Sweet & Colorful Recipes for Your Easter Feast

Sweet treats are just staples in the buffet or dining table on any special occasion; well most especially in the most colorful time of the year, Easter. So whether you’re looking to serve a kid-friendly dessert that will easily satisfy their sweet tooth cravings or a beautiful sweet ending that is worthy enough to be on your Instagram feed or Pinterest board, allow us to give you more inspiration.

Here are 3 recipes you can definitely try out so you can easily end your Easter Feast with a cheerfully sweet note:


Easter Ombre Pinata Cake


  • 500 g Unsalted butter

  • 500 g Caster sugar

  • 8 Medium eggs

  • 500 g Self-raising flour

  • 2 tsp Vanilla extract


Preheat your oven to 180C. Cream the butter and sugar until light and fluffy. Beat in the eggs until well combined. Gently stir in the flour and vanilla. If you're using a mixer, do this slowly or by hand (to avoid over-mixing).

Split the mixture into 4 bowls (about 500g in each). Leave one plain and colour the others with a super teeny tiny bit each of yellow, pink, and purple until they reach the pastel shade you prefer.

Prepare 4 (or 2 at a time if you only have 2) 7" tins. Spray or brush with oil then line the bottom with baking parchment. Spoon each of the mixtures into a tin and bake for about 25 minutes or until just cooked and a skewer comes out clean. If you've only baked 2 of the sponges, wash them out, prepare them again and bake the remaining 2 lots of batter. When the cakes come out of the oven, leave to cool in the tin for 5 minutes and then turn out onto a wire rack.

Meanwhile, make the icing. Beat the butter until very light, pale and fluffy (about 5 minutes in a mixer or 10 by hand). Beat in the icing sugar until total combined and fluffy. Stir in the vanilla. If the icing is a little stiff, add a few drops at a time of boiling water and beat in until fluffy and 'floppy'.

Now to colour the icing, spoon out 2 lots, each of 200g of icing into separate bowls. Colour these pastel yellow, pink, and purple icing, using a tip, end of a knife tip, of a tad bit of gel colour to create that ombre effect.

Level the cakes and then use the remaining, uncoloured icing to sandwich the cakes. Cut out the centre core to your preferred size. Just make sure you have enough Mini Chocolate Eggs to fill it with. So better start small then gradually adjust. Fill with the colorful Mini Eggs.

Use the coloured icing to cover the cake with an ombre, graduated colour effect. Dollop any remaining icing on top to 'glue' a small mountain of Mini Eggs on top to form a design.

Serve (or take a snap first), then enjoy!

Recipe source: https://www.tamingtwins.com/easter-ombre-pinata-cake/


Marbled Chocolate Easter Egg Toppers


  • Coating chocolate in assorted colors (or tinted tempered white chocolate)

  • Parchment paper

  • Pencil

  • Egg Cookie Cutters

  • Scissors

  • Paper cones or piping bags

  • Cookie sheet

  • Heating pad, optional

  • Toothpicks

Plug in the heating pad (if using) and turn it up to high heat. Cover the pad with a piece of paper towel. Top the paper towel with a sheet of foil.

Melt various colors of coating chocolate in heatproof bowls according to the package directions. If you’re using white chocolate, simply use the Chefmaster Liqua-Gel to make chocolate in various colors. Use all the colors you like.

Fill piping bags or paper cones with each color. Store the piping bags under the foil on the heating pad to keep the chocolate fluid while you work.

Use a pencil to trace the outline of egg-shaped cookie cutters on a piece of parchment paper. Cut the paper into little squares with an outline on each square. Flip one of the egg templates over onto a tray or cutting board. Fill in the outline of the egg with one of the coating chocolate colors. Don’t worry about being precise! The outline is there just to make sure you marble enough chocolate to fill your cookie cutter. Steady the piece of paper with your fingertips and swiftly tap the tray against your work surface to spread and smooth the chocolate out.

Working quickly and confidently, pipe lines of chocolate in different colors. Start at one end and drag the tip of a tooth pick through the lines. Wipe toothpick clean then drag the next row in the opposite direction. Repeat across the entire surface. Tap the tray to spread the lines flat.

As soon as you you finish your design, press one of the egg-shaped cookie cutters into the chocolate. Set it aside to harden, about 10 minutes. Lift the cutter up and slide the finished chocolate egg out.

