Hey guys!

Soo ten days without a post hey? I’ve had the WORST writer’s block lately. I start to blog but end up just staring at the blank screen for an hour. I love blogging but sometimes find it sooo hard to write what I’m thinking. Lots of times it feels like my posts don’t even sound like me. Do you know what I mean? 

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Anyway, we had such an awesome time in Calgary. Even though we were there for less than 24 hrs 😉 I spent way to much money at Crate & Barrel, found a dresser that wouldn’t fit in my car at Ikea, ate a lot of great food and spent some quality time with this guy.

We went back to Gratitude but I forgot to take a pic of my meal. I did remember to take another pic of the bathroom though.

And had Spoonme for dessert:

I got vanilla bean but the gummy worm was the best part. By faaaaaar.

We were going to go to The Coup for supper but I had read a lot of reviews saying that there can be a long wait on Saturday night and after a looong day of shopping I was staarving and didn’t want to risk it so we went to Cafe Koi instead. Baller idea.

I had the Koi Garden Salad with five spiced tofu sticks. Delicious. 

Before we left they city we stopped at Planet Organic and loaded up on veggies and peanut butter puffins 🙂 We also picked up salads for the 6 hour drive home, which I crushed in like 2 seconds. Best salad ever. Lucky for you I have the recipe!

Hail to the Kale Salad

slightly adapted from this recipe

serves 4-6

  • 1 large bunch dinosaur kale (curly kale works but isn’t half as good)
  • 3 cups of broccoli/carrot slaw
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1/4 cup oil (I used safflower but I’m sure any kind of light oil would work)
  • 1/6 cup Braggs Liquid Aminos (soy sauce or tamari would be fine)
  • 2 1/2 tbsp balsamic vinegar
  • 1 tbsp dried oregano

Finely chop kale and mix well with broccoli slaw and seeds in a large bowl. Whisk together the remaining ingredients in a small bowl and pour over kale mixture. Massage dressing into the kale with your (clean) hands and chill for 2 hours before serving. 

I’ve literally made this salad like 5 times since we’ve been home. I’ve eaten it almost everyday for the last 10 days. Seriously, if this is the only recipe you try from my blog I’ll die a happy girl. Andrew has been eating this every day, too. LEFTOVERS people. And he doesn’t ever touch leftovers.  

That night I paired it with grilled tofu and grilled corn on the cob which was covered in goat butter. 

I‘ve also had it with grilled salmon, veggies and rosemary bread with laughing cow and sundried tomatoes. And the same placemat and glass of water.


And tonight I had it with leftover salmon, more grilled corn + goat butter (this stuff is soo good) and a super simple wheatberry salad.


Wheatberry Salad

Serves 4

  • 2 cups cooked wheatberries (I cheated and bought frozen)
  • 3 radishes, diced
  • 1/2 orange pepper, diced
  • 1/2 yellow pepper, diced
  • 6 cherry tomatoes, quartered
  • 3 tbsp grated goat cheddar
  • 1/2 lemon, juiced
  • lots of fresh dill
  • black pepper to taste

Mix everything together in a bowl. Donezo.


We also got our garden planted. Well half of it anyways. My mom showed up on Saturday with a new planter full of KALE!! Yes she is a total enabler. But only the best kind 🙂

Red curly kale (I think) and chives.

Peppers! Two red and two green.

The one on the end is a jalapeno pepper plant called Hot Stuff.

Julius red and yellow tomatoes.

It is officially past my bedtime. Yes it’s 9:30pm, the sun is still out and the birds are chirping but ya just gotta be responsible some times, mmmmkay?

❤ Nighty night,

Paije xoxo

Are you a fan of kale? Please say yes.  

Favorite ice cream/froyo/yog topping? Gummy worms apparently do it for me 😀

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