Healthy Apple Crisp Muffins- no oil, no sugar, no dairy, no flour!

Healthy Apple Crisp Muffins- oil, sugar, dairy, and flour free!


Muffins are an easy and highly portable breakfast/snack option but are typically laden with sugar and oil which can make them less than healthy.  I’m always looking for ways to make things a bit more nutritious and try to avoid refined sugar, bleached white flour, and butter when I can.  Don’t get me wrong it’s not that I never make anything with butter, flour, or sugar, heck I love a good ol’ fashioned shortbread cookie and couldn’t live without making some of those around the holidays but I do try to make small changes when I can to ensure that we eat healthy whole foods as a family!

I made these oatmeal muffins without flour, dairy, sugar, or oil and they turned out so well! My family ate the whole batch in 2 days!!!! They are made with apple sauce, whole grain oat flour, almond milk, chunks of apple, and natural honey.

Here is what makes these a little more nutritious:

  • Toasted oatmeal replaces bleached white flour. (Use oats labeled gluten-free for healthy gluten-free muffins.)
  • Bananas/applesauce keep the muffins moist instead of the usual oil or butter.
  • A bit of honey sweetens the recipe instead of refined white sugar.

These can be made using gluten free oats to make them gluten free and the best part, you can customize the batter to make your favourite muffin flavour! I used chopped apple and shredded zucchini for this batch and they were really good!! Zucchini is a great way to sneak in some extra veggies and it also helps to add moisture to the batter without using oil or butter.

I did add a crumb topping to mine which my kids absolutely loved. I mean who doesn’t love a little oat crisp on top?! The extra sweet crunchy oats really add another layer of deliciousness. You can omit this however if you prefer. I love this recipe because you can get creative and add your favourite add ins.  I have used this basic oat muffin recipe a lot and like to swap out what I put in them to switch things up!

Here are some of my favourite add ins and the recipe below:
  • frozen blueberries *Tip-I keep mine in the freezer until the very end when I’m ready to add them to the batter, then I rinse them in cold water and pat dry.  This will keep them from turning your batter blue or purple!
  • chocolate chips
  • 1/2 zucchini and 1/2 apple
  • 1/2 walnuts and 1/2 raisins
  • fresh or frozen raspberries

Muffin Recipe


  • 2 ½ cups old-fashioned oats ( 2 cups ground, 1/2 cup whole)
  • 2 Tbsp old-fashioned oats for muffin tops (unless adding crumb topping-see below for ingredients and recipe)
  • 3 large overripe bananas (1.5 cup mashed or or 1.5 cup applesauce- I used applesauce)
  • 1 cup add ins (1 cup blueberries, raspberries, OR 1/2 cup grated zucchini and 1/2 chopped apple as an example) you can get creative here!  I added 1/2 cup grated zucchini and 1/2 finely chopped apple. *Note- squeeze out excess water from zucchini before adding
  • 2 large eggs lightly beaten
  • 1/3 cup honey
  • 3/4 cup milk (I used almond milk)
  • 2 tsp real vanilla
  • tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • muffin tin


  1. Preheat oven to 325 degrees. Place oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes). Do not let these get too toasted! Then cool to room temperature. *Note-If you are in a hurry you can skip this step, however the toasting adds flavour!)
  2. Divide oats into portions of 1.5 cups, 1 cup and 2 Tbsp
  3. Turn oven heat up to 350 degrees.
  4. Place 1.5 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency.
    Healthy Zucchini Muffins contain no oil, no refined sugar, and no flour. The oil and sugar are replaced with ripe bananas and the flour is replaced with whole grain oats. Zucchini and spices give the muffins classic zucchini bread flavor. Enjoy a fall favorites with no gui
  5. Mash bananas well, they should have no lumps. I use my mixer to mash them before adding the other wet ingredients.
  6. Add eggs, honey, milk and vanilla. Mix to combine.
  7. Add dry ingredients (including the ground oats and 1 cup whole oats) to wet ingredients and mix until just incorporated. Allow these to sit for 10 minutes to soak the oats.
  8. Optional: Fold in approximately 1 cup fruit (I like them with lots of fruit!), raisins or nuts.
  9. Scoop into muffin tin, lined with muffin wrappers (makes 12 muffins).
  10. Sprinkle muffin tops with the 2 Tbsp of reserved oats or crumb topping (see recipe below) and press lightly to make sure they stick.
  11. Bake at 350 for about 20 -23 minutes, a toothpick inserted in the center of a muffin should come out clean.

