You are currently browsing the monthly archive for May 2011.

Hiya friends! Hope you’re having a super fantastic weekend so far!

I’m just relaxing on the couch with Andrew and Beas eating a HUGE bowl of popcorn. It’s back to work for me tomorrow (booooo!) but I had really good days off so I can’t complain 🙂

So yesterday I posted a recipe for honey mustard lime salmon and Megan made a comment saying that she thought the marinade would be really good on tofu.

Duh, genius 😀

Marinated honey mustard lime tofu, barbecued mushrooms and brussel sprouts, steamed dinosaur kale and mushrooms stuffed with goat cheese and sundried tomatoes. 

Thanks Megan!

Guess what?? I did my very very first guest post and it’s for one of my absolute faaave bloggers: Lauren from Lauren Loves Good Food!

Pretty please go check it out! I’ll love you forever 🙂

I’m out! 4:30am comes aaaass early!!


Much love ❤


Paije xo




Heeey guys! Happy Friday!! 😀

Do you ever have days when you’re super productive, getting almost everything on your to-do list done? Aaaand then the next day you do absolutely nada? Yup. That was me yesterday and today. 

I’ll start with yesterday.

I got up early and drove Andrew to work. I came home and took Beasley for a loong walk where we saw some words of wisdom written on the trail. 😀

 “Drop beats, not bombs”.

“Peace in every step”. 

We got home, I did a little weight sesh, showered and made breakfast. I have been LOVIN’ Deb’s protein muffins for awhile now. They’re soo good!! 

I use 1/2 cup liquid egg whites (I ONLY use free run organic), 1/2 tsp baking powder, 2 tbsp brown rice flour, 1 tsp pure vanilla bean powder and 1/4 cup applesauce.

I topped it with 1 tbsp maple syrup, 1 tbsp of PB&C White Chocolate Wonderful peanut butter and hemp hearts.

Cherries!!! I wait all year for cherry season. Fo sho. And I literally search high and low the rest of the year for frozen ones. They are my FAVORITE. 

After breakfast I went and got a new phone!!

The iphone 4. Oh yes. Welcome me to 2011 :)

I also got a printer. The HP Envy.


I haven’t set it up yet but I’m reeeally hoping that it will work okay. I haven’t had much luck with HP products 😦 

As soon as I finished picking up my phone and printer, I had to race to the donor clinic to donate some blood!

My iron was 126!! (It has to be at least 125 to give blood) Boooyah!!

I guzzled down an apple juice when I finished and headed home to EAT. It only took me 5:44 for the actual blood donation but I was there for a little over an hour. It was soo busy because our teachers are on a 2 day strike and tons of them came to donate blood. 🙂 

Leftover soup was on the menu. Soo good the second day.

I also had another piece of rosemary bread, goat cheese, sundried tomatoes and basil with baby cukes, snap peas and hummus.

I have been LOVING this new hummus lately. Fontaine Sante Humm! Carmelized Onion. Ever tried it??

After lunch I cleaned up the house a little bit/read some blogs and then picked up Andrew from work and we went and bought a BBQ! It’s still in its box so fingers crossed we will be eating barbequed veggies by Monday 😉

After picking up the BBQ we were both super hungry. The BBQ didn’t actually fit in my car so we had to take it back in the store, come home and then Andrew had to take his vehicle to pick it up. During rush hour. Blech. Anyways, back to hungry.

We had picked up some salmon the other day so Andrew got started on a marinade and I was in charge of the sides.

Moroccan Inspired Quinoa

serves 4

  • 1/2 cup quinoa
  • 1 cup veggie broth
  • 2 tbsp+ water
  • 1/2 onion, diced
  • 1/2 tsp cayenne pepper
  • 1/2 tsp tumeric
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1 large garlic clove, minced
  • thumb sized nub of ginger, minced
  • pinch of salt

Spray a small pot with olive oil and heat over medium high heat. Add onion, garlic, ginger and spices and saute until onion is soft, stirring constantly, adding water and making sure it doesn’t burn. Add quinoa and another tbsp of water, stirring constantly until quinoa is lightly toasted, about 2-3 minutes. Add veggie broth, cover with a tight fitting lid and turn the heat down to low. Cook for 15 minutes or until water is absorbed. Fluff with a fork and serve.

Andrew made the bessssssst salmon I’ve ever had! It was omg good 🙂

Honey Mustard Lime Salmon

serves 2

  • 2 pieces of salmon (I think ours were about 4-5 ounces?)
  • 1/2 lime, juiced
  • 1 tbsp honey
  • 1 tbsp honey dijon mustard (or any mustard will do)
  • 1/2 tsp oil
  • pinch of salt

Turn oven on low broil. Whisk all ingredients together in a small bowl. Brush half of the sauce on salmon and place in glass pan sprayed with olive oil. Broil for approx. 6 minutes. Take out the salmon out, brush with remaining sauce and put back in to broil for another 6 minutes. 

Haha I didn’t realize how lopsided my plate looked when I took this pic. Oh, we obvs had steamed brocs too 🙂

I literally stuffed my face and then fell asleep watching the new South Park.


