another big lull between posts, my apologies! BUT it’s pretty exciting actually because i wrote my final exam in my final class in school. this meals following handing in my last assignment next week, i will be a holistic nutritionist! cue the applause, *takes a bow*
in all seriousness though, thank you all for sticking through the spotty posting while i’ve been in school. it’s been a juggling act but i have loved writing this blog the whole time and it wouldn’t have been the same without all of you!
while i don’t have a new recipe for you this week, i promise next week i will! for now, i leave you with suggestions for the coming weekend.
whether you are celebrating easter or are just using the weekend to catch up on sleep and lounge around for an extra day, i have you covered.
15 recipes for a long weekend stay-cation or easter entertaining
guests deserve a special breakfast. so why not these fluffy pancakes made with chickpea flour! they’ll never know you got all healthy on them.
now i’m going to continue being the canadian i am today by talking about the weather. spring has come finally!! baseball games have been attended, skirts with no tights have been worn, the parka has been put away and fresh strawberries have been eaten! all that’s left is to eat a meal on a patio and it’s official.
to celebrate the arrival of warm temperatures i’m sharing an “ice cream” recipe over at the north coast naturals blog that’s actually a breakfast. that means it’s high in protein, fibre, healthy fats, vitamins and minerals, quick and easy to make but also completely delicious.
psssst, i’ll let you in on a little secret: this is actually little more than a super thick smoothie, but it’s way more fun to call it ice cream isn’t it??
i couldn’t get this pie out of my head for days. it was pie day (march 14) and the blogosphere was overflowing with various pie recipes. i am not one to usually make pie, but i got it into my head that i needed to make a pie asap. and not some standard apple. no i wanted a decadent chocolate cream pie. no-bake because i couldn’t be bothered to make a pie crust. this cream pie would be creamy, rich and would put all other pies to shame.
the only reason i didn’t make this sooner was because i was afraid of how good it would be. if such a thing existed in the world, would i ever be able to stop eating it? or would my taste buds compel my fork to move bite after bite of chocolate heaven into my mouth until the whole pie was gone?
wooooow long title. but really. really necessary because all components here are equally important and beautiful.
this is not a recipe i would have ever expected to come out of my kitchen, since i don’t tend to buy oranges. i really don’t like eating them, and only use the juice or zest occasionally in other recipes. but then kristy let me be a recipe tester for her upcoming cookbook (swoon) and one of the recipes i was assigned involved oranges and lots of them. and when i went to the grocery store to buy said oranges, i could not remember for the life of me how many i needed. so i took a guess. luckily, i bought enough, but it left me with 2 spares. which sat in my fridge for a while.
now i hate seeing produce go to waste so this recipe was born.
wow guys, over a week since my last post…oops, totally didn’t mean for that to happen! but life just got so completely wonderful in the last few days, I simply had no time to blog.
in the last week I spent tons of time walking around enjoying the semi-good weather, seeing blogger friends, attending the yoga conference (and buying a new yoga mat, YAY), reading about herbal medicine, studying for and writing an herbal medicine mid-term (ok that part wasn’t so nice), eating delicious food, having one of my very best friends visit me, rediscovering my love for yoga and just in general, living. and it has been wonderful.
so wonderful in fact, I hope you’ll forgive that today I’m not even writing a full post here. but don’t worry- you’re still getting a pretty delicious recipe out of it.