Crumb Topping-


  • 1/3 cups coconut oil (in liquid form)- add an extra 1-2 tbsp if your mixture seems too dry once mixed.
  • 1/4 cup honey
  • 3/4 cup rolled oats
  • 1/4 cup chopped pecans
  • 1/4 cup almond meal
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt


  1. Whisk the coconut oil and honey together until smooth. Place the rolled oats, pecans, almond meal, cinnamon, and salt in a large bowl. Add the coconut oil and honey mixture; stir until combined. Add your mixture to the top of the muffins just before putting them in the oven.

2. Enjoy!!

xo Chelsea

Vegan Peanut Butter Cookies

Vegan Peanut Butter Cookies


Peanut butter cookies remind me of my childhood.  I am sucker for the old-fashioned ones like my grandma used to make and love when they are crispy on the outside but chewy on the inside.

I have a couple different peanut butter recipes that I like. One is a flourless recipe that contains eggs and this one is a vegan version made without eggs!! It’s a healthier version with WAY less sugar and minimal flour so they are better for you than the ones grandma used to make.

They MELT in your mouth and are bursting with peanut butter flavour.  These cookies are super easy to make and if you are anything like me, you may have a hard time not eating the whole batch in one sitting!!


1/2 cup peanut butter
3/4 tsp baking soda
3 tbsp flour
1/4 cup sugar
2 tbsp coconut sugar
2 tbsp applesauce
1/2 tsp pure vanilla extract
Pinch of salt


Mix dry ingredients well and then add wet ingredients. If you want soft cookies, fridge the dough for at least an hour then roll dough into small balls. Bake in a preheated oven (350F) for 8 minutes. They’ll look underdone when you take them out, but that’s ok. Let them cool for at least 5 minutes before removing from tray.

To keep these cookies soft, store leftover cookies in a plastic container. This recipe will make about 12-16 cookies, depending on how big you roll them. For 16 cookies, they’ll have 65 calories per cookie.


Xo Chelsea

Gluten Free Baked Meatballs

Gluten Free Baked Meatballs


My family loves Italian food and homemade meatballs are one of my kids’ favourite meals.  There are perfect for making during the week as they are super easy and quick.  I simply whip up my meatballs, pan sear them on the outside, then pour a jar of tomato sauce on top and pop them in the oven.  I find roasting these in the oven in tomato sauce makes them nice and tender and it gives the sauce a nice rich flavour.

I will often make my own homemade marinara sauce or if I’m short on time I will use the Costco Kirkland Organic Marinara.  I like that has no added sugar, is organic, and it actually tastes pretty good for a store-bought sauce!  You can use any sauce you prefer or if you have time to make your own marinara, I have also included my favourite recipe below!!


You can add the meatballs and marinara sauce to a bed of pasta or zucchini noodles which is my favourite when I’m trying to keep things light!


The Spiralizer I use is from Amazon and I love it!! It’s so easy to use and is reasonably priced.  Click the picture below if you are interested in buying one!

5 Blade Vegetable Spiralizer

Meatball Recipe


1 pound lean ground beef or ground turkey if you prefer. Sometimes I mix half and half.  I like to use fresh ground meat for these as I find if the meat has been previously frozen it can be quite wet and it doesn’t seem to taste as fresh or hold up as well as balls.
1 Tablespoon parsley                                                                                                                              1/4 cup finely chopped sweet onion
3/4 teaspoon salt
1/8 teaspoon pepper
1/8 tsp. garlic powder
1 egg


  1. Preheat your oven to 400 degrees.
  2.  Place all ingredients in a bowl.
  3. Combine well using your mixer with the paddle attachment, your hands, or a large fork.
  4. Gently form balls about 1 1/2 inches in diameter or use a mini scoop to form balls.
  5. I like to sear my Meatballs in a cast iron pan to get a nice crust on the outside. *If you don’t have a cast iron pan you can also use an oven safe pan.
  6. Lightly spray your frying pan with oil and then brown the Meatballs on all sides on med-high heat.
  7. Once the Meatballs are browned add your favourite tomato sauce.
  8. Next bake at 400 degrees about 15 minutes. Cut one of the meatballs to check for doneness.

