Fresh herbs

Good afternoon/evening.

I can’t believe how spoiled we are on the west coast right now- Spring has officially sprung and it is so glorious! It always shocks me how much my mood is affected by the weather- I have a very hard time being grumpy when the sun is out.


I’ve been taking advantage of the sun as much as I can! Working outside ( a perk of working from home), daily hikes with taffy, working in the garden and taking nice evening strolls around the neighbourhood after dinner. You really can not beat this time of year.

Spring is the best:)

Any who… another reason I love spring is getting out in the garden. This year i’m going to keep things fairly low key- I have a feeling i’ll have my hands full!!- but I’m definitely going to make sure to have tons of fresh herbs to keep my meals interesting. Not only are fresh herbs ridiculously nutritious but they really turn up a meal. In the winter I rely on my frozen herb and oil cubes that I prepare at the end of summer but it’s just not the same as being able to go grab a handful of sage, rosemary, parsley, cilantro etc., to add to a dish.

As you can tell from my last few posts i’m really into bulk preparation, mainly large salads of some sort to carry me through the busy week. Although the ingredients in my salads don’t always change week to week I do try to change up my dressing to keep things interesting.

This week’s salad is brought to you by the delicious herb parsley. I LOVE parsley. It complements just about every meal out there and I always make sure to have some on hand to sprinkle on almost every dish. Parsley is also amazing to throw into a refreshing green smoothie or fresh juice- it just makes everything taste extra fresh.

Parsley is a real super house of nutrition! It is full of vitamins, minerals and phytonutrients- specifically high in vitamin K, vitamin A, vitamin C as well as iron and calcium. Parsley is known to help neutralize particular types of carcinogens, such as those that are found in cigarette smoke and charcoal smoke, as well as prevent free radical damage to your cells.

Sounds like a pretty fantastic little herb! if you haven’t tried growing your own, get on it! I do not have a green thumb at all and I manage to keep my parsley alive almost year round:)

Okay enough babble… onto the recipe.

Veggie quinoa salad with a parsley vinaigrette 



1 cup dried quinoa- cooked

1 bunch kale chopped

1 red pepper (organic) diced

1 tomato (organic) diced

1/2 red onion diced

2 carrots (organic) diced

4 small roasted beets diced

1 apple (organic) diced

1/2 cup fresh parsley chopped

1 avocado diced

Throw everything in a big ol bowl and mix it well.

Parsley vinaigrette: 

1 tbsp dijon mustard

2-3 tbsp organic extra virgin oil

2 tbsp apple cider vinegar

2 tbsp warm water

1 clove of garlic minced

1 splash of maple syrup

1/4 cup fresh parsley

Throw everything in a blender and whip it up! If you would prefer it to be a little runnier just add a little more olive oil.

Top salad with dressing and toss it all together! Couldn’t be easier!

When serving the salad I like to add a handful of  walnuts and about half a cup of beans (my favourite being chickpeas). This salad is also great along side some grilled fish or chicken:)





Kale pesto quinoa salad

Wow it’s been a while…

My food choices lately have not been blog worthy. Lots and lots of eggs on toast, porridge and soup- pretty boring and very repetitive.

After a deliciously indulgent Easter long weekend I decided it was time to push myself to pick up the variety in my diet and include some more fresh vegetables now that Spring has finally sprung!

On Monday night I prepped a giant salad for us to graze on throughout the week. It’s a goodie and I will definitely be making it more often!

Kale pesto quinoa salad


1 cup dried quinoa- prepared and cooled

1 diced organic tomato

1 diced organic red pepper

1/2 diced red onion

1 head of parsley chopped

1 can of chickpeas rinsed

Mix veggies well with cooled quinoa and set aside while making sauce.

Creamy Kale pesto sauce

1 head of organic kale cleaned and chopped

1 package of fresh basil pulled off the stem

1 ripe avocado

1 clove of garlic diced

1 handful of walnuts (probably a heaping 1/4 cup)

2 tablespoons of extra virgin olive oil

2-4  tablespoons of water

1/4 cup nutritional yeast

Pinch of salt

Whip everything together in the food processor until its nice and creamy.

Stir sauce into quinoa salad and you’re good to go!

Super easy to whip up and it will keep in the fridge for a few days. I love salads like this. They perfectly compliment grilled chicken, grilled fish, a nice steak… OR, they are perfect on their own.

With the baby on it’s way soon I’m trying to build up my arson of easy, healthy, delicious and quick meals and this salad definitely fits the bill.

Hope you enjoy it as much as we do:)





Lets cut straight to the chase… pregnancy cravings are like no other cravings I have ever had before. It’s not like your normal food pull, it’s a can’t think, can’t sleep, can’t do anything until you eat it. Luckily I haven’t had too weird ones so far- but there’s still time.

