Angela Liddon's Blog, page 12

Avocado Strawberry Caprese

I absolutely love the work I do each day; given the choice, I wouldn’t pick any other field, which feels pretty awesome after following an unexpected, winding path to get here. (When I started the blog way back in 2008, I had just graduated with a Master’s degree in Social-Personality Psychology and was working as a researcher.) If I could take on a few more big projects right now, I would in a heartbeat because lately the inspiration never stops! It seems like Eric and I discuss new ideas every week. If you’re curious, some of the ideas include: creating cooking videos, redesigning the blog, opening a cafe or juice/smoothie bar and delivery service, creating a meal plan service, writing a children’s book (seriously!), starting an apparel line, growing our recipe app, taking food photography courses, and the list goes on and on. But then reality sets in and I know my priority has to be keeping my head above water, and not biting off more than I can chew. So lately, I feel like I’m in this confusing place with my career. I’m decent at judging how much I can take on, but still find myself yearning to do more and lagging behind the speed of my dreams. This passion makes it easy to feel like there isn’t enough time in the day. Throw motherhood into the mix, and it’s even more of a juggling act; my parenting and self-employed roles are 24/7, always on call, with problems popping up just when I think things are going smoothly. There are big highs and lows, often in the same day. This is part of what makes life so rewarding though, and it fuels me to want to improve—or at least on the worst of days, to work on my patience and practice a bit more self-compassion.  

As I mentioned in a recent post, Eric and I have talked a lot about whether we should take the next step and grow—such as by hiring a small team—although it feels almost as daunting as it does exciting. That said, I hired an editorial intern earlier this year, and it’s worked out very well! Part of me now realizes that a whole team of inspiring minds would be something absolutely amazing, but I guess I don’t know how to make that happen with a second baby, book, and renovations all happening this year. When is the right time, and is there ever a right time? Or, do I simply accept what I often read: that my career is destined to be in “maintenance mode” for the time being as a new parent? Do I dive in headfirst or start small and take baby steps along the way? I’ve been following the latter approach for years; even though it feels right to my practical mind, I get impatient at times.

There’s no real point to this thinking out loud today, other than to share what’s on my busy mind, and to remind myself that this journey is a work in progress. And it will always be. Maybe you are struggling with similar questions or wondering how to juggle various priorities in your life, too. We’re all doing the best we can each day, trying to make good decisions; they don’t always work out, but some will exceed our wildest expectations. It often feels like other people are doing more or growing more (a feeling that the internet seems to multiply a million times over!), but they’re probably feeling just as confused and taking it one day at a time like most. At least, that’s what I like to tell myself! Plus, I’m a firm believer that life isn’t a competition; we can build each other up to achieve success, no matter how we personally define it.

“But if you don’t have the courage let’s try to get you some. Because creative living is a path for the brave. We all know this. And we all know that when courage dies, creativity dies with it. We all know that fear is a desolate boneyard where our dreams go to desiccate in the hot sun.”

Elizabeth Gilbert, Big Magic (2015)

 

When my brain is running a mile a minute, simple meals are where it’s at. Especially in the summer. That’s why I’m so excited to share this easy salad from the Love and Lemons Cookbook. I made a few small changes (such as omitting the mozzarella, increasing the balsamic vinegar, and swapping toasted pecans for sesame seeds). This salad is right up my alley, and I think it’ll be a new favourite for you as well!

I’m a big fan of Jeanine and Jack’s blog and their simple approach to cooking with seasonal produce. You can’t help but be inspired to eat more veggies when you visit their site. Their first cookbook, Love and Lemons: An Apple-to-Zucchini Celebration of Impromptu Cooking, was released earlier this year, and it’s an absolute stunner from the design and layout to the food photography. Since the book is divided into chapters by vegetable (or fruit category like berries, citrus, and stone fruit), it provides plenty of vegetarian cooking inspiration when you just don’t know what to cook with that on-the-brink-of-death eggplant or giant bag of sweet potatoes you just impulse-bought at the store. Big congrats Jeanine and Jack!

Avocado Strawberry Caprese
Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

Meet your new favourite summer salad! This delightful combination of strawberries, avocado, basil, and tomatoes is tossed with a touch of extra-virgin olive oil, and drizzled with homemade balsamic reduction for a refreshing, lightly sweet salad that's great on a hot day. This recipe is lightly adapted from the Love and Lemons Cookbook (2016).

Yield
Serves 2

Prep Time
10 Minutes
Cook time
10 Minutes
Total Time
20 Minutes


Ingredients:
1/3 cup (80 mL) balsamic vinegar1 cup (135 g) hulled and sliced strawberries1 cup (160 g) grape or cherry tomatoes, halved1 medium ripe avocado, pitted and diced1/3 cup (8 g) loosely packed basil leaves, chiffonade cut1 1/2 teaspoons extra-virgin olive oilPink Himalayan salt or fine sea salt, to tasteFreshly ground black pepper, to tasteToasted sesame seeds or chopped pecans, for serving


Directions:
In a small saucepan, bring the vinegar to a simmer over medium heat. Once the vinegar starts to simmer, reduce the heat to medium-low, and simmer for 6 to 10 minutes, uncovered, until the vinegar thickens, and reduces in volume by half. Set aside. Meanwhile, add the strawberries, tomatoes, avocado, and basil into a large shallow bowl. Drizzle on the oil and gently toss until the veggies are coated. Season generously with salt and pepper and toss again just briefly. Scatter on your desired amount of toasted seeds or nuts. Drizzle on all of the balsamic reduction. Serve immediately. This salad is definitely best enjoyed fresh, but leftovers can be stored in an airtight container for a few hours if necessary.

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Friday FAQs: The recipes/foods I packed for the hospital, veggie-heavy summer recipes, canned coconut cream, and more!

Happy June everyone! I hope you’re in store for a beautiful weekend ahead. Now that our family is on the mend after illness, we’re looking forward to getting outside for the weekend—which will include Adriana’s first visit to a splash pad (can’t wait!) and a barbeque event. It should be a good one.

I hope you enjoy this week’s Friday FAQs. Keep those questions coming and I’ll do my best to help out. Also, I love when you guys chime in with suggestions in the comments so please don’t be shy! For all of my previous FAQ installments please see here.

Q1. Hi Ange! I’m due in 2 days and wondering if you have any tips on what to pack in a cooler to bring to the hospital? My freezer at home is stocked, but I’m unsure what to bring with me, and wondered if you had suggestions. I remember you saying you packed a big cooler yourself, but I can’t recall what all you packed. Thanks for your help!

