vegan

Recipe: Healthy blackberry peach crumble {vegan, low sugar}

Healthy vegan blackberry peach crumbleOver the last two weeks or so when we’ve taken the dogs out for a walk after dinner, I’ve made a mental note to myself to bring a bucket along next time to pillage the blackberry bushes lining our street, which were starting to overflow with perfectly ripe black globes or deliciousness.

I kept forgetting, of course, until I saw our neighbour post on Facebook about the blackberry haul she collected that day. “Dammit! Those berries were mine! I want to make a crumble!” I said to myself as I leashed up all three dogs (for protection from hungry bears? To keep the neighbours away?) and set out to get every last ripe blackberry on our street.

Aside from Gus diving head first into the bucket when I bent down to try and get a few big ones hiding at the back (and proceeding to gobble up as many berries as he could before I could yank it away), I collected a decent berry haul — just enough to make my healthy blackberry peach crumble! (more…)

Recipe: Black bean and quinoa fiesta bowl (vegan, gluten-free)

black bean quinoa bowlRaise your hand if you like easy-to-make, healthy and delicious one-pot meals!

This recipe is a staple in my Sunday meal prep rotation. Black beans are an excellent source of plant-based protein, especially when combined with fibrous and hearty quinoa. Make a large batch to take for workday lunches or freeze some in Tupperware containers for later.

 
 
 
 
 

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{Friday Favourites} The best reads in fitness, health and wellness

best-reads-teaserHappy Friday, friends! What are you up to this weekend?

With the Finlayson Arm 25K out of the way, I now have my sights on training for the Goodlife Fitness Victoria Half Marathon coming up on Thanksgiving Weekend. Which won’t actually involve much training since I ran almost 30 km last weekend. I figure I’ll do a 16 km this weekend, 20 km next weekend, 12 km the following weekend then race! My primary goal for this race is not to run a PR, but to create a good calorie deficit so I can handle a possible double turkey dinner feast that day, haha! Also, it’s one of my most favourite races (the first one I ever ran almost seven years ago now!) and I hate to miss out on it. It’s become my Thanksgiving weekend tradition!

I’m also running because Ange from Cowgirl Runs is coming to Victoria to race and will be staying with me for the weekend! I’m so excited to finally meet her IRL.

I don’t have a ton of best reads in fitness, health and wellness for you this week unfortunately as I didn’t have that much spare time to read awesome things on the internet, but I DO have a cool announcement and a documentary you absolutely need to watch. (more…)

{thinking out loud Thursday} A part-time omnivore’s dilemma

Happy almost Friday, friends! I’ve had a crazy busy week and could not be more excited for the weekend. Yesterday (and almost every other day this week) I worked from about 5 a.m. (blogging/9-to-5 job/training at the studio/replying to client emails) until about 7:30 p.m. Luckily it was all things I love to do! But I can tell I need to take a break and completely disconnect this weekend. We’re going camping again, so there’s going to be lots more of this going on:

Indy quite happy to be glamping

Indy quite happy to be glamping

My adult sippy cup.

My adult sippy cup.

But on to the topic of my Thinking Out Loud post for this week: Yesterday I had an article I wrote a few months ago published on Elephant Journal, which was super awesome and exciting because I love the stories published on Elephant Journal!

gorillaman

You can read the article here.

The only thing is…

I’m not vegetarian. (more…)

Recipe: Vegan black bean and yam veggie burgers

veggiebrgersThese are seriously amazing.

I’ve tried several homemade veggie burger recipes over the years, and most patties have either required too much effort to make, ended up tasting like cardboard or just fall apart in the bun.

Aside from some day-in-advance prep, these black bean and yam veggie burgers not only stick together, but also are super easy to make. I made a variation using this wonderful recipe from Treble in the Kitchen. I doubled the ingredients as I wanted to make a bigger batch to freeze, added more yams and also added in zucchini and carrots to up the vegetable quota. (more…)

#FitFashion Black Friday: Deals and discounts on all my favourite things!

blackfridayYeah yeah, I know… Black Friday = evil first-world consumerism. But that doesn’t mean you can’t support amazing local companies or companies with awesome products who are doing nice things for the world, such as supporting local artisans in Costa Rica or using recycled materials and offsetting their energy consumption with renewable energy credits.

