Quick Update

Hello! So the great thing about being prepared for going on a vacation is getting blog posts ready ahead of time and scheduling them to post. Great feature! But what about you when you come back and are feeling behind in *everything*? Grocery shopping, laundry, tidying, cleaning… Oh and in addition to regular stuff, you are trying to organise for a move.

Chaos and stress. Oh yes. But I’m keeping stress to a minimum. Part of that involves less time spent on the blog. I’m sure you can appreciate and understand (and totally know where I’m coming from!).

I’m slowly but surely getting back on track with things, but the next few weeks will be hectic at best. I’ll try to post regularly. I especially want to share with you some awesome pics I took on my vacation. Until then – I leave you with this:

Hope you had a fantabulous weekend. Catch ‘ya on Wednesday!

Healthy Vegan Friday #5

Happy Friday!! Alright fellow bloggers, I’ll admit that I’ve been slacking on the blog recently. But I have a very good excuse. I’m away from home visiting family. I fly back today and assure you I will back on top of managing this blog and reading your blogs soon. And exciting news!! Robin and I are in the midst of lining up some giveaways and will have one next Friday – so stay tuned!

New to HVF? Check out the deets here.

Last week you guys were totally digging these recipes:

Chocolate Coconut Mango Superfood Smoothie from Urban Naturale:

With the gorgeous summer weather we’ve been having, I am loving smoothies right now. And chocolate and coconut?? Yes, please!

Next up we have some Breaded Oven-Baked Eggplant Rounds from Delicioso:

I’m not a huge eggplant fan, but breading always makes things dee-licious! And I love how they are baked in the oven – what a fun, healthy option.

And our own Robin came in with her Pressed Salad:

I have no problem whatsoever eating salad, I love my greens & veggies. BUT I also like things even more when they look cute on a plate. This might be a sneaky way to get your kiddos to munch on some leafy greens.

This week I’m sharing my Creamy Mushroom Plate:

Link on up – please don’t forget to link back, we would love for your to spread the word about Healthy Vegan Fridays. We’ll see you back here with a fun giveaway =)

Be sure to check us out on Facebook & Pinterest

Creamy Mushroom Pasta

I hosted a potluck recently (my favourite get together of all time!!!) and Robin came over early to prepare her dish. She was making something I had never had before and I was very intrigued. She always makes delicious food and I was excited to eat it. It was a take on a tuna pasta dish, but veganized. I had a biteful and loved it!!! Sadly, this doesn’t turn out well. As I was rummaging in the cupboard above the counter where her dish was sitting, I knocked over a glass spice jar and it shattered all over the counter. :( We had to throw all of her wonderful food out. I felt awful! And didn’t even have all of the ingredients to recreate her dish. She was very diplomatic of course and insisted my spice jar had in fact jumped from the cupboard. Ah friends. There is a happy ending though! She did make a new pasta dish with some leftover sunflower cheeeze I had and it was very delicious =) Maybe even better than the first dish!

One of the ingredients she had leftover from the creation was vegan mushroom soup which I have never had. I thought I would attempt to recreate her initial dish. In the process, I added some things and switched it up a bit and in the end, it actually reminded me of the supper my father-in-law made the first time I had supper at my husband’s (then boyfriend) house. So this is a tribute to Tony and his creamy mushroom pasta.

Creamy Mushroom Pasta (serves 4 – 6)

2 cups of your favourite noodles (I used Tinkyada – my fav gluten-free rice noodles)

1.5 cups cooked chickpeas (or 1 can), mashed with a potato masher

2 cups of mushrooms, sliced

2 cloves of garlic, minced

1 cup of broccoli, chopped into bite-size pieces

3/4 cup of peas

1.5 cups of mushroom soup (I used Imagine Creamy Portobello Mushroom Soup)

4 tbsp of nutritional yeast

1 tsp of herbamere seasoning (or sea salt)

1/2 tsp of pepper

a handful of daiya mozza-style cheese (optional)

Bring a pot of lightly salted water to a boil on the stove and add your noodles and cook according to the package directions. While it’s cooking, heat up a wok and add a bit of olive oil and add the mushrooms & garlic to sautée. Once the mushrooms have softened, add the broccoli and sautée until it turns bright green. Then add your peas and mashed chickpeas and broth and bring this to a boil. Once it’s boiling, lower the heat to medium and add the nutritional yeast, salt & pepper. Add the cook noodles and daiya if using and stir it up.

