Angela Liddon's Blog, page 2

Oh She Glows For Dinner + Pre-order Bonus Bundle!

Hi everyone! I hope that summer is treating you well so far, and you’re staying in good health and good spirits during what has been a heartbreaking year. How are you and your families doing right now? 

At long last, I have some fun news to share with you today! This cookbook reveal was supposed to go out to you in May, then in June, and then in early July, but with everything going on in the world it just didn’t feel right, so I delayed it multiple times. I’m not sure it feels right even now, but I’ve had a lot of questions about the new book’s listing on various retailers online, so I knew I couldn’t delay any longer. I’m holding onto the hope that this news will bring a smile to your face and a bit of cheer. :)

If you haven’t guessed already, my new cookbook, Oh She Glows for Dinner: Nourishing Plant-Based Meals To Keep You Glowing, is finally complete and it comes out in a couple of short months! It’s been a wild ride to cross the finish line (never in my wildest dreams did I think I’d be wrapping up a cookbook during a pandemic and lockdown), but after 3 years of working away on this project, I’m absolutely thrilled to let you know all the juicy (pun intended) deets about this new book. If you subscribe to my newsletter, you may have seen the sneak peek pop into your inbox yesterday! 

Here’s a little behind-the-scenes from earlier this year when I was going over the book design!

Shifting from “behind-the-scenes” mode to “in-the-spotlight” mode doesn’t come easily for me (I’m much more of a behind-the-scenes kinda gal!), so this “launching into the world” part of the creation process is a big challenge for me on a personal level, and oh boy, the nerves I have right now are unreal. I’d be perfectly happy to work away diligently behind-the-scenes and never have to self-promote. ;) Do any of you relate? I’m always up for a good challenge, though, and getting to reconnect with you all is the icing on the vegan cake! 

This book would not have been possible without your encouragement, patience, and support throughout the whole process! It also wouldn’t have been possible without my small-but-mighty team made up of Nicole and Eric. They are my rocks, my sanity savers, my reasons for inappropriate fits of laughter, my sounding boards, my reminders to drink more caffeine and breathe, and it goes on. My incredible, diligent group of recipe testers (a special shout out and thank you to Anna, Carin, Tana, Tammy, Laurie, Caroline, Danielle, Vanessa, Lynn, Audrey, Stephanie D., Anne, Kathy, Stephanie S., Andrea, Beth, Katie, Lindsay M., Bridget, Laura, Lindsay V., Erin, Heather, Suzanne, Adrienne, Stephanie M., Carolina, Kirsten, Lori, Marina, and Kristen) have tested, and tested, and tested these recipes right alongside me and shared the most helpful feedback. And last but not least, I have so much gratitude for the amazing teams at Penguin Random House Canada and Avery! 

I held this book in my hands for the first time last week! I can’t even tell you how fast my heart was a-thumpin’ when I opened the box! It is always slightly terrifying and thrilling to open one of my books for the first time, and it really never gets any easier to send my heart and soul’s work off into the world. But I am so darn proud of this book. It’s my very first hardcover book, too!

About this book

Oh She Glows for Dinner is a reflection of what you, my dear readers, have asked me for the most over the years—more plant-based, crowd-pleasing dinner recipes! 

Dinner is something I think most of us have struggled with (I know I sure have!), and when you throw “plant-based” into the mix it can be even trickier to figure out. If you’ve ever shrugged your shoulders over what to make for a vegan meal and resorted to toast or a bowl of cereal, you certainly aren’t alone. I knew I had to create this cookbook to help answer the ever-burning “what’s for [plant-based] dinner?” question. As an added benefit, the recipes in this book also make incredible (and often portable) lunches! You’ll also find the perfect, satisfying sides to add to your dish, meal-worthy salads for every season, hearty & healing soups and stews, and a bounty of flavour-poppin’ sauces, dressings, parmesans, and pestos that you can make to change up the flavour profile (or simply punch up your dish even more). And I threw in a delicious dessert/drink chapter, of course, because it wouldn’t be an Oh She Glows cookbook without some sweet, healthified treats! ;)

What you’ll find inside:

Dietary and Cooking Labels

Each recipe indicates whether it is nut-free, gluten-free, soy-free, grain-free and/or oil-free, raw/no bake or one pot. Out of 106 vegan recipes in this cookbook, 101 are gluten-free or have a gluten-free option, 90 are nut-free or have a nut-free option, and nearly all are soy-free. I also share whether the recipe is kid-friendly, freezer-friendly, and/or if any advance prep is needed. My “on the glow” label tells you whether the recipe is portable. My goal was to pack in as much helpful info as I could for you (dare I say this is my most informative book yet?)…you know me, go big or go home…lol.

Storage and Reheating Instructions

Almost all of the recipes in this cookbook also include specific storage and reheating instructions, customized to each recipe. My recipe testers and I spent so much time testing the recipes to take the guesswork out of them for you!

Active Time and Total Time

Each recipe tells you how much active time and total time will be required. Active time is the time you are actively preparing food in the kitchen. Total time reflects how long the recipe takes from start to finish. If applicable, we also share Soak time and/or Chill time.

Full-page colour photographs 

I am so excited to share that I did the food photography and food styling for the recipes in this book – there are more than 100 of my photographs inside! 

Glow Getter Meal Plans 

This book includes 4 meal prep plans! Each time-saving plan provides step-by-step instructions, so you can prep or fully make 3 dinner recipes in just 60 to 90 minutes. I knew it was important to create plans that would actually work for a busy lifestyle. I’ve tried plans in the past that take 2.5 to 3 hours each week, and they just didn’t fit into my life. These plans don’t take long (60 to 90 minutes at a brisk pace) and they set you up with a few hearty meals each week!

Menus To Get Your Glow On

I also share my tried-and-true menus for special occasions or themed nights, such as Girls’ Night, Mother’s Day, Game Night, The Oh She Glows Cookbook Club Night, and more. If you have ever struggled with how to combine recipes for special meals, I really hope this will give you the inspo you need to simplify your planning. Don’t forget to check out our bonus bundle below as it includes 4 designed printable menus which correspond to menus found in the book!

Helpful Recipe Lists

My Helpful Recipe Lists index at the back of the book provides at-a-glance searching of recipes by allergy label or preference, so you can find all the gluten-free recipes grouped together in one spot, or all the kid-friendly, freezer-friendly, nut-free, one pot, and on the glow recipes. 

My Pantry Staples, Kitchen Tools and Appliances

I’ve included a condensed list of the essential pantry items I keep on hand along with my favourite tools and appliances. If I have a preferred brand, I share those names with you, so you know exactly what I use in my own kitchen.

The Oh She Glows for Dinner Bonus Bundle is here! 

The response to my pre-order bonus bundles for my previous two cookbooks was so enthusiastic, I knew I had to raise the bar and add in some exciting and unique new bonus features. This Oh She Glows for Dinner Bonus Bundle is definitely my favourite, most cheerful and creative pre-order bundle yet. All the *heart eye* emojis for this one. I had so much fun collaborating with local artist, Kayla Whitney, to create an adorable, custom Oh She Glows “Glow” downloadable art print for you to print and hang on your walls! This is my very first custom Oh She Glows print and it looks so bright and cheery on the wall. If you end up hanging the print in your house, we’d LOVE to see it! Simply tag it with #ohsheglowsfordinner on social media.

