I was struggling with the idea of posting today; let alone eating anything besides oatmeal and peanut butter. You see, I have a very sick puppy on my hands and its heart breaking to see an innocent animal in even the slightest pain. (more…)
8 Days into the New Year, some resolutions are tossed to the side and some still going strong. In the last month or so I have gone through a lot of changes personally, and I am taking advantage of the fresh exciting start that 2014 has to offer. With me this always involves a lot of journaling, inspiring-quote reading, O magazine scouring and dream board making…haha…so I have a lot of free time on my hands.
Back to resolutions, I may as well get mine out there to make myself a little more accountable:
- drink less wine (okay like 1 glass every 2 days is okay)
- breakup with chocolate (keep him on the side though)
- eat 80% vegan (besides goat cheese, feta cheese, chocolate and the odd egg)
- yoga everyday (the relaxing kind not the kind that makes you sweat heaps)
So there ya go. I am keeping all my resolutions, but to a degree that suits me. Im really serious about the yoga thing though…if I do one exercise it should be one that also clears the head and reduces anxiety. (more…)
Hearty chicpeas and quinoa paired with soft and buttery avocado, salty feta and zesty lime. Toss in some red peppers for the crunch factor and you have a spoon full of perfect. Summertime flavours by the mouthfull. Filling, healthy and happy. (more…)
Roasted Beet, Walnut and Chevre Salad with maple vinaigrette
You know that dish that you get, everytime you see it on the menu, no matter the restaurant?
Back in university days, that dish was probably buffalo wings, heavy on the blue cheese dip…mmm wings.
Now I scope out the scene for roasted beet and walnut salads. They are popping up everywhere.
This plate of green lovin’ is the perfect way for the beet lover to express themselves for a healthy-hearty lunch. Beets and goats cheese are like best friends; always better together.
Although this salad isn’t an ‘on the run’ type of lunch, it is worth the wait for a weekend, or a get together with friends. I also serve it as a side at dinner. You could always roast the beets and toast the walnuts the night before when you have time, allowing for quick preparation the next day.
If you haven’t made this salad before, give it a go and you will never see beets the same again.