A. Hey Tara, So excited for you, and I’m happy to help with some ideas. My memory is a bit foggy from that time (lol), but here is my best guess:

A huge container of Vegan Overnight Oats (I think it was a triple batch and I absolutely devoured it the next morning! Oats are also great for the milk supply.)
Two containers of hummus (we love our hummus) along with some favourite crackers
Chia Seed Pudding (Tip: it’s great for keeping things moving, just be sure to drink lots of water with it!)
Energy bites and protein bars (both homemade and store-bought, see mine here)
Two litres of coconut water (While I didn’t want to drink it during labour, I absolutely loved it after!)
Glucose tablets (For an energy boost during labour. I only managed to choke down 1 due to nausea.)
Tons of ice packs!! (Some hospitals will let you store food in a community fridge, but just in case one isn’t available, it’s a good idea to have plenty of ice to prevent food contamination. If your hospital does have a fridge to store food in, I suggest labeling your food prior to packing. (Not that anyone in their right mind would see a chia pudding and steal it, right?)

I think that was everything, but we actually ran out of food during our brief stay! What can I say, we were hangry. Next time I will also pack wraps and a portable grain salad or The Best Shredded Kale Salad. Aside from that, it was so nice to have such a big selection of healthy foods on hand post-delivery. I will do it again in a heartbeat as the hospital choices were few and far between. All the best to you and your new baby!

Q2. I have been suffering severe digestive issues for over a year now, and recently discovered with the help of a naturopath that I have difficulty digesting the enzymes in raw fruits and vegetables. I love salads and raw fruit (especially in the summer) but don’t want to spend the summer feeling gassy/bloated and sick. Do you have any suggestions for veggie-heavy summery dishes that are cooked?

A. Hi Amanda, I’m so glad your naturopath was able to help you out—digestive issues are no fun at all. Some of my favourite cooked veggie-heavy, summery dishes include my Warm Spring Salad; Long Weekend Grilled Salad; Golden Beet Salad with Shallots, Parsley, and Orange-Miso Dressing; Protein Power Goddess Bowl; Sweet Potato & Black Bean Enchiladas; and Crowd-Pleasing Tex Mex Casserole (page 149 of The Oh She Glows Cookbook). Hopefully one of those will hit the spot! If all else fails, never underestimate the power of simple grilled veggies on the barbecue/grill pan! I love to spread avocado oil or melted coconut oil over sliced veggies, such as zucchini, bell peppers, and eggplant, and then sprinkle them with pink salt and black pepper. It’s actually how I enjoy most of my veggies in the summer (next to smoothies and salads, that is).

Q3. Hi Angela, I love reading your blog posts and pregnancy updates. I had a question on how you buy coconut water (for use in smoothies). It can be costly buying it in individual portions, but that’s the only way I’ve seen it sold in the grocery stores I frequent. Any tips you can share would be great!

A. Hey Angela, Larger sizes of coconut water can be tricky to find in some grocery stores for sure! I’m quite fond of the “Thirsty Buddha” brand which is sold by the 1-litre carton. Sometimes the containers are hiding on the top shelf of the non-refrigerated juice aisle, so they can be easy to miss! You might want to look online too. If you have an Amazon Prime account you can often find them sold by the box with free shipping.

Q4. What is the purpose of the nut butter in your Chocolate Covered Strawberries from Scratch? I have roasted salted cashews that I could process into a butter, but I don’t want to taste them in the chocolate.

A. Hey Amber, The nut butter simply provides a bit of a thicker texture for dipping/coating the strawberries. You could sub the cashew butter for any kind of nut butter you may have on hand, or you could try omitting it altogether (the consistency of the chocolate will be thinner though). Please let us know if you try anything out!

Q5. I found an entire can of coconut cream to make your 2-Ingredient Chocolate Fudge Frosting! I would assume if I use the whole can then I should double the amount of chocolate chips? Angela, do you know or have any insight into this?

A. That’s awesome! Was it Trader Joe’s coconut cream by chance? I’ve heard about that legend, hah. In a normal 400-mL can of full-fat coconut milk (containing both the coconut water and cream portions), there is usually 3/4 to 1 cup of solid white coconut cream. I suggest measuring out this amount to make the recipe. I haven’t tried doubling the recipe yet, but if you do please let us know how it goes. Enjoy that frosting!

Comments of the week:

“Hi Angela! I don’t usually leave comments for recipes, and although I’m not vegan I love to eat as healthily as I can, so after trying a few of your recipes I could not resist commenting! Your Salted Avocado Chocolate Pudding is hands down the BEST chocolate dessert I have ever tried! I cannot get enough of it! My family and I go through bags of avocados a day making it! It is straight up raw chocolate cake batter, just WOW. The same goes for the Glowing Spiced Lentil Soup . I am about to make my third batch in 2 days…the best soup I have ever made/tried! I am so so excited to try all your other recipes, as is my husband and baby girl…thank you thank you! and good luck with everything. Lara xxxxxx”

Hey Lara, Thank you so much for taking the time to write such a thoughtful note! It means so much. I’m now craving both of those recipes—I think I might have to add them to my weekend plans! I don’t think I can wait until fall to make that soup again. I’ll be “glowing” after eating that soup on a 25C day for sure. ;)

“Hi Angela, I had heard about Oh She Glows from so many different people that I had to Google and check out your blog. What an amazing resource, and as a photographer myself (underwater stuff mostly), I really appreciate the beautiful photos that you take and feature with your recipes. I tried out your green smoothie this morning and LOVED it! Unusual ingredients but oh so delicious and easy to make. I look forward to trying more of your healthy recipes!”

Thank you so much Judy! I’m so glad you enjoyed the smoothie. I would love to see some of your underwater photography—it sounds beautiful.

Well guys, that’s a wrap for this week! Be sure to check out my 5-Minute Soy-Free Vegan Mayonnaise and 23 Weeks update from earlier this week if you haven’t already. Enjoy your weekend and I’ll see you next week!

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5-Minute Soy-Free Vegan Mayonnaise (using aquafaba!)

It’s always heartbreaking as a parent to witness your child with any kind of illness. We’ve been so lucky that this was Adriana’s first stomach flu, but it’s still so hard to watch her go through it. Thankfully, she didn’t get it quite as bad as we did. Eric and I dropped like flies: me first, then him shortly after. I’ve heard about the misery of having the stomach flu while pregnant, but never quite knew just how awful it would be. I was sidelined so much that even my stubborn self had to admit that I could do nothing but give my body (and little baby!) rest. I’ll tell you one thing: I’ve got a great guy; Eric took care of Adriana while I was too weak to even get out of bed, despite being sick himself. I reminded him more than a few times…you are my HERO! heh. I took the most beautiful picture of them on the couch, both completely passed out after they just couldn’t read another book. That’s love.

I’ve been bouncing back a bit more quickly than Eric is (probably thanks to all the rest I got…hello, 7:30pm bedtime!), so now it’s my turn to hold down the fort and get life back in order after being in survival mode for several days. Since the thought of food is slowly returning to my mind (and I mean slowly), I thought I’d share one of my favourite recipe creations from last month.

By now, many of you have probably heard of the sensation that is aquafaba (if you haven’t, check out aquafaba.com for the complete history!). Aquafaba is the liquid leftover from cooking beans (you know the liquid from a can that you usually throw out?), such as chickpeas, that can be used to replace egg whites in many traditional recipes, like meringues, mousses, macarons, and more. Yes, bean cooking liquid can replace egg whites—crazy, eh?! I’ve been experimenting with this method on and off since I first heard about it last year on the Vegan Meringues – Hits and Misses! Facebook group, and this was the first thing I created that I knew I would make again.

