Cherry coconut overnight oats. Easy, creamy, nutritious and filled with all my favorite flavors. As I’m writing this, I’m sitting in our living room, darkened from the clouds and smoke outside. It’s 8:30 am outside, yet it still looks like 5 am. Today marks one week since the smoke invaded the Okanagan and there’s no sign of it going away any time soon. I’m sitting on our couch, the windows opened, deciding that the (finally) cold air from outside is worth the smell of smoke for one morning. The temperatures dropped to the low twenties this weekend after weeks of 30s and 40s. Our apartment has been closed up all week due to that heat and smoke, so I’m choosing to let the cool air come in…
Vegan chickpea pasta salad with tahini dressing. Chickpeas, pasta, arugula, red onion, tomatoes and tahini dressing. Key word here: Tahini. Have you ever tried tahini dressing with pasta? It’s life-changing (slight exaggeration here, but my love for tahini dressing is real). Rarely do I make a salad without it, no matter the kind of salad. Part of it is because it tastes so good, the other part of it is because I’m too lazy most days to make creamy dressings using avocadoes or cashews and a blender. I mean, more dishes? No thank you. To make things even better, this salad is all done in one bowl (plus a small mason jar to make the sauce, but at least that can easily go in the dishwasher). Here’s how it goes: Boil the pasta…
Sugar-free cherry chia jam. Because what else was I to make with 20lbs of fresh Okanagan cherries? Yesterday, I asked you guys on Instagram which recipe you wanted to see on the blog today and this is what you chose. Cherry chia jam over pasta salad. Ask and you shall receive. So as you requested, I’m sharing my favorite cherry chia jam this Friday. This is recipe 2 of my cherry series (there’s no such thing, but there probably should be at the rate at which I’m using cherries at the moment). Nevertheless, I shared this cherry yogurt tart last week, now this cherry jam and you can expect one more cherry recipe before the end of summer. I can’t help it, cherries are my absolute favorite… The reason behind…
Roasted potato pesto salad with spicy chipotle chickpeas. Another delicious vegan recipe for you guys! I’m almost halfway through my vegan month and to be honest, it doesn’t feel different from my usual diet. That doesn’t mean it’s not a bit challenging at times. The most challenging change for me was to omit the milk in my coffee. While I don’t usually drink cow’s milk anyways (personal preference and a slight intolerance), I do add a touch of whole milk in my coffee every morning. Almond milk, coconut milk and soy milk are not the same. Nope. I just can’t tolerate the taste in coffee. So far, I’ve been using cashew milk, which tastes the best in coffee in my opinion. Vegan creamers would…
Tomorrow is Cinco de Mayo and for the occasion, I’m sharing my favorite vegan loaded queso dip. May 5th was never something I associated with Cinco de Mayo… It’s actually never something I celebrated growing up. To me, May 5th is my childhood best friend’s birthday. Jasmine was born only 3 weeks after me and we’ve known each other since then. We grew up as neighbors and I spent almost as much time with her and her family as I did with mine. For that reason, we’re basically sisters. So this Saturday, we’re celebrating both of our birthdays… Maybe there will be Mexican food involved, we’ll see. This weekend will actually be an eventful one. First, I’m going to Moncton for Shaun’s graduation. We then have a…
