Cell Phone Pouch

In the winter I have lots of big pockets to put my phone but with summer I have one layer with small pockets. So many times my phone falls out of my pocket and falls hard on the ground. Luckily I have a Blackberry that can handle the abuse. I thought to myself I have to solve this problem. So say goodbye to losing your keys, phone, money and other stuff.

This pouch is very handy; you can clip to your pants so its like having a pocket that fits an oversized cell phone, a pack of gum, lip gloss, and money. Clip your keys on to the carabiners (hiking clips) so if you’re like me you won’t lose your stuff out of your pockets anymore. I started taking quilting classes when I was pregnant for my son over 11 years ago. It got me out of the house and gave me something to keep me busy. I loved it! I haven’t done much sewing in the past couple years except this awesome pouch and hemming curtains. I have lots of ideas, fabric and tools so I hope to find time because it feels great to make your own bags, pillows, presents for others or whatever you want.

It takes only two hours to make this pouch and in the long run that’s less time looking for your lost items.

Material list

Standard sewing stuff

9″ square of fabric, new fabric or feel free to cut up some old clothes
9″ square piece of quilt batting
9″ square of cotton for the inside fabric

1″  2 1/2” rectangle of the outer fabric

Two carabiner clips
Favorite colour thread
8″ zipper
Long piece of fabric for the strap. I used 38” long and 2 1/2” wide
A few safety pins

My favorite is jean fabric for the outside because it blends well with most of my clothes.

The size depends on the size of zipper you have. Go one inch bigger than the zipper. I learned that the hard way.
Measure and cut 9″ squares, outside, inside fabric and batting.


Secure all layers together with safety pins and trim edges if necessary.
Stitch edges using a zig zag or overcast stitch.
Pin fabric and zipper with right sides together. If you have an owner’s manual for your sewing machine, it’s nice to look to see which foot to use. Sew close to the zipper then zig zag rough edges.
Trace a logo of any image; I use my dove logo that my best friend, Debra-Lyn Ireland, animalartist.ca helped me design. Pin under the zippered edge. Sew on top of the tracing paper and then peel off the paper. If you have an embroidered patch that would be nice too.


After one side of the zipper is sewn and the logo is done, fold right sides together and align other side of the zipper with the edge of the fabric. Sew close to the zipper, then zig zag rough edges.


Ok, hand sewing time. Hand sew the zippered edge to the inside fabric. Sewing the zipper edge to the inside fabric keeps the inside of the pouch neat.
Strap: You can skip this step if you have an old belt, guitar strap or an adjustable strap possibly from an old backpack or something. Customizing your own makes it original.
Cut 2 1/2″ long enough piece to wrap around your waist plus extra to use for your belt and carabiner clip loops. Mine was 38″ long. Safety pin a shoe lace or something similar to one end, tuck in and fold right sides together. Sew edge using a 1/4 inch seam, leaving an inch at each side. Pull the cord and wiggle the the fabric to go over the safety pin. You can iron press the strap flat or finger press which is my favorite method. Sew straight down each side of the pressed strap. At each end of the strap fold over an 1 1/2″ and fold the end in 1/2″ to sew on top. Sew back and forth many times to make it very secure.
Loops to attach carabiners:
Cut two 1″ X 2 1/2″ pieces of the outside fabric and finger press the edges inward and fold in half and press again. Move the needle on the sewing machine all the way to one side so that your fabric meets the drop feed teeth and sew once or twice.
Carefully place carabiner loops in position on sides near the top. Sew both side edges of your pouch and you are done.
Feel free to customize this pouch to your liking. Also you can cheat by adding loops to an already made pouch such as a pencil case or make-up bag. I would have liked to take more pictures of my pouch in use but I’m still wearing my parka. I found it difficult to take picture of my phone with the pouch because my phone is my camera.
 The red pouch was my prototype which suits my needs so there wasn’t much to change. The blue pouch is for my best friend Lindsay, I started it in July and thought I would give it for her birthday in September but that pasted so I thought for Christmas but that pasted so now she gets it for being my best friend.
I am very thankful to have a few close friends who will always be their for me.
I feel so LUCKY!