After I shared a recipe for homemade vegan mayo in my first cookbook, many of you asked for a soy-free version. I’m happy to report that this mayo is completely soy-free, but just as tasty as the original recipe using soy milk! And much like the original recipe, it comes together in just a couple minutes.

Soy-Free Vegan Mayonnaise
Vegan, gluten-free, grain-free, no bake/raw, nut-free, soy-free

This soy-free vegan mayo is a homemade alternative to my favourite store-bought "Veganaise" mayo (the taste is very similar, too). It’s thickened with the magical powers of aquafaba—the liquid from a can of chickpeas. Be sure to follow this recipe exactly as written because even small changes can result in a mayo that doesn’t thicken. This recipe can be made using an immersion blender or a regular high-speed upright blender; I prefer using an immersion blender since it’s super quick to scoop out! If you’re wondering what to do with the leftover can of chickpeas, I recommend making my favourite Chickpea Salad. If you have leftover mayo to use up, my Crispy Smashed Potatoes are also a must make! Thanks to Peanut Butter and Vegan for inspiring this Aquafaba mayo. This recipe is adapted from my Homemade Vegan Mayo in The Oh She Glows Cookbook.

Yield
3/4-1 cup

Prep Time
5 Minutes
Cook time
0 Minutes
Total Time
5 Minutes


Ingredients:
3 tablespoons (45 mL) aquafaba (chickpea brine)*1 tablespoon (15 mL) fresh lemon juice1 teaspoon (5 mL) apple cider vinegar1 teaspoon (5 mL) brown rice syrup1/2 to 3/4 teaspoon fine sea salt, to taste1/4 teaspoon dry mustard powder3/4 to 1 cup (190 mL to 250 mL) grapeseed oil or pure/refined olive oil**


Directions:
Add the aquafaba, lemon, vinegar, syrup, salt, and dry mustard into a tall container. With an immersion blender, blend to combine. Alternatively, use an upright high-speed blender, and blend on low to medium speed. While blending, slowly stream in the oil (a tablespoon or two at a time) until it thickens into a white, creamy mayo. (I usually use 3/4 cup plus 2 tablespoons of oil, but you might need anywhere from 3/4 to 1 cup.) Store leftovers in an airtight container or jar in the fridge for up to 2 weeks.


Tips:

* Aquafaba is the liquid leftover from cooking beans, such as chickpeas. In this recipe, I recommend using the liquid found in a can of chickpeas for best results, as I haven't tested it other ways yet (such as using homemade aquafaba and cooking down the liquid).
** It’s crucial to use a neutral-tasting oil in this mayo. I don’t recommend using extra virgin olive oil as it will be too bitter tasting. Stick with grapeseed oil or pure/refined olive oil for the best flavour!

Lastly, a quick note to let you know that my 23 Weeks update is now live on the Baby section. Have a great Thursday everyone!

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Friday FAQs: Cooking lasagna in advance, vanilla bean powder, subs for mango, and more!

Thanks to the Victoria Day holiday on Monday, this week has flown by (even more so than usual). It’s always a challenge trying to squeeze a 5-day workweek into just 4 days, but I’m still hoping my plans to retest and photograph a couple new recipes can happen today. As always, you can catch the behind-the-scenes action on Snapchat. :)

Without further ado, here is the next installment of Friday FAQs! Don’t forget to leave your comments and questions on the blog and social media, and I’ll select a handful to feature each week.

Also, just a note that my 22 Weeks update is now up in the Baby section.

Q1: Where do you get/order vanilla bean powder? And what else can you use vanilla bean powder for?

A: Hi Hilary, It can definitely be tricky to find in stores, so I order vanilla bean powder online from the Vanilla Food Company. I love having it on hand, and you can use it in place of vanilla beans (I tend to use a heaping 1/4 teaspoon of powder to replace 1 vanilla bean) or as a more luxurious substitute for pure vanilla extract. I love adding vanilla bean powder to homemade nut milk (such as my Coffee Shop Worthy Caramel Vanilla Bean Hazelnut Milk), Vegan Overnight Oats, smoothies, Chia Seed Jam, crisps/crumbles, granola bars, and more. A little bit goes a long way!

Q2: I just made this Chickpea Salad recipe, and it all tastes great, but my chickpeas were weirdly dry. I didn’t have a potato masher, so I just used a fork, and I also put the chickpeas in the microwave to make it a bit easier. After tasting it, I was really surprised at the texture of the chickpeas. I added some olive oil, and it helped a little bit but not much. I think something went wrong! I really want this recipe to work out, and I’m open to trying it again if someone gives me some tips!

A: Hey Anna, I’m happy to help! You are right that when you first mash the chickpeas, they will be quite flakey and dry in appearance, however once the mix-ins are added (especially the mayo!), it turns into a creamy salad with tons of moisture. It sounds like microwaving the chickpeas probably resulted in them drying out, and then things went awry from there. My advice is to try the recipe again (hopefully you can find a potato masher to use, as it’s much easier) and see what you think. It’s a popular recipe on the blog (and a personal favourite of my own) so I really hope it works out for you!

Q3: Hi Angela. Your Vegan Lasagna with Basil Cashew Cheeze recipe is awesome—I’ve eaten it many times and served it to many S.A.D. eaters and it’s always very well received. Question: if you were to make this lasagna for someone else and only wanted them to re-heat it, how would you recommend they do that? As the cook, I can assemble it and then have them cook it completely, but they won’t want to wait an hour. I could cook it for 45 minutes and then have them broil it for 5 as the recipe does, but I don’t think that would warm it all the way through. Or I could cook it fully and have them warm it in the oven at 325 for 20 minutes? Thoughts? Thanks so much. Your recipes are my #1 cookbook and recipe website recommendations as a Nutritionist. Thanks SO much!

A: Hey Trisha, Thanks so much for your kind words about my blog, book, and recipes! I haven’t tried this before (disclaimer alert! hah), but what I would attempt is to cook the lasagna for a reduced amount of time (let’s say 30 minutes), and then have your friend cook it for the remaining amount of time (20ish minutes, perhaps). That should be enough to warm it through, but of course a few more minutes cook time probably wouldn’t hurt if it needs it. Be sure to keep the lasagna chilled after the first cook until it’s delivered to your friend to prevent any food contamination issues. PS—What a thoughtful thing to do for someone! I hope they enjoy it.

Q4: Hi Angela. Happy belated birthday! And thanks for posting this All Day Glow Green Smoothie recipe. I am definitely going to try it. I am not keen on mango, though (I know, my loss!) so is there another fruit that would work just as well to replace the juice and the mango chunks?

A. Hey Janet, Thank you for the bday wishes! I would suggest frozen pineapple instead of mango. You could even try freezing orange segments for a fun twist! Citrus in a smoothie is never a bad idea. (Can you tell I’m on a huge orange and grapefruit kick right now?) Let me know if you try anything out!