In addition to the “Glow” art print, you’ll receive 4 artfully designed Oh She Glows for Dinner menus to download and adorn your dinner table on special occasions. Super-handy Glow Getter Meal Plan printables from the new book will make prepping the plans even easier when your book arrives. It’s so convenient to print the meal plans and place them on your counter so you can cross things off as you work through the plan. Lastly, I couldn’t make you wait until October to get cooking, so I’ve included 4 advance recipes in this bundle—a few of my summer-friendly ones that we’ve been enjoying during this hot season! 

If you pre-order Oh She Glows for Dinner, keep your receipt handy and follow this link to get your free bonus bundle PDF! 


Pre-order now at the following retailers:
Amazon.ca
Amazon.com
Indigo.ca 
Barnes & Noble
Barnes & Noble (signed copy)
The Book Depository 
Books-A-Million
Apple Books
Amazon.co.uk

 

Please note: We earn a small commission if you purchase an item through our affiliate links above. Thank you so much for your support!

I can’t wait to hear what you think!! 

With love and gratitude,

Angela xo

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Cozy At Home Spicy Any-Veggie Soup

Hi everyone! It has been so hard to find the right words for this post as my heart is breaking for the world right now. I hope you are all staying safe and doing well. How are you doing? I’m wishing you all love and strength to get through whatever challenges may be coming your way during this pandemic. We’re about to start our 7th week of “sheltering at home” and are all doing well & taking things one day at a time. 

A gift from my heart 

We’ve been trying to do our part by helping the community in various ways, but I also want to do a little something personal for some of my blog readers who are working on the frontlines and in essential services during this pandemic. This idea is a small way for me to connect with you and say thank you for all that you’re doing! So that said, I’d like to mail a signed and personalized copy of my brand new cookbook (my very first hardcover….eek!), along with an Oh She Glows Recipe App download, to 15 frontline and essential workers located in Canada or the US. These gifts will be sent out as soon as my book launches early this fall. Side note: I almost nixed this idea because I worried there would be hard feelings if I couldn’t send one to everyone who reaches out (I will likely have a lot more than 15 emails), but I hope you’ll understand that even though I can’t send you all one, I’d still like to do this to bring a smile to some of your faces during this difficult time. (And I’ll be doing more cookbook giveaways for the entire OSG community in the late summer and fall, too, so there will be other opportunities coming up.) You can nominate yourself or someone you know. Please send a brief email along with your city, and province or state (or your nominee’s story and location) to frontline@ohsheglows.com by May 1, 2020. We’ll select 15 frontline and essential heroes and I will cover all costs of shipping, the book, etc. Due to the volume of emails we anticipate receiving, we’ll only be able to reply to those who are selected, but I want to say a huge thank you in advance for sharing your story with me and to all of you out there who are making sacrifices for your communities every day.

A little about this soup

Today, I’m sharing a versatile, nutrient-packed, and pantry-friendly soup that I’ve been making for the past several weeks. I can’t tell you how much of a go-to recipe this has been while trying to juggle work deadlines and refereeing (oops, I mean parenting) and homeschooling. You can use virtually any veggies you have on hand as long as it totals about 8 cups (be sure to see the Tips in the recipe below for ideas). I’ve created both Instant Pot and stovetop versions for you as well. I love that I can throw everything into my Instant Pot, turn it on, and walk away! And the stovetop version is almost as simple…the only difference is that you’ll need to stir it a few times during cooking. I’m whipping this up twice weekly until the warm weather sets in. I hope it brings you some comfort during these trying days. I’d love to hear which veggie combos you use…my favourite combo so far is: broccoli, carrots, butternut squash, frozen green beans, and sliced cremini mushrooms. A nutrient powerhouse! I’m not joking when I say that I’m eating this daily for lunch…it helps balance out all the baked goods that I’ve been stuffing in my face…lol. 

PS – I’ll be sure to share a lot more details about the new book (as well as the big cover reveal!) soon. If you haven’t already, be sure to sign up for our newsletter, as we’ll be relaunching it this spring and revealing the cover and details there first.

Sending you all love, good health wishes, and big virtual hugs,

Angela xoxo

Cozy At Home Spicy Any-Veggie Soup
Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

This spicy, bursting-with-flavour soup can be made with whatever veggies you have lurking in the crisper and pantry. My favourite combination of veggies is broccoli (rich in immune-boosting vitamin C), butternut squash, carrots, and frozen green beans, and I’ve detailed the amounts I use in my recipe below. You can use any veggies you love as long as it totals 8 cups of chopped veggies (see my Tip below for ideas!). I’ve also provided two different cooking methods: a hands-free Instant Pot method and a traditional (but still very easy) stovetop method. The beauty of this soup is that it’s so simple to make—we simply add the ingredients to the pot and let it cook away! The soup’s spicy flavour comes from using a generous amount of red pepper flakes. I like 2 teaspoons for a moderate, zippy heat level, but if you aren’t a fan of a lot of heat, start with 1 teaspoon and go from there. If you want to use my Instant Pot method, you can find the directions at the bottom of the Tips section. This recipe is adapted from my 8-Minute Pantry Dal.

Yield
8 cups (2 L)

Prep time
15 Minutes


Cook time
25 Minutes


Total time
40 Minutes


Ingredients:
1 tablespoon (15 mL) coconut oil or olive oil2 1/2 cups (625 mL) water1 (14-ounce/398 mL) can light coconut milk1 (14-ounce/398 mL) can fire-roasted diced tomatoes*3 cups (190 g) broccoli florets (1 1/2-inch florets)**2 cups (270 g) peeled, seeded, and chopped butternut squash (1/2-inch cubes)1 1/2 cups (195 g) chopped peeled carrots (1/2-inch thick coins)1 1/2 cups (160 g) frozen cut green beans***2 teaspoons red pepper flakes, or to taste****1 teaspoon fine sea salt, or to taste1 teaspoon garlic powder1 cup (170 g) uncooked red lentils2 tablespoons (30 mL) apple cider vinegar, or to tasteHerbamare, for garnish (optional)


Directions:
Stovetop method: To a large pot, add the oil, water, coconut milk, diced tomatoes (with juices), broccoli, butternut squash, carrots, frozen green beans, red pepper flakes, salt (starting with 3/4 teaspoon), garlic powder, and red lentils. Stir to combine. Set the heat to high, cover with a tight-fitting lid, and bring the mixture to a low boil. Once it comes to a boil, remove the lid and reduce the heat to medium. Stir again, scraping off any lentils stuck to the bottom of the pot. Simmer, covered, over medium heat for 15 to 20 minutes, stirring occasionally, until the lentils are soft and the veggies are just fork tender. The veggies should have a touch of resistance when pierced with a fork. The cook time will vary based on the type of veggies you use. After cooking, remove the lid and stir in the apple cider vinegar, starting with one tablespoon and adding from there, to taste (we love 2 tablespoons for a lot of brightness). Sometimes, there may be a slight separation in the soup after adding the vinegar, depending on the brand of coconut milk used. This is nothing to worry about. Season with more salt, if desired (I add another 1/4 teaspoon of fine sea salt, plus a bit of Herbamare). I also enjoy adding a bit more apple cider vinegar to my individual serving because I adore its tanginess in this soup. Serve and enjoy. Refrigerate leftovers in an airtight container for up to 4 to 5 days.



Tips:

* I love fire-roasted diced canned tomatoes in this soup, but feel free to use regular canned diced tomatoes if that’s what you have.

** You can use practically any veggies you have on hand (most veggies should work, however, I probably wouldn’t try beets or eggplant, but maybe that’s just me). Veggies to try out: broccoli, cauliflower, bell peppers, carrots, sweet potatoes, yellow or red potatoes, button mushrooms, squash, sautéed onions/garlic/celery, thickly sliced zucchini (with skin), kale, frozen peas, etc. Just make sure the chopped veggies total 8 cups. If using onion, celery, or garlic, be sure to sauté them in the oil over medium heat for about 5 minutes, until softened, before adding the remaining ingredients. I have not tested any frozen veggies besides frozen green beans, so I can't vouch for other ones working.

