We love the idea of having the perfect body that makes girls want to hashtag it as inspiration but the struggle is real when we come into contact with sweet treats. We do eat healthy 90% of the time but when we splurge we like to do it right. For that reason we've added some sugary sweet pink treats (obvs has to be pink) for you to gnash on post-op. We're not going to tell you how many calories are in this because you're recovering and you need to focus on relaxing. Eat the sweet treats and thank us later!

Pink Candy Apples (ready for Halloween)

1. Hot Pink Candy Apples


6-8 medium apples (stems removed) 3 cups of white sugar ½ cup light corn syrup 1 cup water 1 tsp vanilla extract (or other flavouring) 2 Tbsp white food colouring 1-2 tsp. of gel colouring (whichever colour you want your apples to be, the more colour you use, the brighter the apples will be!) Candy Apple Sticks (or craft sticks)

Other things you'll need:

Cookie Sheet Non-stick Spray Heavy Duty Boiler or Sauce Pan Candy Thermometer Rubber Spatula


Combine the sugar, corn syrup, water, and food colouring (both the white and colour you want the apples to be) in a heavy boiler (sauce pan). Turn on medium to high heat and let the mixture come to a boil. Be sure to have a candy thermometer inserted into the mixture but not touching the bottom! Let the candy come to 302°F (hard crack stage). This will take about 20 minutes. There's no need to stir or disturb the mixture while it heats... just be patient! While that's going on... make sure your apples are ready (washed, dried, and on the sticks!), then spray a cookie sheet with non-stick butter spray. The "butter" flavour isn't necessary, but butter makes everything better, right? If you don't have butter, just use regular non-stick cooking spray. When the candy reaches 302°, immediately remove it from the heat and use a rubber spatula to stir in the vanilla (or other flavour). Stir it gently to get the flavour evenly incorporated. You'll want to work quickly because the candy will start to cool immediately. As soon as the flavour is evenly mixed in, begin dipping your apples. I like to tilt the pot to get them really well coated, then let the excess drip off for at least 10 seconds while spinning the apples. After they're dipped, I set them on the buttered cookie sheet to harden. Be careful!!! This sugar is HOT and it will hurt you if you touch it!! It will only take a couple of minutes and the candy will be hard and ready to eat! They keep well at room temperature for 2-3 days but do not refrigerate... they will get super sticky! www.rosebakes.com

Pink Popcorn (Saturday nights in with a MYA Twist)

Those post-op days of relaxing at home can become boring so why not make some MYA inspired popcorn. 2. Pink Popcorn  


2/3 cup popcorn kernels, popped (or two bags of popcorn) 2 cups granulated sugar 2/3 cup half and half 1 tablespoon light corn syrup ¼ teaspoon salt 1 ½ teaspoons vanilla pink food gel (a little goes a long way)


Place popped popcorn in a large bowl also lay out waxed paper on the counter. In a large saucepan combine sugar, half and half, corn syrup and salt. Cook over medium high heat, stirring constantly until the sugar dissolves. Heat the mixture to 230 degrees, stirring occasionally. Immediately remove from heat – add vanilla and food colouring. Drizzle mixture over popped popcorn and gently stir until popcorn is evenly coated. Pour mixture onto waxed paper and allow them to dry for 15 minutes. Store in an airtight container however pink popcorn is best when eaten the day it is made www.fashionmeetsfood.com