Monthly Archives: January 2013

Feeling like Gold


It’s been a great day

{saw this guy with one of my greatest friends and it was amazing}

I had this song stuck in my head at the gym this morning, and as I left and listened to it, I realized I was wearing a GOLD SWEATER! The connection blew my mind.


{sorry for the selfie…posing for my housemate didn’t exactly give me any good photos cause we were both laughing too hard}

Gold sweater+ gold song+ good workout=awesome day. In all seriousness I’ve been a lot more on top of my shit lately and have been pretty happy!

Know what else makes me happy? Dinner. Yesterday’s dinner in fact.

Although its not exactly a recipe, I realized I often read food blogs to come up with good ideas for meals. I’ve created a Meal Ideas category on my Recipes page, so if you’re in need of a lil inspiration for dinner, look no further!

Roasted Rosemary New Potatoes, Maple Garlic Green Beans and Vegan Sausage


{Discovery: Vegan sausage does not look appealing in photos}

Maple Garlic Green Beans


  • 1/2 pound green beans, trimmed (I always find measurements like this useless. who really knows how much a 1/2 pound of green beans looks like? Not me. So the useful measurement is a bunch of green beans thats about as wide as your fist)
  • 1 tbsp maple sugar (syrup can be substituted, but used 1 tsp)
  • 1 grated garlic clove
  • salt
  • pepper
  • 1 tsp olive oil

Makes 2 servings

1. Turn pan up to medium heat, and heat up oil.

2. Add green beans and roll em around in there until theyre coated in oil. Let them cook, stirring the beans every once in a while

3. Add garlic, and continue cooking beans until theyre starting to brown. Usually, to see if they’re getting close to being done I’ll just take one and eat it. I like my beans with a bit of crunch, but its totally up to you!

4. Shake maple sugar/pour maple syrup over beans right before you take them off the heat. This step is actually kinda important cause the sugar will start to smoke if you dont start cooling the pan down right after you add it. Nothing wrong with a little smoking sugar but too much and they wont be as tasty.

Done! Bear in mind that most of this recipe you can probably just use common sense/wing it.

Roasted Rosemary New Potatoes


  • 1 1/2 cup sliced, washed new potatoes
  • 1 tbsp olive oil
  • 1 tbsp rosemary (less if it’s fresh, probably 1 tsp)
  • 1 tsp sea salt
  • 1 tsp pepper

Makes one generous serving or 2 regular ones

1. Preheat oven to 450, and slice potatoes.

2. In a glass dish/pan of some sort that can go in the oven, mix all ingredients together.

3. Roast in oven for 45 min, taking them out half way through to flip them around.

New potatoes are my new favourite thing. Theyre so versatile, and dont require any peeling! Good staple food, I’ve used them for breakfast potatoes, nicoise salads, side dishes (obviously), potato salad, etc.  Love these lil guys.

As for the vegan sausage component of this meal, here ya go:


These are actually really really good. And trust me, I know shitty meat substitutes. See, back in the days of awkward pubescence, I was a vegetarian. For about 5 years I think. And like most vegetarians, I first turned to tofu substitutions for meat. This is probably why I did not stick to vegetarianism. Those things are gross. These sausages are made of grains, veggies, and spices, and have about 20 g of protein in each one. AND THEY’RE DELICIOUS. Plus they’re pretty cheap for such delicious and organic protein, about $5 for 4.

You can buy em from Tara’s health food store in Kingston, or most larger health food stores.

Here’s the company.

Alright, I’m going to go get ready for my impending doom, sorry, I mean midterms.

PS. Did anyone else check out the latest Oh She Glows post about Maple Butter?! I audibly gasped  in class (people around me were not as enthralled as I was) because maple syrup is possibly the greatest thing ever. BUT THEN, I saw it takes about 45 minutes of straight high power mixing! Ain’t nobody got time for that! So I will just look at her beautiful photographs and continue shaking maple sugar on everything.


Sweet Potato Coconut Lime Soup



I have an awesome recipe to share today. Its creamy, spicy, and perfect for those cold slushy days that make you want to put plastic bags around your feet to keep them dry (judge all you want but my feet were dry and my boots were not). Even more important, its one of the first original recipes from yours truly!

Usually if I have an idea in my head for a recipe, I’ll google some of the ingredients first to see if there’s any variations of it out there (white chocolate rosemary ice cream, I’m coming for ya). From there I’ll look at a couple recipes and mix and match what I like from each.

UNTIL NOW! I am happy to report that I have reached another level in cooking. Maybe I’ll buy myself a graduation present (in the form of some pricy peanut butta). I had an idea for this soup and ran with it. No recipe checking needed.

