11:25 | June 4, 2019



Over my *many* years of modeling, I have figured out what kind of snacks power me through my day and keep me feeling good, what what kind do not. This video is all about my top 5 easy & healthy snacks to take with me on set!

Love making these food videos so make sure to send me a photo of any snack you make on Instagram!

Thanks for watching this video on my top 5 easy & healthy snacks!


11:15 | December 14, 2018



What I eat in a day!

Have been wanting to make a video like this for a while where I show you start to finish every single thing I eat! (Even the entire gingerbread house…. oops haha)

If you want to see the full recipes + ingredients for everything I made, they are in the description of my youtube video!

Thanks for watching 🙂




3:43 | October 10, 2018



It’s that time of year again!

I live for Thanksgiving.

Well, not really… but I LOVE IT.

This year, to celebrate Canadian Thanksgiving, I decided to do a non-traditional meal. No turkey for us, instead, I cooked a beef stew! (ok writing that out sounds very anti-climactic, but it was honestly amazing.)

Was a really fun Thanksgiving because my momma was in town visiting, so she joined Troy and I for the big day. She also assisted with the vlog, so make sure you check it out to see her handy work. 😉

If you’re Canadian or not, Happy Thanksgiving!!




2:21 | March 18, 2018



7 Day Vegan Challenge!

This was sooooo much harder than anticipated.😅 Ya girl went full-on vegan for 7 days, and it definitely was no walk in the park.

Even though it was a challenge, I am so sooo glad I did it. I have a new appreciation for plant-based eaters and the major commitment they have made.

As is, I don’t eat that much meat. But, I do eat a lot of fish and diary. Like, a lot. So that’s where the difficulty was for me.

I’m always looking to make that 80% of the time where I am eating healthy even healthier. Going vegan for a week was a great way to learn some new plant-based recipes to integrate into my diet. 😄

Honestly was SO nervous to post this video because people tend to get really passionate/cray when it comes to vegan/vegetarian/meat diet choices. It’s kind of like politics. 😖

That being said, this is Skinny Belle. And we talk about it all. 😏 The spicier the better. 😉

If you guys liked to see how it went being vegan for a week, would super duper appreciate you going to Skinny Belle Youtube and hitting the “thumbs up” button on this video👍🏻 AND leaving a comment!❤

All and all, I am super happy to be reunited with my one true love: cheese. It was so hard to be apart. 😂

If you want to know some of my favourite vegan products, recipes, and restaurants, I put this all in the youtube description! With links, of courseeee. I gotchu girl. 😉

Hope you enjoyed this vlog!!




4:07 | March 5, 2018



Honestly, if you don’t eat pizza…

What is even the POINT.

Of life. You know?

(Deep thots)

(Artichoke added for guilt-reduction purposes.)

Skinny Belle is all about BALANCE. I eat psycho-healthy 80% of the time, and the other 20%… GIRL GOES WILD.

Like, spring break wild.

Tonight I had the self-restraint equivalent to a college girl at her first kegger.

“Just one moreeeeeeeee you guysssss, I’M NOT EVEN DRUNK I SWEARRRRR. Serrriouslllyyyyyy. But I love youuuu sooooo muchhhh.”

^That’s me, tonight. Except with pizza slices and not beer. I am a refined and classy lady in my elder age. Obviously beer makes you bloated AF so I guzzle wine instead. Like I said, classy.


Currently I am in a pizza induced coma. It isn’t pretty. There’s a reason I am not being photographed tonight. I am just a pizza eating woman trying to eat her pizza and drink her wine on a Sunday night in peace.

You feel me?

You do. I know you do.

Because we are all in this shit together. Sometimes you just don’t want to make a gourmet meal or make anything at all (cuz tireddd), and just type a few things into the internet and BOOM. Some guy shows up at your house with pizza.

Isn’t that amazing that we can do that? Push a few buttons on our phone and someone appears with pizza?


Ok I am all over the place tonight.

I wanted to blog this because… well this is just about all I have going on tonight. Clearly I am a very important person. Doing important things like attending the Oscars and all…

For those of you who are also home tonight stuffing your faces with takeout and watching the Oscars in your jammies… I SALUTE YOU.




5:55 | January 27, 2018



Come cook my Skinny Spaghetti Squash!

It has been a MINUTE since I have last posted friends! 7 long, horrible, dark days. 😭

LOL jk. I’ve actually been in Vancouver for the last week just getting a bunch of super unpleasant chores done like: renewing my drivers license, dentist, doctor, doctor appt #2 because #1 gave me the wrong prescription (don’t even get me STARTED on this one… it has basically ruined my last day at home 😡), + a bunch of other small things.

And the best part of my trip has been hanging out with the fam jam. This year was the first year that I didn’t go home for Christmas and I was having MAJOR fomo. So it was awesome to see everyone 🙂

While I’ve been in Vancouver I edited this video from Sunday in Santa Monica! I really wanted to share this SUPER SIMPLE Skinny Spaghetti Squash recipe because it is literally the best.