Q5: These cupcakes look amazing! I’m excited to try the recipe for my daughter’s birthday! We are an allergy household and use your recipes for much of our cooking!! Have you ever tried these in cake rounds? If so, any tips? Thank you in advance!

A: Hey Karen, Luckily, this cake recipe is quite versatile and I’ve had success baking it many different ways. I have a recipe for a double-layer vegan chocolate cake (with instructions on how to make it into a sheet cake, too) in The Oh She Glows Cookbook on page 249, which was adapted from these cupcakes. Wishing your daughter the happiest of birthdays!

Comments of the Week:

“I’m not usually a poster on any online outlet—I am very much a lurker on every site I have ever visited—however after trialing this Raw Rainbow Pad Thai recipe I just had to break the trend! Thank you so very much for your beautiful and inspiring recipes. This salad was absolutely incredible! I have been a long-time vegetarian with multiple failed attempts at converting to vegan under my belt, but, after discovering your wonderful blog and buying your book, I think I’ve finally cracked it! The number of compliments I have received at work from my colleagues (all vegetable-wary committed carnivores) is certainly fuel to carry on! Thank you for all the wonderful work you do creating and sharing these gorgeous recipes!”

Thank you for the lovely words Emily! I’m so glad you decided to leave a comment. It’s wonderful to hear that my recipes are helping you shift your diet to where you want it to be (not to mention, dazzling some of your coworkers), and I’m glad the pad thai was a hit—it’s a huge fave around here (especially in the summer). Do you know which recipe you’ll try next? Happy cooking. =)

“Just made this Warm Spring Salad for the third delicious time! My boyfriend did the grocery shopping this week and picked up what he thought was a leek, but was in fact fennel bulb. Grateful to have not been grocery shopping I simply said thank you and used it in the recipe just as you would the leek. It turned out great!”

Faith, I’m glad it turned out well, despite the mix-up! Your story definitely gives me a bit more courage to try fennel again; I haven’t been a fan so far, but there’s always hope.

Well, that’s a wrap for this week. I hope you all have a great weekend in store. I’d like to wish our friends in the US a fun, delicious, and safe Memorial Day weekend!

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Iced Vanilla Bean Matcha Latte…with a twist!

I’ve had a lot of requests for my go-to iced matcha latte recipe since I first posted pictures of it on Snapchat last month. I uploaded it to the app a few weeks ago, and today I’m sharing it on the blog!

I love that matcha gives me loads of energy without any jitters whatsoever. During the first trimester, I didn’t want anything to do with tea or coffee—the thought of it absolutely turned my stomach and I couldn’t even be around it. I made the mistake of drinking a coffee one day after a random craving and I was so sick afterwards. But sometime well into the second trimester, I started to crave matcha tea, and found that I could stomach it just fine. Shortly after, this amazing iced latte recipe was born!

Here are my favourite tips for making the very best iced matcha green tea latte:

– My preferred method, by far, is to blend everything up in the blender. Matcha green tea powder has a tendency to clump very easily, so the blender ensures a super smooth end result!

– My favourite twist? I love to incorporate frozen wheatgrass juice for an extra boost. (I buy the Evergreen brand of frozen wheatgrass cubes.) But not to worry if you don’t have any—it’s still delicious without!

– Vanilla bean makes a lovely pairing with matcha. I love adding 1/4 teaspoon of pure vanilla bean powder into this drink. A bit of pure vanilla extract will also work in a pinch!

– Since matcha has a grassy flavour, I find it needs a bit of sweetener to bring all the flavours together. My preferred sweetener is pure maple syrup—1 to 2 teaspoons, to me, is perfect.

– I always keep a stash of almond milk ice cubes in my freezer now, just for this very drink! The almond milk ice cubes not only keep it super cold, but prevent the drink from getting too watered down, like regular water ice cubes can do.

– A side note: I avoid taking vitamins within 1 to 2 hours of drinking matcha because it can hinder absorption.

– If you want to make it fancy, feel free to add a bit of Coconut Whipped Cream on top. Though usually, I just blend up the latte, pour, and drink!

– I’m often asked which brand of matcha I use. You can find my favourite Do Matcha brand here.

Iced Vanilla Bean Matcha Latte
Vegan, gluten-free, grain-free, no bake/raw, oil-free, soy-free

This is a fun way to get a healthy matcha fix when the temperature starts to rise! Rather than using regular ice cubes (which tend to water down lattes), I like to keep a stock of almond milk ice cubes on hand. Blending a couple almond milk cubes into this latte ensures it gets cold without the flavour being compromised! Vanilla bean adds a gourmet feel to an already luxurious cold drink.

Yield
1 1/2 cups (1 serving)
Freeze time
4 to 6 hours (ice cubes only)

Prep Time
10 Minutes
Cook time
0 Minutes
Total Time
10 Minutes


Ingredients:
2 almond milk ice cubes (60 mL), plus more for serving1 cup (250 mL) unsweetened almond or coconut milk1 teaspoon matcha green tea powder1/4 teaspoon vanilla bean powder or 1 vanilla bean*, seeded2 teaspoons pure maple syrup, or to taste1 to 2 frozen wheatgrass cube(s)** (optional)For serving: Coconut Whipped Cream, matcha powder (optional)


Directions:
Pour almond milk into an ice cube tray and freeze until solid. I recommend using a silicone mold if possible, as they’re easy to pop the cubes out of. I also try to keep a stash on hand in the freezer so the cubes are ready to go at all times. To make the latte: Add the cup of almond milk into a blender along with 2 almond milk ice cubes, matcha powder, vanilla, maple syrup, and the optional frozen wheatgrass cube(s). Blend on high for around 20 seconds to ensure it gets nice and frothy. Pour into a glass, along with more almond milk ice cubes. You can also add a spoonful of coconut whipped cream and a sprinkle of Matcha on top to make it ultra fancy-pants!


Tips:

* I like to keep pure vanilla bean powder on hand, so it's super quick to add a quarter teaspoon into the blender for a decadent vanilla flavour. If you don't have any vanilla beans or powder on hand, not to worry! You can use vanilla almond milk and/or a half teaspoon of pure vanilla extract in a pinch.
** I love the Evergreen brand of frozen wheatgrass cubes. You can find them in the freezer section of some grocers like Whole Foods and Organic Garage.

Happy iced latte drinking!

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Friday FAQs: Swaps for beets, recreating restaurant dishes, coconut subs, and more!

We’re on the cusp of the Victoria Day long weekend here in Canada, and I’m so thrilled that the weather forecast is promising sunshine and warm temperatures at long last! One of our plans for the weekend is to make our backyard more kid-friendly for Adriana, and I’m looking forward to creating a fun space that she can enjoy all summer long.

I’m so glad that you guys are enjoying my Friday FAQs. You can find previous weeks’ FAQs here: Week 1, week 2, week 3, week 4, week 5.  If you’re looking for some camping-friendly food tips this weekend or next, be sure to check out question #3 in this post, and also read the comments filled with advice as well! I love answering your questions so keep them coming via blog comments or on social media, and I’ll select a handful each week to feature.

