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It’s already 11:45pm and I’m just posting now. ARG.
Damn being a night owl.
I did have a really lax day though (prob not the best idea when we need to be moved out of our house in 5 ish days!!) but it sure felt good 😉
I woke up at the crack of 10am and got right to lurkwork.
Yes that’s right. I named my addiction. Sounds important now, yeah?
While I was working I slurped on a smoothie.
1 cup almond milk
1 frozen peach
1 scoop of vanilla isoflex
2 ice cubes
I bookmarked about a 1000 new recipes and got the googs down to about 700. Wooop!
Just when I planned to take Beasley out for a jog it started to rain. Saskatoon weather is crazy lately! Rain, sun, rain, rain, rain, rain. COME ON MOTHER NATURE!!
Instead of working out I decided to get started on lunch instead.
Healthy Garden Potato Soup
1 1/2 tsp extra virgin olive oil
1 shallot, diced
1 bulb of fresh garlic, minced
1 cup of sliced carrots
6 large stalks of rainbow swiss chard (spinach, kale or green beans would work too)
1 lb of new potatoes, quartered
2 cups of veggie broth
1/2 cup water
3/4 cup almond milk (or regular milk)
1 tbsp fresh basil, torn
salt and pepper
Heat olive oil over medium heat and add shallot and garlic. Cook for about 3 minutes and then add carrots and potatoes. Cook for about 1 minute and then add broth, water, salt, pepper and basil. Bring to a boil and turn temp to low, cover and simmer for 15-20 minutes, until veggies are soft. Add in chard during last 5 minutes. Pour half of soup into blender or food processor and blend until smooth. Pour back into pot. If you don’t like your soup chunky, blend the whole batch of soup. Top with goat chedda, more pepper and some hot saucce if you’re so inclined.
My fave thing about this soup was that everything came from either my mom’s garden or the farmer’s market.
Oh, and obviously the goat chedda.
The rest of the afternoon was spent mindlessly looking through cookbooks and mags, trying to figure out what to take and what to toss. I packed one box. Ha. But I did get all the laundry finished 🙂
When Andrew got home from work we went and picked up a Magic Bullet so we can still have smoothies on our holiday.
I would love to take the Kitchenaid but she’s kind of a husky beast. Bullet is a little more practical.
Ander made supper while I watched Pretty Little Liars.
He had a burger and smoothie (obsessed much?) and I had a gigantic salad with organic mixed greens and kale from ma mama’s garden, grilled salmon, kamut and spelt prepared salad, sliced pickles and cucumbers and topped with raspberry vinaigrette and sunflower sprouts.
Need to learn how to make kamut and spelt salad ASAP.
I’ve been snacking on some cherries
and a piece of toast with raspberry jam and earth balance.
That about brings us to right now.
My eyes are closing again as I’m typing so like ushe, I’m off to bed! (Well, check facebook and email first of course 😉 )
On the food agenda for tomorrow ~ these beautiful crepes! Not sure if they’re going to be for breakfast or lunch yet.
What do you like better? Sweeeeeet or savorrrrry?
Oh and if you were thinking about getting me a gift (or someone else in your life…..) I would like a few of these please!
Or one of these 🙂
Did u have a good day?
It was hhhhhooootttt here today! Like 28C/82F.
Beasley and I spent the whole day outside being bums.
We had breakfast outside, too.
Strawberry Vanilla Rhubarb Smoothie
3/4 cup frozen strawberries
1/2 cup frozen rhubarb
1/2 scraped out vanilla bean
1 cup of almond milk
1 juiced orange
xanthan gum (optional)
Mix everything together in the blender. Drrrrink up!
Beasley had to examine the empty glass 😉
I read a bunch of cookbooks and the new Loulou magazine.
They did a piece on my little city! I was so excited to see this. Because Loulou is a Canadian magazine they are always doing feature pieces for shopping in a different city. I have looonged to see little old Saskatoon in the mag and I finally got to! YAY!
Please ignore my creepy shadow.
Lunch was eaten outside as well – I don’t usually like eating outside because of all the bugs but I just couldn’t bring myself to sit inside today.
Goat chedda slices, half a red pepper, red pepper hummus and about 1/3 cup leftover baked beans.
We had almost no food in our fridge (obvious by my leftovers lunch) so we made a big grocery shopping trip.
I was sooo hungry when we got home so supper was kind of made on the fly.
Homemade Annie’s macaroni made with Happy Herbivore’s low fat vegan nacho sauce and broccoli. A HUUUGE salad with roasted onions, asparagus, mushrooms, baked goat cheese discs and a tiny piece of cranberry walnut purple wheat bread.
That sauce is sooo goood! I’m planning on eating it tomorrow it for lunch too 🙂
The cheese was sliced into thin discs, dipped in an egg and then some panko bread crumbs with italian seasoning. They are baked in the oven on parchment paper for 15 minutes at 400F, flipped half way through.
We took Beasley for a walk after supper and then came home and had dessert.
I bought cherries today at the grocery store and I couldn’t be more excited!! I look every time we go to the store and have been going through a super withdrawal all winter! Soooo I had some on top of my carrot cake ice cream and the last of the millet puff bars.
Okay it’s back to work tomorrow so I should get to bed. It’s a sweatmess in here so hopefully I’ll be able to get some sleep! 😉
See you tomorrow!!
PS. Thanks for all your sweet comments! They totally make my day ♥