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vegetarian

Healthy Road Trip Snacks and Meals

We’re on day 3 of our road trip from New Brunswick to British Columbia. The biggest road trip we’ve ever done, twelve days on the road. As I’m finishing this post, I’m in a small Air BnB in Ottawa after a great Canada Day yesterday in our capital city. During our road trip, we’re doing a mix of camping in National and Provincial parks and sleeping in Air BnB’s in a few big cities. Since we’re passing through large cities, it makes it easy for us to stop and buy food as needed, but I do like to bring as much as we can from home to save money. Also, as we’re moving across the country, I wanted to clear out our pantry before leaving without having…

June Favorites (2018)

As I reflect on my June favorites, I realize how busy this past month has been. Every minute of every day was planned and I didn’t stop until I went to bed at night, sometimes later than my usual early bedtime. Needless to say that Shaun and I are exhausted, but happy. Why are we so busy? Well, not only are we working our usual full time jobs and running this blog, but we’ve been planning and packing for our big move to British Columbia. Leaving New Brunswick is bittersweet, but we’re so excited for our new adventure! This weekend is our last weekend in NB and we’re driving to Moncton to spend time with family and friends. My weekend is packed, but I wouldn’t want it any other way…

Chickpea-Nut Butter Ice Cream

Chickpea-Nut Butter Ice Cream: Ice cream that’s made with chickpeas, plant-based milk, dates and peanut butter. So basically, a frozen dessert that’s high in fiber, healthy fats, protein (depending on the milk you use) and sweetened with fruit. To be honest, I kept this recipe from you guys since Christmas. I know, so selfish! In my defense, ice cream didn’t feel like an appropriate recipe to share during winter. Especially not with the cold weather we had in December and January. So why did I even make this recipe in December in the first place? Well, because it was supposed to be freezer fudge. Turns out, it had a texture similar to ice cream… I’m not mad about that at all. The other reason I kept this recipe hidden for…

My Vegan Month Experience

May is gone already and with that, I’m done with my vegan month. I thought I’d share my vegan month experience with you guys, including what I loved, what was challenging and my future plans. All in all, last month was a positive experience. I didn’t have many challenges throughout the month and to be honest, it wasn’t so far from my regular diet. To clear things up, I basically eat a vegetarian diet 99% of the time, which includes a bit of yogurt, cheese, eggs and a rare bite of fish or poultry. The only thing I don’t eat is red meat, which is a decision I made over 7 years ago. So, looking back on my vegan diet over the past month, I can truly say that I enjoyed it. I…

Roasted Potato Pesto Salad with Spicy Chipotle Chickpeas

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…