Blog - Page 4 of 23 - Easton Gilowski

Home
Blog
About Me
Say Hi!
Newsletter

The Journal Edit

Creating Couture – An Art, Not a Trend.

eastongilowski December 21, 2025
When I’m led to create something — when it feels like it flows through me effortlessly — it never comes from seeing someone else do…

Read more
Fashion & Style

An Ode to Faux Fur: A Winters Love Letter

eastongilowski December 20, 2025
My Ode to Faux Furs There’s a certain kind of confidence that comes with faux fur — not loud, not performative, but quietly commanding. When…

Read more
Food & Nourishment

Couture Christmas Cookie Box – 2025

eastongilowski December 16, 2025
Read more
Food & Nourishment

Hazelnut Truffles, Parisian Pâtisserie Style

eastongilowski December 16, 2025
Read more
Food & Nourishment

Sea Salt Caramel Truffles

eastongilowski December 16, 2025
Read more
Food & Nourishment

Café Cane Cookies: Chocolate Vanilla Twists

eastongilowski December 16, 2025
Read more
Food & Nourishment

Strawberry Sweetheart Linzer Cookies

eastongilowski December 16, 2025
Read more
Food & Nourishment

Chocolate Ganache Crinkle Cookies

eastongilowski December 16, 2025
Read more
Food & Nourishment

Gingerbread Sandwich Cookie – Cinnamon Cream Filling

eastongilowski December 13, 2025
Read more

1 2 3 4 5 6 … 23

Right where I belong. I don’t make the rules 😙👼🏽😮‍

Right where I belong. I don’t make the rules 😙👼🏽😮‍💨

i will always find the best meadow to lay in & the

i will always find the best meadow to lay in & the best market to shop in & that’s a promise 🌸🥑👛🍓🛍️🌾

These might actually be the prettiest dates I’ve e

These might actually be the prettiest dates I’ve ever seen… ✨
glossy dark chocolate, soft caramel centers, and the dreamiest little topping moment 🌸🫶🏼👼🏽

stuffed with peanut butter then dipped in dark chocolate and finished with crushed pistachios, coconut flakes, and dried rose petals

I mixed in the 3 Mushroom Blend from @eversiowellness for a little antioxidant + energy boost (you won’t taste it, but you’ll feel it) use my code EASTONGILOWSKI15 for 15% off your order to try it for yourself ♡

what you’ll need:
• 12 Medjool dates, pitted
• 1/3 cup peanut butter
• 1 cup dark chocolate chips or chopped dark chocolate
• 1–2 tsp 3 Mushroom Blend @eversiowellness
• 1 tsp coconut oil

toppings (optional):
• crushed pistachios
• coconut flakes
• dried rose petals

how to make them:
1. slice dates open + remove pits if needed
2. pipe in peanut butter
3. freeze 10–15 mins until slightly firm
4. melt chocolate + coconut oil on stovetop (medium-low)
5. whisk in mushroom blend until smooth
6. dip dates + place on parchment
7. top with pistachios, coconut, or rose
8. let set in freezer for 15 minutes

Store in the fridge or freezer for that sweet tooth craving 😚
They’re the perfect & prettiest little sweet treat 🤎🌸🫶🏼

my pretty plate = my pretty life 👼🏽🫒🌸🥑🐶🍓

my pretty plate = my pretty life 👼🏽🫒🌸🥑🐶🍓

This is my kind of aperitivo spread 🍸🫒 Whipped Go

This is my kind of aperitivo spread 🍸🫒

Whipped Goat Cheese & Warm Olive Tapenade 👼🏽

Creamy whipped lemony goat cheese, and a warm, garlicky olive tapenade spooned over top… served with crispy toasted baguette. It’s simple, elevated, and exactly what I want to make this patio & picnic season 🤍

I added in @eversiowellness 5 Mushroom Blend for a nourishing boost — it blends seamlessly into the goat cheese while supporting hormonal balance and overall well-being. Use my code eastongilowski15 for 15% off your order!

This dish reminds me of those little patio moments in Europe — fresh bread, good olive oil, something salty, something creamy, and nowhere to be.

~ Whipped Goat Cheese & Warm Olive Tapenade Recipe
1 baguette
1 log goat cheese
Lemon juice & zest
Salt & pepper
½ tsp @eversiowellness 5 Mushroom Blend

1/3 cup olive oil
4 garlic cloves, minced
2 tsp dried oregano & 1/2 tsp chili flakes
1/4 cup Kalamata olives, minced
1/4 cup Green olives, minced

Fresh chives & cilantro & parsley to garnish

How to make it:
Toast your sliced baguette with olive oil and salt at 375°F for about 15 minutes until golden. Whip the goat cheese until smooth and fluffy, then mix in lemon juice, zest, salt, pepper, and the mushroom blend.

