Well, let’s see how we do with this post. I’m going to add the first sub-page under “Live” to a sweet local place we like to go, called The Irv. After a tough day of editing, posting, revising, recoding…I’ve had enough. I’m off to get some fish and chips, and I’m taking the man with me. They won’t be these fish and chips (my homemade ones), but I guarantee they’ll be GOOD.
Let’s try this again…hopefully with the new address link! Be patient with me, I’m growing!
Well, friends, if you’ve been following my blog, you’ve been looking for me at WordPress.com. I’ve made a move this week that will allow me to provide access to new types of content, but it required a complete migration of my site to WordPress.org, where I can host it under my own domain. Frankly, the whole thing made me dizzy! But it’s going to be great.
If you want to keep following along, please visit my new WalkEatLive site, and enjoy the fun!
The other day I posted a gorgeous purple cabbage and blueberry smoothie on my Facebook. It was met with much skepticism and derision (yet, might I add, more discussion than any post in recent memory). So today I have another tasty smoothie for you. What you need to know is that it can be a bit like mixing paint…putting many beautiful colours and flavours together like this:
May result in something not quite so pretty (but amazingly tasty), like this:
I want to take a moment to thank all of you who follow, comment, and interact. It’s very gratifying to share this wonderful planet with you. You’ll notice in the coming days and weeks that I will continue to have lots of food posts, but the “walk” and “live” parts of WalkEatLive will be given a bit more space as well. It’s also my plan to do some more promotion and review of resources I use, like cookbooks, tools, resources, workout gear, and places and things to see and do. I hope you’ll stick with me on the journey.
I like a toast soldier as much as the next guy, but this is a great way to get more flavour and vitamins if you favour an eggy breakfast.
I started with a sliced onion, half a bell pepper, diced, and a chopped hot pepper in a nonstick pan. A regular pan will work also; just add water in small increments to keep it all from sticking. After it got going a bit on medium heat, I added about a cup of chopped kale.
Once all this was softening, I chopped and added two ripe tomatoes – one red, one yellow. Once it came to full heat, I cracked in four eggs, reduced the heat to medium-low, covered the pan and cooked undisturbed, save occasional checks until the eggs were done.
Quick, easy, and tasty. To veganize I might substitute cooked kidney beans or tempeh for the eggs.
There are SO many opportunities to sneak in some extra veg – like this delicious smoothie. It features red cabbage (with some peaches, mangoes, strawberries and blueberries for good measure). I topped up the blender with almond milk, a few sunflower seeds, and some cinnamon, and we were all set.
If you’ve been following me for awhile, you know I am a great promoter of buying local. However it’s often darkest before the dawn, and at this time of year, when fresh local produce is just barely trickling into our stores, I have been known to give in to a moment of weakness. I had just such a moment yesterday, when I bought kale that had been trucked in, all the way from Texas. This entire smoothie is as un-local as it gets, with the kale, avocado, almond milk, frozen peach-mango-strawberry mix, cinnamon, and turmeric.
Despite all this, and the perhaps unappealing colour, it’s delicious. In fact, it has already transformed my day. I could have been grumpy at the freezing temperature, but instead, I’m starting with a spring in my step and a smile in my tummy.
Sunday morning – when you want decadent flavour with very little effort, these cheesy avocado toasts fit the bill.
Start by grating some cheese – in this case, aged cheddar and Caerphilly – but mixing up flavours will give endless tasty results. For two, cut a small avocado in half and mash with a squeeze of lemon juice. Then preheat the broiler and line a cookie sheet with parchment. While the oven heats, split and lightly toast two whole wheat English muffins.
Top the muffins with the grated cheese and place on the cookie sheet. Broil just until they are nicely melted. Spread the avocado on top and voilà, they’re ready to serve. Stand by for compliments.
…or perhaps, lax-ury? This morning’s omelette is filled with a decadent mixture of asparagus, mushrooms, onion, and baby potato slices. It is tasty enough on its own, so the two thin slices of thyme and pepper gravlax on the side make it extra special. It’s more of a method than a recipe, but here’s what to do, for two:
Snap the tough ends off the asparagus and cut the good bits into 1″/2.5cm lengths. Thinly slice 1/4c or 60ml mild white onion. Add to this, 6 sliced mushrooms and 2 thinly sliced baby potatoes. Stir the whole thing together in a nonstick pan over medium heat until nicely cooked. Now, pour in three beaten eggs, and turn the heat to medium-low. Lift the edges with a spatula, letting the uncooked egg run underneath. Fold in thirds and cut in half to serve.
We bought our gravlax from De La Mer on the Danforth; look for gravlax at a good fishmonger near you.
Who could resist this gorgeous royal purple colour!?! And no, despite the coaster, no wine was involved. What you might not know, is that it packs a nutritional punch. For two, I blended:
2 c (500ml) chopped red cabbage
1 chopped carrot
1/3 c (80ml) raw cashews
1.5c (375ml) frozen strawberries
1t (5ml) pure vanilla extract
With enough unsweetened almond milk to fill the blender to the 4c (1L) mark.
Process until very smooth and creamy, and enjoy. I know I am, as I reflect on how grateful I am to have this special day with both my kids and their delightful partners.
Happy Mother’s Day, everyone!