Use finished eggs to decorate a simple buttercream iced cake or to top cupcakes. Repeat as many times as you like to make chocolate eggs in various sizes. Store chocolate eggs in an airtight container layered between parchment paper at room temperature until the expiration date on the bag.


Here are the tricks to achieve other designs:

Flowers: Pipe circles of chocolate within each other. Tap the tray to spread the circles flat. Use a toothpick to drag the chocolate in towards the center to create petals.

Hearts: Pipe lines of dots in different colors. Tap the tray to spread the dots flat. Drag the tip of a toothpick through the rows of dots to create hearts.

Swirled Flowers: Pipe tiny dots of chocolate in one color. Top the dots with smaller dots in another color or white. Tap the tray to smooth the dots flat. Swirl each layered dot with the tip of a toothpick. Pipe tiny green dots toward the edge of each swirled dot. Drag the tip of a tooth pick though the dot out away from the flower to create a leaf shape. Tap the tray to smooth the whole design out.

Recipe source: https://thecakeblog.com/2017/03/marbled-chocolate-easter-eggs.html?crlt.pid=camp.R9yOqy1gkEc9

Easter Egg Macarons


Preheat the oven to 400° and position racks in the upper and lower thirds. Line 2 baking sheets with parchment paper. In a large, wide bowl, using a large rubber spatula or a handheld electric mixer, mix the confectioners' sugar and almond flour with 1 of the egg whites until evenly moistened.

In a small saucepan, combine the granulated sugar with the water and bring to a boil; using a moistened pastry brush, wash down any crystals on the side of the pan. Cook over high heat until the syrup reaches 240° on a candy thermometer.

In another large bowl, using clean, dry beaters, beat the remaining 2 egg whites at medium-high speed until soft peaks form. With the mixer at high speed, carefully drizzle the hot sugar syrup over the whites and beat until firm and glossy. If you’re concerned that the meringue won’t hold up, add a pinch of cream of tartar for stability and added volume. Beat in the food coloring until the meringue already has your desired shade. Don’t overmix as it will deflate your macarons.

Stir one-fourth of the meringue into the almond mixture. Using a rubber spatula, fold in the remaining meringue. Transfer the meringue to a pastry bag fitted with a plain 1/2-inch tip; pipe onto the prepared baking sheets in egg shapes, 1 inch apart. Tap the sheets and let dry for 15 minutes.  Letting the meringues dry before baking is a crucial step. You’ll know they are ready to bake when they lose their sheen.

Transfer the meringues into the oven and immediately turn off the heat. Bake the meringues for 5 minutes. Turn the oven on to 400° again and bake the meringues for 8 minutes, until they are puffed and the tops are firm and glossy. Transfer the baking sheets to racks and let cool completely. Peel meringues off of the parchment paper.

Now decorate the meringue shells with food coloring and small-tipped paint brushes. Don’t forget to have fun doing it!

Spoon your choice of filling into a small pastry bag fitted with a 1/4-inch tip. Alternatively, use a resealable sturdy plastic bag and snip off a corner. Pipe the filling onto the flat sides of half of the meringue. Top with the remaining meringues and serve.

Recipe Source: https://www.foodandwine.com/slideshows/pixel-whisk-how-to-easter-macarons#10

3 Tasty Lunch Box Ideas Your Picky Eaters Will Love

If you’re a parent, you should already know by now that one should never take a picky eater lightly (if you do value their health, that is). You should never underestimate how fully committed they are when they say “I just want to eat chips” or fried chicken, or hotdog, or pizza--because they mean it. They could eat only that Every. Single. Day. Thus, serving them just any kind of lunch meal for school or the day care can be disastrous, not to mention stressful.

But if you’re truly determined to make them eat more balanced meals on a daily basis, then you’ve got to do whatever it takes to expand their current meal preferences. In simple terms, instead of forcing them to love carrot and celery sticks all of a sudden, what you need to do is use their current favorite food to your advantage: expand the menu according to what they’re already eating.