Today….hmmm…..well I walked Beasley this morning. You know that little weight sesh I mentioned I did yesterday morning? Yeah, ummm I wasn’t moving very fast today. I love that burn but OH GEEZ. I took it easy and just played with Beas in the backyard. 

We have one dead spot in our yard and he just loooooves to roll around on it. 

Hahaha monster face.

I finally decided to make breakfast around 11am and wanted to try a savory version of the protein muffin.

I mixed together 1/2 cup egg whites, 2 tbsp brown rice flour, 1/2 tsp baking powder, 1 diced mushroom, 2 tbsp chopped red pepper, 2 chopped broccoli florets, 2 tbsp diced onion, 2 tbsp goat cheddar, fresh dill and fresh spinach. Microwaved for 3 minutes on high, plopped on a plate and topped with 1 more tbsp cheese.

I had some toast with pb and cantaloupe too and I smothered the muff with salsa right after I took this pic 😀

I have been snacking on and off all day. Doing lots of nothing and loving it 😀 😀

This is about the only other actual meal I’ve eaten today.


I beefed up the quinoa from last night with some chickpeas marinated in some lemon juice and tossed it with romaine and a big glob of hummus.

I think that is about it! Ah sorry about the mega long post! 

Andrew and I are hitting up the farmers market in the morning and then who knows!


Much love ❤


Paije xo


What is your favorite fruit? Do you only eat it when it’s in season or do you eat it year round? I am like bad obsessed with cherries. I WISH I could eat them year round! Unfortunately I’ve never found frozen ones!

Do you have on and off days? I am definitely not a go go go type person. I looove to do things at my own pace + on my own schedule haha 🙂


Anyone still there?? 

Hopefuuully, cause I sure missed you guys!! 

Life without the internet was soo weird!! Good thing we had lots of boxes to unpack to keep us busy 😉

We are like 97% moved in. We still need a kitchen table/chairs, a dresser, BBQ and art/decorating stuff but all the other stuff is done and put away! I’m sooo sooo happy to be in our new house but I hope we don’t have to do this again for awhile. This will be our fifth house in 2 1/2 years!

I haven’t touched my camera in two weeks. But that changed today! 

My first food photo in almost THREE weeks!!

Brrrrunch!! I just got off night shifts this morning so I didn’t eat until about 2 p.m. I made an egg white/1 egg scramble with broccoli, onions, red peppers, dill, kale and goat cheese. 

A side of papaya, watermelon and cantaloupe.  Frrrrrresh.

After brunch I took Beasley for a walk. We are still getting used to our new neighbourhood so instead of the 1/2 hour walk that I planned, we got a little lost turned around and it ended up being an hour.  No big though. We found out that it only takes 5 minutes to walk to the river from our front door. 😀

When Andrew got home from work we went and got a few groceries and then got started on supper. It was a beautiful day today (I think around 20C/68F) but for some reason we were both craaving soup supah bad. So soup we had 🙂

Spicy Veggie Bean Minestrone

Serves 4

  • 1 tsp coconut oil
  • 1/2 onion, diced
  • 4 stalks of celery, diced
  • 1 red pepper, diced
  • 1 tomato, diced
  • 4 stalks of kale, torn
  • 6 cups veggie broth
  • 3/4 cup dry penne 
  • 3/4 cup cooked Tru Roots Organic Sprouted Bean Trio
  • 1/4 cup salsa, we used Newman’s Own medium
  • 1/4 tsp cayenne pepper
  • 1 1/2 tsp chili powder
  • 1/4 tsp red pepper flakes
  • pepper

Heat oil in large pot over medium heat. Add onion, celery, red pepper, tomato and spices. Saute until onion is clearish and other veggies start softening up. Add 4 cups of veggie broth and turn the heat up to high. Boil for about 10 minutes. Add penne noodles and remaining 2 cups of broth. Continue cooking over medium high heat and about 2-3 minutes before pasta is al dente add the sprouted beans and salsa. Turn the heat down to low and add the kale. Simmer for about 10 minutes and you’re ready to eat!!

Totally hit the spot. Homemade soup = ❤

I had two slices of rosemary bread with goat cheese, sundried tomatoes and fresh basil.

The fresh basil came from my new garden!

We don’t have room for a real garden so my mom hooked us up with one just as sweet 🙂


Rosemary, sage, basil, dill, thyme and parsley

Lettuce (with little spinach plants in between)

and a beautiful dahlia!


An hour bike ride, a few squares of this new chocolate bar

kale chips in the dehydrator and I am ready for bed!

Goodnight goodnight!!

Maaajah LOVE,

Paije xoxo 

Hey guys!! Remember me?? 

Biggest I’M SORRRY pour vous. 

The past two weeks have been crazytown over here with packing, organizing, cleaning, working and SUNSHINE (I swear all Saskatchewanians are vitamin D deficient. 10C and you will see girls in bikini tops and guys with no shirts) and that = no time for bloggin’. I’ve still been blog stalking just not leaving comments. 😦 

We got possession of our house yesterday (yaaaaaaaaay!!), have to be out of our current res in one week and I am working all weekend + Monday night. Excuses, excuses.