Warm the olive oil in a pan with garlic and spices until fragrant, then add the olives and toss to coat. Spread the whipped goat cheese onto a plate, spoon over the warm tapenade, and finish with fresh herbs.

Serve immediately with toasted bread, crackers, or whatever you have on hand.

Simple, elegant, chic, and made for sharing 🫒🍸🤍

Così bella, sweet like honeycomb 🍯

Così bella, sweet like honeycomb 🍯

Something like the Garden of Eden 👼🏽🍒🍋🍊🥕

Something like the Garden of Eden 👼🏽🍒🍋🍊🥕

Brown butter chocolate chip banana bread. Getttt i

Brown butter chocolate chip banana bread. Getttt it baaaby🤎✨

The most perfect Saturday bake.

Brown butter, extra ripe bananas, melty chocolate chunks. This is the softest and fluffiest banana bread. It’s cozy but light, rich but not heavy — basically everything you want from a weekend bake. I love to slice it thick, pour a cup of tea, and pretend that spring is already here.

Of course I added in my 3 Mushroom Blend from @eversiowellness. It gives this loaf an extra antioxidant boost that we all love and need, and honestly it’s the easiest way to get it in. Use my code EASTONGILOWSKI15 for 15% off.

Ingredients
3 ripe bananas, peeled and mashed
8 tablespoons unsalted browned butter, melted (or the same amount of coconut oil)
1 egg, room temperature
⅓ cup cane sugar
½ cup coconut sugar
1 tablespoon vanilla bean paste or 3 teaspoons vanilla extract
⅓ cup 0% Greek yogurt
1½ cups all-purpose flour
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1 cup semi-sweet chocolate chips or chunks
1 teaspoon Eversio 3 Mushroom Blend

Instructions
Preheat the oven to 350°F and line a 9-inch loaf pan with parchment paper. In a large bowl, add the melted browned butter, mashed bananas, and brown sugar and mix for 1–2 minutes until well combined. Add the granulated sugar and mix until a paste forms. Crack in the egg and whisk until fully incorporated. Add the Greek yogurt and vanilla and mix again for 1–2 minutes until everything is smooth and combined.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and mushroom blend. Gradually add the dry ingredients into the wet batter, mixing until just combined. Fold in the chocolate chips. Pour the batter into the prepared loaf pan and top with extra chocolate chips if desired. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool completely before slicing.

Slice thick, make a cup of tea, and enjoy a little weekend baking moment. 🤎

T-minus 7 days till Valentine’s 💌 And we’re starti

T-minus 7 days till Valentine’s 💌
And we’re starting the countdown with chocolate + raspberry because obviously.

These chocolate raspberry cupcakes are rich, soft, and topped with the dreamiest pink buttercream — but they’re also made with super minimal ingredients and no eggs or butter in the cake itself, which makes them feel so light. Sweet, indulgent, and still nourishing… my favourite combo.

I also snuck in @eversiowellness Four Mushroom Blend for a little nervous-system love while we bake & eat the sweets. It’s my go-to for calming, balancing energy — especially during busy seasons like this. You can use my code eastongilowski15 for 15% off.

Chocolate Raspberry Cupcakes
Makes 12

Wet ingredients:
1¾ cups almond milk, warm
2 tbsp apple cider vinegar
½ cup coconut oil, melted and cooled
1 cup cane or coconut sugar
1 tbsp vanilla

Dry ingredients:
1¾ cups all-purpose flour
⅓ cup unsweetened cocoa powder
2 tsp baking powder
½ tsp baking soda
½ tsp sea salt
1 tsp Eversio Four Mushroom Blend

Pink buttercream:
1 cup grass-fed butter
3–4 cups monk fruit sweetener or powdered sugar
½ tbsp beetroot powder
2–3 tbsp milk, as needed

Raspberry jam, fresh raspberries, fresh thyme, powdered sugar for finishing.

Mix the almond milk and apple cider vinegar together and let it sit for 10 minutes to create a buttermilk. In a large bowl, whisk the sugar and melted coconut oil together until smooth and slightly creamy. Add the buttermilk and vanilla and whisk gently to combine.

In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and mushroom blend. Gently fold the dry ingredients into the wet in two additions, mixing just until combined.

Fill cupcake liners about three-quarters full and bake at 350°F for 18–22 minutes, until set. Let cool completely.