Millennium Restaurant Review

Did you know that I lived in the San Francisco Bay Area for almost two years before finally trying the most famous vegan restaurant in the area?

Before moving here, I had read about the restaurant and put it high on my to-do list as it has AMAZING reviews and has been frequented by a slew of vegan celebrities, including my fav, Ms. Alicia Silverstone.

I decided that our anniversary was the perfect time to try out the restaurant. My only disappointment with our dining experience was not having been there before. I think this was easily one of the best meals I have ever had. It was so good! This place is a little pricey and we’ll only go for super special occasions, but it is well worth the price when you want to splurge on a memorable evening out.

**Full disclosure… my pictures are horrible. I didn’t think to bring my proper camera and took everything in low light with my phone :/ I will just have to go back at some point to dine again and take better pictures =)

We started off with the Kennebec Potato Steak Fries. We nixed the regular blueberry-juniper ketchup as a dipper (Terry is still on his restrictive diet) and the chef whipped up a tangy horseradish accompaniment.

We were both interested in the same main BBQ Tempeh Dish, but with Terry’s list of “no-eats”, the chef prepared him a similar dish with zucchini cakes.

My Tempeh plate

Terry’s zucchini cake dish

 We were both too full for dessert… but could not resist taking some home for later!

Terry tried a fresh, seasonal blueberry tartelette

I opted for the Dark Chocolate Hazelnut Layer Cake

Aside from the food being incredibly delicious, I was super impressed with the service! I called ahead of time to ask if they would be able to accommodate Terry’s dietary restrictions and they had no problem with it and seemed eager for the challenge. From the moment we walked in the door, until we walked out with our desserts, we were treated exceptionally well. And the food… the food! I can’t even describe how insanely delicious everything was! The “fries” were a nice healthy alternative to the regular deep fried ones that most restaurants serve, but they managed to get the texture perfectly! And I loved how easy it was for them to whip up an alternate sauce for us to enjoy. The main dish was cooked and seasoned perfectly. It was truly mouthwatering… The desserts were especially enjoyable as they were sweet without being overloaded with sugar and melted in your mouth making our tastebuds sing.

It was the perfect way to celebrate another year together.

I highly recommend dining here if you are in the area.

You can check out their website here.

Healthy Vegan Friday #4

Good morning lovelies! I hope you are having an awesome week and looking forward to a spectacular weekend!

Robin and I are super looking forward to seeing what you have for us this week. You had such awesome submissions last week!

New to HVF? Check out the info here.

Let’s check out your fav recipes from last week:

Hemp Protein Pancakes from Strength & Sunshine:

I love Rebecca’s take on “failure” in this post! I think we can all relate and take a positive spin the next time something doesn’t quite turn out as we expected. And maybe we can make these yummy pancakes to console ourselves =)

Vegan, Gluten-free Spaghetti & Meatballs from Super Strength Health:

Mmmm I love this almost rawsome creation! I tend to like making a completely raw meal or a completely cooked one – I love the combo in this dish. I haven’t yet tried the Beyond Meat Beef Crumbles and would love to when I make this recipe.

Mojo Marinated Fajitas from Zsu’s Vegan Pantry:

Aside from the picture being drop-dead gorgeous (yes, food can be drop dead gorgeous), the recipe itself sounds awesome. The orange & lime juice and the fresh oregano would give it such oomph! I need to track down some fresh oregano.

And this Potato Tower of Power from Edible Musings totally caught my eye this week:

Catchy title? Check! Involves mushrooms? Check! Incorporates sweet potato? Check, check check! This sounds so good!!! I can’t wait to try it out.

This week I’m sharing my lemon dill cashew cheeze:

Link up guys! Don’t forget to link back here =) And have a fantabulous weekend!

Don’t forget to check us out on Facebook & Pinterest.

Lemon Dill Cashew Cheeze

Does the title just make your mouth water? I am such a sucker for cashew cheeze. It’s just so rich and creamy. Especially with a high powered blender =) Win for the vitamix on this one!

This is really great with some veggies or some crackers. I recently brought it to a potluck armed with veggies & crackers and it was a huge hit =) Vegans and non-vegans all liked it. Although the non-vegans prefer I call it “dip”. *sigh*

I actually started this recipe off by being fancy pants and making rejeuvelac from the Artisan Vegan Cheese cookbook. You don’t have to go all out though – this tastes delectably delicious anyway.  But if you want to try it out, check out this recipe online (just know that you will be making your cheeze over the course of a few days) for rejeuvelac. I used quinoa to make mine.