*** If using French-cut frozen green beans (the thin variety), add them during the last 5 minutes of cooking to prevent them from softening too much.

**** 2 teaspoons of red chili flakes results in a zippy, moderate level of heat (my fave way to make this soup!). If serving to spice-shy folks, start with 1 teaspoon (for a mild soup) and add more after cooking, if desired.

 

INSTANT POT METHOD:

1.To a 6-Quart (or larger) Instant Pot, add all the ingredients, except the red lentils and apple cider vinegar. Stir until combined.

2. Now, pour the red lentils evenly overtop the mixture and gently press them into the liquid with your hands or a spoon (do not stir the lentils into the mixture as this can result in a burn notice in some machines).

3. Secure the lid in the lock position and check that the Steam Release Handle is pointing to the “Sealing” position.

4. Press the “Pressure Cook” button (or “Manual”, on some machines) and set the cook time to 1 minute on high pressure. After a few seconds you’ll hear a couple beeps and the screen will say “on”. The cooking process has begun! (Pro tip: it will take about 25 minutes for the machine to come to pressure before the 1 minute timer is triggered.)

5. You’ll hear a few beeps when the 1 minute timer is up. Immediately do a “Quick Pressure Release” to avoid overcooking the soup (simply shift the Steam Release Handle to the “Venting” position to release the pressure). Once all of the pressure has been released, the float valve will sink and you won’t hear steam anymore.

6. Carefully open the lid. My Instant Pot defaults to the “keep warm” setting, so I cancel it and turn the machine off to avoid over-cooking the veggies. Stir in the apple cider vinegar (starting with 1 tablespoon and adding more from there, to taste...we love 2 tablespoons for a nice zing). Sometimes, there may be a very slight coconut milk separation in the soup after adding the vinegar. This is natural and nothing to worry about. Season each bowl with a sprinkle of salt or Herbamare, if desired, and enjoy!

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Obsession-Worthy Peanut Butter Cookie Ice Cream

Many years ago, I was reading a blog post by a blogger I’d been following for a while. She wrote about a recent struggle with depression and her honest words made such an impact on me. I remember thinking how brave it was for her to tell her story. While I hated that she was going through it, I also recall feeling comfort in her words because it was another reminder that even those we admire and put on a pedestal are human. I was just like…Wow, it must’ve taken so much for her to share that. At the time, I was early on in my blogging journey, and I told myself that I would always try to share my struggles, just like she did. 

Last week, I gave a speech at the University of Guelph at their Awards of Excellence Gala (you can see some photos in my saved story on Instagram!). In my speech, I shared how I’ve struggled with my mental health, like anxiety, since I was very young and how it’s felt debilitating at certain points in my life. I spoke about how various personal challenges have coincided with a career that’s made me face them head on. The day before the event, I almost decided to scrap my speech and write something that was easier to talk about, but I said screw it and decided to share it. It was my story! Allowing myself to feel shame surrounding my story only gives it power. 

After my speech, a man with a warm smile came up to me, crouched down next to my chair, and thanked me for my speech. He talked about a time in his life when he struggled with his mental health, and we both had tears in our eyes by the end of our conversation. Another man came up later to tell me about his young relative’s struggles. This night was yet another reminder of the power of vulnerability and it left such an impact on me!

It’s been a bit of a strange year for me (one that I can’t believe we’re already half-way through!). I went through an emotional time for the first few months of the year and found myself in a mild depression. I lost joy and passion for so many things. At certain points, I couldn’t even bring myself to get back to messages from friends and family. It makes me emotional just writing about it now because the difficult emotions of that time come back so easily. After suffering in silence for 2 to 3 months, I finally opened up to my friends and family about it and got help. I’ve been in a much better place since the spring. I wanted to be honest about it and to let you know what was going on at the time, but I didn’t feel strong enough to talk about it when I was in the thick of it.  

There’s also been another reason for my absence and this is something that’s much easier to tell you about! I have a third cookbook in the works and I’ve been working on it for about a year and a half now! Okay, okay, I did let this news “slip” in the blog comments a couple times and also in my Instagram DM’s, too, so you may already know. ;) I’ve held off announcing it here because during certain periods, well, I wasn’t even sure if it was going to come to life. When I fell into my depression at the beginning of the year, I lost passion for almost everything. Creativity and motivation aren’t things that can be forced so I just went with the flow and tried to trust that I’d feel myself again.

After working through some things and starting to feel better, it was as if a lightbulb flicked on in my head. I came to life. I was suddenly thrilled at the prospect of creating again. I could not get to work fast enough. And since late winter, I picked up where I left off before January and dove into the work that I love so much. Shortly after, Eric, Nicole, and I started working with our recipe testing group (about 40 incredible testers strong!), and things have been going better than I could’ve imagined. The recipes are so delicious…my testers are telling me it’s my best collection of recipes to date. I’m so proud of it and I’m nearly finished, only about 1 month away from handing in my manuscript. Once my manuscript is in, I’m going to be diving into the food photography, which I’ll be shooting for this 3rd book. I’m a bit nervous at the prospect of shooting 100 photos in 2 months time, but I’ll get there, one day at a time! It will be fun to shift from recipe creation and writing to something so artistic like photography. 

The cookbook is going to focus on something you all have been asking for more and more of over the years, and that’s more dinner and lunch recipes! It’s mostly going to focus on savory recipes, with a dessert chapter, of course (how could I not include a dessert chapter?). It’s going to feature food you’ll want to make for weeknight dinners, weekend meals, portable work/school lunches, and special holidays and occasions. Gah. There are so many gems. It’s slated to be out fall 2020, so not too long to wait (at least in the publishing world, this feels SO soon)!! If there’s anything you’d love to see in the book, please leave a comment below and let me know!! 

Thanks for listening and for your support through the ups and downs of life. I’m so grateful you’re here as I’ve felt like a big ‘ol failure on the blogging front this year. It’s time to shake the guilt and move onward and upward. And if you’re reading this and struggling too, I’m sending you all the love in the world and hope you can find a support system!

This is my first ever vegan ice cream recipe on the blog (can you believe it?!), and oh dear me, it’s one we can’t stop eating. I’ve been in a bit of a vegan ice cream bender since I bought this Cuisinart ice cream machine in the spring. It’s so much easier to use than I thought! Almost too easy. 

Happy Canada Day long weekend to my Canadian Friends! And an early happy 4th of July to my American friends! Have a safe, happy, and delicious weekend, everyone.

Obsession-Worthy Peanut Butter Cookie Ice Cream
Vegan, gluten-free, oil-free

This is my favourite kind of summer indulgence! My reader-favourite Flourless Peanut Butter Cookies meet my dreamy homemade peanut butter and coconut milk ice cream in this cooling summer treat. Chewy coconut, snappy chocolate chips, and tender bites of soft peanut butter cookies blend perfectly with a creamy vanilla and peanut butter vegan ice cream. If I’d known how simple it was to make my own vegan ice cream (only 5 ingredients!), I would’ve invested in an ice cream machine long ago. Well, I’m making up for lost time now! The peanut butter ice cream is inspired by Cookie + Kate.

