Beauty and the Foodie

Beauty and the Foodie Lifestyle Coach & Nutritionist Hi Friends! I help clients live their best life, by filling the gap between where they are now, and where they want to be.

My name is Lara, an avid foodie at heart and life philanthropist by day and a wellness junkie who adores skincare and all things beautiful by night. By identifying where growth is desired, setting goals and objectives, and holding accountability, clients will reach their highest goals and dreams. You'll never have a dull conversation when getting coached by me, and I love to indulge on exploring n

ew places to eat and talk about the beauty of never-ending topics that interest me. I'm here to provide accountability, providing factual information, and build strong relationships with all my clients. Without doubt I believe that nutrition is more than just solving the internal extremities, it is also there to balance out your lifestyle choices as a whole. Are you going through a stage in your life where you feel lost, confused, or conflicted? Do you feel like you’re disconnected with the people around you, friends, co-worker’s or even with yourself? Are you feeling a lack of motivation, or lack and understanding of your true purpose? Or do you just want to upgrade your life to the next level? I've been trained, certified, helped numerous clients AND experienced them myself. I want to help people find themselves, find direction, and true happiness in all aspects of their lives. We all have a light within us. You are already born with the qualities you will need to get everything you have ever wanted! Let's chat and get you going to reach each milestone, one at a time. Connect with me by sending me a DM!

04/19/2026

POV: I made homemade “McCain pockets” using whatever I had in my kitchen 🤌✨

I turned simple ingredients into mini, crispy, cheesy pockets — and they came out SO good 😅🍕

This version was super simple: ground pork, cheddar cheese, taco seasoning, and Italian seasoning — just straight-up pantry flavours and it still hit perfectly.

Crispy on the outside, melty cheddar inside, and snack-sized so they disappear way too fast.

👇 What I made (8 pockets total):

Filling
• 1 lb ground pork
• 1½ cups cheddar cheese
• Taco seasoning
• Italian seasoning

Cook pork fully → season with taco seasoning → let cool slightly → mix in cheddar cheese → finish with Italian seasoning.

Dough
• 3½ cups bread flour
• 1¼ cups warm water
• 2 tbsp olive oil
• 2¼ tsp instant yeast
• 1½ tsp salt
• 1 tsp dried oregano
• ½ tsp garlic powder
• 1 tbsp sugar

Bloom yeast → mix dough → knead 8–10 min → rise 1 hour until doubled → fill, seal, and bake until golden.

👇 Now I need to know… what would YOU stuff inside your McCain pockets?

💾 Save this for your next snack idea
❤️ Like if you’d make these on repeat
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04/01/2026

POV: cozy baking day = cinnamon buns from scratch 🤍✨

soft fluffy dough, brown sugar cinnamon filling, and a simple homemade icing because I worked with what I had (powdered sugar + butter + vanilla = perfection).

recipe I used + slightly adapted:

🤍 Dough
• 1½ cups warm water
• 2¼ tsp active dry yeast + ½ tsp sugar
• 2 tbsp sugar
• ¼ cup oil
• 2 cups all-purpose flour
• 1½ cups bread flour
• 2 tsp salt
• 1 tbsp vanilla

🤍 Filling
• ½ cup brown sugar
• 1 tsp cinnamon
• 3 tbsp oil

🤍 Icing (my version)
• powdered sugar
• butter
• vanilla
• splash of liquid until drizzle consistency

Rise → roll → slice → bake at 375°F for 20–30 mins until golden 🤍

like + save this recipe & follow for more ✨

03/29/2026

I swear homemade versions just taste better.

Finally made a Costco copycat chicken bake at home and honestly… this one’s staying in rotation. Warm, cheesy, crispy outside, soft inside — pure comfort food energy.

Ground chicken + ranch seasoning made it super simple, and making the dough from scratch was actually the best part. Nothing fancy, just cooking something good and slowing down for a bit 🤍

—

⬇️ Costco Copycat Chicken Bake (Homemade Dough)

Chicken Filling
• 1 lb ground chicken
• 1 packet ranch seasoning
• 1½ cups mozzarella cheese
• ½ cup cooked bacon bits
• Ranch or Caesar dressing

Cook ground chicken fully → mix in ranch seasoning → set aside to cool slightly.

Dough
• 3½ cups (440g) bread flour
• 1¼ cups (300g) warm water
• 2 tbsp (25g) olive oil
• 2¼ tsp (7g) instant yeast
• 1½ tsp (9g) salt
• 1 tsp dried oregano
• ½ tsp garlic powder
• 1 tbsp (12g) sugar

Dough Instructions
1. Mix warm water, sugar, and yeast. Let sit a few minutes to bloom.
2. Add flour, salt, oregano, garlic powder, and olive oil.
3. Knead 8–10 minutes until smooth.
4. Cover and let rise about 1 hour, or until doubled.

Assemble
1. Divide dough into 2–4 portions (depending on size).
2. Roll each into a rough rectangle.
3. Add chicken, bacon, cheese, and ranch sauce.
4. Roll tightly like a burrito and pinch seams closed.
5. Place seam-side down on baking tray.
6. Brush tops with watered-down Caesar dressing + grated parmesan.

Bake
Bake at 425°F for 18–24 minutes until golden brown.

Finish
Brush hot bakes with melted butter + parsley + pinch of salt + extra parmesan.

Homemade comfort food just hits different 🤍

03/29/2026

Sourdough discard bagels because nothing goes to waste over here 🥯✨

Made these chewy homemade bagels topped with spicy chilli oil crisp + sesame seeds and honestly… next level. The perfect balance of heat, crunch, and that classic bagel chew.

