I’m slowly getting back to my normal routine here. December was mind blowing with all the Christmas craziness, hockey, Kyle’s almost pneumonia cold and skiing. Having a child born on January 1st extends celebrations well into January making 1.5 months a complete blur of who me and Alex are (more me). I still have a 6 year old’s birthday party to survive and after that when I close my eyes, I will be seeing never ending waves which are getting more and more real. For now, I’m keeping my eyes open…
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So, did you make any of iFOODreal’s recipes for Memorial Day? I would love to know. Honestly, don’ be shy to comment. My friends somehow are always so terrified to leave a comment on my blog although they cook a ton of my food. Please, don’t be shy. There is no lines to cross. With me there is almost no lines…almost. Also, if you are not a fan of emails but would like to be notified about iFOODreal’s new posts just follow me with Bloglovin. You can follow your…
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So, this citrus quinoa salad…I love Fridays! My favourite day of the week when a whole weekend of craziness is ahead and a glass (or two) of wine I can officially talk about. And equally I hate Sundays because I just feel drained by then. Mixed feelings – I do find weekends fun but way more exhausting than weekdays. I don’t work on Friday and have my little boy at home to spend time together, whether playing Go Fish, painting doors or shopping at Costco. Vibrant days of living a dream….
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While the rest of America is cooking turkey and baking pies, I seem to be on a salad kick. Thanksgiving in Canada has already passed and I’m not in a mood for turkey till Christmas. I make Greek salad every few weeks. Often with whatever I have on hand. I love it because it is chock full of vegetables and Mediterranean flavours – olive oil, balsamic vinegar, garlic, lemon, oregano etc. Plus my kids eat it, especially olives and feta, minus red onion. Fair enough.
I just got back from an eight day camping trip (I know!) where I made similar farro salad with feta sans edamame and a fancy dressing. Crunchy edamame beans, juicy sweet watermelon, creamy feta cheese, tangy zesty arugula drizzled with honey basil vinaigrette. Delicious! You could swap sweet green peas for edamame and avoid feta to make the salad vegan or if you don’t have it. Edamame are fresh soybeans full of protein, fiber and folate. You can find them sold shelled and frozen in a bag.