* Note- you can also freeze any leftovers. If freezing, let the meatballs cool, then place them in a freezer bag or container.

Marinara Sauce Recipe


2 (14.5 ounce) cans stewed Italian tomatoes                                                                                    1 (6 oz) can tomato paste                                                                                                                      4 tablespoons chopped fresh parsley                                                                                                1 clove garlic, minced                                                                                                                            1 teaspoon dried oregano                                                                                                                    1 teaspoon salt                                                                                                                                         1/4 teaspoon ground black pepper                                                                                                      6 tablespoons olive oil                                                                                                                            1/3 cup finely diced onion                                                                                                                     1/2 cup white wine


  1. In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
  2. In a large skillet over medium heat, saute the finely chopped onion in olive oil for 2 minutes.  Add the blended tomato sauce and white wine.
  3. Simmer for 30 minutes, stirring occasionally.

Spiked Watermelon Mint Refresher

13958945 - watermelon mojito with watermelon garnish

Spiked Watermelon Mint Refresher

I’ve been a bit obsessed with making watermelon juice lately!  It takes just 1 min to make and I find it sooo refreshing on a hot summer day.  It’s basically just watermelon that is first blended then strained which makes it naturally sweet and delicious.  I like to make it and use the juice in a couple of different ways.  If I am looking for a little extra flavour in my water,  I’ll add a tbsp to sparkling water for a non alcoholic option or when I’m feeling like a tasty craft cocktail,  I’ll add it to a little vodka!

Typically a lot of craft cocktails have added sugar or simple syrup in them.  I personally don’t love super sweet drinks and prefer to skip the added sugar.  I find the watermelon juice adds the perfect amount of natural sweetness.  That being said if you like your drinks on the sweet side, you are welcome to add a touch of simple syrup!!  I’ve been experimenting with different concoctions and I finally found one I like.  I call it The Spiked Watermelon Refresher and it’s one of my favourite summer drinks.  With the fresh juice, lemon, and mint it really is full of flavour and one I’m sure you will like!!



1 cup diced watermelon (rinds removed)


Handful of mint leaves
1/2 cup vodka
1/2 cup lemon juice
1 cup watermelon juice (see above)
3/4 cup soda water                                                                                                                                 4 small lemon wedges (optional, for garnish)
4 small watermelon slices (optional, for garnish)



1. Place chopped watermelon in a food processor. Blend until watermelon is smooth.

2. Place a wire strainer over a large mixing bowl and strain watermelon juice into the bowl. You may need to strain the juice more than once to remove all of the solid pieces – you want a smooth watermelon juice!

3. Set juice aside.


1. Add the mint to a large cocktail shaker and muddle with a spoon to start releasing some of the flavor.

2. Add vodka, lemon juice, and watermelon juice to cocktail shaker. Add a handful of ice and shake to chill.

3. Put a handful of ice in each of four drinking glasses and divide watermelon cocktail evenly between glasses.

4. Garnish with a mint leaf, a lemon wedge, and a watermelon slice (optional) and serve immediately.


Xo Chelsea

Marinated Chicken Souvlaki

Marinated Chicken Souvlaki


BBQ season is in full swing and these Marinated Chicken Souvlaki skewers are a perfect way to eat healthy this summer.  They take 5 mins to prepare, 2 hours to marinate (for the best flavour), and another 15 mins to BBQ.   I like to serve them with tzatziki, a big Greek salad, and a side of pita bread.  The fresh squeezed lemon, garlic, olive oil, and oregano give these a zesty flavour that is sure to impress everyone in the family.

