Home

I am so happy and grateful to be home with friends, family, and favourite-familiar places. The days are long and the sun is warm. I am spending all the time I can outdoors  - parks, patios, gardens, neighbourhood walks.



I was able to attend my little brothers High School graduation ceremony. The auditorium was stuffy and borderline smelly, but I enjoyed every moment of it.

My best friend, Nadine, flew home from New York for the duration I'm in town. I've seen her almost everyday since I've been home, for an entire day or a short Starbucks. It helps that we live close to one another ;) Our time together couldn't be more perfect. I'm so blessed we're able to share a vacation at home together, as if it's summer of 2005 all over again.

My other bestie, Ingrid, and I explored St. Lawrence Market and enjoyed lunch at Cruda Cafe (a raw cafe in the market). We each had a juice and split a delicious raw wrap. I'm pretty sure we were talking a mile a minute..so much to catch-up on!

Fiddle head season! These are strange looking things..I'm not sure if I've ever had them. Have you?

Everything is so green and luscious.

I took my Mom to my favourite Toronto restaurant, Fresh, for the first time last week. She's officially hooked! We went again last night and she gobbled the black bean burrito, while I enjoyed the green goddess bowl. Afterward she was craving some cold frozen yogurt so we walked up the street and voila! I was comfortable from dinner so just snapped photos while she ate :)

Speaking of dinners...bbq season is full force (which I love).

BBQ Tempeh & Onion On a Bed of Green

Makes 1 large serving

Ingredients 

• 1 cup spinach, packed (I used half spinach, half romane)
• 3-5 baby tomatoes, cut into halves 
• 1-2 carrots, peeled and chopped
• 1 large and thick slice of onion (best to cut with the onion root holding either end, for easy barbecuing). 
• 1 package of organic, GF, Tempeh (sold at Whole Foods, Noah's, and most major grocery stores)
• 3 tbsp "happy tummy salad dressing" (recipe below)
• 1 tbsp organic bbq sauce or ketchup (for tempeh grilling)
• 1 tbsp dried oregano, for garnish
• pepper to taste

Directions: Begin by preheating your bbq to medium heat. Meanwhile, prepare the base of your salad (lettuce, tomato, carrot, or any other veggies you wish to use). Once your bbq is nice and hot, spread desired sauce onto your tempeh, I used a simple organic bbq sauce. Grill both your tempeh and onion on each side for 6-7 minutes, until you have lovely grill marks and the tempeh is cooked through. The onion may be done first, in which case you can remove from the bbq. Once your tempeh is ready, remove from the grill, cut into small cubes, and top the desired amount to your salad (I used about half my tempeh). Dress with your favourite homemade dressing or follow my easy recipe below. Dig in! 

Simple salad dressing

• 1 tbsp balsamic 
• 1 tsp organic olive oil 
• 1 tsp dijon mustard
• Maple syrup or agave to taste (I use a very small amount)
• squeeze of 1 lemon wedge 

Directions: Mix together and drizzle onto any salad or combo of veggies. 

I'm the luckiest ducky in the world. To my close friends and family, I love you guys! 

Happy bbq- season!