Yield
8 (1/2-cup) servings

Prep time
10 Minutes


Cook time
12 Minutes

Chill time
overnight (ice cream bowl) + 30 minutes

Total time
22 Minutes


Ingredients:
1 batch Flourless Peanut Butter Cookies, divided2 (14-ounce/398 mL) cans full-fat coconut milk*1/2 cup (105 g) natural cane sugar3 tablespoons (45 mL) smooth natural peanut butter2 teaspoons (10 mL) pure vanilla extract1/4 + 1/8 teaspoon fine sea salt, or to taste


Directions:
Chill the ice cream bowl in the freezer overnight, or for at least 12 hours. This step is very important to ensure the ice cream thickens properly.  Prepare the Flourless Peanut Butter Cookies. After baking, cool the cookies for 10 to 15 minutes, then transfer each one to a plate. Place in the freezer on a flat surface for a minimum of 25 minutes. As soon as you transfer the cookies to the freezer, get started on the ice cream. Add the ice cream ingredients (entire cans of coconut milk, sugar, peanut butter, vanilla, and salt) to a blender and blend for about 8 to 10 seconds, until smooth (be sure not to blend longer than 10 seconds, as it may effect the final texture of your ice cream).  Place the frozen ice cream bowl into the ice cream maker, insert the churning arm, cover with the lid, and turn on the machine (if the instructions for your ice cream maker are different, please follow the directions that came with your machine). Slowly pour the mixture into the bowl as it churns. Churn for about 22 minutes, until the mixture has thickened into a very thin, soft-serve texture.  Once the cookies have been in the freezer for 25 minutes, chop 6 of the cookies into small, almond-sized chunks. Reserve the remaining 7 cookies, at room temperature, for later. After 22 minutes of churning, slowly add the chopped cookies, a handful at a time, to the mixture while the machine is still churning. I like to use a fork to gently push the chopped cookies into the ice cream and help it along. Churn another 5 to 8 minutes, until the ice cream has thickened a bit more. It will have a thick, soft-serve texture when ready. There will be some hardened ice cream along the inside of the bowl...I like to think of this as the chef’s extra helping (wink, wink)! Serve immediately, or for a firmer texture, transfer the ice cream to a loaf pan or airtight container and spread out smooth. At this stage, I like to crumble an extra cookie all over the top (and gently push it into the ice cream) to make it look extra-enticing, but this is optional. Cover and freeze for 2 hours for a more traditional ice cream firmness.  To serve, scoop into bowls or ice cream cones. Or, if you're feeling wild, make ice cream sandwiches with the leftover cookies...oh yea!! Storage tip: Leftovers can be stored in an airtight container in the freezer for 3 to 4 weeks. Be sure to cover the ice cream with a piece of wrap to prevent freezer burn. To soften, let the container rest on the counter for 20 to 30 minutes before scooping.



Tips:

* The cans of coconut milk do not need to be chilled beforehand.

 

Always follow the directions that come with your ice cream maker as there may be slight variations. My churning time is an estimate only; you may find you need more or less time with your machine! Watch closely during the last few minutes of churning. It it still looks too soft, feel free to let it churn a bit longer than the range I provide.

 

This is the ice cream maker that I use and love. Pro tip: This machine is a bit noisy once the mixture starts to thicken, so I like to keep the machine in a nearby room with the door closed while it churns (don't worry, my machine doesn't seem too offended and still makes great ice cream!).

 

No ice cream maker? No problem! The blended liquid can be poured into popsicle molds for creamy frozen popsicle treats. Simply add the blended liquid to each popsicle mold, leaving at least an inch of room at the top. Now, carefully add some cookie chunks to each, pushing them down slowly into the liquid. If needed, add a bit more liquid to completely fill each mold. Secure the tops and freeze until solid. Run the popsicles under hot water to loosen them from the molds.

Want to torture a person? Give them an ice cream cone on a hot day, and tell them they can’t eat it until you’ve snapped a good pic. bahaha.

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Flourless Peanut Butter Cookies

Flourless Peanut Butter Cookies
Vegan, gluten-free, oil-free

Peanut butter, shredded coconut, and rolled oats form the base of these soft and chewy chocolate chip cookies. Brown sugar lends a light caramel flavour which pairs so well with the peanut butter and sea salt. They're completely flourless, in addition to being vegan and gluten-free, but no one will be the wiser. You must try these in my Obsession-Worthy Peanut Butter Cookie Ice Cream for a decadent summer treat! This recipe is from Oh She Glows Every Day (page 213).

Yield
13 cookies

Prep time
10 Minutes


Cook time
13 Minutes


Total time
23 Minutes


Ingredients:
1 tablespoon (5 g) ground flax*3 tablespoons (45 mL) water1/2 cup (53 g) unsweetened shredded coconut1/2 cup (52 g) gluten-free rolled oats1/2 cup (68 g) packed brown sugar1 teaspoon baking powder1/2 teaspoon fine sea salt (reduce salt if using salted peanut butter)1/4 cup (49 g) mini non-dairy chocolate chips**1/2 cup (125 mL) natural smooth peanut butter***1 teaspoon (5 mL) pure vanilla extract2 tablespoons (30 mL) pure maple syrup


Directions:
Preheat the oven to 350°F (180°C), and line a large baking sheet with parchment paper. Add the ground flax and water to a medium bowl, and whisk until combined. Set aside. To a large bowl, add the coconut, rolled oats, brown sugar, baking powder, salt, and chocolate chips. Stir to combine. To the same bowl as the flax mixture, add the peanut butter, vanilla, and maple syrup. Stir until smooth. The mixture will be very thick. Using a spatula (this helps to scoop up every last bit), scoop the wet mixture on top of the dry ingredients, and stir until thoroughly combined. The batter will be very dry at first, but this is normal! You'll need to put some elbow grease into stirring. I like to knead the dough with my hands to make it all come together. (You can also use electric beaters, but I prefer to get in there with my hands and knead until no dry patches remain.) If for some reason your dough is still too dry to shape into balls, add a teaspoon of water and mix again. Lightly wet your hands (shaking off excess water) and form about 13 balls, just smaller than golf balls. Stop and rinse off sticky hands as needed. Place each ball onto the prepared baking sheet about 2 to 3 inches apart. Gently press down on each ball to flatten into a 1-cm (just less than 1/2-inch) thick disc. If there are any leftover chocolate chips in the bottom of the bowl, scoop them up and push them into the tops of the cookies. Bake for 12 to 14 minutes. The cookies tend to only spread out a little. They'll be delicate coming out of the oven, but they will firm up as they cool. The bottoms will be golden. Allow the cookies to cool on the baking sheet for 10 minutes before carefully transferring to a cooling rack until completely cooled. Once cooled, the cookies will remain soft and chewy. For a firmer texture, transfer the cookies to the freezer (my favourite way to enjoy them!). Store leftovers in an airtight container or freezer bag in the freezer for up to 1 month. 



Tips:

* If you have a flax allergy you can swap 1 tablespoon ground flax for 1/2 tablespoon ground chia seed. The cookies will turn out a bit thicker, but it works in a pinch.

 

** I use Enjoy Life Mini Chocolate Chips which are vegan.

 

*** Be sure to use 100% natural peanut butter in this recipe (you should only see peanuts on the ingredient label), as some testers have reported that the recipe doesn't work when using peanut butter that contains added oils or sugar. Avoid using thick or dry peanut butter as the cookies won’t spread out that much. If you prefer homemade peanut butter, you can easily make your own peanut butter if you have a heavy duty food processor. Simply process two cups of roasted peanuts for 5 to 10 minutes until smooth, scraping down the bowl as necessary. This will make just under 1 cup of peanut butter.

photo credit: Ashley McLaughlin 

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Meal Prep Week-Long Power Bowls

You’ve probably seen the meal prep trend online where dozens and dozens of meals are prepped in containers for the entire week? Holy moly. I can say that will probably never be me. I once tried an over-ambitious meal prep and not only did I end up with way too much food, but it took up most of my day.

