Hello friends and followers! I’ve made a change to my WordPress blog, and I’m now self-hosting so I can offer you even more great content. You’ll find all of these posts and more, right here, so I hope you’ll drop on by.
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.
Posted in Breakfast, Food in a Hurry, Gratitude, Healthy Eating, Herbs, vegetables
Tagged almond milk, basil, blogging, colourful food, new, smoothie, Toronto
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.
Posted in Breakfast, Cooking, Gratitude, Healthy Eating, vegetables, Vegetarian, Weight Loss
Tagged egg recipe, kale, local, peppers, tasty, Toronto
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.
Posted in Breakfast, Food in a Hurry, Gratitude, Healthy Eating, Uncategorized, vegetables, Vegetarian
Tagged cabbage, Canada, delicious, hidden vegetables, smoothie, vegan
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.
Posted in Breakfast, Food in a Hurry, Fruit, Gratitude, Healthy Eating, Spring, vegetables
Tagged avocado, delicious, kale, local, Produce, smoothie, Toronto
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.
Posted in Breakfast, cheese, Cooking, Food in a Hurry, Gratitude, Healthy Eating
Tagged avocado, Caerphilly, Chris Cheese-mongers, easy Sunday breakfast, St. Lawrence Market, Toronto