To understand what we truly mean, here are 3 lunch box examples:

2 (1).jpg

For the pizza lover

Hiding veggies under their favorite pizza toppings could make or break your strategy especially if you have such clever picky eaters. The moment their discerning palate recognizes you hid a bell pepper underneath that pepperoni, they could just spit it out and not eat the whole lunch box. So make this instead:


  • Whole wheat bagels, tortillas, or pitas (whichever you think your child prefers)

  • Marinara Sauce

  • Cheddar, Jack, Mozzarella Cheese, lots of it

  • Pureed cooked carrots

  • Bell Peppers, finely chopped

  • Onions, grated or pureed

  • Spinach, finely chopped using your food processor

  • Ham, rolled-up and secured using kid-friendly toothpicks

  • Dip of their choice

  • Fruit of their choice

The trick here is to incorporate the veggies into the pizza sauce instead of hiding it somewhere in the pizza. So in before assembling, cook your marinara again. In small saucepan under low heat, add your tomato/marinara sauce, onions, carrots, and bell peppers. Stir and cook until you see no trace of any veggie. Now make your “cheese pizza” and cook it in the oven.

Assemble the healthy pizza lunch set in a bento box or lunch box with dividers. Put the pizza in the biggest compartment, then the ham roll-ups, the fruit slices, and their choice dip.

3 (1).jpg

For the die-hard mac & cheese fan:

Just like what we did with the pizza sauce, all you have to do here is incorporate the veggies into your cheese sauce. Now don’t panic, with your cheeses’ yellow-orange color, the picky eaters won’t notice a thing!


  • Choice of pasta (Conchiglie or Shell, Farfalle or Bow, Fusilli or Twisty pasta)

  • 1/2 cup carrots, minced

  • 1/4 cup shallot or onion, minced

  • 2 teaspoons olive oil

  • 1/4 cup light butter with canola oil

  • 3 tablespoons all-purpose flour

  • 1/4 teaspoon salt

  • 3/4 cup plus 2 tablespoons low-fat milk

  • 1/3 pound fontina cheese, shredded (1-1/2 cups)

  • 1/2 cup whole wheat panko breadcrumb

Preheat oven to 350 degrees F. Coat a 2-quart square baking dish with nonstick coating; set aside. Cook fusilli as directed on package. Drain and return to pot; keep warm.While macaroni cooks, cook carrots and shallot in olive oil in a medium saucepan. Cook on high for 5 to 6 minutes. Then lower the heat to medium and make the cheese sauce in the same pan. Melt light butter in saucepan. Add flour and salt; stir for 1 minute. Add milk; stir over medium heat until thickened and bubbly. Remove from heat; stir in cheese until melted. Toss together macaroni and sauce. Transfer to prepared dish. Sprinkle evenly with breadcrumbs. Bake for 20 minutes or until heated through.

Assemble your kid’s bento lunch box: After putting the macaroni and cheese, put your portion for protein (canadian bacon or turkey ham is a good choice). Then allot another portion for fruit. Then another for a “bonus” compartment like for pretzels or a trail mix.

4 (1).jpg

For the chicken nugget aficionado:

You may have heard of incorporating veggies inside chicken nuggets then frying them to make them crunchy and appealing--hence, veggie nuggets. But you also know how it’s so hard to keep those nuggets still crunchy after placing them inside the lunch box, right? Thus, why not make those legit chicken nuggets into something healthier instead of focusing on the crunchy alone? That’s where Crispy Chicken Taco comes in!


  • Finely chopped tomatoes

  • Finely chopped white onions

  • Finely chopped spinach

  • Taco Seasoning (only if you think your child likes Mexican dishes)

  • Your kids’ choice of chicken nuggets

  • Sharp Cheddar and Monterey Jack Cheese

  • Sour Cream

  • Corn Tortillas

Blend all veggies together in a food processor until consistency is thick. Brush tortillas with olive oil or butter. Assemble tacos (salsa-chicken-cheese) and put it in the oven to bake for about 20 minutes. Top with sour cream and place it in your bento lunch box. Fill the other compartments with side dishes like buttered corn, chocolate covered strawberries, and mixed nuts for a more fun and filling school lunch.

Tell-tale Signs Your Child is Ready for Potty Training

If there’s one milestone every parent looks forward to (well aside from the moment their child calls them ‘mama’ or ‘dada’), we’re pretty sure that’s when the kid is already potty-trained. But the thing is, just like most of the child development milestones, there is no absolute ‘set time’ in starting potty training. It varies with every child, with every family. Some start as early as 20 months old while some only become successful by 4 years old.

So even if you say you have already purchased the best kind of potty trainer or toilet step stool for your kid, you can’t just immediately decide on your own that you’re going to start potty training now.