Also, just a quick note to let you know that my 21 Weeks pregnancy post is now live, and Issue 7 of In the Glow will be going out later this morning. This issue’s theme? You guessed it: long weekend recipes! You can sign up for our newsletter here.

Q1: Is there anything I could use instead of the pumpkin purée in your Gooey Pumpkin Spice Latte Pudding Cake? This really looks so creamy and delicious and I would love to make it, but where I live you can’t buy canned pumpkin purée and they aren’t currently in season either. Could you please help me out?

A: Great question, Nadja! I think you could try swapping homemade butternut squash purée; it should work best in terms of texture. If that isn’t an option, you might want to try mashed banana. I’ve been wanting to try a chocolate banana bread flavour of this very dessert! I hope this helps, and would love to hear how it goes if you try anything out.

Q2: Great series! I have a question as well: Over the years you have often successfully recreated food items from a store or restaurant. Do you have any tips on how to do this? I tried this amazing fake tuna in a vegetarian restaurant (it was wrapped in an avocado-topped sushi roll) and I’d love to recreate it! The ingredients were sunflower seeds, celery, leeks, organic soy sauce and seaweed. How would you start?

A: Oh wow, sunflower “tuna” in an avocado sushi roll sounds absolutely divine! The ingredients sound pretty simple, so it might not be too hard to recreate at home. I would probably sauté the celery and leek in some oil (coconut oil, perhaps), and then add the soy sauce to taste, followed by some soaked and chopped sunflower seeds (I’d use a food processor to chop them quickly). I have no idea if this is similar to what you were served, but you could always experiment! Sometimes I will use Google to search for ideas if I’m really stuck. Also, you might want to try my chickpea or almond “tuna” salad recipes for a fun twist!

Q3: Hi @ohsheglows do you have any suggestions for substitutions for the beets in the Pink Power Detox Smoothie? I really really really dislike beets!!

A: Hi there, Beets are a love it or hate it food, aren’t they? Feel free to try substituting strawberries, raspberries, blueberries, or cherries—I think they would all be lovely!

Q4: Quick question…I saw that you drizzled a hummus and vinegar dressing over your cucumbers awhile ago on Snapchat, it looked amazing and I would love to know what you used in it!

A: Hi Liz, haha—yes I sure love that snack during pregnancy!! All I do is add a couple big spoonfuls of hummus into a small glass and then add a tiny bit of white vinegar to thin it slightly (be careful not to add too much and make it super runny—you still want a thick-ish texture so it sticks to the cukes). I have to warn you—it’s quite sour thanks to the vinegar, but if you’re craving that flavour there is really nothing better. ;)

Q5: Hi there, Thank you so much for your delicious recipes! I have doctor’s orders to stay away from coconut milk/coconut oil. Have you tried your Glowing Spiced Lentil Soup without? Do you think it would be just as tasty? Thanks again!

A: Hi Kelly, I haven’t tried this recipe without coconut milk myself, but I’d recommend replacing it with a homemade cashew cream, if possible. My suggestion would be to blend 1 1/2 cups water with 3/4 cup soaked and drained cashews until super smooth, then stir this in rather than the can of coconut milk. If cashews aren’t an option, an unsweetened, unflavoured almond milk might work in a pinch (although it won’t be nearly as creamy and rich). If you try anything please leave a comment in that post and let us know!

Comments of the Week:

“I just want to send appreciation for the beautiful work you do. I’ve been swamped at work, which means I’d rather order takeout than stop and cook a meal, but seeing new recipes download into the gorgeous recipe app inspires me to keep being diligent in making choices that are good for myself. Finally, I brought your Life Affirming Warm Nacho Dip to a potluck Sunday, and literally every person there said they loved it and wanted to know where to find the recipe. I am so delighted to share the joy of Oh She Glows with them. :-). Maybe I need to buy the book in bulk to give out at potlucks? Hee hee.”

Hey Ruth, Oh I’m so thrilled to hear that the app is inspiring you so much! I can relate to feeling the urge to order takeout lately, and I agree that sometimes all it takes is scrolling through some beautiful dishes to ignite the inspiration again. I’m also happy that my Life Affirming Warm Nacho Dip (p. 83 of The Oh She Glows Cookbook) was such a hit. It’s a favourite in this house. Thanks for spreading the love!

“Hi Angela! I’ve been following you for about a year now and love your recipes, your little stories, and your take on life! I even started a blog of my own which, along with some of my own recipes, features my progress as I cook ALL the recipes from your cookbook. You’ve liked a few of my tweets on the subject, which was such a thrill for me :) This week is the last week of my self-titled “#osgcookbook challenge” and I’m super excited—just 3 recipes to go! I wanted to ask you—do you have any suggestions for substitutes for the apples in a lot of your smoothies? I have an allergy, so I’ve been using pears, but I’d love to explore other options. Thanks in advance!”

Hey Ashley, I’ve been following your #osgcookbook challenge, and I’m super impressed by all the dishes you’ve made and shared! Thank you so much. I hope that even more people find your challenge now, and are inspired to do the same. (If anyone wants to check it out, Ashley’s blog is here.) As for subbing apples, I think pears are a great swap, but if you want to mix it up you can try changing up the flavours with mango, peaches, oranges, plums, grapes, or berries. Each fruit will change the flavour of the smoothie, so it kind of depends on the recipe, but I don’t think you can go wrong with any of those really! Let us know what you come up with or if there are any recipes in particular you’d like help with.

Happy weekend everyone!

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All Day Glow Green Smoothie

Lately I’ve been trying to find ways to eat more veggies—which I realize may sound a bit funny coming from someone who eats plant-based—but it’s all too easy to get into ruts, especially when things are busy. It’s just so convenient to grab something from a box sometimes! Pregnancy also makes my food obsessions and aversions much more pronounced, and trickier to navigate on a day-to-day basis. I love something one day, and loathe it the next, and I have to resist the urge to bake cookies on a daily basis. There’s a virtual stack of recipes that I’ve developed this year (and totally loved at the time), only to want nothing to do with them the next day! It’s been a bit frustrating as a recipe developer, feeling so hot and cold about my usual favourite foods.

In an effort to up my veggie intake, I made a pledge to myself on my birthday this past Monday to consciously set aside some time each day for veggie prep. That morning, feeling super inspired, I threw all the healthy ingredients I had into the blender. Usually when I toss all kinds of random things in, it comes out tasting like utter garbage, but I think birthday magic was on my side because this smoothie blew me away. Afterward, I wrote down my best guess of the “recipe”, tested it in the afternoon, and was shocked that I’d pretty much nailed the smoothie’s proportions. The best part is that this recipe makes a huge batch-–enough for a big serving in the morning with breakfast (I love pairing it with avocado toast), and another as a snack in the afternoon. It also keeps well until the next day (which I think is due to not having any banana in it!), so you can save the other half for the next morning, too. I love knowing that I’m getting in so many extra veggies throughout the day. You can’t go wrong with 5 cups of green smoothie ready in about 10 minutes.