Sweet Potato Coconut Lime Soup

I decided to speed this recipe up by microwaving the sweet potato until soft. If youre not into the microwave, that’s fine, just bake your sweet potato at 350 for about an hour ahead of time and peel off skin before adding to soup.


{NOTE: this is not my photo. I tried to take a pretty photo of my soup, with a garnish even, only to discover that my camera from grade 10 is no longer compatible with my computer. I discovered this after I ate the soup. It was the last serving. So here is a rough estimation (although, for the record, mine had a cute little lime wedge on it). }


  • 1 hefty sweet potato (probably between medium and large if you wanna be specific), peeled and cubed
  • 1 red onion, chopped
  • 3 cloves of garlic, grated
  • 1 tsp grated ginger (fresh is better, and feel free to add more if you really want some gingery flavor in there)
  • 2 tbsp thai red curry paste OR 1 tbsp hot sauce, 2 tbsp curry powder and 1 tbsp cumin
  • 1 can full fat coconut milk*
  • 1 cup chicken/veggie broth
  • 1 lime
  • 1 tbsp coconut oil (any oil is fine but I was rolling with the coconut theme)

*if you wanna do light coconut milk, feel free, but bear in mind that the soup will be a bit watery.

Makes about 6-7 cups of soup! About 4 generous single portions.

1. In a large soup pot heat the oil on medium. Add in garlic, onions, ginger and saute until onions soften

2. Chop up sweet potato while onions are doing their thang. Put in microwaveable bowl.

3. Add coconut milk and broth to soup pot, and turn up the heat a little bit. Add spices/curry paste and stir.

4. Microwave sweet potato cubes until softened. They should retain their shape, but be easier enough to chew. I did mine for about 5 minutes.

5. Add sweet potato to soup, let it simmer for about 5-1o minutes to let the flavors meld a bit. Here’s a good time to add the zest and juice of your lime, unless you want it for a garnish.

6. Puree using blender, and serve!

This soup was amaaaaazing. I’ve always been a big fan of squash soups, particularly butternut, but this one is so simple it might be my new fave. It would have been even simpler if my very bestest friend hadn’t moved to Switzerland for exchange and taken her immersion blender with her (did you really need it in Switzerland? youre not gonna be making soup! ….miss you).

But I digress.

Make this soup. Its  been taste tested by a few members of my household, and they agree.

To make up for my photo fail, here’s a picture of the pretty mug my baby sis got me for Christmas (also a test to see if she’s reading this)


{filled with chai tea of course}

Also, if you love yoga like myself, check out this link! Good thing to be aware of

How to avoid yoga injuries

This song has been stuck in my head ALL DAY

Wussup blog world?!


I have been wanting to start a blog for approximately 2 years now, and even though I should be studying (ALWAYS), this is a very momentous occasion for me.  I trust my hoardes of followers are already checking to see if I’ve posted something, so I’ll get to it.

I was doing my usual blog troll this afternoon, and came across something amazing. First, a lil bit of back story. The Fitnessista was the first healthy living blog I came across, and it kinda changed my entire attitude surrounding healthy eating and fitness. It could be fun! Delicious! I was working at a bank, living alone, and slightly miserable so reading her posts were like having a really fun, fit friend who had great ideas for dinner. Anyways, she has always posted pictures of her raw macaroons and never given the recipe, instead saving them for a future cook book.

Until today! Well no, not actually. This recipe was posted a while ago and I never noticed. I was into the archives today (during  a particularly boring lecture) and discovered this little treasure. So I decided to make them!

Fitnessista Raw Red Velvet Macaroons

-2 2/3 cup unsweetened shredded coconut

-1/3 cup cocoa powder

-1 1/3 cup almond meal

-1 cup maple syrup

-1/4 cup beet juice (for color)

-pinch cinnamon

-1 t vanilla

-pinch sea salt

Dehydrate for ~36 hours


I made some minor changes: no beet juice (I wish!), and I halved the recipe, because maple syrup aint cheap.

Side note: Since I omitted the beet juice aka red coloring, does this make these macaroons just ‘velvet’ macaroons?

After taking this pic, I decided to test drive one and holy moly it was so good. Like a warm, coconut brownie thing, that was crispy on the outside and chewy on the inside. This was only 4 hours in the dehydration station too. They’re supposed to get even crispier, but I might turn it off early because a) I like them with chewy middles and b) 36 straight hours of dehydrating will jack up my utilities bill, something I dont need any help with in a room with an uninsulated closet and space heater.

Heres a really sweet soundtrack for macaroon making:

This was fun! Yay for blogging! I will most likely be back tomorrow. Thanks fans!!!!