The best way to ensure a fast and successful potty training is knowing when you can start. In fact, it’s actually like winning half of the battle. Thus, to know “the right time”, you have to start to actively observe your child more and watch out for early signs of independence. Look out for these:


Physical Signs

Watch his every move and observe potty and bowel movements. These signs tell he’s ready”

  • Walks and runs steadily

  • Can talk at least 2-3 words, expressing needs and desires

  • Fair amount of urination in one go

  • Bowel is ‘well-formed’ and basically in regular schedules

  • Usually wakes up dry from a nap

  • Wears a dry diaper for a longer-than-usual period of time


Cognitive Signals

His mental and cognitive development of course has an effect on your child’s potty training readiness and early independence. So make sure you can see these:

  • Follows simple instructions and commands

  • Understands the concept of ‘clean’ and ‘dirty’

  • Even has his own words for ‘poo’ and ‘pee’

  • Understands simple value of things, what they’re for

  • Somehow tells you that he’s about to go even if he knows he has his diapers on


Behavioral Cues

Kids may already be ready for potty training before you even notice it. So make sure you spot these particular behaviors:

  • Shows interest on what people do in the bathroom/toilet

  • Can pull pants/undies up and down independently

  • Shows discomfort in wearing diapers

  • Pulling a dirty or wet diaper on his own

  • Shows a distinct behavior when he’s about to poop (squatting, making faces to tell you, going out of the room, staying in the corner, etc.)

  • Loves hearing praises for his accomplishments

Timing is really everything in potty training. Actually, your success depends more on your child’s readiness than his age. So make a checklist out of these tell-tale signs. And once you see all these present, then it’s now time to finally give up those nappies and start using those trainers and make ready those toilet step stools!

Sparkly Pink Cocktails for your Next Girls’ Night

There’s no better way to commemorate Women’s Month than throwing a Rose Gold-themed Ladies’ Night for you and your best girl friends! And because we know that any pretty-in-pink soiree wouldn’t be complete without your favorite cocktails, we’re here to share your some of our favorite pink cocktail recipes that are not only lovely and delicious, but most of all, super easy to make:

2 (1).jpg

Prickly Pear Pink Margaritas

  • 3 cups silver tequila

  • 1 1/2 cups Cointreau

  • 1 1/2 cups fresh squeezed lime juice

  • 3/4 cup prickly pear simple syrup

  • crushed ice

  • 12 lime wedges

  • Coarse himalayan pink salt

Mix tequila, cointreau, lime juice, and syrup together in a pitcher. Chill in the fridge if you’re making it ahead.

Pour salt onto a plate, wet the rim of your glass with a lime wedge, and dip the glass in the salt. Coat the rim to your liking, either halfway or entirely around the glass. (You may also use sugar if you prefer more sweetness, or leave it off completely.)

When ready to serve, fill your pretty cocktail glasses with crushed ice, pour in the margarita mix, and garnish with a lime wedge.

3 (1).jpg

Frozen Rosé

  • 1 750 ml bottle rosé ( choose a heavy, dry rosé that looks darker than the others )

  • ½ cup sugar

  • ½ cup water

  • 8 ounces strawberries, hulled, quartered

  • 2½ ounces fresh lemon juice

  • 1 cup crushed

Pour the wine into a large ( 13 x 9 or larger ) sheet pan. Freeze for at least 6 hours. While waiting, make simple syrup by bringing water to a boil then adding the sugar while mixing. Reduce heat to low and stir until all of the sugar is dissolved.

Add the strawberries to the sugar syrup and give it a solid stir. Let that mixture sit for around 30 minutes to infuse the simple syrup with the flavor of the strawberries.

Strain the strawberry syrup through a sieve, but don't mash the strawberries. Let it flow through naturally. (You may save the strained strawberries to put on your cocktails or desserts.) Chill the strawberry syrup for 30 minutes.

Add 3 ounces of strawberry syrup, 2½ ounces lemon juice, 1 cup of ice, and the frozen wine to a blender and blend until smooth. Serve in your rose gold glasses to make them prettier and more inviting.

4 (1).jpg

Cotton Candy Bubbly

  • Pink cotton candy (Any of your preferred flavor/s will do)

  • Crushed Ice

  • Champagne

  • Different color of cotton candy (e.g. baby blue, purple)

  • Colored Sugar, optional

Choose your prettiest party glasses and prep them by putting a bed of crushed ice (about ⅓ will do).  Quickly put poufs of your pink cotton candy inside each glass. Pour the champagne. Top with a smaller pouf of your other cotton candy and sprinkle with some pink sugar. Serve immediately.