Lemon Dill Cashew Cheeze

 2 cups of cashews (soaked for at least 8 hours – the longer the better, you will attain a creamier texture)

1/4 cup of fresh dill (or 1 heaping tbsp of dried)

1/4 cup of plain yogurt (I used So Delicious Coconut Yogurt)

the juice of 2 lemons (use 1 if you want your cheeze less tart)

1/4 cup of rejeuvelac (optional)

1 tsp of salt

Add all of the ingredients to your blender and blend until you achieve a creamy consistency (try to get all of the lumps out). If you don’t have rejeuvelac, add a bit of water at a time until your blender blends the ingredients well. If you do add the rejeuvelac, this will stay in the fridge for at least 5 days, if not, you’ll just have to enjoy it sooner ;p

June Goals Update


June was such a blur. Yikes! I can’t believe it’s gone already. Does anyone else feel like the summer is whizzing by? I have been insanely busy… I still don’t understand how someone who doesn’t work can stay so busy. I should do “A Day in the Life” post sometime =)

Well, let’s check out the progress on last month’s goals. I’m getting a little sloppy halfway through the year, but there is time to turn it around still!

  • 1 new dance routine (I keep getting this done at the absolute last minute, so on the goal list it stays for now)
  • Keep finding ways to be happy (although this is becoming easier, it is still a challenge so I’d like to keep it on the list for now)
  • Find a new volunteer gig (since getting the dog, I’ve been slacking, I’d like to pick it up more)
  • More hiking!!! (’nuff said)
  • Try meditating (for real this month haha)
  • Try learning Spanish (this is a goal I wanted to do back in January for the year – I need to get crackin’ on this!)
  • Make a scrapbook for my niece’s upcoming 5th birthday (I made her one for her first & promised to give her one on every birthday divisible by 5 after)

Not bad… but not great. I kept so busy that I didn’t find time for a new volunteer gig, BUT I picked up 3 extra classes up at the YMCA where I already volunteer. And have been perpetually sore since haha ;p Meditating was an epic fail, I think I’m just going to let this go for now. It’s something I’d like to pick up, but I don’t think now is the time. I don’t want to be stressing out over it – it’s supposed to have the opposite effect! I have not yet started to learn Spanish and the summer is getting hectic, I may put this off until the fall. And although I didn’t finish the scrapbook by the end of the month, I had most of it done. I’m just finishing up this weekend.

It’s nice to set goals for ourselves to keep us feeling productive and useful, but it’s also good to realise when something just isn’t going to work out and put it aside for now and not feel guilty about it. That’s where I am right now. And I’m happy with that. Although I didn’t tick off everything on my to do list for the month, I feel pretty accomplished with what I did get done. And I found lots of time to socialise with friends and have fun (that should be on the list each and every month!!).

For the next couple of months I am going to scale back on the to-do lists considerably as I’m traveling a bit this month and next month – we’re moving. Not far, just the next town over. But I’m sure you know what moving is like. It is stressful! And time consuming. And it makes my OCD senses tingle when things are not organized and neat and tidy. Not fun, but it’ll pay off in the long run as it will shorten Terry’s commute time to work considerably. It’s also a very nice place – the kitchen is amazeballs!! I will share pictures when I have them.

In the meantime, a few goals for July:

  • 1 new dance routine (gotta stick with it!)
  • pack my entire life up. again. *sigh* ;p
  • work at making Healthy Vegan Fridays awesome
  • relax and have fun =)

And with that – I will show you some Happy Highlights from last week:

Celebrating Birthdays! (check out the cake I made here – it was AMAZING and made us so very happy)

Happy Canada Day!

Gifts from abroad (Ireland!)

Family Hike! 

New ‘do

I highlighted the last pic as I wanted to show off my new locks. Over the past few months I have been getting further and further away from my depression and feeling much more comfortable in my own skin. To celebrate this, I had my hair done. I’ve had the exact same hairstyle for 3 years. This makes me feel a little more vibrant and sassy.

Hope you all had a fantabulous weekend. I’ll see you back here Wednesday for a super yummy recipe =D

Healthy Vegan Friday #3

Happy Friday =D  And what a Friday. Long weekend WOOT! Happy 4th of July =D

Image curtesy of StickyWallpapers.com

And to our Canadian readers – Happy Belated Canada Day =)

Welcome back to another edition of HVF!! Robin and I are loving what you shared with us last week and are super psyched to see what you all share this week. Please, pretty please remember to link back up to one of our posts to share the HVF love with others. We would really like to see this blog hop grow.