I’m in love with this smoothie’s unique flavour combination (think: refreshing, tangy, and lightly sweet), not to mention how amazing—almost euphoric—I feel when I drink this. I read up on the ingredients a bit, and I’m not surprised why this makes me feel so darn good:

Fresh turmeric: Anti-inflammatory and fights free radical damage to the brain. It contains curcumin which is a powerful antioxidant. Also has pain relieving properties.

Cilantro: Detoxifying and helps remove heavy metals from the body. Also antibacterial, immune-enhancing, and aids digestion.

Parsley: Diuretic aid rich in antioxidants. Contains vitamin K which helps support healthy bones.

Red Leaf Lettuce: Source of folate and soluble fibre. The deep pigment in red lettuce leaves means that it contains extra beneficial antioxidants. The watery nature of lettuce helps flush toxins from the body. Also thought to have a calming or sedative effect on the body.

Lemon: Antibacterial properties. High Vitamin C content. Lemon boosts digestion and is alkalizing and detoxifying.

Avocado: Contains healthy monounsaturated oil. The flesh and oil are anti-inflammatory. Also thought to help keep joints supple and may boost fertility.

Mango: High in Vitamin C and beta-carotene which can help boost the immune system. Contains prebiotic dietary fibre which helps feed good bacteria in the gut.

Source: Healing Foods: Eat your way to a healthier life (DK Books, 2013)

Impressive to say the least! I hope you all enjoy it as much as we do.

(And thanks to my mom for these gorgeous b-day flowers!)

All Day Glow Green Smoothie
Vegan, gluten-free, grain-free, no bake/raw, nut-free, oil-free, refined sugar-free, soy-free

This refreshing and tangy smoothie happened by total accident. I created it on my birthday as I was looking to feel my absolute best, and I had resolved to eat more veggies in the year ahead. So I threw in all of the healthy ingredients I had lurking in the fridge, and I was absolutely astounded by how delicious it turned out. I'm not sure if I've ever created such a powerhouse smoothie before! This one is jam-packed with nutritious ingredients like fresh turmeric, cilantro, parsley, lemon, avocado, green apple, lettuce, coconut water, and more. Keep in mind this is a large batch that just fits in a 64-ounce high-speed blender, so if your blender is smaller you might want to make a half-batch. I love to have a glass first thing in the morning, and another in the afternoon. Since there's no banana in it, it also keeps well until the next day when stored in an airtight container. Be prepared to feel that "all-day" glow!!

Yield
5 cups

Prep Time
10 Minutes
Cook time
0 Minutes
Total Time
10 Minutes


Ingredients:
1 cup (250 mL) coconut water1/2 cup (125 mL) mango juice (I love Happy Planet Organic Mango juice)2 large (400 g total) Granny Smith apples, cored and roughly chopped2 cups (70 g) packed red leaf lettuce or romaine2/3 cup (18 g) loosely packed fresh parsley leaves1/3 cup (15 g) packed fresh cilantro leaves*1/2 cup (70 g) frozen mango chunks1/4 cup (50 g) packed avocado4 teaspoons fresh lemon juice, or to taste2 small, pinky-sized pieces (12 g total) peeled fresh turmeric**5 to 6 large ice cubes, or as needed


Directions:
Add the coconut water and mango juice into a (64-ounce) high-speed blender. (If your blender is on the small side, you may want to make a half-batch.) Now add the rest of the ingredients. Blend on high until super smooth. If you have a Vitamix, use the tamper stick to get things moving. Taste and adjust sweetness if desired. If it's too tart, feel free to add a bit of liquid sweetener. Serve and enjoy! Place any leftovers into an airtight container and store in the fridge for up to 24 hours. I love to enjoy half in the morning, and the other half in the afternoon.


Tips:

* The cilantro flavour in this smoothie is quite pronounced. If you aren't a cilantro fan, feel free to swap it with more romaine or fresh mint (start with 1/4 cup of mint).
** Fresh turmeric root is becoming more and more common in grocery stores these days; keep your eyes peeled for it in the produce section. It can also be found on Amazon, and in select health food stores and Indian and Asian grocery stores. Look for firm turmeric that is unblemished.

If you have the Oh She Glows Recipe App this recipe is either already in the app, or it’ll download when you open it next!

Enjoy =)

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Friday FAQs: Freezing soup, storing kale chips, nutritional info, and more!

Happy Friday the 13th everyone! I hope you’re staying out of trouble today, lol. If you haven’t already, be sure to check out yesterday’s Fail-Proof Vegan Chocolate Cupcakes with Salted Buttercream and 20 Weeks pregnancy update posts.

It’s time again for the next installment of Friday FAQs! (You can check out previous weeks’ posts here: Week 1, week 2, week 3, week 4.) Keep those questions coming by leaving blog or social media comments! I love hearing from you guys. Also, a big thanks to those of you who left such great suggestions last week, camping tips and otherwise!

Q1: Hi there—this Endurance Cracker recipe looks amazing! Just wondering what a good substitute for garlic would be (can’t eat garlic as it gives me stomach pains…long-time IBS).

A: Hi Anna, You could simply omit the garlic, or if you still want that extra oomph, try adding a sprinkling of your favourite herb(s), spices, or even a bit of shaved onion. The sky’s the limit when customizing these crackers!

Q2: Hi Angela, I plan on freezing your Black Bean, Sweet Potato, and Red Quinoa Soup. The recipe says to wait until just before serving to add the cooked quinoa, beans, and cayenne. Do you think I can throw that in the soup before freezing it? Or should I wait until it thaws and I’m ready to serve?

A: Hi Victoria, Feel free to cook the soup in full, and then freeze. You’ll have a nice, ready-made meal that thaws and reheats beautifully!

Q3: I want the recipe for your wheat grass latte! :) You’ve had it on Snapchat lately and I’m getting jealous. What wheatgrass and matcha do you use?

A: Hey Noël, I’ve had a lot of requests for this recipe to be featured on the blog! Stay tuned because I’m going to feature it soon. As for matcha green tea powder, I use this Do Matcha brand, and as for frozen wheatgrass juice I love Evergreen brand.

Q4: Hello there, I was wondering if you had any issues with storing the kale chips after it has been cooked? Does it get soggy when it’s in a bag for a few hours?

A: Hi Kayla, To be honest, kale chips are best served and eaten right away—they don’t seem to retain their crispiness very well no matter how I’ve stored them. I like to leave the batch on the pan and snack on them throughout the afternoon or evening. If you do store them, you can try reheating leftovers in the oven to crisp them back up. (I would try about 5 to 7 minutes at 300F, then let them crisp up on the pan for a few minutes more.) If you give it a try, I hope that helps!

Q5: Quick question about the new book and your app (I just bought the app): Do you have any plans to provide nutrition info for the recipes in your new book? Also, do you have any plans to add a “search ingredient” feature to the app?