If you follow me on Instagram, you know I make my Skinny Spaghetti Squash at least once a week. 👌🏻


  1. Spaghetti squash has 30 calories per cup. YES. 30 CALS PER CUP. 😱 😱 😱
  2. There are 3 ingredients in this recipe
  3. It takes 2 minutes to prep (no hours of chopping) and you just pop that bad boy in the oven
  4. TASTES LIKE CRACK. K not like literal crack (not that I know what that tastes like…) but you get the point I am trying to make. 😂

To my dearest foodie friends, here are the instructions (summarized from video):

– 1 medium spaghetti squash
– 1 jar of the best tomato sauce you can find (this is my fave: https://www.mezzetta.com/our-products/detail/marinara)
– fresh grated parmesan cheese
– extra virgin olive oil
– salt, pepper, Italian spice mix

– Preheat oven to 400 degrees fahrenheit (accidentally said celcius in the video)
– Cut your squash in half, cleanly remove all seeds and stringy stuff
– Lightly coat the inside of the squash in extra virgin olive oil
– Sprinkle on some ground sea salt, pepper, and an Italian spice mix
– Place squash face-down on a baking sheet
– Bake for 30 – 45 mins (small squash: 25 – 30 mins, medium: 30 – 40, large: 40 – 45)
– When top is soft and a bit sunken, take out of oven and flip over. Fill with tomato sauce. Cover very generously with your grated parmesan cheese. Add a bit more Italian spice mix on top.
– Broil for 3 – 5 mins
– Let cool, and enjoy!!!

IF YOU MAKE THIS RECIPE, PLEASE TAKE A PIC AND SEND IT TO ME!!! There is literally nothing in this world that makes me happier than sharing the love of food with friends.

Okay off to go enjoy my last day in Canada!




9:59 | January 6, 2018



My mission to find the BEST deep dish pizza in Chicago!

This video is from a few weeks back in Chicago and I was a bit skeptical about publishing it. Only because it was literally so cold that night I only did a tiny bit of filming. I thought I might die from frostbite. Or hypothermia. Not joking at ALL. Girl did not have an appropriate coat for -12. ❄️

Now looking at the final result, I’m glad I decided to share it! 😄


This pizza was the best damn Chicago deep dish I’ve ever had. 🍕EVER. And I love pizza. Possibly more than life itself. 😂 (Kidding but not really kidding at all.)

So if you are in Chicago, and you fuck with caramelized crust deep dish pizza, make sure you visit Pequods. A little tippity tip is to do a table request online before you go. They don’t do full on reservations, because there is basically a permanent line at this place, but you can get “preference” if you request a table in advance. The couple before us was quoted a 2.5 hour wait time and our wait time was only 25 mins because we registered online first!

TOTALLY worth it. ✔️

There are very few things I will wait for in life. Food happens to be one of those things. 👌🏻

If you’re not already subscribed, please subscribe to my Youtube!! 😄 🙏🏻




11:42 | December 13, 2017



Hellllzzzzz yessssss 😍

Choppity chop

Bechamel sauce

Bottom layer of goodness

First layer of veggies, kind of messy but we will neaten this shit up

Second layer, now neat


What’s up you beautiful people!! 👋🏻

Writing to you from my bed. It’s 3 pm, totally normal. 😅

Today we’re making Ratatouille. Well, not today, I made this the other night. But I have been busyyyyy so we’re just properly giving it the attention it deserves today.

To be totally honest, this was my first time making Ratatouille and I wasn’t sure I was going to blog it because… well… that’s a bit risky lol. But it turned out so damn good that I had no choice but to share it. NO. CHOICE.

I feel like I do so much cooking that I never share here with you guys. Do you want to see more? Tell me pleaseeee!

That being said, food is my sweet sweet lover til the day I die (sorry Troy) so it will basically always be part of Skinny Belle lol. But still, if you want more of this action tell meh and I will make your wildest dreams come true. 😉

Okay so Ratatouille.

I was inspired to make this when I had a very average-at-best Ratatouille dish in Park City last weekend. Does that ever happen to you? When you are at a restaurant and someone serves you something and you’re like…. uhmmmmmm nope! Try again stud. I can do better. 💪🏻 #flexin

Anywho, I did a bunch of googling and combined a few recipes to figure out how to make this dish, being that it was my first time and all.

The result? A garlicy kind-of-spicy pumped-up Ratatouille. Yes, pumped up. That is a way to describe food lol.