On the flip side, I’ve realized that my veggie intake falls pretty flat when I don’t do any prep at all.

Soooo….there has to be a happy medium!?

This little dilemma is exactly why I came up with a simple plan that totally fits into my life these days. The recipe below (which is totally customizable!) takes less than 30 mins of active prep time, but makes enough food for several portions, increasing the odds that you’ll be a veggie powerhouse for the workweek. *arm flex* I love how I can quickly reheat a couple things and build a hearty, nutritious bowl in a matter of minutes!

My meal prep method has been going like this:

Roast two huge sheets of veggies
Cook a grain
Chop a couple fresh veggies (sometimes I skip this if I’m tight on time)
Have toppings on hand, ready-to-roll—things like avocado, nuts/seeds, beans, dressing, etc.

This method has dramatically changed my meals in recent weeks (specifically, lunches) and increased my veggie consumption a ton. All of the ingredients can be changed up so it never has to be repetitive and you can be flexible with using what you have in your fridge/pantry. It helps cut down waste because you can easily use up those “on the verge of dying” veggies in your crisper. Just throw ‘em in the oven and roast the heck out of ‘em! And if you get tired of bowls, throw the prepped food into delicious wraps or even soups/stews.

If you’re feeling extra-ambitious and want to prep even more food, I’d recommend adding one or more of the following tasty items:

Homemade dressing (try my Lemon-Tahini Dressing, Shake-and-Go Balsamic Vinaigrette from Oh She Glows Every Day , p. 273, or Roasted Garlic and Red Wine Vinaigrette)
Energy bites/balls (such as my Chocolate Hemp or Triple Almond Energy Balls)
Soup/stew
Chia pudding (lately I’ve been making a double-batch of my 2-Ingredient Chia Pudding found in the new “Blissed Out Breakfast Bowls” recipe in the app! Such a perfect snack.)

I’ve provided a detailed recipe below because it helps to have something to work from the first time, but like I said, feel free to run with it. If you simply commit to roasting 2 big sheets of veggies, cook a grain, and chop some fresh veggies….you’ll be well on your way to making easy throw-together power bowls all week long. My future hangry self has been thanking me a lot.  

Before I go, I want to mention that The Oh She Glows Recipe App is still on sale for 99 cents in the Apple iTunes Store until mid-March! You’ll find these delicious power bowls in there, as well as more than 160 of my favourite plant-based recipes (this number includes 30 app exclusive recipes too). Happy cooking :) 

Meal Prep Week-Long Power Bowls
Vegan, gluten-free, nut-free, refined sugar-free, soy-free

I love having prepped food in the fridge, but don’t love doing hours of meal prep each week. So I came up with this simple method that takes just 25 minutes of active prep time. The healthy food components can be enjoyed for several days in power bowls, wraps, and even stirred into soups! Power bowls are so fun for family meals because you can switch up the veggies and toppings to suit each palate, giving kids control to build their own bowls. This recipe is also a handy make-ahead option if you’re having friends over for a meal. Simply chop all the veggies the night before and refrigerate them in containers. Just before your guests arrive, pop the veggies into the oven, cook the quinoa, and prep the toppings. After cooking, you can all have fun assembling your own power bowls and everyone will be super impressed by the stunning rainbow-coloured meal!

Yield
8 servings

Prep time
25 Minutes


Cook time
35 Minutes


Total time
1 Hour


Ingredients:
For the roasted veggies:3 small (680 g) sweet potatoes, peeled and chopped (4 cups)4 cups (500 g) brussels sprouts, trimmed and halved*1 medium (800 g) cauliflower, chopped into small florets (4 heaping cups)1 medium (230 g) red onion, peeled and chopped2 large (500 g) red bell peppers, seeded and chopped3 tablespoons (45 mL) extra-virgin olive oil, dividedSalt and pepper, to tasteFor the quinoa:2 cups (400 g) uncooked quinoa**For the fresh veggies:1 medium (370 g) English cucumber, chopped1 medium (135 g) bunch green onions, chopped2 cups (255 g) grape tomatoes (1 dry pint)For the power bowl toppings:Chopped lettuce/greens (Romaine, Iceberg, kale, etc)Salad dressing***Ripe avocadosCooked beans or lentilsNuts and seeds (I use hemp hearts and roasted pepitas)Hummus or pesto


Directions:
Position two oven racks near the middle of the oven. Preheat the oven to 400°F (200°C) and line two extra-large (15- x 21-inches) rimmed baking sheets with parchment paper. It’s important to use extra-large baking sheets so there’s enough room for all those healthy veggies. Divide the chopped, “to-be-roasted” veggies onto the baking sheets. Drizzle 1 1/2 tablespoons of oil over top each sheet and toss the veggies until they’re fully coated in the oil. Sprinkle generously with salt and pepper. Roast the veggies for 30 to 40 minutes (I find 35 minutes is perfect in my oven for lightly charred veggies) until fork tender and golden. There’s no need to rotate/move the pans or flip the veggies halfway through baking unless you’re particular about even cooking. While the veggies are roasting, add the quinoa to a large pot along with 3 1/2 cups (875 mL) water. Stir. Bring to a simmer over medium-high heat, then immediately reduce the heat to low-medium, cover with a tight-fitting lid, and cook for 12 to 14 minutes, until the water is absorbed and the quinoa is fluffy. Remove the lid and fluff the cooked quinoa with a fork. While the quinoa cooks, chop the cucumber and green onions. Rinse the tomatoes (I hold off slicing them until just before serving). Remove the roasted veggies from the oven. Once mostly cool, transfer all of the veggies and quinoa into containers, seal with airtight lids, and place into the fridge for up to 4 days. To make the power bowls: Add a couple generous handfuls of chopped lettuce/greens to the bottom of a large shallow bowl. Drizzle with a bit of dressing and toss the lettuce/greens until coated. Top with spoonfuls of your prepped food (quinoa, roasted and fresh veggies)—I always warm up the quinoa and roasted veggies first! Now, add diced avocado, more salad dressing, cooked beans or lentils, nuts and seeds, and hummus or pesto. Keep the power bowl flavours interesting by changing up the toppings each day!



Tips:

* If your brussels sprouts are quite large, quarter them instead of halving.

 

** If you don't think you'll eat this much quinoa in 4 to 5 days, feel free to halve this amount (use 1 cup uncooked quinoa + 1.75 cups water).

 

*** Looking for a delicious homemade dressing? Try my Lemon-Tahini Dressing, Shake-and-Go Balsamic Vinaigrette (Oh She Glows Every Day, p. 273), or Roasted Garlic and Red Wine Vinaigrette. I always keep Maison Orphee Italian on hand when I don't have homemade dressing prepped.

 

Feel free to roast a head of garlic along with the veggies. The roasted cloves are especially delicious thrown into my Roasted Garlic and Red Wine Vinaigrette found in my Warm + Roasted Winter Salad Bowl recipe.

 

Make it nut-free: Top your bowl with seeds (such as roasted pepita seeds and hemp hearts) instead of nuts and make sure your dressing is nut-free.

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Can you help these inspiring boys reach their goal?