Quick Recipe (Sourdough Discard Bagels):
• 9g active dry yeast
• 236g warm water
• 250g sourdough discard
• 42g honey or maple syrup
• 10g salt
• 560g unbleached all-purpose flour

Mix → knead until smooth → rise 60–90 min → shape → rest → boil (water + baking soda + brown sugar) → bake at 425°F for 20–25 mins until golden 🤌

Sourdough + spice = elite combo 🔥

Like & Follow for more. Make sure to save this recipe to try out later!

03/24/2026

Slow cooking something comforting - no trending audio of course 🤍

Throwing together a Mississippi roast in the slow cooker and letting it do its thing on high for 6–7 hours. Simple ingredients, but it always comes out tender, flavourful, and perfect over mashed potatoes or as a sandwich.

Basic Mississippi roast:
– Chuck roast
– Ranch seasoning
– Au jus gravy mix
– Pepperoncini peppers + a bit of the juice
– Butter on top
Add everything to the slow cooker, no extra liquid needed, and let it cook low and slow (or high if you’re short on time).

Just one of those meals that fills the house and hits every time.

Like and follow for more 🤍
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03/22/2026

Feeding Theo & Lucas tonight 🫶🏼 my two sourdough babies

Keeping it simple with a 1:1:1 ratio — 50g starter, remove the discard, then add equal parts water + flour. Mix it up, watch it come back to life, grow, get all bubbly… it’s actually so satisfying

A little stretch, a little patience, and they’re thriving 🤍 can’t wait to bake with them again

03/22/2026

Real life lately… just me in the kitchen making bagels and trying to quiet my mind for a bit. This one’s new for me—sourdough discard bagels—and I actually loved the process.

Nothing crazy, just slowing down, doing my thing, and getting back to myself for a minute.

Feeding your gut, feeding your mind… it matters more than we think 🤍

—

⬇️ Sourdough Discard Bagels (8+ bagels)
Prep: 15 mins | Cook: 25 mins | Rise: ~2 hrs | Total: 2h 40m

Ingredients:
• 3 tsp active dry yeast
• 1 cup warm water
• 1 cup sourdough discard
• 2 tbsp honey/maple syrup
• 2 tsp salt
• 4 cups unbleached flour

Quick steps:
Mix + knead → rise 60–90 mins → shape 8 → rest 30–60 mins → boil (water + baking soda + brown sugar, 1 min each side) → bake 425°F for 20–25 mins.

Notes: boiling = that chewy crust (don’t skip). Dough is stiff—trust it, it comes together.
~281 cal per bagel

03/16/2026

Sunday Diaries 🍅

Using up my husband’s garden tomatoes he grew last year. Started with a big pot of homemade tomato sauce, then simmered the tomato peels down to make a rich tomato paste. After that, the leftovers turned into a whole separate dish — a cozy homemade soup. Nothing wasted, just making the most out of what we grew.

What’s cooking in your kitchen today? 👩‍🍳

Feed the foodie — follow for more.
💕

03/05/2026

Sushi bake kind of night 🍣✨

Using imitation crab meat (because who has the funds for the real stuff right now 😂), mixing it up with kewpie mayo, a splash of soya sauce, a drizzle of sesame oil, and a little sriracha for that spicy but not too spicy vibe.

Cooked my sushi rice to perfection, folded in some rice vinegar, layered it up, sprinkled furikake flakes on top, and baked at 350°F for 20–30 minutes until it’s warm and golden.

Cut my seaweed into little strips so we can scoop and wrap — the best part 🤍

Comfort food, but make it easy and budget-friendly.



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03/01/2026

Cold day = sinigang kind of day 🥣🌧️

There’s just something about a hot bowl of sinigang that feels like a hug. Sour, savory, cozy… literally comfort food in a pot.

I made mine with chicken (bone-in for that extra flavor 🤍), tomatoes, onions, radish, long green beans, and taro root for that soft, creamy texture in the broth. And of course sinigang mix because we’re keeping it simple and real 😂 The taro just melts a little and makes the soup even more comforting.

Also can we talk about my NEW pot?! 😍 I am absolutely in love with it. It heats so evenly and makes everything simmer perfectly. I swear food tastes better when you love your cookware.

That first sip of hot, tangy broth on a freezing day? Elite. 10/10 comfort meal.







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02/22/2026

Cozy, but make it elevated 🍲✨

Step by step, just how I like it:
1. Sauté garlic + onion first (non-negotiable).
2. Add your grains and let them start cooking.
3. Throw in whatever veggies you have on hand.
4. Season it up and let it simmer.
5. Add your pasta last so it stays perfectly tender.

Simple ingredients. Big comfort. energy 🤍



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12/08/2025

✨ Beauty and the Foodie is back!

I know it’s been a while… but here’s a little mini reel of me turning leftover fridge ingredients into a meal prep for the week 🥦🍅🥕. Just combining whatever’s on hand and making it work!

Life’s been a bit chaotic lately, but I’ll be posting more soon about all the things I love to do 💛

Ingredients:
Lean ground pork
1 bag of Kale Salad
Low Sodium Soya Sauce
Miso Paste
Hoisin Sauce
Sesame Oil
Dumpling Wrappers

Directions:
Cook your preferred protein source until golden brown, add your sauces and seasonings to taste. Boil water and cook your dumpling wrappers, once cooked place in ice cold water to prevent from sticking together. Add your vegetables in with the cooked protein source and then add the dumpling wrappers last. This made 4 portions!

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