What I’m trying to say is pleeeease still love me, don’t forget about me and I promise I’ll be back after all the moving shenanigans with some tasty recipes, silly rambles and puppy pics. 🙂

Also, could you PRETTY PLEASE go check out Kate’s raffle today and bid on some amazing baked goods? I made peanut butter nanaimo bars and they are awwwwwweesome!! She’s raising the money for an amazing Foundation. It would be mucho mucho appreciated 😀

I’ll leave you with a Beas pic cuz I gotta get this butt to work! 

Sooo much love ❤

Paije xoxo 

8 things accomplished today…

1.  2 hours spent raking/bagging leaves.

Okay so only 7 of those bags are from today but I swear it feels like I raked up all 30. BEST upper body workout.

2. Got all my recycling….recycled. 


3. Had the most ballllin’ breakfast! Please explain to me WHY I have never tried chocolate in my oatmeal before? Lightbulb much?!

1/4 cup scottish oats, 1 cup water, 1/4 cup almond milk, 1 tbsp chia seeds, 1/2 banana and 2 Trader Joes peanut butter cups. {My cousin brought me back TJ goodies from Charlotte! Love love love!}

4. Made two batches of kale chips!

Super cheesy and chili lime. The chili lime ones are BOMB!!

5. Today was the 2011 Canadian Federal Election!


You can bet your booty I got out there and voted! 

6. Gave the puppies a bath.

And a treat, obvs. 🙂

7. Made a suuuper filling yummy supper!

The burger is Heather’s edamame millet burger and they are delicious!! Even Andrew really liked them. Bam. Win.

I’m always looking for new veg burger recipes and this was soo easy and soo tasty. Go make them!

I loveeee farro now. Doesn’t take love for obsessions to form over here. I switched it up after seeing a recipe in the Fine Cooking mag.

Roasted Broccoli and Farro Salad with Feta

adapted from Fine Cooking; serves 2 or 3

1/2 cup farro, rinsed

1 1/2 cups veggie broth

1 head of broccoli, chopped into pieces and roasted*

3 tbsp goats feta cheese

3 tsbp sundried tomatoes

2 green onions, thinly sliced

2 tbsp parsley, chopped

1 tsp olive oil

juice of 1/2 lemon

salt and pepper

Preheat oven to 400F.  Cook farro in veggie broth according to package directions. Chop broccoli, toss with 1 tsp olive oil, place in oven safe baking dish and bake for 20 minutes. Broccoli is ready when tender and browned in spots.

Add the broccoli, feta, onions, parsley, salt, pepper to the farro. Squeeze the lemon on top and you’re ready to eat.

8. Laughed waaay to hard at this video.

Goodnight!! Hope you had a great Monday!

Love and hugs,

Paije xoxo

What did you accomplish today?

Hey boos! 

I know I said I was going to announce the winner of the contigo giveaway on Friday but two night shifts and a meeting with our lawyer {to sign our mortgage!}, home insurance and life insurance agents have left me with zero time to blog! Lame balls I know. I’ll just get right to it then!

That would be Megan from my vegan story!! Congrats! Send me an email with your deets and I will ship out your travel mugs! 😀


Ever tried Gardein herb dijon breasts? Yeah, me neither. I usually avoid fake meat products because they taste like garbo but for some reason I thought I would give this a try. I love love loveee dijon mustard sooo super win right?

Looks like chicken, yeah? The directions on the back say you can either microwave, fry or bake. I chose bake.

The look of it out of the package kind of threw me off. Fake meat product/sauce in plastic usually doesn’t appeal to me. 😉

I placed the breast into an over safe dish, covered with the sauce, covered and baked for 20 minutes.

Out of the oven {placed on my new hot pad – thanks Kim!!} and smelling pretty tasty.

I placed the chick’n on my plate, poured the dijon sauce over top  beside steamed broccoli and a farro salad.

Looks pretty good on the plate, but how did it taste?

Yuck. Definitely. The chick’n breast has a really weird “fake” taste and the sauce was sooo bland. I don’t know where the mustardy smell was coming from because it sure wasn’t coming from this. Booo!  1/10.

At least the farro salad was a win 🙂

Mediterranean Farro Salad

serves one

1/4 cup farro, rinsed

3/4 cup veggie broth

2 tbsp black olives, chopped

2 tbsp goat feta cheese

3 small sundried tomatoes

1/4 cup roasted veggies {zucchini, red and yellow peppers, mushrooms}

salt and pepper to taste

Cook farro in veggie broth according to package directions, about 15 minutes. Chop veggies, sundried tomatoes and olives. Mix with cooked farro and add feta cheese. Season with salt and pepper to taste. Serve warm or cold.

The next 2 weeks are going to be pretty crazy because we get possession in 12 days!! LOTS to do but I can’t wait!!

Hope you had a fabulous weekend and you’re welcoming May with a huge smile 😀

Love and hugs,

Paije xoxo

Have you ever tried any fake meat products? Thoughts?

Canadians! Remember to VOTE tomorrow! 

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 40 other followers
May 2011