Happy Friday, friends! I’m popping in today with a change from my usual recipe posts to let you know about something that is near and dear to my heart. Some of you may have heard about the Chevrolet Good Deeds Cup on the news or social media recently. It’s a national challenge for PeeWee level hockey players to do a good deed…the bigger the impact, the better! My nephew and his hockey team recently found out that they have advanced to the top 10 (out of 300 participating teams!) in the Good Deeds Cup. If the Springbank Rockies PeeWee Hockey Team is selected as the ultimate winner, they will win $100,000 for the Calgary Food Bank, and with their partnerships, the Calgary Food Bank will turn the $100,000 into $500,000 worth of food!! I mean, how exciting is this opportunity!?

The final top 10 teams are ranked based on how many views their YouTube video receives so I’m hoping you might help us out by watching the video below! In the video, you’ll see what they did to make it into the top 10. The Springbank Rockies team, partnering with the Nathan O’Brien Children’s Foundation, set a goal to fill a semi-truck with 40 feet of food. They distributed donation bags to 5000 homes and returned a few days later to collect the food. In the end, the team surpassed their goal and reached 53 feet of food, collecting 16,782 pounds of food and almost $5,000 for the Calgary Food Bank just before Christmas.

It would mean so much to us if you could watch their video to help them make it to the next round! This opportunity to help out their community truly means the WORLD to these boys (not to mention their parents, coaches, and community), and I want to spread the word to help them get there. They are inspiring, dedicated, and passionate not only for their love of hockey, but for changing the lives of others. #proudaunt ;)

If you could spare a minute of your time before Saturday Feb. 9th, we’d be so grateful for you to support them (and please feel free to pass the video along). Thank you in advance for all your support.

 

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Game Night Crispy Potato Bruschetta

Do you ever feel like you’re on the verge of a breakthrough, but you’re not quite sure how you’ll do it? This has been my mindset lately. I’ve been so inspired in different areas of my life to create meaningful change with things like personal growth, career dreams, family life, etc. You could say that a little self-help inspo has struck me! I’ve felt stuck with indecision and fear for a while now, and the motivation finally hit me to actively do something about getting unstuck. It’s easy to just go through the motions each day.

For most of my life, I’ve always been trying to “fix myself”…this can be a positive thing (such as when I’m trying to be the best version of myself I can be), but it can also turn into a very toxic mindset. It’s easy for me to veer to the dark side of self-improvement and lose sight of my qualities and self-worth. Anyone who suffers from this tendency knows that it’s not a particularly fun way to live. You never feel “ready” because there’s always something to fix or a goal to achieve before being worthy of your and others acceptance. I’m working to make progress in this area. It’s kind of hard to explain, but maybe you can relate?  

I have Dr. Brené Brown to thank for my recent bout of inspiration. I first became enamoured with Brené after watching her TED talk on vulnerability years ago and listening to her on Oprah’s SuperSoul Conversations podcast. I’ve read The Gifts of Imperfection twice, and plan on reading it a third time soon (it’s a quick read and easy to devour in a couple evenings). There’s so much wisdom to soak up, and I learn things each time I read it. Currently, I’m reading Daring Greatly (which I’m finding slower, but still learning from it), and hope to read this one and this one next. I’ve been carving out some reading time in the evenings lately, and it feels so good to get back into it! I’m also (late to the party) using my Kindle reader on my phone and love how I can read a few pages here and there while I’m waiting for an appointment or when I have time to kill. I’d love to hear if you’re reading anything inspiring lately too!

“As children we found ways to protect ourselves from vulnerability, from being hurt, diminished, and disappointed. We put on armor; we used our thoughts, emotions, and behaviors as weapons, and we learned how to make ourselves scarce, even to disappear. Now as adults we realize that to live with courage, purpose, and connection — to be the person whom we long to be — we must again be vulnerable. We must take off the armor, put down the weapons, show up, and let ourselves be seen.”

~ Daring Greatly, p. 112.

  

5 from 1 reviews











Game Night Crispy Potato Bruschetta
Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

The first time I made this healthy comfort food recipe, Eric and I had the song Ave Maria playing (Michael Bublé version...so hypnotizing!), and we fell into a trance as we ate crispy round after crispy round of potato bruschetta. Needless to say, we heard the angels singing and I think you will, too! This recipe serves two hungry people as a main or five as an appetizer. The best tip I can give you when making these is to serve it directly on the baking sheet (if you can!) as it keeps the rounds a bit warmer compared to transferring to a platter, and also to top the rounds and serve them right away. If they sit for longer than 10 minutes, they’ll start to lose their fantastic crispiness and soften considerably. This recipe is inspired by the Taco Fiesta Potato Crisps in The Oh She Glows Cookbook (also a delicious appetizer option!) and Potatoes USA.

Yield
30 potato rounds

Prep time
15 Minutes


Cook time
30 Minutes


Total time
45 Minutes


Ingredients:
For the potatoes:2 large (500 g total) Russet potatoes (unpeeled)1 tablespoon (15 mL) grapeseed oil or virgin olive oilFine sea saltFor the Avocado-Tomato topping:2 medium (7 g) garlic cloves1/2 cup (15 g) lightly packed fresh basil leaves2 cups (344 g/12-ounces) grape tomatoes1 tablespoon (15 mL) fresh lemon juice1 tablespoon (15 mL) balsamic vinegar1/4 to 1/2 teaspoon fine sea salt, to taste1 large (240 g) ripe avocado


Directions:
Preheat the oven to 425°F (220ºC) and line an extra-large (or 2 medium) baking sheet(s) with parchment paper. With a sharp knife, slice the potatoes into 1/4-inch thick rounds. Make sure they’re not any thinner than that, or they might not be sturdy enough to pick up with your hands and the edges will burn more easily while cooking. Place the rounds into the centre of one baking sheet in a mound. Toss with the oil until all sides of the rounds are fully coated. Spread into a single layer, spacing them a 1/2-inch apart. Sprinkle liberally with salt. Roast the potatoes for 25 to 35 minutes (I do 30), flipping once halfway through baking, until tender and golden brown in some spots. I prefer these slightly overcooked so they’ll crisp up a bit around the edges. Meanwhile, prepare the topping. In a large food processor, mince the garlic and basil until finely chopped. Add the tomatoes and pulse—only 10 to 14 times—until the tomatoes are chopped into almond- and pea-sized pieces. Remove the bowl, take out the blade and set aside, and stir in the lemon juice, balsamic vinegar, and salt. Set aside to marinate. Five minutes before the potatoes are ready, dice the avocado very small into almond-sized pieces. Fold the diced avocado into the tomato mixture. Taste and stir in more salt if desired. The mixture will look quite juicy/watery, but this is normal! After removing the potatoes from the oven, add another generous sprinkle of salt on top. Add 1/2 to 1 tablespoon avocado-tomato mixture onto a fork and strain out the juices by tapping the inside of the bowl. Place the strained mixture onto the centre of a potato round and repeat this process for the rest of the rounds. Serve immediately, directly from the baking sheet(s)—I find serving from the baking sheet keeps them warmer, but if you prefer you can transfer the rounds to a platter before adding the topping. If the potatoes sit they will soften and lose their crispness, so I don’t recommend letting them sit around for longer than 10 minutes (usually not a problem in this house!). If you have any avocado-tomato mixture leftover feel free to polish it off with some tortilla chips!



Tips:

Up the glow factor: Sprinkle my Vegan Parmesan Cheese on top.

 

Should your potatoes become soft from sitting for too long, these reheat well on a sauté pan, preheated over medium heat, for 1 to 2 minutes. This results in slightly browned bottoms and revives the firm texture without affecting the toppings.

Oh Eric, what a sport for being my food photography model, hah. There were some heavy sighs when his arms got tired…no one said being a model was easy! Okay, maybe they did say that…but just ask Eric about the struggles!