Baked Eggs and Bacon

Perfect for brunch! I love this recipe because it is a great way to have vegetables for breakfast because of the bacon and the cheese it makes all vegetables taste really good. My kids never complain about it. It’s how I got them to like asparagus. I’ve made this with what ever vegetables I have in the fridge my favourites are asparagus, peppers, zucchini, broccoli (specially the stem), onion, celery. The main idea is using up the bacon grease. Don’t forget to add some grease to your dogs food. I like to split a pack of bacon in 3 or 4 portions and freeze it so you can make this recipe a few times with one package.
Baked Eggs and Bacon
1/3 package of bacon
9 eggs (more or less depending on how many people)
Water, milk or cream
Asparagus, bottoms cut in half inch pieces
Coloured Pepper, cut into pieces
Celery, diced
Green onions, diced
Fresh basil, optional
Salt and pepper
Cheese, shredded
Herbs or spices of your choice, optional
Preheat oven to 400
Place bacon in a casserole dish and bake until the fat cooks out about 12 minutes turning over half way through. Prepare eggs in a large measuring cup or bowl and whisk. Add a little water or milk and fresh basil if using, salt and pepper. Take out the bacon and cut up into pieces, leave the fat. Swirl the fat around in the dish. Add celery, peppers and bottoms of asparagus. Pour the egg mixture over the vegetables and sprinkle on the green onions, then the tops of the asparagus and the bacon pieces. Turn oven down to 380. Bake for 15 minutes and take out and add cheese. Bake for 10-15 more minutes. Let cool for 5 minutes and enjoy.
Sorry to the vegans but the kids love it.
Have a nice long weekend! Enjoy the special moments!
My next post is a sewing pattern.

Healthier Icing

It’s no joke It’s possible to make Icing healthier. Sure it’s not something you should eat every day but you should definitely indulge sometimes. Adding ground pecans to the icing gives it a caramel feeling and also adding coconut gives lots of flavor and lowers the sugar. Go ahead and flavor it anyway you want, even try dates. My family loves it on my Vanilla maple cake.Vanilla Maple Cake for any occasion
Regular version:
Equal amount of

Coconut oil


Maple syrup

Icing sugar or ground coconut sugar
Stir ingredients, mix in
Coconut milk, a little at a time.
Then add,
3 drops of stevia
1 tsp vanilla for flavoring.
Blend all the ingredients while adding the coconut milk a little at a time. After add the stevia and vanilla. Add more sugar if desired.
Pecans Icing: As a topping maple pecans Maple seeds and nuts
Grind either raw or roasted pecans with maple syrup in a blender. Add to the icing mix
Coconut Icing:
Adding ground coconut to the mix

Coming up with a name for this icing wasn’t easy. Maybe I should have went with Judd’s idea and called it Frosty Frosting. Anyway I hope you enjoy and have a great March break. Fun is what you make of it!

Vanilla Maple Cake for any occasion

Vanilla Maple Cake is perfect for any occasion. I prefer to make my own cake so I can reduce the sugar and I know that it is made with quality ingredients. I make a healthier Icing to top it off,Healthier Icing then add maple pecans. My recipe Maple seeds and nuts. For a great Easter cake top with peeps or easter eggs. This cake is so moist and delicious and awesome to share with others. I hope you try it!

Vanilla Maple Cake for any occasion
1/2 cup brown rice flour
1/2 cup almond flour Almond meal flour
1/2 cup coconut flour
1/2 cup arrowroot flour or substitute tapioca flour
1 Tbsp baking powder
1 tsp xanthan gum
1/2 tsp salt
1/2 cup coconut sugar
2 eggs or flax eggs (2 Tbsp of ground flax seeds and 6 Tbsp of water and let sit for 5 minutes)
2 Tbsp maple syrup
4 drops stevia
2 tsp Vanilla
1/2 grapeseed oil
1 cup coconut milk
Preheat oven to 360.
In a large bowl mix all dry ingredients and make a well.
Add liquids and mix until combined.
Grease pan with coconut oil or coconut oil spray.
Bake cupcakes or cake for 22-25 minutes.
Makes 12 cupcakes, double the recipe to feed a crowd because everyone will want one to go.

Roasted vegetables for breakfast lunch or dinner

Oven roasted potatoes was the second dish I learned how to cook. My dad taught me and if he can make this anyone can. I like to roast many vegetables and it’s the same process. It’s a delicious way to experiment with your favorite vegetables and spices. Roasted vegetables and potatoes sides while with every meal. Why not start your busy weekend morning with a great nourishing breakfast to give your day a boost.
If you are going for hash browns then use regular potatoes eg: white or Yukon gold potatoes
My favourite vegetables to roast are:
1 or 2 Tbsp of grapeseed oil or oil of your choice
Spices option 1:
Chili powder
Garlic powder
Spices option 2:
Option 3:
Balsamic vinegar
Preheat oven to 420
In a bowl combine oil and spices. Cut vegetables to bit size and mix with oil and spices till evenly coated. Line a baking sheet with parchment paper and spread the vegetables evenly.
Potatoes take about 20-30 minutes and most other vegetables take about 15- 20 minutes
My dad always used seasoning salt, simple and delicious.
Thanks Dad for this life lesson.

