Does anyone else remember the pure magic of watching The Little Mermaid as a kid? If you were anything like me, you spent considerable time pretending to be Ariel – I’m talking hours of bath-time splish splash, chatting to imaginary crustaceans, and summers spent in neighbourhood pools, diving through hoola hoops to retrieve make-believe ‘dinglehoppers’ from the “ocean” floor. Well friends, this past weekend, I got to live my childhood dreams!
Happy New Year friends! I’ve been a little MIA on the blog since the holidays; juggling serious food baby (+ my actual baby) has had me wearing pyjamas round-the-clock. Indeed, my most recent cause for celebration was the shear miracle of making it out of the house in this winter weather, babe in tow.
Hands up if you love a good salad! Forget sad lettuce leaves topped with store bought dressing — I’m talkinghearty bowls of mouth-watering veggie goodness! Today I’m sharing this tasty meal which I whipped up for dinner in under 20 minutes, all while wearing my baby in a wrap while she napped. So ya, it’s pretty darn easy to make.
Summer is sooo good! If you’re anything like me, you look forward to those sun-drenched days spent lounging next to the lake, paired with a good magazine, and a cold drink (ahhh). In my experience however, these blissful moments rarely happen on their own – they take a little planning ahead, and often you need to make time, in your otherwise busy life, simply to slow things down a notch!
A few years ago I embarked on a culinary adventure. Having grown up on a British-meets-French Canadian diet of meat based proteins and spuds – I decided to go vegan. Two decades ago, this would have been considered rather extreme. Vegans of the 20th century were rare curiosities, seen as self-denying activists who survived on little more than lettuce leaves (aka rabbit food). Many a vegan (myself included) have been reminded that “you don’t make friends with salad”.