In case you’re wondering – these “photoshoot” potato bruschettas were SO COLD by the time we finally got to eat them. Sniff, sniff. But they were still worth eating! And we’ve enjoyed them many times piping hot out of the oven which is simply the best. If you try them out, I’d love to hear what you think and see your photos, so don’t forget to tag them with #ohsheglows on social media! 

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Crunchy Dill Chickpea Pancakes with Lemon-Garlic Aioli

How is 2019 treating you so far? Scrolling through Instagram would have me believe that we’re all killin’ this New Year thing, but something tells me I’m probably not seeing the less than stellar starts to the year. I know ours was nothing like we expected. Emotionally draining to say the least, and I had to give myself a break from the shiny social media highlight reels for a bit. Half-way into January, I’m now feeling ready to turn this year around and I’m hopeful it will be a really great year. 

Maybe you, like me, were more than ready to leave 2018 in your dust, but the start to the year hasn’t gone as you hoped—please know that you aren’t alone! Life challenges don’t adhere to a calendar format and they certainly don’t pause for holidays. All that we can do is put those lessons in our back pocket and carry them with us going forward. Progress, not perfection…am I right?! 

My passion for chickpea pancakes has reignited lately. I forgot just how quick and easy these savory cakes are to whip up for a light lunch or dinner. While I don’t see myself burning out on soup and toast anytime soon, these are a pleasant change from the usual winter fare. I’ve also been really into the bright and tangy combo of lemon-dill lately (must be that drab winter weather!) so I decided to make those the standout flavours in this recipe. Served with a rich Lemon-Garlic Aioli, crunchy chopped dill pickles, green onion, and fresh dill…this dish brightens up any day. Even though my brain can’t quite comprehend it, I know not everyone is a big dill pickle fan. If that’s the case, I’d recommend trying my reader-fave Jumbo Chickpea Pancake recipe instead! 

Crunchy Dill Chickpea Pancakes with Lemon-Garlic Aioli
Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

Calling all dill pickle fans! Chickpea flour, which forms the base of these easy-to-throw-together savory pancakes, is an earthy-tasting flour, so I like to brighten it up with fresh lemon and dill. Chopped dill pickle gives these pancakes a delightful tangy crunch, and grated carrot lends a touch of sweetness as well as an extra boost of nutrition. Topping them with my 3-ingredient Lemon-Garlic Aioli is a must for mega flavour and richness, so don’t skip it. (Uh oh, I'm getting bossy again!) Ready in 30 minutes or less, these pancakes make a light breakfast, lunch, or dinner. This recipe is adapted from my Jumbo Chickpea Pancake.

Yield
7 (3-inch) pancakes

Prep time
16 Minutes


Cook time
14 Minutes


Total time
30 Minutes


Ingredients:
For the Lemon-Garlic Aioli:1/2 cup (125 mL) soy-free vegan mayo1 large or 2 medium garlic cloves, grated on microplane1 to 2 teaspoons (5 to 10 mL) fresh lemon juice, to taste (I use 2)For the pancakes:1 tablespoon (15 mL) coconut oil or extra-virgin olive oil3 large garlic cloves, minced (1 heaping tablespoon)1/2 cup (42 g) grated peeled carrot (1/2 medium)*1/3 cup (47 g) finely chopped dill pickle (2 small)**1/2 cup (63 g) chickpea flour2 tablespoons (10 g) nutritional yeast1/2 cup (125 mL) waterFine sea salt and pepper, to taste (I use 1/4 teaspoon)For serving:Sliced green onion, chopped dill pickle and fresh dill, aioli


Directions:
For the Lemon-Garlic Aioli: In a small bowl, stir together the vegan mayo, minced garlic, and lemon juice (to taste). Set aside. For the pancakes: To a large skillet, add the oil and sauté the garlic for a couple minutes over low-medium heat, stirring frequently, and being careful not to burn. Add the grated carrot and finely chopped dill pickle and sauté another minute or two until the carrot has softened a bit. Preheat another large non-stick skillet (I use a flat pancake skillet) over medium heat. Or, simply use the same skillet as before if that works for you!  In a large mixing bowl, add the chickpea flour, nutritional yeast, water, salt, pepper, and sautéed veggies. Whisk until combined and let the batter sit for 1 minute. When a drop of water sizzles after hitting the pancake skillet, it’s preheated and ready to use. Spray the skillet with oil. To the skillet, add 2 tablespoons of batter for each pancake. Use the tablespoon to spread the batter out until it’s about 3 inches in diameter. Space the pancakes an inch or two apart on the skillet. Cook for 3 to 4 minutes over medium heat, until a golden brown crust forms on the bottom. Flip and cook for another 2 to 3 minutes until golden brown. I prepare the toppings while the pancakes cook. Place the pancakes on a cooling rack, grease the skillet again, and cook the remaining pancake batter using the steps above. Serve the pancakes warm with a big dollop of Lemon-Garlic Aioli and generous sprinkling of minced fresh dill, chopped dill pickle, and sliced green onion if you’re feeling fancy! We haven't found these to freeze or reheat very well, so I recommend making and serving the pancakes fresh.



Tips:

* I use the standard-sized grate hole on the box grater.

** It’s important to finely chop the dill pickle as larger chunks feel a bit too chewy in these pancakes.

Want to increase the garlic flavour even more? Use garlic-flavoured dill pickles for a fun twist!

If you're using fresh dill as a garnish, feel free to also add a bit of minced dill to the batter.

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My Home Office Tour

I love working with food, but one of my other passions is home decor, so I hope you’ll humour me with this post! I’ve caught the decor bug in recent years, and I just love every stage of putting a room together. The only problem is that I don’t have much time for home decor projects (I’ve completed 2 nurseries and an office in 5 years…lol), so I’ve been chipping away at this office at a snail’s pace. But I’m quite happy with how it’s come together. My goal was to create a serene and elegant home office with a lil’ bit of drama!

When we first moved into this house, we painted the office grey. We were going through a huge grey phase, but over time it started to wear on me, and I found the office was less than inspiring. I started to feel blah whenever I was in there (I also regret painting the basement grey…ugh!). One of my blog readers actually warned me about picking grey for an office, but I didn’t listen…you guys are always right! After going back and forth over what colour(s) I wanted to paint my office (I tested everything from spa green to super soft blush pink and, yes, even yellow!), I finally settled on a navy–charcoal blend and blush pink.

When I pictured my white office furniture popping off a dark, dramatic wall, I was sold. I didn’t want the whole room to be dark, so I kept the rest of the walls white for an airy feel. I’ve gone back and forth over whether I should do a bit of wallpaper on one wall (maybe the front wall where the windows are?), but I’ll most likely just leave it alone!  

The only thing missing is the light fixture above my desk. The electrical needs to be put in and I need to pick out the light…any ideas?? Should I go with a chandelier…or a semi-flush or…?

First, I’ll kick things off with my TWO bosses…they are fairly new to their “directing” roles, but it’s like they’ve been doing it their whole lives…. ;)

 

And here’s how it looks during the month of December! Lately I’ve loved getting up extra early for some “me time” in the morning—I turn the Christmas lights on, sit at my desk with my coffee, and do some writing, reading, planning, etc.

By the way, just in case you missed my big holiday newsletter, you can find a round-up of my favourite festive vegan recipes here! If I don’t chat with you again before signing off for Christmas, I hope you have a fantastic holiday! Thank you for all of your amazing support, thoughtful comments, and for making and sharing so many of my recipes this year!