Since I like to vote with my dollar and support amazing companies, and because I want other people to save money at a financially stressful time of the year, I’m going to pass some of the deals and discount codes I received via email subscription this morning and other social channels along to you! Happy shopping 🙂 (more…)

Recipe: Spicy peanut zucchini noodle saute

Spicy peanut zucchini noodle saute

Spicy peanut zucchini noodle saute

Who needs to cook pasta when you’ve got a spiralizer? I seriously love this thing.

Yesterday morning I decided to whip up this spicy peanut saute to take to work for lunch. It only took about five minutes to prep and less than 10 minutes to cook. It was amazing — the sauce was so good!

Spicy peanut zucchini noodle saute
Makes three servings

Ingredients

  • One large zucchini, spiralized
  • 1-2 cups sugar snap peas
  • Half a clove of garlic, chopped
  • 1 tablespoon olive oil
  • 1/2 cup natural peanut butter
  • 3 tablespoons fresh lime juice
  • 2 tablespoons soy or tamari sauce
  • 1 teaspoon stevia
  • 1/8 teaspoon cayenne, or to taste
  • 1/3 cup coconut milk

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PSA: Why I’m no longer eating meat (thanks in part to a talking gorilla)

With the gorilla gone, will there be hope for man?

With the gorilla gone, will there be hope for man?

I should have known this day would come.

I tried to deny it, ignore it, fight it, and justify it ever since I was old enough to understand what was being served to me at dinnertime. I just don’t think I can anymore.

(Paleo people, cover your ears.)

I can’t eat meat anymore. I just can’t. Even though, as a fitness professional, I know it’s an excellent source of protein and essential amino acids and will still recommend it’s consumption to my clients (preferably lean cuts that came from locally and ethically raised livestock, mind you). But I can’t eat it.

Although I blame this decision partly on my dislike for red meat, my high cholesterol levels, some bad childhood memories, a love of animals and how terrible animal agriculture is for the environment, there are two other reasons why I’m going vegetarian-bordering-on-vegan (’cause I can’t eat dairy).

And one of them has to do with a talking gorilla. (more…)

Recipe: Raw vegan Buddha bowl with spiralized zucchini noodles and yams

Raw, vegan and delicious!

Raw, vegan and delicious!

So I finally got one of these bad boys (!!!) and have been eating massive bowls of zucchini noodles everyday for lunch. Zucchini noodles (or zoodles, as some like to call them) are so quick and easy to make with a spiralizer — not stringy or soggy at all like when you make them with any other kind of peeler. I spiralize half a zucchini in the evening as I’m making dinner and store the zoodles in a container in the fridge overnight, adding other delicious things to it the next morning.

My go-to right now is a yam and hemp heart Buddha bowl inspired by the creations of this lovely lady.

Ingredients:

  • Half a large zucchini
  • 1 TBSP raw hemp hearts
  • 1 TBSP nutritional yeast
  • 1/2 cup cooked chopped yam
  • 1 TBSP Apple cider lime and ginger dressing

Directions

  1. Spiralize the half zucchini into a bowl.
  2. Add the yam.
  3. Sprinkle with the hemp hearts and nutritional yeast.
  4. Add 1-2 TBSP of the apple cider lime ginger dressing and eat!

For the dressing:

  1. Mix 1/2 cup apple cider vinegar with 1/4 cup lime juice.
  2. Add 2 TBSP pure organic maple syrup.
  3. Add a dash of cayenne pepper.
  4. Grate in 1 TBSP fresh ginger.
  5. Mix well and store in an airtight container in the fridge.

Do you have any great recipes using zoodles? Please share if you do!

 

Do you feel bloated/uncomfortable after certain meals? Could be the FODMAPs

No more whole wheat pita pizzas :(

No more whole wheat pita pizzas 🙁

There might be a reason why (other than the “nocebo effect“) most people say they feel better after jumping on the gluten-free bandwagon even though 98 percent of them don’t actually have any kind of gluten allergy.

I’ll admit it, I read Wheat Belly when it first came out and went gluten-free for a period of time. I already didn’t eat refined carbs, so I only felt moderately better when I gave up whole wheat bread. I didn’t get the whole holy crap this has changed my life experience that other people had, so I started eating it again. I actually decided to try going gluten-free in hopes that it might clear up my skin, but it didn’t, so I said to hell with it.

Fast forward three years and several allergy tests later and I still haven’t figured out why some foods just don’t agree with me. But then I came across this article the other day and decided look into what foods contain these elusive FODMAPsFermentable, Oligo-, Di-, Mono-saccharides and Polyols. (more…)

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