This marinade also works well with tofu, lamb, or beef so you can use the protein of your choice.  You can also add cut up bell peppers on the skewers if you want to add extra veggies.  If I’m entertaining I like to make them with peppers to add some colour.  I just lightly coat the veggies with olive oil before grilling and then I sprinkle them lightly with salt and pepper. I also often make my own garlic tzatziki sauce and have included the recipe below.  Happy Grilling!

Chicken Souvlaki Marinade


1/4 cup olive oil

2 tbsp fresh lemon juice (1 lemon)

2 cloves garlic, minced

1.5 tsp dried oregano

1/2 tsp salt

1 1/2 pounds skinless boneless chicken breasts cut into bite sized pieces

6 wooden skewers

Greek Yogurt Tzatziki


1 (6 oz) container plain unsweetened Greek-style yogurt

1/2 english cucumber peeled and grated

1 tbsp olive oil

2 tsp white vinegar

1 clove garlic, minced

1 pinch salt



  1. Combine 1/4 cup olive oil, lemon juice, 2 cloves minced garlic, oregano, and 1/2 teaspoon salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
  2. Mix yogurt, cucumber, 1 tablespoon olive oil, vinegar, 1 clove minced garlic, and 1 pinch salt together in a bowl. Refrigerate tzatziki sauce for flavors to blend, 1 to 2 hours.
  3. Pre-heat an outdoor grill for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for about 15 minutes.
  4. Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.
  5. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and chicken is no longer pink in the center, about 8 minutes per side. Serve with tzatziki sauce.


xo Chelsea


Fresh Basil Pesto

Fresh Basil Pesto

8602460 - spaghetti with  pesto sauce,cherry tomato and cheese

Now this is what I call ‘fast food’.  This creamy Basil Pesto Pasta can be whipped up in less than 15 mins and is a family favourite around here.  The pesto is really easy to make and I often put it on top of whole wheat pasta noodles or Zucchini noodles if I’m wanting to keep things light.

Basil is one of the herbs I like to grow at home as we use so some much of it.  I love how versatile it is and that it can be added to so many dishes.  We love using pesto for marinating meats, adding it to garlic bread, or mixing it with our favourite noodles.  It takes just a few cups of fresh basil, a little parmesan cheese, garlic, some pine nuts, and you have a super satisfying sauce in no time.

I like to add cherry tomatoes, additional parmesan cheese, and extra basil if I’m making pasta.  When marinating shrimp I generously brush it on and then throw them on the BBQ for a quick and easy summer meal.  It also is amazing sandwiched between slices of french bread for a delicious garlic toast.  The options really are endless when it comes to finding ways to use up this tasty basil pesto sauce!


Fresh Basil Pesto


3 cups packed fresh basil leaves
4 cloves garlic
3/4 cup grated Parmesan cheese
1/2 cup olive oil
1/4 cup pine nuts


1. Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender.

2. Blend to a smooth paste.

3. Enjoy!

xo Chelsea



Mediterranean Chickpea Salad

Mediterranean Chickpea Salad


Now that summer is upon us I’m always looking for new salad recipes.  This Mediterranean Chickpea Salad is a spin-off of your traditional Greek salad and it’s really delicious.

It’s loaded with lots of goodies and has basically everything except the kitchen sink!  The sun-dried tomatoes, mint, parsley, and chickpeas really take the flavour to the next level. The chickpeas add some good protein and I used a local goat Feta which added the perfect amount of saltiness.

This salad is perfect to bring to your next summer BBQ!  I hope you enjoy it as much as I do!!


1 can (15 oz) chickpeas drained and rinsed

1 cucumber diced

4 Roma tomatoes diced

1 pint cherry tomatoes (halved)

1/2 red onion diced

250 grams of feta cheese crumbled or cubed

1/4 cup sun-dried tomatoes in oil chopped fine

1 can black olives (or your favourite olives) sliced

3 tbsp mint chopped

1/4 cup flat parsley chopped


1/3 cup olive oil

1-2 cloves garlic (I added 2 but love garlic)

1-2 lemon juiced (I used 2 as my lemons were small)

1 tsp Dijon mustard

Dash of Salt and Pepper


1.  Make the dressing by placing the dressing ingredients in a container with a lid and shake up.  Or use a blender to emulsify.  Place the dressing in the fridge.