For the buttercream, beat the butter until pale and fluffy. Gradually add the powdered sweetener, then mix in the beetroot powder and milk until smooth and pipeable. Frost the edge of the cupcakes and fill the centre with raspberry jam. Finish with fresh raspberries, thyme, and a dusting of powdered sugar.

Soft, romantic, and very Valentine’s Eve coded 💗

Introducing SEW CHIC, my new signature sewing seri

Introducing SEW CHIC, my new signature sewing series.

Beginning with Design No. 01: LA PELUCHE — my dream makeup bag. Plush ivory faux fur with a soft-structured, boxed silhouette 👼🏽

An atelier-inspired series where creativity meets couture,
transforming thoughtful design, sewing, and stitching into style statements. Each piece is designed to be as functional as it is fashionable — down to every detail.

And yes, of course she has a name 🤍
La Peluche full tutorial is live on my website 🧸

See you soon for Design No. 02

a little of this & a little of that 🩰🫶🏼👼🏽🧵

a little of this & a little of that 🩰🫶🏼👼🏽🧵

I couldn’t find the ruffled socks I was dreaming o

I couldn’t find the ruffled socks I was dreaming of…

so I made them 🤍🧵🪡👼🏽

A little DIY moment — sheer & lace ruffles, soft ribbed socks, & sewing.

Full tutorial is live on the blog if you want to make your own. This one’s beginner-friendly + very addictive. More intermediate/advanced atelier designs to come….

Save for later ♡

The meal I’m cooking on repeat this January 🤍 Thi

The meal I’m cooking on repeat this January 🤍

This salmon nourish bowl has become my hyper-fixation dinner — I’ve had it so many times already this month and somehow I’m still not bored of it. It’s light, balanced, and genuinely nourishing 🫶🏼

I’ve been doubling down on my @eversiowellness mushrooms wherever I can going into the new year! The Five Mushroom Blend has been going into everything lately & straight into the salmon marinade for an everyday way to get the benefits of hormonal balance & stress management in!

Salmon marinade & dressing
3 tbsp olive oil
2 tbsp honey
3 tbsp tamari
1 tbsp rice vinegar
A squeeze of lemon juice
Black pepper & sea salt to taste
1 tsp @eversiowellness Five Mushroom Blend

Marinate the salmon for about 20 minutes, then bake at 375°F for 14 minutes.

To build the bowl
Quinoa or white rice
Ribboned carrots
Sliced cucumber
Edamame
Arugula
Avocado

While the salmon bakes, prep your grain and veggies. Add everything to a bowl, top with the salmon, and finish with herbs like cilantro, green onion, or microgreens if you have them.

Simple, satisfying, and the kind of meal I actually want to eat on repeat.

Save for later for the perfect meal inspo 🤍

My heart is singing

My heart is singing

A little holiday couture in cookie form. ✨👼🏽🧈

A little holiday couture in cookie form. ✨👼🏽🧈

MATCHA MACADAMIA NUT COOKIES 🤍🍵✨ This one is for

MATCHA MACADAMIA NUT COOKIES 🤍🍵✨

This one is for my matcha girlies… this is your matcha latte but in cookie form.

Soft, chewy, lightly earthy, buttery, and that vibrant green? That’s all thanks to SOAR Organics Matcha — truly the best of the best. It gives the most gorgeous colour and the smoothest matcha flavour. I’m obsessed. @soarorganics

These feel so luxe for December baking, but honestly perfect year-round. The macadamia nuts elevate them so much — a little more couture than white chocolate chips, but you can swap them out if that’s your vibe.

Here’s the full recipe:
1 ½ cups all-purpose flour
1 tablespoon @soarorganics matcha (ceremonial or good culinary)
1 tablespoon arrowroot starch or cornstarch (this gives the levain cookie look)
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg, room temp
1 teaspoon vanilla
⅔ cup chopped macadamia nuts (plus extra for topping)

How to make them:
Whisk your flour, matcha, arrowroot, baking powder, baking soda, and salt.
In a separate bowl, cream your softened butter and sugar until pale and fluffy.
Mix in the egg and vanilla until smooth.
Add your dry ingredients and mix until just combined.
Fold in the macadamia nuts gently.
Cover and chill your dough for at least 1–2 hours so they stay thick and soft.
Preheat to 350°F.
Scoop into tall, chunky balls (about 4 tbsp each), press a few extra mac nuts on top, and bake 12–14 minutes until the edges are set and the centers look puffy.
Let them finish setting on the tray.

