Ive been too long gone!!!!

25 Jan

Well, its been a crazy last couple of months.  I helped my mom pack and move.  Then,  I too had to move sooner then expected.  I had to redo my whole computer as well because it wasn’t working properly.  I see it as a blessing. I finally went through all of my pictures.  I have not done this in 3 years.  It took me hours.  I ended up deleting over 7,000 photos and kept 2,000. Ive been doing a lot of getting rid of things from the past that no longer serve me.  I have rid my life of things that I want no ties to or memories of anymore.  It feels so good!!!  I recommend that everyone do it more often then myself..lol!!!! 3 years is way too long.  At least it is for me.  Anyways, I have been learning to trust myself more.  Always go with your first instinct with everything.  Your body knows whats right.  Deny it and its no good.  I know from a ton of personal experience!

Breathe in



12 Dec


Pancakes are one of my kids favorite thing to eat for breakfast. When I went vegan, over a year ago, I had to find a new recipe for pancakes. My sister originally gave me a vegan banana pancake recipe. Zoe hated them. She’s not too fond of bananas. Months later, I was visiting my friend in L.A. We went to eat at The Real Food Daily. They had some amazing, banana free, pancakes. This set me on a quest to find their pancake recipe. I searched on google for a month or two with no luck. I did happen to find a different, banana free, pancake recipe. If it wasn’t for google.ca and visiting family at home in Canada, I may not have found this recipe. Anyways, I adapted this easy recipe from here. Hopefully, you’ll enjoy it as much as my kids do.


Simple Vegan Pancakes

Yield: 2 Servings

• 1 cup all purpose-flour
• 2 tsp baking powder
• 1 Tbsp raw cane sugar
• 1 cup almond milk
• 2 1/2 Tbsp vegetable oil
• 1 tsp vanilla extract


1. Combine the wet ingredients and whisk them together.

2. Now, add the wet ingredients. Whisk until everything is combined.

3. Put a pan on the stove and heat to medium. Then, lightly coat with oil.

4. Pour the batter onto the pan to form circles. Flip the pancakes when the batter is bubbly. Flip until both sides are golden brown. Remove from the heat and enjoy.

This morning my girls decided we should make turquoise pancakes. I added some food coloring. Here are some of the pictures.













11 Dec


I’ve grown up eating hummus since I can remember. It’s so delicious. My Mom always made this recipe. I tend to like it more then store bought hummus. It’s very simple and easy to make. I tend to cut this recipe in half, since I’m the only one eating it. It lasts me a week, if I have one serving a day. I like to put it on a sandwich daily, after my morning yoga. I don’t really like breakfast food. I would rather eat leftovers from dinner, the night before, for breakfast.

Anyways, I was visiting my mom the other day and decided to get the official recipe from her. It’s from this cookbook. Now, I am realizing, that it has been too long since Ive been home to Calgary.

A Taste of Calgary
Served by Douglas Leighton

By Chef Costas Stathakos


• 32 oz can chick peas, drain & retain juice
• 4 garlic cloves, minced
• 3 Tbsp lemon juice
• 2 Tbsp tahini
• 5 Tbsp olive oil
• salt and pepper to taste


1. Put the chick peas, garlic, lemon juice and oil into a blender and blend on low speed.

2. Add salt and pepper to taste. Add retained chick pea juice and blend to achieve pudding-like consistency.

3. Serve with pita bread or veggies. (Hummus will keep for a week in the fridge in a sealed container)


I learned a new trick, for those of you looking to make really smooth hummus. The key is removing the outer skin. It only took me about 15 minutes, after I boiled dried garbanzo beans for 2 hours.


Sweet Potato Fries

9 Dec


Sorry i haven’t posted in a while or that much in the last month. It’s been very busy on the home front. Hopefully, things will calm down shortly. Anyways, I love sweet potato fries. They are easy to make and taste so good. They sure don’t last long around here.

Sweet Potato Fries


• 2 large yams, peeled and cut into fries
• 2 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 1 Tbsp raw cane sugar
• salt and pepper to taste


1. Place the cut up yams into a bowl. Drizzle with the oil and vinegar. Stir to coat evenly.

2. Place the yams onto a baking sheet. Sprinkle the sugar, salt and pepper on top of the yams. Bake @ 400 F for 20 minutes. Flip half way through.

Orange Julius

25 Nov


I was at a Red Rock Casino the other day with my girls, heading to a movie. Zoe asked me what an Orange Julius was. I don’t know where that comment even came from, because there isn’t one there. I do believe that she has not had an Orange Julius, since she was very little. I told her I would make one later, knowing very well that i had all the ingredients at home. This afternoon, I decided to make the Orange Julius for the three of us. It was very delicious. I forgot how good they could be. I’m so glad that i whipped these up to reminded myself. Plus, it’s vegan so it’s even better.


Orange Julius
Yield: 4 servings


• 6 ounces frozen orange juice concentrate
• 1 cup almond milk
• 1 cup water
• 1/4 cup raw cane sugar
• 1 teaspoon vanilla
• 8 ice cubes


1. Combine all ingredients, except ice cubes, in blender.

2. Blend 1-2 minutes , add the ice cubes and blend until smooth.


I’m ADD. There is no denying it. During the movie, I made this. I decided to leave it for the movie theatre cleaners. I hope it made someone’s day brighter.

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