5 (1).jpg

Waya Rum Smoothie

  • 1 1/2 cups frozen watermelon cubes

  • 1 cup coconut milk

  • 1/2 cups fresh pineapple

  • 1/2 cup orange juice

  • 1/4 cup papaya, frozen

  • 1 tablespoon agave

  • 2 oz white rum

  • pinch salt

  • Crushed ice

Simply blend all ingredients then serve in cute rose glasses with some crushed ice (or not). Enjoy!

6 (1).jpg

Pink Gin and Jam Cocktail

  • 2 ounces of your favorite Gin

  • 1 ounce freshly squeezed lemon juice

  • 2 tablespoons of strawberry, cherry, or raspberry (or any fruit) jam spread

  • ice

Mix all ingredients using your cocktail shaker for 30-50sec. Let the ice dilute all the ingredients and make sure it’s extra cold. Strain into a coupe then serve immediately in your party glasses with some flower garnish. Enjoy! (This recipe is good for 1 serving only)

Just like our beautiful and oh-so-reliable rose gold disposable party cups, these cocktail recipes will surely make your all-girls soiree a night to remember! But even if it’s no longer Women’s Month, do whip up these pink cocktails for a pool party, a bridal shower, or a birthday celebration-- because honestly, who would dare resist these?

7 Essential Life Hacks for the Super Busy Parent


#TheStruggleIsReal--when talking about juggling full-time work and managing a household on a daily basis, this hashtag is an understatement. And we’re pretty sure every busy parent out there will agree. While you try your hardest, more often than not, you still find yourself asking why does one day only has 24 hours.

But no matter how impossible it seems to maintain a perfect equilibrium between excelling in your career and taking care of your family, the classic saying “If there’s a will, there’s a way” still is true. Actually, there are lots of wayS to save time, to be less tired, and to keep your sanity while you continue juggling the two. Here are some of our top life hack uber-busy working parents like yourself could do to make your daily grind a tad bit more smooth and more bearable:

The Family Board

Maintain a big chalkboard or whiteboard in the busiest part of your home, like in the kitchen, for everyone to see. This board will guide and help every single member of your household as it will contain important stuff like daily reminders, appointments, grocery or needs list, and weekly menus, among others. Speaking of which, let’s move on to the next:

Mandatory Meal Prep

Make meal planning a weekly activity for the family. Plan school/office lunch meals, breakfast, and dinner with the whole fam. By planning meals ahead, you can save lots of time and effort because that also means you’d have to do weekly bulk grocery-runs and advance cooking/prepping. Put the cooked meals inside the fridge or your freezer and just label the containers using mini sticky notes (indicating the day and meal time it is for).


The Wardrobe Shelf

Deciding and preparing everyone’s wardrobe every single morning also takes time. Allot a shelf at home for each member’s set of clothes for the next day. So every night, pick out clothes for everyone and just write on a stick note for them to quickly know which one is theirs.

Keep Everyone Engaged

This one’s an old trick but it still works up to this day and age. Assign house chores to each member regardless of how young or old they are. It’s up to you if you want to shuffle it on a weekly or monthly basis, just remember to stick memos on to your family board so that everyone is updated.


Laundry Day Everyday

Instead of having one laundry day every week to wash everyone’s clothes, allot one day for each family member. Load the dirty clothes first thing in the morning and then transfer them to the dryer before you leave for the office. With this strategy, you won’t have to sort the clothes out anymore and you can even have the family member be responsible for folding and putting their own clothes in their cabinets.

Spread Love

While every family member helps out in the home in addition to schoolwork or officework, stress and squabbles are inevitable. Encourage everyone to resolve things quickly. Let every one be used to sending each other short notes of love, forgiveness, care, and affection. Of course you can send texts and online messages, but still nothing beats small notes of love!

Homemade Pasta Sauces You Can Make Now and Store for Later

Pasta is an all-time favorite quick-fix especially on busy weeknights. But more often, the ‘quick-fix’ part only applies to when you have bought a ready-made pasta sauce from the grocery sauce. Sadly, those pre-packaged pasta sauces are a hit-and-miss kind of thing. So to save you the time, money, and effort, you can just make your own pasta sauces at home without compromising your palate ever again!