Ok before I get weird here let me just share the recipe with you:

– 1 zucchini
– 1 Japanese eggplant (the long kind, my whole foods didn’t have one so I had to use a regular eggplant and it was kind of a bitch)
– 1 yellow squash
– 1 red bell pepper
– 2 red potatoes  (try and find small-ish ones that have a similar circumference to your other veggies, makes things easier)
– 2 yellow potatoes (^^ditto)

Béchamel sauce
*Just saying the name of this sauce makes me feel so sohpisticated. Even though I 100% butcher the pronunciation every time 😂
– 1 tbsp butter
– 1 tbsp all-purpose flour
– 1 cup 2% milk or whole
– 1/4 tsp nutmeg

Tomato sauce
– 2 cups basil tomato sauce (just buy it, makes ur life easier)
– 3 garlic cloves, sliced
– 5 thyme sprigs
– 2 tbsp extra virgin olive oil
– 1 to 2 tsp dried chili flakes (I like two, just depends on your spice tolerance)
– Salt + pepper
– more EVOO to coat the baking dish (extra virgin olive oil, duh.)

How to make dis Ratatouille

Step 1: Preheat oven to 375. Cut all your veggies nice and thin. If you are fancy and have a mandolin slicer, use that. I did not have that, so I did it with a knife. Worked just fine for me!

Step 2:  Bring a pot of water to a boil, add the potato slices and boil for about 3 – 4 mins, so they are a little soft. Drain the water and put the potato slices on thick paper towel so they aren’t soggy. (Gross.)

Step 3: Make your béchamel sauce. Microwave 1 cup of milk, set aside. In a small saucepan melt 1 tbsp of butter. Add the flour and cook for about 1 – 2 mins. Careful the flour doesn’t start to brown, that’s bad news bears. Little by little, slowly whisk in your warm milk. Make sure there are no clumps. Add nutmeg, salt, and pepper. Set aside, stir every few mins so the top doesn’t get weird.

Step 4: Rub the inside of your baking dish with EVOO. Don’t put a ton, I use a paper towel to make sure it’s just a thin layer. Put a layer of tomato sauce, sliced garlic, chili flakes, thyme, pepper, salt, and 2 tbsp olive oil. Mix it up, then swirl in your béchamel sauce with a whisk.

Step 5: Take your veggies and place them in a swirl pattern around the baking dish. Start at the outside and work your way inside. I decide on a pattern of veggies, then make mini sticks in my hand to lay out in groups. First layer doesn’t need to be too pretty, just even. Second later should be pretty!

Step 6: Garnish your dish with more thyme, a drizzle of olive oil, salt, and pepper. Cover with parchment paper, bake for 60 mins. Let rest for a few minutes before you dig in.

The best part of this recipe is it feel so satisfying and rich even though it is actually super low cal. Great for me because I have been major in vacation mode the past few weeks and seriously need to get my shit together. So, Ratatouille all day for me!





1:44 | December 6, 2017



The perfect holiday cocktail = a Martinez


Officially official.

Like, we get to hang out and make cocktails? Hell YES!🍸

All about that life.

Okay enough blabbering from me, time to get to the festivities. 😆

On this week’s Skinny Belle Cocktails/Boozy Belle episode (seriously please comment with which name you prefer… I need to decide lol) we are making a drink called the Martinez, and it is certainly not for the faint hearted.

To me, this is the perfect holiday cocktail. Full of big bold flavour, and even more full of boozy goodness. One of these and you will be G2G. 😉

Martinez Ingredients (aka the perfect holiday cocktail)

**this is for one serving, if you are making two, double it!

– 2 oz gin (I really like Nolet’s)
– 75 oz sweet vermouth (Dolin is great)
– 1 bar spoon of maraschino cherry juice (I buy Luxardo)
– 1 dash orange bitters
– 1 peel of an orange

All you need to do is combine these ingredients in a large glass or shaker filled with ice, stir, and pour into a festive cocktail glass. Garnish with the orange peel.


Making Tuesdays great again. 👌🏻




10:10 | November 28, 2017



Let’s make a Rosemary Spritz together! Because, Tuesday 😉


My new series has finally arrived! 🎉



Ok, getting it together now. 😝

So, what is “Skinny Belle Cocktails“?

**(Or “Boozy Belle”… lol haven’t decided on an official name yet.)

“Skinny Belle Cocktails” / “Boozy Belle” is a weekly YouTube series where we all can get together and make a cocktail to help cure the winter blues! And, Tuesdays just generally suck so why not have a festive beverage to spice things up a bit. 😉

I’m so excited to do this with you guys because I have been experimenting and making some pretty fab cocktails (if I do say so myself) for a while now, and it will be fun to share them!

Plus, it’s not nearly as hard to make fancy drinks as you may think. 😜

I’ll just be doing this for the winter months, to help cure them winter blues. 💙

The first cocktail we’re going to make is called a Rosemary Spritz! And yes, it is just as festive as it sounds. 😄

Ingredients for Rosemary Spritz (per champagne flute)

– 1 oz fresh squeezed OJ

– 2 dashes orange bitters

– 1 peel of an orange, squish it before you put it in the glass

– 1 rosemary sprig

– Prosecco or champagne!


If you are strapped for time and want to skip ahead in the video, here are the timestamps:

1:23 – Rosemary Spritz preview!

1:37 – Ingredients for cocktail

2:20 – Building our drink!


CHEERS EVERYBODY! 🍸 See ya next Tuesday 😉