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Looking Chic After Gaining a Few Extra Pounds

Because of the shape and structure of the double breasted blazer dress, you can easily hide those extra pounds (or really big meals!!)

double breasted blazer dress

Lets face it, we've all managed to put a few extra pounds since COVID struck.  Those dreaded COVID-5, COVID-10, COVID-15 (or more) are real!! 

white blazer dress

For those of us who are lucky enough to be working from home, we are not getting the regular amount of exercise we usually would - even if it is just walking from the parking lot to your building. 

But now the restrictions are lifting. we can go out and meet our friends at a restaurant.  And while you may not be able to drop those extra pounds in time, you can definitely hide it - while still looking chic!

My go to is a double breasted blazer dress.  

Because of the shape and structure of the double breasted blazer dress, you can easily hide those extra pounds (or really big meals!!)

Looking Chic After Gaining a Few Pounds
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Refreshing Shrimp Ceviche

When the temperature rises, this is definitely one of my go to recipes. It's light, flavourful and refreshing. It reminds me of vacationing in Mexico.

refreshing shrimp ceviche

Shrimp ceviche is one of my favourite summer recipes.  It reminds me of vacationing in Mexico with a good strong margarita in hand at the beach. 

When the temperature rises, this is definitely one of my go to recipes. It's light, flavourful and refreshing. It's also great for summer picnics and barbecues.  

You can also make this with scallops or any firm white fish. Since I'm allergic to fish (but not shellfish), I typically make the shrimp version.

shrimp ceviche
Refreshing Shrimp Ceviche
 

Makes: 10 servings

Preptime:

Cook time:

 
Ingredients:
  • 1 lb raw shrimp (I used small pacific white shimp - 50-60 count)
  • Juice of 1 lemon
  • Juice of 1 lime
  • 1/4 tsp salt
  • 1 tomato, diced
  • 1/2 red onion, finely diced
  • 1 jalapeno, diced, seeds removed
  • handful cilantro, chopped
  • 1/2 avocado, diced
  • tostadas or nachos
    •     
     

    Instructions:
    1. Cut shrimp into 1/2 inch pieces
    2. In a large non metal bowl, add shrimp, lime and lemon juice, salt, tomatoes, red onions, jalapenos and cilantro and stir well.
    3. place in the fridge for 2 hours to allow the shrimp to "cook".
    4. Once the shrimp turn opaque, add the avocado and stir well.
    5. Serve on tostadas or with nachos.
    shrimp ceviche pin
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    Roasted Veggie Pasta
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    Roasted Veggie Pasta

    This is actually one of my favourite summer pastas to make. It's quick and easy. Even better, it's full of flavour without being too heavy.

    This is actually one of my favourite summer pastas to make. It's quick and easy.  Even better, it's full of flavour without being too heavy. 

    roasted veggie pasta

    I love the flavour of the roasted broccoli - it has a different kind of sweetness to it that you don't get from steaming it. And the roasted chickpeas adds a bit more texture to this pasta dish.  Nobody wants mushy chickpeas in their pasta. 

    vegetable pasta

    This is the type of summer pasta you can make this in big batches for any sort of summer get-togethers. 

    I personally like smaller pasta shapes for this recipe, but honestly, you can use whatever you have. 

    light and satisfying veggie pasta
    Roasted Veggie Pasta
     

    Makes: 2 servings

    Preptime:

    Cook time:

     
    Ingredients:
  • 2 cups cooked whole grain pasta
  • 1 can chickpeas, washed and drained
  • 2 cups broccoli, chopped
  • 2 tbsp olive oil
  • 1 lemon, juice and rind
  • 1 tbsp basil
  • 1 tsp chili flakes
  • salt and pepper to taste
  • grated parmesan cheese, to taste
    •     
     

    Instructions:
    1. Preheat oven to 425 degrees.
    2. In a large bowl, add chickpeas, broccoli, olive oil, basil, chili flakes and salt and pepper. Mix well to get chickpeas and broccoli well coated.
    3. Place seasoned chickpeas and broccoli on a baking sheet lined with foil or parchment paper.
    4. Place on the middle rack and roast for 15-20 minutes, making sure the broccoli doesn't burn.
    5. Place on to a lightly greased baking sheet
    6. Once veggies are roasted, toss with the pasta.
    7. Add the juice and grated rind of 1 lemon and mix well.
    8. Top with grated parmesan and serve.
    Pin - roasted veggie pasta