And because our durable giara glass bottles are just heaven-sent, you can conveniently (yett stylishly) store and serve them up whenever you like. Try out these basic pasta sauce recipes, stat!


Basic Alfredo


  • 4 tablespoons butter

  • ¾ cup heavy cream

  • ¼ cup whole milk

  • 2/3 cup parmesan cheese

  • salt and pepper, to taste


Heat the butter, milk, and cream in a heavy-bottomed saucepan over low heat. Simmer very gently for about 20 minutes, adding the cheese 1 tablespoon at a time. Season with salt and pepper to taste. Transfer to your giara bottles and you may store them up the freezer for 1-2 weeks.


Basic Marinara


  • 1 tablespoon olive oil

  • 1 small yellow onion, finely diced

  • 2 to 3 cloves garlic, minced

  • 1 (28-ounce) can whole peeled tomatoes

  • 1 bay leaf

  • 1/4 teaspoon salt

  • Fresh thyme, basil, oregano, or other herbs


Warm 1 tablespoon of olive oil over medium-high heat. Add the onions and sauté until softened and translucent, 5 to 7 minutes. Stir in the garlic and sauté until fragrant, about 30 seconds.

Add the tomatoes and their juices to the pan with the onions. Crush the tomatoes in your hand as you add them, or smash them against the sides of the pan with your spatula. Alternatively, you can cut the tomatoes with kitchen shears while they're still in the pan.

Add the bay leaf, salt, and fresh herbs like thyme and oregano to the pan with the sauce. If you're adding basil, wait to add it until the end of cooking. Bring the sauce to a rapid simmer, then lower the heat to medium-low to maintain a gentle simmer. Continue simmering until the sauce is slightly reduced and thickened, about 20 minutes.

Remove the bay leaf and any herb stems. You can keep this in the fridge for about a week and you can freeze for up to 3 months in a durable glass bottle.


Basic Vodka Sauce


  • 2 tablespoons butter

  • 1 tablespoon olive oil

  • 4 garlic cloves, minced

  • 1 tablespoon tomato paste

  • 1 28-ounce box or can puréed tomatoes

  • ½ cup vodka

  • ½ cup heavy cream

  • 1 teaspoon sugar (or to taste)

  • 1 cup finely grated parmesan cheese


Heat the butter and olive oil in a dutch oven or large sauté pan over medium heat. Add garlic and tomato paste and sauté for 30 seconds, or until the garlic is fragrant. Add the boxed or canned tomatoes, bring the mixture to a boil, reduce and simmer gently for 10 minutes.

Add the vodka and simmer another 10 minutes. Stir in the heavy cream and simmer gently for 10 more minutes (be sure not to boil the sauce at this point, as the cream might separate). Add the sugar, taste for seasoning, and finally stir in 1 cup finely grated Parmesan cheese.

Let cool before storing.


Basic Pesto


  • 1 cup packed basil leaves, roughly chopped

  • 3 tablespoons pine nuts

  • ¼ cup walnut halves and pieces

  • 1 teaspoon coarse sea salt

  • 2 large garlic cloves, minced

  • ½ cup olive oil

  • ½ cup finely grated parmesan cheese


Place first six ingredients in a blender or food processor and blitz until smooth; fold in grated parmesan. Serve immediately with hot or room temperature pasta or sprinkle with more olive oil before transferring them into glass storage bottles. Store in the fridge for up to 1 month.

We’ve intentionally put ‘basic’ to all the recipe names to emphasize that you can add variations to the sauces whenever you feel like it. You may add bacon to the alfredo sauce, Italian sausages to the marinara, mushrooms to the vodka sauce, or chicken strips to your pesto sauce. The best part about all these is that because you can store them for later using our classic giara bottles, you can enjoy delicious homemade pasta dishes in as easy as 1-2-3!

More Ways to Use Activated Bamboo Charcoal

Far from the ‘coal’ that we all know and use to grill our favorite steaks and barbecues, bamboo charcoal is way more amazing than that. Once activated by the sun’s UV rays (when the porous holes of the charcoal are freed of the previously adsorbed particles, pores are made small again, and the UV rays of the sun makes more holes increasing its surface area more), it makes them incredibly effective!