A chic little matcha moment for your holiday baking. Save + share for later 🍵✨🤍

These are the definition of a Christmas cookie IMO

These are the definition of a Christmas cookie IMO…

Your classic & cozy Gingersnap - crispy edges, soft chewy centers, crackly tops, and that perfect gingery warmth. Christmas Cookie Couture has officially begun. 🎀✨

I’ve been adding a scoop of Eversio’s 5 Mushroom Blend into all my holiday baking — it’s the easiest way to sneak in antioxidants + wellness benefits during the season of sweets. It also makes the perfect gift for the health + wellness girlies.
Use code EASTONGILOWSKI for 15% off your order 🤍✨

Classic Gingersnap Cookie (Makes 13-15 cookies - I always double)

Dry
1½ cups whole wheat flour or all-purpose flour
2 tsp baking soda
3 tsp ginger
2 tsp cinnamon
1 tsp cloves
¼ tsp sea salt

Wet
1 cup brown sugar or coconut sugar
⅓ cup melted coconut oil or grass-fed butter
¼ cup dark molasses
1 egg
Cane sugar for rolling

Combine all dry ingredients in a bowl and set aside.
In a large bowl, whisk together all wet ingredients.
Add the dry into the wet and fold gently until a soft dough forms.
Roll into balls, and chill for 1–2 hours for the perfect chewy texture. Roll in cane sugar and pop into oven at 375 degrees.
Bake for 10–12 minutes, until the edges are set but the centers stay soft.
Let cool + set.

The first of many couture Christmas cookies — soft, spicy, and straight-up irresistible. Save this one for a Christmas cookie classic 🥹✨

Autumn Pear & Arugula Salad with a Hormone-Balanci

Autumn Pear & Arugula Salad with a Hormone-Balancing, Golden Balsamic Vinaigrette 🍐🍂✨🤎

This salad is pure magic. Pears, arugula, goat cheese, and honey salted walnuts — Sweet, savory, and perfectly balanced.

Not only is this the most luxe, silky balsamic dressing — it’s also packed with antioxidants and hormone-balancing properties because of the 5 Mushroom Blend from @eversiowellness! I was so excited when they launched this blend — it’s become an everyday staple ✨ Use code EASTONGILOWSKI15 for 15% off your Eversio order.

🍐Autumn Pear & Arugula Salad Recipe

2–3 cups arugula
2 ripe pears, thinly sliced
¼ red onion, thinly sliced
½ cup toasted walnuts
Crumbled goat cheese
Fresh oregano (optional)
Pomegranate seeds or shaved fennel (optional, for serving)

🤎 Hormone Balancing Balsamic Vinaigrette
3 tbsp extra-virgin olive oil
1½ tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp honey
2 tsp chopped oregano
1 tsp Eversio 5 Mushroom Hormone Balance Blend
Pinch of sea salt

Making the salad
In a small bowl, whisk together all dressing ingredients until emulsified.
Toast walnuts in a dry skillet with a pinch of sea salt. Drizzle with a touch of honey and let cool.
Thinly slice pears and red onion.
Toss arugula lightly in the dressing, reserving some for finishing.
Arrange pears, onions, and walnuts over the greens. Top with goat cheese and a sprinkle of oregano.
Drizzle with remaining dressing, a little honey salt & pepper! Finish with pomegranate seeds or fennel if using.

My Autumn Salad obsession, it’s been a weekly thing! ✨🍐
I love adding grilled chicken or salmon for protein!

October’s Sweetest 🧸

October’s Sweetest 🧸

The couture cookie of fall. Salted Caramel Browni

The couture cookie of fall.

Salted Caramel Brownie Cookies — episode 5 of Chai & Spiced, my fall baking series! 🤎🍪🍂✨

This one is inspired by my favorite café in Kelowna, @sproutbreadshop , where the iconic salted caramel brownie cookie lives — this is my elevated, homemade take. Think soft-baked, brownie-rich centers with molten pools of salted caramel and the perfect glossy finish — cozy, decadent, and chic in every bite.

🤎 What you’ll need
oat flour
coconut sugar
cane sugar
cacao
sea salt
baking soda
vanilla
almond milk
coconut oil
dark chocolate chips
salted caramel sauce
-coconut oil
-almond butter
-maple syrup
-sea salt

The full recipe for these couture cookies is on my website for you. 🤎🍪

I’ll see you soon for episode 6 — I can’t wait for you to try these gorgeous cookie!

Follow on Instagram

About me

Creative. Designer. Artist. Fashion lover. Foodie at heart. I’m here to take you along with me as I explore my love for fashion, creativity, design, food, and living out my dreams…

Latest posts

5 Simple Breakfasts I'm Loving

June 1, 2026
Sourdough Focaccia

June 1, 2026
God's In the Small Things

May 29, 2026

Home
Blog
About Me
Say Hi!
Newsletter
Privacy
Terms & Conditions

© 2023 Easton Gilowski