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Sup errrrvryone!!

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 πŸ˜‰

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

1/2 banana

1 frozen peach

1 scoop of vanilla isoflex

2 ice cubes

sluuuurrrp!

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.

Lurve.

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 πŸ™‚

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 πŸ˜‰ )

Nighty night!

Paije xx

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 πŸ™‚

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Hey guys!!

Happy Thursday!!

Today is a GREAT day!!

*

*

*

I

got

my

old

job

back!!!!

*

*

*

Booya!! My term ended at the end of January and I had to go back to my home position. Not cool.

But I’m baaack now!

And I get to stay with my platoon, which is uber duber exciting!!

I love all the girls I work with.

And I have a SPECTACULAR supervisor πŸ™‚

Life is goood!!!

I’ve also had some awwwesome eats too in the last 2 days.

Breakfast on Tuesday was eaten on the prison plate.

I couldn’t decide on what I wanted so I had everything I wanted πŸ™‚

walnuts, salt n pepper pistachios, half a nan with almond butter, frozen grapes, frozen raspberries and blueberries and half a grapefruit. Perfect.

Lunch was yummy yummy.

Squirrley bread, egg + egg white, swiss chard, veggie burger, salsa and goat chedda.

I made a few snackies for work

popcorn with earth balance and nutritional yeast

steamed carrots (my favorite as of late)

and a mango

Supper was just a simple pasta with edamame beans, leeks, garlic and organic pasta sauce. Swiss chard on the side.

I ate everything pictured πŸ™‚

I woke up at around 3pm on Wednesday and even though I had to work my last night shift, I still celebrated CINCO DE MAYO!!

I made a taco salad with a Mountain Bread wrap, romaine, grape tomatoes, cucumbers, goat chedda and taco chickpeas

I topped it with salsa and hot sauce

which I apparently didn’t take a picture of ?

when I got to work I mixed in some corn coleslaw.

up close

Before that beaut I made protein pancakes!

This time I added 1 tbsp of almond butter, an extra 1 tbsp of almond milk and 1 1/2 tsp chia seeds.

I topped it with vanilla frozen yogurt and blueberries!!

Don’t judge me πŸ˜‰

I could only eat about half of these but they were soo good! It was like having dessert for breakfast!!

I snacked tons last night.

We went to Booster Juice and I got the snacksize Terminator. I wanted 10 of them.

I left at 2am because I had a nail appointment Β and I didn’t want to be a zombie all day on no sleep.

I looooove this color. She mixed two colors together to get this one and it just feels so summery.

I stopped at Indigo on my way home and bought a bunch of cards, two magazines and a new cookbook!

So excited to read this. I flipped through and saw that it is split up into sections of spring, summer, fall and winter. I love eating food that is in season so I’m sure this book is going to be great.

We had Wok Box for supper tonight because when I got home from shopping I was STARVING!! I hadn’t eaten anything yet today and did not feel like cooking. I ordered the Jungle Curry with no meat, rice or noodles. I made a side salad with grape tomoatoes, romaine and feta with a crunched up triscuit and balsamic dressing.


After supper we went to Jerry’s for ice cream. They have way too many choices so I got two. Peanut butter chocolate and key lime pie.

I also got to have a sweet phone date with my best friend Paige. I MISS HER!! 😦

I am off all weekend from work! YAY!! Andrew and I have plans to go for an early morning walk/run with Bizzle and then who knows.

I’m off to bed!

Sweet dreams!!

Paije xx

Heyers!!

I’m baaaack!!

Wow. Four whole days without posting felt like FOREVER!!

Sometimes life work just gets in the way of the fun things but I’ll make sure that never happens again πŸ™‚

There has been lots of repeat eats in the last four days.

Lookie lookie lookie.

Breakies:

Mack’s Flax bread with cashew butter, half a banana and chia

granola, millet puffs, chia, yogurt, almond butter, goji berries and dairy free chocolate chips

protein pancakes to go with maple syrup, hemp hearts and strawberries

two scrambled egg whites with hot sauce and dill, half an orange and tomato slices

strawberry smooothie a la andrew with strawberries, banana, freshly squeezed orange juice, and yogurt

eaten outside this afternoon with my favorite puppy

who also likes smooothies πŸ™‚

Lunchies

massaged kale and romaine caesar salad with nutritional yeast, red peppers, sprouts and caesar dressing x2

another salad with spinach, grilled veggies, baked cod with chili powder, paprika and lime juice, topped with Hummy Mustard Dressing . x2

I am so obsessed with this dressing. I want to put it on everything. Oh wait, I do πŸ™‚

I modify it a bit and put in a squirt of stoneground mustard, tiny squirt of jalapeno mustard, spoonful of hummus and water to thin.

SOOOOO GOOOOD.

Dinners

baked fish, steamed swiss chard, steamed carrots and brussel sprouts, brown rice with Braggs, goat chedda and two spinach and artichoke dip cups

another repeat salad with grilled veggies, fish, mustard dressing and a piece of Mack’s Flax with Earth Balance

tonight’s dinner was the best ever. As of late anyways.

GIGANTIC salad from Co-op salad bar.

Spinach, romaine, coleslaw, spoonful of greek salad, shredded carrots, cauliflower, broccoli, tomatoes, black olives, nuts, feta, chives, edamame bean salad, chickpeas, and probably a million other things.

MEOW. This socks my rocks off.

I left it dressingless so I could add more of the mustard/hummus when we got home.

And had a 1/2 a baked yam with baked beans with lots of hot sauce and pepper.

There are also some missing pasta dishes in there too. Not sure where those pictures went haha.

Snackers

spinach and artichoke dip cup for the work peeps

an orange

some grapes

homemade trail mix of walnuts, almonds, cashews, dairy free chocolate chips, macadamia nuts

I also had soy nuts (which are so so good), sliced peppers and celery, cottage cheese, mini smoothie and a piece of angel food cake made by Julie (monster mite) for our coworkers last night 😦

We ate appies and cake and played spoons! VICIOUS game. Totally fun though πŸ™‚

So yesterday would have been my grandpa’s 87th birthday.

This is the first birthday since he’s passed away and I thought about him all day.

It was soo beautiful outside yesterday and I just know he would have had a great day πŸ™‚

This is him on his 86th birthday

and here we are out at his farm around the same time

funny faces

β™₯

Ah I miss him so much. SO MUCH. He was the youngest 86 year old! He still flew his plane and climbed trees right up until he got sick. He loved showing us everything on his farm and taking us for walks through the trails. We were so lucky πŸ™‚ πŸ™‚ πŸ™‚ πŸ™‚

Moving on…

So happy that I’m back!

I will be posting everyday again and I can’t wait to READ YOUR BLOGS AGAIN!!

I have been missing them all so much!!

Comment comment comment!!

Hope you guys had great a weekend and this week is SUPERB!

See ya’ll tomorrow!

Paije xx

PS. I am still working on my recipe tab. What a pain though! If anyone has any suggestions on how to make the process a little less painful, please let me know! K thanks!

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