2.  Chop all your veggies and place them in a bowl with your chopped parsley, mint, and chickpeas.  I like to leave a little extra mint and parsley for using as a garnish at the end!

3.  Pour dressing over the salad.  You likely won’t need all the dressing.  I added approx half and then mixed everything to see how it looked.  Everyone has their own preference on how much dressing they like and I personally don’t like when it gets too soggy.

4.  Add the cubed Feta and toss again.

5.  Place the salad in the fridge until ready to serve.  Remove and toss before serving. This is where I will add more dressing if it seems to need it.

6. Garnish with crumbled feta, parsley, and mint if you like.

7. Enjoy!

xo Chelsea







Healthy Berry Oat Muffins

Healthy Berry Oat Muffins

41162550 - oat muffin with coffee for breakfast

These simple, healthy berry muffins are a perfect example of how I don’t like to overcomplicate things when I bake.  I like fresh food that is easy to make and doesn’t take up a lot of my time.   I’m busy and I’m sure you are too.  So as with most of my recipes, my philosophy is good food in a short amount of time.  Simple dishes that are easy to re-create but packed with good nutrition and healthy ingredients.

These muffins are soft and fluffy, made with whole wheat, contain as many blueberries/raspberries as I could squeeze into the batter, and are basically everything an oatmeal muffin should be. No more. No less.

There is absolutely nothing fancy about them, which, as it turns out, is what makes them perfect in every way.  You’ll find them equally comfortable beside a cup of black coffee as they are with yogurt for an afternoon snack. The light amount of butter makes the blueberry muffins rich but not too rich to deserve their “healthy” designation, and a handful of oatmeal gives them a more satisfying texture.

They are low-calorie but packed with whole wheat and oats for a good boost of fibre.  They are perfect for a healthy breakfast or as a snack.  You can also use dairy free milk, coconut oil instead of butter, and coconut sugar instead of brown sugar to fit your dietary preferences!  The true star of these healthy muffins, however, is the berries themselves. They’re snuggled into every bite, with the tender, buttery muffin batter enhancing, not overpowering, their juicy taste.


YIELD: 12 muffins                                                                                                                        PREP TIME: 10 minutes                                                                                                               COOK TIME: 20 minutes


1 1/2 cups plus 1 tablespoon white whole wheat flour, divided
3/4 cup old-fashioned rolled oats
1/2 cup lightly packed light brown sugar or coconut sugar
1 tablespoon baking powder (I prefer aluminum free)
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup plus 2 tablespoons milk or almond milk
1/4 cup unsalted butter, melted and cooled, or coconut oil
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup fresh blueberries or raspberries or a combo.  I did half and half!



  1. Place a rack in the center of your oven and pre-heat to 400 degrees F. Lightly coat a standard muffin tin with nonstick spray or line with paper liners, then coat the liners with nonstick spray. Set aside.
  2. In a large mixing bowl, stir together 1 1/2 cups white whole wheat flour, rolled oats, brown sugar, baking powder, cinnamon, and salt.
  3. In a separate bowl, whisk together the milk, butter, eggs, and vanilla. Make a well in the center of the dry ingredients, add the wet ingredients to the well, then carefully stir with a wooden spoon, just until blended.
  4. Gently toss the blueberries with the remaining 1 tablespoon flour, then fold them into the batter, discarding any excess flour that doesn’t stick to the blueberries. (This will prevent the blueberries from sinking to the bottom of the muffins.)
  5. Divide the batter among the prepared muffin cups. Bake for 18 to 20 minutes, until golden brown and a toothpick inserted in the center comes out clean.
  6. Remove from oven, and let cool in the pan for 10 minutes, then transfer to a rack to cool completely.


Store leftover healthy blueberry muffins in the fridge or wrap individually in plastic, place in a ziplock bag, and freeze for up to 2 months.

Xo Chelsea

Healthy Carrot Cake Granola Bars

Carrot Cake Granola Bars


I’m always looking for healthy snack ideas for my kids and for different ways I can sneak in veggies that they won’t oppose.  I found this recipe from Pinterest and absolutely love it!  It’s from the girls at Super Healthy Kids and they have some great recipes for picky eaters.  The recipe and all the photos are theirs and not mine but it was too good not to share!!