A: Hi Sharon, I’m so happy to let you know that I’ll be providing the nutritional information for the recipes in my new cookbook (the nutritional info will be found on my blog). Regarding the app, you can definitely search by ingredient. Simply tap the search icon (the magnifying glass) at the top of the app and when the search bar pops up, type the ingredient you’re looking for (such as “avocado”). All recipes including avocado will all pop up! It’s quite handy. (Just make sure that your previous search has been cleared.) I hope this helps and thank you so much for your support!

Comments of the week:

“Hello! I just wanted to let you know that I tried making these pumpkin goodies and absolutely loved them! I became vegan about 3 weeks ago in efforts to eat healthier, and the transition has not been easy. Recipes like this have enabled me to make the transition much swifter. Learning how to be vegan has impacted me in both nutrition and personality, as overall I have become happier and more energetic! Sincerely, Janeen”

Janeen, I’m honoured to be a part of your journey! Thanks for sharing your story as I’m sure it’ll inspire many others.

“Hi Angela, I’ve only discovered your website a few months ago, but since then I bought your cookbook, your app, and tried every single recipe that I could. I must say that finding you is life changing. It also encouraged me to go from vegetarian to vegan, by seeing all those amazingly tasty and simple recipes. Even my mother, who hates to cook and is a BIG milk lover, has downloaded your app and tries some of your recipes. Also, all you have shared on your blog, tips and knowledge, helps me to help my dad who has high cholesterol. Thank you for putting so much effort in making those recipes a success. I’m happy to have a talented cook from Ontario (like me). {btw: I bought those Mary’s crackers after I saw you eating some and now I’m ADDICTED! Hummus is my favorite food ever!}”

Hi Anne-Sophie, It means a lot to know that my blog and recipes have played such a positive role in your life! And all the better that your mom and dad are reaping the benefits, too. Thanks for your support and happy cooking!

“Just made these No-Bake Chocolate Fudge Cookies—while reheating pizza. So easy! And so tasty! This recipe was posted the day my daughter was born. And it’s the first recipe I made. It’ll be a regular for sure. Perfect new mom snack.”

Congrats on your new baby girl, Mary! I’m so glad this easy treat came at the right time. I can’t think of anything better than fudgy chocolate for a new mama. ;)

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Fail-Proof Vegan Chocolate Cupcakes with Salted Buttercream

Good morning!  I hope your week is going well so far. It has flown by on my end. I’m back with a recipe today, and will be posting my 20 Weeks pregnancy update later today and Friday FAQs tomorrow.

As you may know, I’ve been busy revamping reader-favourite blog recipes and shooting new photography for the Oh She Glows Recipe App. As I re-test old favourite recipes, I often find myself improving upon them in various ways (such as easier-to-follow directions, better tips, the addition of metric units of measure, or simply by creating something that tastes even better!). I kept saying that I wished there were a way I could share with you guys both what I’m up to and the recipes I’m revamping! Then it dawned on me…well, why don’t I just share quick, mini posts doing just that? Initially, I brushed the idea off because I’ve never done “bite-sized” posts before, but it could be fun. With summer quickly approaching, short and sweet posts might be nice here and there! So why not turn it over to you, dear readers, and see if this is something you’d be into?

Basically my idea is this: I pop in with a mini recipe post sharing a recipe that I’ve revamped (or, occasionally, a new quick and easy recipe I’ve added to the app) along with one or two new photo(s). There will be a brief hello/update from me, and then the recipe! Boom. Bob’s your uncle. (Wait, do people say that anymore? lol) Anyway, I’d love to hear what you think!

I’m kicking off today with my all-time favourite vegan chocolate cupcakes from way back in 2011. I had a major craving for cake last week (thanks Shari!), so this seemed like the next logical recipe to revisit. I ended up streamlining the written directions/ingredient list, adding metric units of measure (weight/volume), and pairing the cupcakes with a salted buttercream frosting. I also tested a gluten-free version (using Bob’s Red Mill 1:1 flour), however I wasn’t happy with the outcome (the cupcakes were quite dense). I think I’ll have to work on a custom gluten-free flour blend in the future!

Fail-Proof Vegan Chocolate Cupcakes

These are my go-to, never-fail vegan cupcakes! They are the perfect cupcake for all of your celebration needs. You won't believe it when you see how much they rise while baking. I top them with a layer of salted buttercream and sprinkles for a festive twist. They never last long! For the fluffiest cupcakes use all-purpose flour, however the recipe is pretty forgiving so feel free to use white spelt flour or whole wheat pastry flour in a pinch (bake times may change slightly). Recipe updated from my 2011 version.

Yield
12 cupcakes

Prep Time
25 Minutes
Cook time
20 Minutes
Total Time
45 Minutes


Ingredients:
For the cupcakes:1 cup (250 mL) unsweetened almond milk1 cup (220 g) natural cane sugar1/3 cup (80 mL) grapeseed oil*1 tablespoon apple cider vinegar1 tablespoon pure vanilla extract1 1/2 cups (210 g) unbleached all-purpose flour1/3 cup (27 g) unsweetened cocoa powder1 teaspoon baking soda3/4 teaspoon fine sea saltFor the salted buttercream:1/2 cup (100 g) vegan butter**1/2 teaspoon pure vanilla extract2 cups (250 g) powdered icing sugar, sifted if necessary1 1/2 to 3 teaspoons unsweetened almond milk, as needed1/4 teaspoon fine sea salt, or to tasteSprinkles, for decorating***


Directions:
Preheat oven to 350F and line a cupcake tin with 12 cupcake liners. For the cupcakes: Add the milk, sugar, oil, vinegar, and vanilla into a large mixing bowl. With electric mixers, beat the wet ingredients on low speed until combined. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until no clumps remain. Gradually add the dry flour mixture to the wet ingredients and beat just until smooth and no patches of flour remain. Spoon the batter into the cupcake liners, about two-thirds full for each. Bake for 20 to 24 minutes, or until the cupcakes slowly spring back when pressed gently with a finger. A toothpick inserted into the centre should also come out clean. Cool the cupcakes on a cooling rack. For the buttercream: In a large bowl, beat the butter and vanilla with electric beaters until light and fluffy. Add the icing sugar, gradually, while beating on low speed. Now, add in the milk to thin it to your desired consistency, while gradually increasing the speed. I add a teaspoon at a time. If at any point you add too much milk and the buttercream becomes runny, simply add more icing sugar to thicken it back up. You want a nice spreadable consistency that is not runny. Add the salt to taste and beat again to combine. Once the cupcakes are completely cool, spread a thick layer of frosting on top of each, followed by a generous amount of sprinkles. Enjoy! Leftover cupcakes will keep for a couple days in a sealed container, or you can freeze them for up to 1 month. I freeze them uncovered at first and then once they are frozen solid, I wrap each cupcake individually in foil. Then I place all of them into a large freezer zip bag, pressing out all the air.


Tips:

* You can also use melted coconut oil in this recipe, however make sure that all of your ingredients are at room temperature (no cold milk!) to prevent the coconut oil from hardening upon contact.
** I use soy-free vegan buttery spread (by Earth Balance), however feel free to use any kind of butter you prefer.
*** Look for natural sprinkles (without artificial dyes), such as "Let's Do Organic" brand.








