a homage to adventure & plant-forward eating
Every once in a while I develop a recipe that gets me really excited. Spoiler alert: this Chickpea Salad with Charred Lemon and Asparagus is one of them. I’m excited about this recipe because, one, it’s so tasty, and two, it is so darn simple to make. …
It’s finally starting to feel like spring and I’m celebrating with this Spring Pea Risotto recipe. To me, peas are a quintessential spring food item. What better way to celebrate them than making them the star of a delicious Spring Pea Risotto?
I’m thrilled to announce that I finally got my hands on some fresh, local rhubarb. And what did I do with that rhubarb? I made a delicious Rhubarb & Almond Coffee Cake of course! Rhubarb is another spring gem and I love how its natural sourness pairs …
I have been baking sourdough bread for over half a decade now, and I have finally perfected my ideal basic sourdough bread recipe. This recipe is a great jumping off point for new sourdough bread bakers and a great recipe to add to your arsenal …
Asparagus season is one of the true joys of spring. I love asparagus because it is so versatile; it can be used in salads, soups, quiches, and tarts, or just served on its own with minimal dressing up. This recipe for roasted asparagus with lemon-caper …
I’m a bit of a meat lasagna hater. For whatever reason, I have always enjoyed vegetarian lasagna more than its meat-filled counterpart. Something about the way the cheese mingles with the vegetables is just so yummy. This Spring Lasagna recipe is a spring twist on a vegetarian lasagna using creamy béchamel in place of red sauce and a delicious green pea and ricotta filling layered between noodles and slices of zucchini. Continue reading Spring Lasagna
With spring comes rhubarb season, and with rhubarb season comes an excellent opportunity to make some seriously delicious baked goods! This recipe for Gluten Free Rhubarb Streusel Muffins is perfect for this time of year. The muffins are moist, the rhubarb is bright and tart, …
I’m back with another tasty recipe for my Meals in Minutes series, the series where I share dinner recipes you can make in under an hour. I have a deep love for pita wraps and shawarma, which inspired this recipe for Chickpea and Halloumi Sheet …
To me, this Spring Crunch Salad is the epitome of spring. It has the perfect spring colour palette—shades of light green and pink; it’s full of delicious spring produce, and it’s incredibly fresh and crisp. Tossed in a tangy herby vinaigrette, each bite is bright and delicious. Continue reading Spring Crunch Salad
In March, my friends and I set out on our annual girls’ trip. This year, we dipped our toes into South America with a nine-day trip to Peru. The trip began with four days spent in Cusco before heading to Peru’s capital city, Lima, for …
These Chocolate Sea Salt Cookies are essentially a brownie in cookie form. Inspired by the IMPACT Kitchen cookies of the same name, these cookies are gluten-free, fudgy, and perfectly chewy, like an edge piece of brownie. After having the IMPACT Kitchen version, I knew I …
Cusco, Peru—a charming, cobblestoned city—has become a popular travel destination in recent years, and for good reason! I recently spent four days in Cusco as part of a nine-day Peru trip with my friends. In this guide I’ll break down all the details of our time in Cusco, including where we stayed, what we did, and whether we felt safe as female tourists in the city. Continue reading A Guide to Cusco, Peru
Spring is here, and I’m celebrating with this Spring Chicken Soup! Vibrant green peas, crisp snap peas, parmesan, and lemon give this chicken soup a distinct springiness that I love—this is exactly the kind of soup I want to be eating at this time of …