Let’s re-cap. So far the past 6 months I’ve had a real hankering for:

  • Bacon cheese burgers- that lasted about 2 weeks;
  • Salted ruffle chips- that lasted a week or so;
  • Toasted bagels with butter- that lasted those first few months;
  • Mandarine oranges every day all day for the month of December;
  • Cucumber avocado sushi-that lasted for quite a few months;
  • Chickpeas- plain with a little salt, in salad, mashed with avocado, in pasta…;
  • Boom chica pop- Still in regular rotation;
  • Post dinner dark chocolate squares;
  • Amy’s gluten free, vegan bean and rice burrito’s- literally every day for about a month; and finally
  • Green smoothies- kale, banana, cinnamon, hemp hearts, chia seeds, nut butter and almond milk- So good!;
  • Eggs and Bacon- so many eggs on toast with crispy bacon!

I’m still deep deep in the eggs and bacon phase so tonights dinner needed a little bit of both! The man friend couldn’t tolerate another breakfast for dinner so I had to get creative…

Dairy free Pasta Carbonara 

1 small-medium onion diced

2 cloves of garlic smashed but kept whole

4 slices of bacon chopped up

1/4 cup chopped parsley

2 whole eggs and 1 egg yoke whisked with salt and pepper

1 package of brown rice pasta

Salt and Pepper to taste

Put a big pot of water on the stove and bring to boil- add pasta.

While pasta is cooking, fry up the onions, bacon and garlic together until crispy- throw out the garlic cloves.


Once the pasta is cooked toss in the bacon onion mixture and then stir in the whisked egg mixture. Stir rapidly until noodles are coated. Add in chopped parsley, salt and pepper to taste and you’re done! So easy, so delicious!!

I love that it has a creamy decadent feel to it without using cream, butter and cheese- bonus!


We are not doing dairy in our house at the moment, but if you’re not against a little dairy some shredded parm would be a really yummy addition to this meal.

Hope you enjoy it as much as we did:)

Now i’m off to enjoy my post dinner dark chocolate treatie. Have a great night!




A winter classic

Hello Hello. Hope everyone had a great weekend.

We were very productive over here- cleaned out our storage locker and got rid of about 2 truck loads of stuff (thank you Salvation Army).

Apparently this is called nesting. If i’m already nesting, my poor poor partner is really in for it seeing as we still have 4 months to go! Pray for him.

Any who. I just wanted to pop in and share a classic rainy/snowy/cold day recipe with you lovely people.

Chilli and Corn Bread



1 pound of ground turkey (sub any ground meat)

2 stalks of celery (chopped)

2 carrots (chopped)

1 onion (diced)

2 cups of sliced mushrooms

1 large can of diced tomatoes

2 tbsp chilli powder

2 tbsp nut butter (peanut butter, almond butter or even tahini works)

1 tbsp cumin

1.5 tsp garlic powder

1 tsp salt

Saute vegetables in a large pot for a few minutes (5 ish). Add in ground turkey and cooke until meat is fully cooked. Add in tomatoes, chilli powder, cumin, garlic powder, nut butter and salt. Turn down heat and let simmer. That’s it.

As you can see I don’t put beans in my chilli. To each their own. I just choose not to put it in my chilli, if you desire throw some beans on in (kidney beans would be great).

Now onto my favourite part of the meal- the bread! I’m all about the carbs these days.


Corn Bread

2 cups cornmeal

1 3/4 cups almond milk

1 tbsp apple cider vinegar

1-2 tbsp maple syrup (depending on how sweet you like it)

1 tbsp butter (I used soy free vegan butter)

1 tsp baking soda

2 tsp baking powder

1 egg

pinch of salt.

Pre heat oven to 400. Mix together the almond milk, apple cider vinegar, maple syrup and egg. In another bowl combine the dry ingredients. Combine. Once the oven is pre-heated add the butter to your circular baking dish and throw in the oven for about 1 minute to melt and coat the bottom of the pan. Remove pan from the oven and add in corn bread mixture. Cook for 25-30 mins and then enjoy.

I personally like slathering my bread in a little more vegan butter fresh out of the oven- SO GOOD!!




Soup season- broth bags!

Hi all.

This is not a normal recipe of sorts but more of a go to money saving, time saving tid bit of information I thought I’d share.

Broth bags. What are they? well, I keep a bag in the freezer at all times to throw any of my vegetable odds and ends into. The usual additions are garlic paper, onion scraps, carrot tops, celery tops and ends, zucchini tops etc., Every time I prepare veggies I always always put the scraps in the bag in the freezer. This may seem a little weird but I do the same for meat. Any meat scraps and bones have their separate bags. I have even been known to go to a friend of families house for dinner and bring home the bone. I couldn’t live with myself if a perfectly good carcass went to waste! I’m all about using as much of the animal as I can.


Anyways all this to say, when that day hits that your not feeling 100% or the weather outside is just awful, all you need to do is throw your frozen veggie scraps in a slow cooker (or pressure cooker or big pot) with any meat bone scraps and water and let simmer until you have pure liquid gold- AKA deliciously nutritious bone broth.

Definitely have a taste before you pack it up to make sure it’s seasoned to your liking.

Depending on my mood i’ll often throw in some fresh rosemary from the garden but this time i just kept it simple.

Also good to know, for you non meat eaters, just don’t add the meat… A la veggie broth:)


In our household soup season last year round, but it definitely ramps up in those cold wintery months.

Get on it people! So cheap,easy, nutritious and so delicious.



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