I don’t know about you but my kids can be picky especially my toddler.  If he even spots a veggie these days he immediately puts up his hand and says ‘gross’.  Like how did he even learn that??!  While I love his funny little personality his picky eating habits drive me crazy.   I’m always worrying that he is not getting enough nutrients and eating enough nourishing food when he needs it the most.  That’s where I have to get creative and try to make things that secretly contain veggies.


My kids love granola bars so I just had to try these carrot ones.  They are full of healthy ingredients and use natural honey rather than processed white sugar so I feel good about them eating them.  The flax, nuts, oats, and almond Butter add protein, healthy fat, good fibre, to help keep the kids full without all the junk you can find in some store bought bars.

They are also made with flax egg instead of real eggs to help the ingredients bind so it’s great for anyone who may be allergic to eggs.  These remind me of those crunchy Nature Valley bars I used to have as a kid.  These are similar in crunch but are a healthier version and are really easy to make.  I hope you like them as much as I do!!

1 tablespoon – flaxseed, ground
2 1/2 tablespoon – water
1 3/4 cup – oats, dry
1/2 cup – pecans, chopped
2/3 cup – raisins, seedless
1 medium – carrot
1/3 cup – coconut flakes
2 teaspoon – cinnamon
1/2 teaspoon – salt
1/2 cup – honey
1/4 cup – almond butter

1. Pre-heat oven to 350 degrees and line a 3 quart baking dish with parchment paper.

2. Combine ground flaxseed and water in a small bowl to make a flaxseed “egg.” Allow to sit for 10 minutes to congeal.

3. Pulse oats and nuts in a food processor until semi-finely chopped but not powdery. (This helps them to bind into a bar better than when they are left whole or chunky).

4. In a medium-sized bowl, combine pulsed oats and nuts, raisins, grated carrot, coconut, cinnamon, and salt. Set aside.

5. In a microwave safe bowl, heat honey and almond butter for 20 seconds, or until easy to stir together.

6. Add the honey/almond butter mixture and flaxseed egg to the medium bowl with oat mixture. Stir until fully mixed.

7. Pour mixture into lined baking dish and spread out until it is even and about 1/2 inch thick (mixture likely will not cover the entire length of the baking dish).
Bake for 20-25 minutes, or until edges slightly brown.

8. Remove from the over and allow to cool for 10 minutes before cutting bars. Let cool completely before removing and eating bars.

Makes approximately 12-14 bars.

xo Chelsea 


Classic Vinaigrette Dressing

Classic Vinaigrette Dressing


This dressing is really simple to make and it’s always a big hit when I’m entertaining.  It’s my husband’s favourite and I’ve stopped buying store bought dressing for a few years now because we love it so much. It is made from natural ingredients that I always have around the house and seriously takes just 5 mins to make.

I love that it is made using apple cider vinegar, has no added preservatives, and it’s made with heart healthy olive oil.  As some of you may know, apple cider vinegar has many nutritional benefits.  It helps to detoxify the body, aids in weight loss, balances your pH levels, and helps to balance blood sugars.  The list really goes on and on for apple cider vinegar so I try to incorporate it in my recipes when I can.  I do add honey to mine as I like a tiny bit of sweetness to balance out the tanginess of the dressing but if you are trying to cut sugar or like your dressing tart feel free to skip the honey!


2 tbsp apple cider vinegar

2 tsp Dijon mustard

1/2 lemon juiced

1 clove of garlic minced

1/2-1 tbsp honey

1/3 olive oil

1/2 tsp salt

1 dash of pepper to taste


Mix together all ingredients except for the olive oil.  Once mixed slowly whisk in your olive oil or blend in a blender.  Separation is normal after it has been sitting for a period of time. Just whisk up or shake your dressing in a jar to emulsify.

*This dressing can be stored in the fridge for up to 2 weeks and yeilds approx 1/2 cup when prepared.  I put mine in a sealed mason jar so I have dressing on hand when I need it!

I hope you enjoy it!

Xo Chelsea