Office details:

Paint colour (dark wall) – Blue Note (Benjamin Moore)

Paint colour (white) – Distant Gray (Benjamin Moore)

French doors – Wrought Iron (Benjamin Moore)

Desk and two filing cabinets – Crate and Barrel

Blush rug – Pier 1 Imports

White shelf – Wayfair (discontinued)

Elsie desk chair – World Market

Floral storage boxes on shelf – HomeSense (Guess what’s inside? Toys!)

Two white faux leather chairs – Wayfair

Rose quartz slab (on desk) – Anthropologie

Basket – Zara Home

Grey mug – Crate and Barrel

Blush pillows – HomeSense

Dark floral pillow – The Bay

Large floral framed print – Minted

Prop shelf with dishes – Wayfair

Mirror – Zara Home

Profile art – Etsy

Desert scene art – Etsy

Taurus print – Etsy

Inhale Exhale print – Etsy

White vase on desk – HomeSense

Blush pouf/ottoman – Restoration Hardware

Pink vase – Anthropologie

Grey letter A – HomeSense

Pink “crystal” tealight holder – HomeSense  

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Instant Pot Creamiest Steel-Cut Oatmeal (with stovetop version!)

Hellooooo! I’m alive, I’m alive! Did you think after my 10-year blogiversary post that I decided to take a 10-year break? lol. It’s been a busy month with a lot of fun events going down. I just returned from WXN’s Canada’s Most Powerful Women celebrations, and I’m still riding the high of winning an award in the Entrepreneur category and meeting so many incredible people. So many happy tears this week. It felt (and feels) absolutely surreal. I’m super inspired by these amazing Canadian women to keep going forward, doing my part to give back, and creating meaningful change in this world. I’m grateful to you all who support me and what I do…truly, thank you.

Here’s a snippet of the interview I did with WXN (the rest is found on their website):

“SUCCESS all comes back to love. Do I feel love deep in my soul for what I’m doing? Are my kids and my husband happy and loved? Am I taking time to enjoy the process rather than allowing perfectionist thinking to take hold? My definition of success has grown so much since starting the blog, writing my two cookbooks, and becoming a mother. Today, success is knowing that I have the power to push through challenges while taking the time I need for myself to balance and stay healthy. After struggling with illness this past year, one of my biggest wake-up calls was realizing that it’s okay to take a break even if that means letting go of a professional goal for the time being.”

As an introvert, big social events tend to tucker me out (anyone else?!), and I find myself looking forward to my first day without any commitments (aside from, umm, two hyper toddlers, I suppose…). This creamy 3-ingredient steel-cut oatmeal recipe is the one I’ve been making once or twice weekly since fall hit. It may sound strange, but I find it calming in a way. I just love that I can throw a few ingredients in my Instant Pot, stir it up, and walk away until it’s done cooking! No stirring or watching…woot, woot. I’ll often throw it on and then get ready for the day or feed the kids and come back to a hot pot of oats. It’s a good feeling…a darn good feeling!

Don’t worry if you don’t have an Instant Pot because I also provide a stovetop version below—your oatmeal will turn out the same either way, but the stovetop version just requires monitoring and stirring as it cooks.

This time of year I love to top a hot bowl with toasted walnuts, chopped dates or raisins, cinnamon or pumpkin pie spice, maple syrup, and seasonal fruit like pear or pomegranate. So cozy! Walnuts or pecans with maple syrup, cinnamon, and peanut butter is another dreamy combo.

Before I go, a quick note that we’ll be participating in Giving Tuesday this coming Tuesday November 27, 2018. Here’s a bit about the cause:

“GivingTuesday is a global movement for giving and volunteering, taking place each year after Black Friday. The “Opening day of the giving season,” it’s a time when charities, companies and individuals join together and rally for favourite causes. In the same way that retailers take part in Black Friday, the giving community comes together for GivingTuesday.”

This coming Tuesday, we’ll be donating 100% of that day’s OSG recipe app proceeds to Toronto’s Daily Bread Food Bank as our way to take part. I hope you’ll consider participating in #GivingTuesday too! 

   

4.5 from 2 reviews











The Creamiest Steel-Cut Oats
Vegan, gluten-free, nut-free, oil-free, refined sugar-free, soy-free

My goal was to create the creamiest bowl of steel-cut oats using just a few ingredients...and this is it! This luxuriously chewy steel-cut oatmeal is the perfect base for all of your favourite topping combinations. I love adding pure maple syrup, cinnamon, seasonal fruit, toasted walnuts, and chopped dates or raisins. It doesn’t get much cozier on a cool fall or winter morning! I’ve also provided cooking instructions using both the stovetop and Instant Pot (I prefer the Instant Pot method as it's so easy). For the Instant Pot method, please see the Tip section.

Yield
2 3/4 cups or 4 servings

Prep time
2 Minutes


Cook time
25 Minutes


Total time
27 Minutes


Ingredients:
For the oatmeal:1 (14-ounce/398 mL) can light coconut milk1 cup (250 mL) water1 cup (172 g) uncooked steel-cut oatsServing suggestions:Seasonal fruitPure maple syrupToasted walnutsDash fine sea salt, stirred inCinnamonRaisins or chopped pitted Medjool dates


Directions:
STOVETOP METHOD: Pour the can of coconut milk and 1 cup (250 mL) water into a medium pot and bring to a low boil over high heat. Add the steel-cut oats to the pot and stir to combine. Immediately reduce the heat to low (low heat is important or they’ll burn) and gently simmer, covered, for 30 to 40 minutes, stirring four to five times during cooking and reducing heat if necessary to prevent burning. This method produces a thick pot of oats. For a porridge-like consistency, stir more water in to your liking. I like to stir in about 1/2 cup (125 mL) water after cooking. Portion into bowls and top with your desired garnishes—I love the combo of pure maple syrup, toasted walnuts, seasonal fruit, fine sea salt, cinnamon, and raisins or chopped dates, but feel free to get creative and change it up depending on the season. Leftovers will keep in an airtight container in the fridge for 5 to 7 days or you can freeze them for up to 1 month. I store cooled single portions in freezer-safe bags and lie them flat in the freezer for easy stacking. Reheat refrigerated or thawed leftovers on the stovetop in a small pot along with a splash of water or milk over medium heat.



Tips:

INSTANT POT METHOD:

 

Add the coconut milk and water to the Instant Pot, followed by the oats. Stir to combine.
Secure lid in the lock position and check that the Steam Release Handle is pointing to the “Sealing” position.
Press the “Pressure Cook” (or “Manual”) button and set the cook time to 6 minutes on high pressure. After 5 seconds you’ll hear a couple beeps and the screen will say “on”. The cooking process has begun!
Once finished, you’ll hear a few beeps letting you know that cooking is over. Now let the Instant Pot do a “Natural Pressure Release”—I wait 10 minutes for most of the the pressure to release on its own.
Carefully release any remaining steam before removing the lid. Stir the oatmeal until combined, adding more milk or water if you’d like to thin it. It’ll be oh-so-creamy and continue thickening as it sits!
Portion into bowls and top with your desired garnishes—I love the combo of pure maple syrup, toasted walnuts, seasonal fruit, fine sea salt, cinnamon, and raisins or chopped dates, but feel free to get creative and change it up depending on the season. Leftovers will keep in an airtight container in the fridge for 5 to 7 days or you can freeze them for up to 1 month. I store cooled single portions in freezer-safe bags and lie them flat in the freezer for easy stacking. Reheat refrigerated or thawed leftovers on the stovetop in a small pot along with a splash of water or milk over medium heat.

You can also make pre-portioned servings so all you have to do is dump it in a pot in the morning and quickly heat it up with a splash of milk! 

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