (as per usual) when Jim mentioned pies to Pam. He talked about the usuals: apple, blueberry, peach etc.. and then, CHOCOLATE. WHAT?! I immediately turned to my boyfriend to make sure I heard that properly. He assured me that, yes, chocolate pie has been around for a while and I have subsequently been living under a rock. In a daze of excitement and confusion, I agreed to make said pie the next day.

It was surprisingly hard to make. It reminded me of lemon meringue pie (my favourite and one I make all the time) since it involved a lot of constant stirring and attention. I was somewhat happy with the result, I just found the chocolate filling to be a bit too sweet. If I were to make this again, I would definitely reduce the amount of sugar (and advise you to do the same!).

Having never made it before, I randomly chose a recipe on Google. This is the one I picked (yes, because of the ‘fudge’ aspect of it). With a few changes and alterations, this could be a really good recipe!

What you’ll need:

– Pie crust (I was lazy and didn’t have time to make my own, so I bought pre-made Tenderflake crust at the grocery store)

– 1 1/4 cups sugar (I suggest putting 3/4-1 cup)

– 2 tbsp flour

– 2 tbs cornstarch (After reading some of the reviews, I added an extra 2 tsp)

– 1/4 tsp salt

– 1 1/2 cups milk

– 4 eggs yolks (save the eggs whites for the meringue on top)

– 1 ounce unsweetened chocolate, chopped up into small pieces

– 1 tbsp butter

– 1 tsp vanilla (I always add a little more vanilla!)

In a medium saucepan, combine sugar, flour, cornstarch and salt.


In a separate bowl, combine milk and eggs yolks (whisk thoroughly!).


Once this is all mixed properly, put heat on medium and slowly pour in the liquid mixture to the dry ingredients.  It is crucial at this point to continuously stir, otherwise you may get cooked egg yolks floating around and it may burn at the bottom!

It took a while for the mixture to become thick, but just be patient! Mix until it comes to a full boil. Once it’s boiling, mix for about another minute then take it off the heat.

Add the chocolate, butter and vanilla and mix thoroughly until smooth.




Pour the deliciousness into your pie crust, and let it chill for about 4 hours before serving! Once ready to serve, beat your egg whites (add a pinch of sugar) and eat away! You can also replace the meringue with whipped cream, but that would have been sugar overload for me!



Hope you enjoy!

– Jill

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