Local Love: Bailey DelBigio


I constantly find myself in awe of my crazy talented group of friends.

All of my friends are not only insanely talented, smart, creative, and kind, but are also constantly looking for ways to lift each other up and support each other in their ventures. 

One of my closest friends from high school, Bailey, is an incredible make up artist in Winnipeg. She's constantly collaborating with amazing other local talents, is heading to Tulum for a month to work out of a new salon there, and has many other insanely exciting projects on the go. Bailey is also one of the kindest, most caring, and beautiful people inside and out I know. Her heart is so huge, and she is always finding ways to make others feel good about themselves. 

She was kind enough to come help me with a project, and I thought why not include her in my local love feature. 

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Q & A Sesh:

What are your two go to must have make up products that you use on a daily basis?:

  •  Benefit good proof brow pencip in shade 2 and Laura Mercier highlighter in indiscretion

What made you decide to start freelancing?

  • I love doing make up, and the best advice I ever received was to find something you love to do and turn it into a career.

What is your skin care routine?

  • Currently I'm using La Hendrix Range. First, I use the clinic toner, and then the La Hendrix youth serum, and finish off with the La Hendrix moisturizer, eye cream, and invigorating night gel. I also use coconut oil on my face and body every day.

Current get ready song? 

  • the new Party Next Door album

What would you say the most critical steps to building your brand are?

  • Before you can begin to build a brand you need to figure out what your style is, and then you can build your brand around it. Be creative, style, collaborate with different friends, models, bloggers, or anyone that you can work with and create content with/for. Put in the work and developing your brand on social media is crucial for exposure as well. 

Five things you always have in your purse?

  • Blistex lip conditioner, coconut oil, highlighter, gum, and a water bottle

Who would you consider your biggest make up inspirations?

  • Emma Chen & Patrick Ta

Who is your dream collab?

  • The model Bella Lucia

You can find Bailey on Instagram at @baileydelbigio 

Crock Pot Butternut Squash Soup

Alright, so crock pots are pretty much one of the best things ever for people living on their own who want to meal prep for a full week, am I right?


I got a crock pot last Christmas and have used it a few times, and oh man does it make my life a lot easier when I have a bunch of other things to do but would also like to eat at the end of the day. To be honest, I'd never made soup in the crock pot, so I was a little unsure how it would turn out. So many questions...

What if I didn't like the taste in the end, am I too far gone?

Could I add more ingredients or would that ruin it?

How do I pour this soup into my blender? 

Why did I decide to make all this damn soup I live alone?

Should I just order a pizza and call it a day?

Anyways so I went ahead and made the soup and am I glad I did! Not only was it insanely easy but delicious! This is now going to be one of my staple soups moving forward into the colder months and it was great to have on hand for quick lunches for the week.


  • Two cups of chicken stock (I make my own using the Epicure chicken broth, it's delicious)
  • GARLIC (I like a ton of garlic, so this really depends on how much you like)
  • 1 carrot - peeled and diced.
  • 1 granny smith apple - cored and diced
  • 1 medium to large (uncooked) butternut squash - peeled, seeded, and diced
  • 1 white onion
  • a pinch of salt, or a bit more to taste
  • ground black pepper (again I don't like to give an exact measurement as I like a lotttt of pepper)
  • 1/8 tsp of cayenne, or a bit more to taste
  • a pinch of ground cinnamon
  • a pinch of ground nutmeg
  • 1/2 cup of unsweetened almond milk (or unsweetened coconut milk, or cream if you're really crazy)


  1. Add chicken stock, garlic, carrot, apple, onion, butternut squash, salt, pepper, cayenne, cinnamon, and nutmeg into the crock pot. Toss to combine.
  2. Either cook for 6 - 8 hours on low, or 4 - 6 hours on high, or until the squash is completely tender and you can easily pierce it with a fork. 
  3. Stir in almond milk
  4. Use whatever blender you have to blend the soup until it is completely combined and smooth. Taste, and season with additional cayenne, pepper, salt, milk/cream, etc. 
  5. Serve and enjoy!

Like I said, it's that easy! I like to add lots and lots of pepper, garlic herb salt, and a little extra cayenne for serving. Have a favourite fall soup to share? Link it in the comments below!  

Zucchini Muffin Recipe

Is it just me or the cooler the weather gets the more all I want to do is bake and cook? I'm not sure if it's a comfort or a warmth thing, but I love fall weather so I'm not complaining.

Personally I like to make muffins, soups, pies, loaves, that sort of thing around this time of year. When it comes to muffins, I typically learn towards a zucchini or a pumpkin muffin since this is the perfect time of year for it!

I thought I'd share one of my favourite zucchini muffin recipes, because, they're just so damn good. Simple, fast, and healthy, this recipe is the perfect way to start off your fall baking.