Now effective in what? You may (or may not) already know that the activated bamboo charcoal in our popular air purifying bags are heroes in bad odor removal, moisture absorption, and allergen elimination, among others, there’s actually a lot more things you can do with them.

Here are our top 5 picks:


Natural Soil Enhancer

Adding a layer of activated charcoal underneath the soil at the bottom of the plant pot can and will make your leafy babies grow even healthier. The bamboo charcoal frees the soil of many impurities including small insects, toxins, and mold. And as an added bonus, since they’re extremely porous, if you’re guilty of over-watering (more often than not), they will help keep your plants alive by absorbing all the excess and preventing root rot.


Skin Infection Treatment

Ground or powdered activated bamboo charcoal is also widely used to treat skin infections because of its amazing antibacterial properties. It effectively absorbs harmful microbes and irritants. There are different formulas/recipes you can use to quickly soothe insect bites, treat rashes, get rid of acne, dress wounds, and even draw out splinters.

Water Filter & Purifier

Activated charcoal is also your ultimate water filtration accessory. Just like how it absorbs all the toxic particles from the air you breathe, it does the same to water. Far better than the expensive store-bought filters, it just naturally cleans your tap water, aquarium water, and even your drinking water. Bamboo charcoal actually contains minerals (like calcium). So if you want fresh mineral water made in the comfort of your home, using activated bamboo charcoal is the way to go.


Underarm Deodorant

Ever heard the rumor that the common drugstore-bought underarm deos actually make armpits dark and more smelly? Well, while we don’t have concrete proof on that, there’s one that we’re sure of: activated bamboo charcoal won’t ever do that to your precious armpits. It will even deep cleanse and detoxify them, making them less prone to odors. You can easily find different formulas on how you can make these, so try it out and it might just change your life!


Poison Remedy

Not known to many, bamboo charcoal is actually an ancient remedy to counteract toxin and poison in the body.  It can adsorb up to 50-60% of unwanted substances in the stomach and intestines when taken quickly after ingestion. People suffering from food poisoning or those who have been poisoned after being exposed to substances like bleach, mercury or pesticides are given activated bamboo charcoal. It just quickly binds with the harmful particles, preventing their absorption in your body, and allowing for quicker elimination.

Still not convinced on how amazing activated bamboo charcoal is? Then don’t let these pressure you. Instead, take baby steps by allowing them to show their wonders as these cute yet effective air purifying charcoal bags. Now once you’ve witnessed and experienced their amazing benefits, feel free to repurpose them, just like the 5 we have earlier mentioned. Just remember to re-activate them for about 1-2 hours before you use them for another purpose.

Healthy Wraps & Roll-Ups You’d Want to Eat Everyday

2 (1).jpg

Sausage & Tomato Breakfast Burrito

What You Need:

  • 5 large eggs

  • kosher salt

  • 4 ounces mild Italian sausage or 1 large link, casing removed

  • 10-12 cherry tomatoes

  • 4 brown mushrooms sliced

  • 1 green onion chopped

  • 1 cup spinach leaves

  • 4 slices fresh mozzarella cheese torn into chunks

  • 2 6- inch flour tortillas

Whisk the eggs in a small bowl. Add a dash of cold water and a pinch of kosher salt, whisk again and set aside.

Heat a large fry pan to medium high heat and cook the sausage, breaking it into chunks, until it's browned. Add the cherry tomatoes, mushrooms and green onion and cook, stirring only a few times so the tomatoes start to blister and the mushrooms lightly brown. Add the spinach and cook until it wilts. Transfer the mixture to a bowl.

Wipe the pan clean then spray with non-stick cooking spray and heat on medium high heat. Add the eggs and let them cook undisturbed until they start to bubble and the edges begin to cook. Gently stir and fold the eggs until most of the liquid has cooked. Add the sausage mix to the eggs and fold. Add torn pieces of mozzarella cheese, and fold into the eggs. If the cheese doesn't want to melt, cover with a lid for 30 seconds or so.

Heat the flour tortillas in the microwave for 15 seconds. Fill each tortilla with a scoop of the egg mixture, fold into a burrito and serve using our taco holders with hot sauce or salsa.

