On Saturday I missed farmers market because we went hiking on Mount Baker again. It was our dear Calgary friends’ last day in Vancouver so we wanted to make it memorable. Plus Alex just got back from Israel after one of the most stressful weeks of his life (see last post). He wanted a breath of fresh air and to resume normal life ASAP. These two reasons were worth missing piles of cabbage, cauliflower and potatoes. I decided to catch up shopping at my grocery store’s organic section on Sunday….
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So, I finally gave in and got a spiralizer before Christmas. We do gifts for ourselves. Next on the list is a trip to Lululemon. I haven’t bought a piece of clothing for myself since August. After months and months of debating whether I need another kitchen gadget and liking all hand spiralizers so-so, I saw a countertop spiralizer at my grocery store for $25. That, my American friends, is a BIG DEAL because in Canada everything is so much more expensive and harder to find than in the US.
Oh-la-la… My meatless meatballs that actually contain zero meat. Where do I begin?! First of all, this vegetarian meatballs recipe is here to help you feel #soyinspired this Fall in partnership with the Healthy Aperture Blogger Network and the Soyfoods Council. And you should listen to me – all these Holidays upon us mean a lot of animal products and saturated fat at the table. My meatballs are made of lean, healthy and zero cholesterol source of protein… with a liiiiiiiitle sprinkle of Parmesan cheese. Just a little bit. Who…
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This bok choy noodle bowl started out as an idea I got from the latest Cooking Light issue on a flight back home from vacation last week. I turned this light side dish into a main meal – salad/bowl that is vegan and gluten free. I thought it was simply genius to shred the bok choy into pieces. At the end of the day it’s Chinese cabbage, so why not?! Baby bok choy or large bok choy work.
Delicious, organic, vegan breakfast on a budget that is packed with protein and healthy fats. “Eggs” that are made with tofu and my kids couldn’t tell. I’m in love with my new vegan “scrambled eggs”!!! They are fluffy, moist and you would never guess they are made with…tofu. And please, listen to me, don’t judge the book by its cover. Don’t be like my friend Christi, who called me judgemental. Last Saturday, Christi had us over for dinner (the one that makes BBQ ribs and Pavlova dessert)…
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Follow my blog with Bloglovin You know me, I cook healthy and make my own sauces. Sometimes I use a store-bought sauce and today is the day!:) Meet WORLDFOODS Fusion of Flavours – an international producer of 51 asian sauces that are all natural, gluten free, dairy free. No artificial ingredients, preservatives, GMOs or food flavor enhancers. Suitable for vegans, vegetarians and celiacs. And guess what?! WORLDFOODS is generously giving away 2 readers of my blog a set of 8 sauces/marinades each.
You know those tub salads you can find at any grocery store?! Potato salad, macaroni salad, coleslaw salad, seafood salad etc. They make me cringe. Just their look – white carbs and starches, drenching in cups and cups of mayo, sitting in plastic container for days. Coleslaw is the worst one. Why is it so unnaturally green?! I think I tried that tub macaroni salad once.