Zucchini Muffins:

  • 1 1/2 C whole wheat (or spelt) flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 egg
  • 1/2 C maple syrup
  • 1/2 C almond milk (or regular milk if you prefer)
  • 1/4 C melted coconut oil
  • 1 tsp vanilla extract
  • 1/2 C grated fresh zucchini
  • 1/3 cup old fashioned oats (plus some extra for sprinkling on top)


  • Preheat oven to 350 and grease muffin pan (I use a coconut oil spray)
  • Combine flour, baking soda, baking powder, cinnamon, and salt into a bowl, set aside.
  • Combine egg, maple syrup, milk, coconut oil, and, vanilla. Mix until combined and then add the dry ingredients. Mix together, but be sure not to over mix them!
  • Add zucchini and oats until just combined.
  • Portion the batter into baking cups, depending on the size of muffins you like, this recipe should make between 12 - 16 muffins.
  • Put into oven for 18 - 20 minutes, I do 18 and find this to be perfect.

It's that simple! The one slight downfall of these muffins is I find that they start going bad only after a couple of days, so I recommend either serving them fresh or freezing. For the most part, I freeze mine and will grab one to throw in my lunch and they still taste as great as they do fresh!


Transitioning into Fall

We're coming to the close of the last long weekend of the summer and suddenly it feels like it's already fall.

As much as I love the fall, this was a really great summer and I'm a little sad to see it go. We also barely get a fall season in Winnipeg, so I plan to milk this one for as much as I can. 

From September long weekend at Shoal Lake

From September long weekend at Shoal Lake

There are always a few thing's I like to do around this time of year to make the transition into fall a little easier (and less depressing), and no, I don't mean drinking Pumpkin Spice everything. (TBH I really do not like pumpkin spice lattes...)

The first thing I'll do is gut my closet. Move the summer stuff to the side, pull out the plaid shirts and knit sweaters, and get rid of anything I do not wear anymore.

I am the absolute worst for being like, "maybe I'll wear this shirt again in four years". If that thought goes through your mind, spoiler alert, you will not wear it again. It's time to part with the piece, and really it's taking up valuable closet space.

What I'll do is collect a bunch of the stuff that I've realized I no longer wear and I'll take it into a consignment store. The one in Winnipeg I usually go to is Plato's Closet over near Polo Park. They're really fast at going through your stuff and will pay you a really reasonable price for it! Whatever they decide they don't want I'll donate to my local church rummage sale. 

The other main thing I like to do around this time of year is pre make healthy soups and muffins to prepare for the chillier weather. As I've mentioned, I went a little off the wagon this summer with indulging. And that's okay! But although I'm not going back to school, I find it a lot easier to stick to a healthy food and workout routine when the colder months roll around. 

 Finally, moving into the fall routine I usually try to create a budget. Over the summer it's really easy to get carried away with going out for dinner and patio drinks with friends. I find it a lot easier to create a budget moving into fall to try and follow and get back on track moving into the colder months. One good way to stick to budget and try to save some moolah is by taking out cash and organizing it into envelopes and only allowing yourself that specific cash for what they're labeled for on the envelope - going out, groceries, bills, etc. Whatever you have left - you save! 

These are just some of my tips for moving into the fall season, have some of your own? Feel free to share them in the comment section below!

Costco Hack Trail Mix

Hi there!

Ya, ya, it's been a hot minute since my last post.

I've been busy, and to be honest, summer really has got the best of me. Not only have I been crazy busy at work, but I've been going out way, way too much. Which sort of sparked this post. Going out constantly, having fun with friends, and indulging, my diet and workout routines sort of took a nose dive (okay, a full blown nose dive) and I went a litttttle off the deep end.

So, I decided I needed to get my act together, starting with healthy snacks to keep with me at work. I'm a big snacker throughout the day, and have always had a soft spot for trail mixes, in particular the one's from Costco.

However, I don't usually buy them because they're so damn salty and if they're around I will demolish the bag. If you aren't (or are) familiar with what I'm talking about there are two types, one with the m&m's that are insanely addicting, or the one with yogurt chips. 

So, when I decided to make my own version of the kind with yogurt chips so I could control the salt content, I had a bunch of people asking me, "hey, what the heck did ya put in there?"


Let me tell ya, it is SO simple. I went to bulk barn and stocked up on the following items: (obviously how much you buy depends on how much trail mix you want)

- a small amount of salted cashews

- unsalted natural cashews

- unsalted natural peanuts

- unsalted natural almonds

- greek yogurt chips

- crains (dried cranberries)



Essentially I put them all into a bowl, mixed them up, and put them into a glass jar to keep on my counter. These are something I'll grab as a quick snack on my way to the gym or bring them to work to snack on at my desk. It's very filling, and this way you can control the amount of salt you have in your mix!

I'm planning to test out some other trail mix recipes and will continue to share them here! 

Happy snackin'!