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Friday FAQs: Camping food, pregnancy updates, freezer-friendly recipes, and more

Happy Friday everyone! It’s an absolutely beautiful spring day here, and I hope all of you are getting a chance to enjoy some sunshine and warm weather as well. I’m really looking forward to Mother’s Day this weekend, and spending as much time outside with the gang as possible. Somehow, it’s time again for the next installment of Friday FAQs! (You can check out previous weeks’ posts here: Week 1, week 2, week 3.)

Q1: My husband is allergic to sunflower seeds (and nuts). Is there anything I could add to replace them in your Perfect Veggie Burger?

A: Hey Jennifer, I would try toasted pepita seeds (shelled pumpkin seeds). They are so delish! I love eating them as a snack too.

Q2: This is a little off-topic, but I’m looking for some good sauce recipes to combine with other things in delicious vegan bowl recipes. Thanks so much! PS – And congrats on your new baby. My first 2 were 23 months apart, and the best advice I have is to remember that the older one is still a baby too! She looked so much bigger than the new one, I think I expected too much of her…..(but she did turn out great anyway!)

A: Hi Carrie, For veggie bowl sauces, I’d recommend my teriyaki sauce from the Speedy Veggie Noodle Bowl, Lemon-Tahini Dressing, and the nutty almond butter sauce from the Rad Rainbow Raw Pad Thai. Each of the three sauces will transform veggie bowls in exciting, unique ways! Thanks for your congrats and words of wisdom, too. :)

Q3: I was wondering if you would have any ideas or suggestions about a meal plan for a 4-day vegan camping trip. All I’ve got is a cooler, and fires are prohibited on the grounds. My boyfriend and I are going to a rock festival (not the most vegan-friendly environment) and I’d love some ideas that don’t require much refrigeration or reheating. We don’t mind eating room temp food for a few days, as long as we can avoid food poisoning and get enough energy to brave the mosh pit, we’re golden.

A: Hi Melodie, That’s a tough challenge, indeed! Of course, your safety is my first priority and food poisoning is no joke, so a little disclaimer: I’m not a camper by any stretch of the imagination, so my suggestions should be taken with a grain of salt. ;) (Side note: I’d love if some experienced campers chimed in on this one!) Anyway, I suggest bringing some of your favourite fruits and veggies that tend to travel well and do fairly well at room temperatures (to save space in your cooler for other meals where refrigeration is a must), like apples, oranges, bell peppers, and avocados. Dried fruit, either store-bought or homemade, is another great option as it’s energy dense. I’d also suggest bringing granola or muesli—again, either store-bought (which likely has a lesser need to be refrigerated) or homemade recipes, like my Ultimate Nutty Granola Clusters (p. 31 of The Oh She Glows Cookbook). For something more savoury, you could also bring crackers (try my Endurance Crackers or Homemade Wheat Thins). Protein bars or energy bites, like my Dark Chocolate Cherry Energy Bites, Classic and Present Glo Bars (pp. 215 and 217 of The Oh She Glows Cookbook), or Feel Good Hearty Granola Bars, will give you a great boost for that mosh pit! hah. Keep those chilled. If you have a really good cooler situation going, you could also consider making a salad that travels well (like my Chickpea Salad), or perhaps a gazpacho that can be eaten cold, but both of those would have to be kept cold at all times. You could also bring single-serve, non-refrigerated plant-based milks available at some grocery stores, and little baggies of pre-portioned vegan overnight oats (chia, oats, dried fruit, cinnamon, a bit of granulated sweetener) and mix them up just before breakfast. It wouldn’t be cold necessarily, but it works in a pinch. Or you could simply serve granola with milk! Cans of baked beans always work in a pinch too (just don’t forget the can opener). I recommend eating the most perishable items first, and this may be a situation where it’s worth stocking up on some store-bought, less perishable options because most foods won’t last in a cooler for that long. I hope this helps get the wheels turning, and that you have a fantastic weekend!

Q4: Hi Angela! I have a question hopefully for one of your upcoming Friday FAQs! (loving this series so far BTW!). I’m currently 8 months preggers with my first child, and I’m starting to get into nesting mode! I’m wondering if you could suggest a handful of dinner/lunch recipes for cooking & freezing ahead of time—ones that maintain their taste & texture after de-thawing. Thanks in advance & congrats on cooking up bun #2! :)

A: Congrats on your pregnancy, Amy! I love this question because it’s one that I’m going to be thinking about once again this September. Below are some of my favourite recipes that freeze well. I hope this helps you stock your freezer with some tasty options! In addition to these, I’d also recommend taking advantage of spring/summer produce and whipping up big batches of gazpacho! I’m not sure if it’s freezer-friendly, but it takes just 5 minutes to make.

Glowing Spiced Lentil Soup
Red Lentil, Tomato, and Kale Soup
Our Favourite Vegan Chili
Our Perfect Veggie Burgers
Peanut Better Balls (who doesn’t want a little sweet treat on hand?)
10-Spice Vegetable Soup
Classic Glo Bar (The Oh She Glows Cookbook p. 215)
Present Glo Bar (The Oh She Glows Cookbook p. 217)
Golden Red Lentil Dal with Cilantro-Speckled Basmati
Black Bean and Sweet Potato Enchiladas
Chia Seed Pudding (did you know it freezes and thaws beautifully!? I like to freeze individual servings)

 

Q5: Will you be starting up your pregnancy updates again? I really enjoyed reading them! (This question has been asked by a lot of you!)

A: I just posted my first pregnancy update last night! You can find it here. Or simply click the “baby” section on the main menu at the top of the page.

Comments of the week:

Mac D writes, “I saw on snap that you had uploaded the No-Bake Chocolate Fudge Cookies to the app… I wanted to make them so badly last night so I kept refreshing and refreshing hoping it would load…and finally it did!! Hoorah!!! These are so delicious. SUPER fudgy and chewy. My husband and I had two last night and I’m enjoying another one (or three) at my desk today. Thanks for the awesome recipe! Also, I am LOVING the frequency of newly uploaded recipes to the app.”

This put a big smile on my face! :) I’m so glad you love the cookies as much as we do. They don’t last long in this house!

Bina writes, “I found your Glowing Spiced Lentil Soup when googling red lentil soup recipe. I have to say, this is the first time I have ever written a recipe review but I could not, not comment on how amazing this soup is. I am a really good healthy cook, although we are not vegetarians, we eat mostly vegetarian dishes and this soup is one of the best soups I have ever had. I made it exactly as written and would not recommend changing a single thing. Upon finding this recipe I decided to navigate your website and found the Chickpea salad which I just finished eating…omg, another winner. I also made that exactly as written and it was perfect. I finally found a recipe website that I can feel good about and I know I will be trying a lot more of your recipes. Thank you.”

Bina, I’m so flattered by your kind words! Nothing makes me happier than hearing how much a recipe is enjoyed. It’s definitely one of my favourite soups too. Happy cooking!

See you guys next week!

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