Canadian Maple Blueberry Sauce

This recipe is truly Canadian, Blueberries and Maple syrup. This sauce tastes just like blueberry pie filling and is   really healthy. Use this sauce on plain cheesecake, pancakes or whatever strikes your fancy.

I am a true Canadian and I love winter. Snow makes me feel like nine years old again. I love snowboarding, cross-country skiing, sliding, skating, building snowmen, building snow forts and shoveling. I can’t forget to mention how truly beautiful snow is.

I always have frozen blueberries in my freezer, I used to pick enough to last me the winter but now I buy them.

Frozen blueberries ( wild Canadian)
Maple syrup
Arrowroot flour (or substitute cornstarch or tapioca starch)
Optional: lemon juice, lemon zest, cardamom, cinnamon and nutmeg
In a pot, lightly coat berries with maple syrup and bring to a light boil. Add lemon and spices, if using. In a small bowl mix egual amounts of water and arrowroot flour. Add a little at a time to the sauce and stir. The sauce should thicken.
Serve hot.

Luscious Cheesecake Bars

This is a very versatile recipe. It’s one that you can follow your Cravings for sure. I make two different desserts with this recipe using two 8×8 but feel free to make just one using a 9×12 pan instead. Strawberry cheesecake is a perfect Valentine dessert and with a little coconut whip cream, fresh strawberrys and mini chocolate chips it will please all. Canadian maple blueberry sauce is amazing with the plain cheesecake too! I will post that recipe and coconut whip cream separately.
4 cups Corn flakes (graham crackers or another cookie or cereal)
1/3 cup Butter melted
1/3 cup Coconut oil melted
2 Tbsp Maple syrup
1 tsp Vanilla
Chocolate crust: 2 big chunks of any leftover chocolate or baking chocolate to the double boiler. Or substitute with chocolate powder.
Plain Filling:

220g bag raw cashews (soaked overnight)

2 Tbsp maple syrup or other sweetener to taste
1 lemon squeezed
1/4 coconut oil melted
1 can coconut milk (leave out some of the water, if you can)
4 drops of stevia (I like vanilla stevia)
1 tsp vanilla
Variations of filling, for half of filling
1 cup of strawberries (I used frozen)
1/2 cup Peanut butter
Prepare 2 8×8 pans with parchment paper. Process 3 cups of the corn flakes in a food processor. Melt butter in a double boiler; once melted add maple syrup and vanilla. Pour 3/4 of the butter mixture into the food processor with the corn flakes and process until it comes together.
Press more than half the crust into the prepared pan. Melt chocolate in the remaining butter. Process remaining corn flakes, add the melted chocolate, process till it comes together and press into prepared pan.
Soak cashews overnight. In a blender, blend the cashews until thick . Add lemon, coconut oil, coconut milk, maple syrup,vanilla and stevia, blend until creamy. Pour a little more than half of the filling on top of the plain crust. If you decide to make a second flavor add your choice eg: 1 cup of frozen strawberry’s. Bang down the pan to release some of the air. Place in the freezer for 1 hour. Cut into squares and freeze for up to 2 weeks. Before serving take it out of the freezer early to soften.
Serve as is or top with coconut whip cream, Canadian maple blueberry sauce, chocolate or what ever your craving.

Meatballs for kids

These meatballs are for kids and they can customize them for their lunch. They will feel proud and actually eat them. I’m always trying to get the kids involved in lunch making. Every ingredient is optional so make them any way you want. Adults will enjoy these meatballs too.

Cheeseburger meatballs
Ground meat
1 egg
Heaping spoonful of ketchup

small Spoonful of mustard
Spoonful of relish
Equal amounts of diced pickles, diced onion, diced cooked bacon,
and shredded cheese
Large dash of garlic powder
Dash of salt and pepper
As a side – serve with ketchup, pickles, veggies and plain chips.
Why not make a cheeseburger meatball sub or a salad with meatballs? Dress your salad with a mixture of mayonnaise, ketchup, mustard and relish.
Taco meatballs
Ground meat
1 Egg
Equal amounts of diced onion, diced red pepper and shredded cheese.
Jalapeños, optional
Spoonful of tomato paste
Many large dashes of chili powder
Couple dashes of paprika, cumin and oregano
Dash of garlic powder, all spice, salt and pepper
As a side – serve with salsa, red pepper, avocado and nacho chips. Try a Taco meatball salad too! So Yummy!
Shepherd’s pie meatballs
Ground meat
1 Egg
Equal amounts of diced onion, corn, shredded potato,
and shredded cheese
A few large dashes of parsley
Dash of marjoram, optional
Dash of sage, garlic powder, salt and pepper
As a side – serve with ketchup, veggies and roasted potato.
Prepare a broiler pan with parchment paper and cut slits in the paper for the fat to fall through.
Mix the egg and all the ingredients then add the meat; mix until combined.
Bake at 375 for about 20-25 minutes. Cooking time depends on the size of the meatballs. I use a meat thermometer until it reaches 170 degrees.
Shredded cheese makes a mess when it melts so do not use too much. I cubed some cheese and moulded the meat around it but it still leaked out.
Remember everything is optional so be creative and add anything you like.
Why not try adding quinoa, cabbage or oatmeal in your meatballs.
Have fun!