New to HVF? Check out the deets here.

Check out your three fav recipes from last week. I am so making all of these in the very near future!

1) Death by Chocolate Almond Butter Ice Cream Wafer Sandwiches from Detached & Connected

I have no words for this… it sounds insanely delicious… Mmmm.

2) Birthday Cake Flavored Balls from Gigi Eats Celebrities:

Happy Birthday Gigi!!! These are such a simple, yet delicious birthday indulgence – guilt free of course =D

3) Chocolate Mint Chip Ice Cream from The Taste Space:

It has been hot, hot, hot out here! I’m loving the idea of a refreshing, healthy & cooling treat =)

And this weeks featured recipe:
Teriyaki Tofu Bowl with Brown Rice from Green Gourmet Giraffe:

With the heat (and just plain being crazy busy!), I haven’t had much energy to make complicated food, or turn the oven on! This marinated tofu dish is simple, yet delicious sounding. My favourite combo =)

This week, I’m sharing my 4th of July Dessert Smoothie:

Looking forward to seeing what you have in store this week. I would especially love to see theme-related food. Link on up – but please remember to link back!

Be sure to check out our Facebook Page for updates and see our Pinterest Page to see your recipe!

Enjoy your long weekend =D

4th of July dessert smoothie

My fellow Americans… just kidding ;p I’m not American for starters. Second of all, I wouldn’t start a post that way (except I just did haha). I am just a Canadian girl living in a California world. So although my loyalties lay with Canada by birthright, I cannot let your Independence Day slip by without a nod by way of dessert.

This takes a bit of time, but hardly any effort. And it’s nice & refreshing for the hot weather we’ve been getting. Enjoy =)

4th of July Dessert Smoothie

2 frozen bananas + 1 non-frozen banana

1 cup of your favourite nutmylk (I used a homemade almond one)

2 dates

1 tsp vanilla

1/2 cup of frozen strawberries + 1/4 cup of frozen raspberries

1/2 cup of frozen blueberries

Throw all of the bananas into your blender and add not quite 3/4 of a cup of the nut mylk, the two dates & the vanilla and blend until smooth (you may need to add more milk if your blender gives you a hard time). Pour 3/4 of this mixture into a large glass or measuring cup and put it in the fridge to cool.

With the remaining 1/4 of the mixture in your blender, add your frozen strawberries & raspberries and blend adding half of the reserved milk until it blends smoothly.  Pour this into a glass and put it in the freezer to set for 10 minutes. Once the it has firmed up a bit, take it out of the freezer and layer on 1/2 of the mixture that was left over from blending the bananas and nut mylk and add this to the freezer for 10 minutes.

After 10 minutes, throw your frozen blueberries into the blender with the remaining banana & nut mylk mixture with the remaining nut mylk and blend until smooth. Layer this onto the top of the strawberry & banana layer and put it into the freezer to firm up a bit (5-10 minutes). Enjoy right away, or if you keep it in the freezer for an hour or more, it will turn into a layered ice cream dessert.

Oh! And I threw cherries on top as that seems to be some sort of American enjoyment – cherry desserts on the long weekend.

Side note – yesterday was Canada Day. Happy Canada Day!!! If you are Canadian, omit the blueberries and add some more strawberries & raspberries to your top layer and you got yourself a Canuck version.

Do you have any plans for the 4th of July this year? I’m dragging going to bring my hubby and pup on a hike with some friends and then we plan on spending the rest of the day relaxing =) I hope you have a wonderful long weekend. Make sure you stop on by on Friday to link up with your recipes.

I am sharing this recipe with my favourite blohops: Healthy Vegan Fridays & Plant-Based Potluck Party

Happy Update (weeks 4 & 5)


I forgot to recap for you guys last week! So you get two weeks today =) Not sure what I’m talking about ? Check out my Happiness Challenge post.

Care Packages from mom =)

Carless Days

This funky multi-coloured house in my ‘hood

Art Class (… I’m not VanGough, but I am enjoying myself)


The Ocean

Quiet evenings with the fam

Pizza Night

Fun outings with this guy

Petsitting this adorapup


Flowers from the hubby

My cute, new, pink food processor

And picture of the week:

Curling up with a good book (and getting photobombed by the furry beast haha) She was totally not in the picture when I started taking it. Too funny!

Hope you guys are managing to keep your spirits up. It’s hard not to during the summer with the sun out and the days longer, the fresh smells, the beautiful flowers. I love summer!! =)

See you all back on Wednesday.


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