Tandoori Steak Lettuce Wraps


  • 1/2 cup grapefruit juice

  • 1/4 cup soy sauce

  • 2 large cloves garlic, minced

  • Freshly ground black pepper

  • 2 pounds flank steak, trimmed of excess fat and silver skin

Tandoori sauce

  • 1/2 cup 2 percent Greek yogurt

  • 1/4 cup plus 2 tablespoons grapefruit juice

  • 3 large cloves garlic, minced

  • 1 tablespoon honey

  • 2 teaspoons tandoori powder

  • 1 teaspoon ginger, grated

  • Kosher salt and freshly ground black pepper


  • 2 ruby-red grapefruits, peeled, removed of the pith, segmented, and coarsely chopped into 1/4-inch pieces

  • 2 english cucumbers, peeled, finely diced

  • 2 green onions, finely sliced

  • 4 sprigs mint, minced

  • 1/4 cup extra-virgin olive oil


  • 1 head romaine lettuce, leaves pulled apart

To make steak marinade: Whisk together grapefruit juice, soy sauce, garlic, and freshly ground black pepper. Pour over steak, and marinate at room temperature for 10 to 30 minutes while you make the sauce and filling.

To make tandoori sauce: Whisk together yogurt, grapefruit juice, garlic, honey, tandoori powder, and ginger. Salt and pepper to taste. Pour into a small saucepan with 1/4 cup water. Cook over low heat, about 10 minutes, until thickened. Set aside.

To make filling: Toss grapefruit, cucumbers, green onions, and mint with extra-virgin olive oil. Salt and pepper to taste. Set aside.

To cook steak: Cook steak in a very hot cast iron skillet, about 3 to 5 minutes per side. Remove it from the pan, and let it rest for 5 minutes. Slice thinly against the grain.

To assemble wraps: Place lettuce leaves on a plate. Place a couple of pieces of steak in a romaine leaf, top with grapefruit filling, and drizzle with tandoori sauce. Wrap or roll however you want them. Serve immediately without fuss using our stainless steel taco holders.

4 (1).jpg

California Chicken Club Wrap


  • 8 slices bacon

  • 2 cups shredded chicken

  • salt and pepper

  • 1 mango, finely chopped

  • 6 tablespoons mayonnaise, divided

  • 2 tablespoons fresh lime juice

  • 1 large avocado, or 2 small

  • 4 large whole wheat or spinach tortillas (10-inch)

  • 2 cups shredded romaine

  • 1 large tomato, diced

Place the bacon in a large skillet and cook until crisp. Transfer to a paper towel lined plate and set aside.

Place the chicken in a large bowl and season with salt and pepper. Add the mango, 3 tablespoons of the mayonnaise and the lime juice.

Remove the pit and skin from the avocado and place in another bowl. Roughly mash, season with salt and pepper, then stir in the remaining 3 tablespoons of mayonnaise.

Lay a tortilla on a work surface and spread 1/4 of the avocado mixture over the tortilla, leaving a 1-inch border. Layer 1/4 of the lettuce down the center, followed by 1/4 of the tomato, 2 slices of bacon, then 1/4 of the chicken mixture. Fold in the 2 sides of the tortilla, then roll up like a burrito.

Repeat with the remaining tortillas and ingredients.

Cut each wrap in half and place each one on to your stainless taco serving tray.


Mexican Quinoa Roll-up

What you need:

  • 1 cup quinoa, uncooked

  • 15 oz (400 g) black beans

  • 7 oz (200 g) corn

  • 1 onion, chopped

  • 1 chili, chopped, seeds removed (optional)

  • 1 red pepper, diced

  • BBQ sauce

  • wraps (whole wheat, gluten-free)

  • salt, pepper to taste

  • guacamole, vegan sour cream (optional)

Cook the quinoa according to the manufacturer’s instructions. In the meantime, prepare your vegetables. Peel and chop the onion, seed and dice the chili and red pepper.

Heat a sauce pan and add a little bit of oil. Transfer the onion, chilli, and red pepper and sauté for about five minutes until they begin to soften.

When the quinoa is ready, take a wrap and fill it with the vegetables mix, corn, and black beans. Add a bit of guacamole and sour cream, plus a dash of BBQ sauce, if you like. Roll and enjoy.

For an easier and more worry-free dieting, you can most definitely prepare these healthy wraps ahead of time. Place them in your stainless steel taco holders, cover them in plastic wrap, and pop ‘em in your fridge. Once it’s time to eat them or bring them as your office lunch, just reheat them in your oven before packing them up.

Such a shame if you still don’t have these super helpful taco holders in your kitchen-- so if that’s the case, just head right here and get yours today!