Happy New Years resolution

I never used to believe in new years resolutions because I had to give something up or make a unrealistic goal. I now make a goal that makes me a happier person.

In 2013 my new years resolution was not to go crazy over little things. I did most things half ass and I didn’t worry about what needed to be done because I had a one, five and seven year old. For me to be a good mom I had to relax and not stress. For 2014 I decided to expand my perspectives and 2015 was to get organized, I stayed on top of things the best I could and well I didn’t get it all done I am still very proud of myself. When you do the best you can you should have no regrets! I am very excited for 2016 because I resolve to follow my passions and live for the fun of life. Cheers to optimism!

My recipe today is to start each day with lemon juice because it helps the digestive system and a healthy gut is a happy mind. My passion is to our earth and to prevent autoimmune diseases and cancer by illuminating and trying new foods. So I will tell you why you should start your day with lemon juice and maybe that would be a realistic resolution.
Squeeze a small lemon or one-half of a large lemon and drink it straight down. It is best done on an empty stomach so first thing in the morning and never at night. Try to drink it like a shot or a straw because it can strip the enamel on teeth. After drink a glass of room temperature water and it’s best not to eat for 20 minutes unless it’s fruit. Lemon juice is a good stomach acidifier which helps with digesting. It also kills the bacteria in the throat so you are less likely to get a sore throat. It is most effective to take it for a week to 3 weeks in a row because it is a expeller of heavy metals from the body. The heavy metals come up in the mouth for the body to eliminate so gargle with sea salt or swish with coconut oil for 5 – 10 minutes.
Healthy and Happy New Year everyone!

Fancy Chocolate covered cookie dough balls


This is a wonderful dessert to add to your Christmas platters. This recipe is a fancy version of my no measure raw cookie dough recipe. You will enjoy and get compliments. The chocolate covered cookie dough will remind you of peanut butter balls. It is worth the effort and kids can help. My daughter has fun dipping the balls and sprinkling the toppings and the mess it easy to clean up.


2 big scoops of honey
3 big scoops of peanut butter or other nut butter
3 big scoops of coconut oil
2 big scoops of butter
1 little scoop of coconut sugar
2 big scoops of sunflower seeds
1 scoop of coconut
2 cups oatmeal
Pinch of salt
Mini chocolate chips
Blend the honey, peanut butter, coconut oil, butter, vanilla and sugar until creamy. Grind and add the oatmeal and sunflower seeds. Also mix in coconut, salt and mini chocolate chips.
Place dough in the fridge for 10 or 20 minutes. After, roll into 1 inch balls and place in the freezer until you are ready to dip them into chocolate.
A double batch makes about 100 balls and a single batch makes about 50 balls.
Look at the sugar content. If I know how I would highlight it.
100g Camino 100% cacao unsweetened
100g Camino 56% cacao semi-sweet
Or leftover chocolate that you want to use up but mixing with 100% chocolate will reduce the sugar.
Hemp hearts
I have a double boiler from pampered chef that fits on any pot but melt the chocolate in the microwave if you want.
Melt chocolate slowly in your double boiler with stirring a lot.
Line a big baking sheet with parchment paper.
Dip dough balls with a fork and let the chocolate drip off a little and place on parchment paper, the chocolate dries fast so sprinkle with toppings soon after.
Place toppings on chocolate balls. My favourite toppings are hemp hearts and coconut.
Store in fridge or freezer.
Chocolate Bark Recipe
(Make this recipe with your leftover melted chocolate)
Almonds or seed of choice
If you are bringing this to a party why not add marshmallows and pretzels. Get creative.
Roast almonds on parchment paper lined baking sheet at 350 for about 7 minutes. Let cool for at least 10 minutes.
With the leftover chocolate cover the almonds and/or other ingredient that you may be craving in your bark.
Sprinkle the rest of the topping over to finish them off.
Place in the fridge for the chocolate to harden then break into pieces.
Store in fridge.
I am totally new to computers and photography so please excuse my imperfectness. I am not a perfectionist and often forget about the details.
I use my blackberry phone as my camera and I am learning much about lighting and such. I am doing this out of passion and go at my own pace. So far I am enjoying sharing my ideas and I have many more. I cant wait to find the time. Thanks for reading! Enjoy every minute of life!