One of the FAQ’s that I’m often asked is what I eat when I back country camp. Well, a lot of the food I eat depends on three things: Will it fuel me? Can I cook it out of 1 pot? and is it light? Most people think it’s hard enough to cook a meal […]
What you Need Makes ~5 Cups Carrots | 2 Cups Chopped (Approx. 3 medium sized carrots) Beet | 1 Peeled and Diced Onion | 1 Roughly Diced
Song in Headphones: Genghis Khan (I took dance breaks while writing this) If you find you’re in a rush some mornings, grab one of these on the way to work/school with an apple — you’re set till lunch! I sometimes eat one before a run to keep me going, and they are especially great for hiking. […]
Song in Headphones: Such Great Heights It’s the of start soup season in Vancouver. With all these rainy weekends, what’s better than making a good ol’soup?! The other day I was at the grocery store and walked past the produce section. It was there I noticed the “glorious” Leeks. All these years, I never thought to add them […]
I first made these protein bars for my trip to Wedgemount Lake – and was I ever glad I did. Usually when I go for full day hikes, I tend to buy the pricy mainstream protein bars from the grocery store. They are full of fructose and shit. I asked myself before I left for […]
Song in Headphones: Janglin It was one of those mornings where you open the fridge and stare at it blankly for about 10 minute; contemplating what to start your day off with. This week was ridiculously crazy at work so I knew I wanted a kick-start this morning…full energy breakfast come at me! I put this […]
Two delicious things in California that are always the freshest: Grapefruits and Avocados. Yesterday, I was lucky enough to actually pick grapefruit off the tree. Up in Canada we call it “grocery shopping.” Something about harvesting food by hand I simply love. It’s one of the reasons I’ve decided to start-up a garden this Spring!
If you’re looking for a quick and easy grab-and-go lunch, you’ve got to try this out. Originated from Lebanon, Tabbouleh is normally a cold served vegetarian salad full of pungent herbs and flavour. Instead of using traditional Bulgar, I’ve hopped off the bandwagon and gone with quinoa in this recipe.
Here in Vancouver, fall is in the air. It’s official. Leaves are changing colours, mornings let off that pink haze, you pile on those chunky sweaters, and of course — indulge yourself in those beautiful Pumpkin Spice Latte’s whenever you get the chance. Being a favoured season of mine, I can’t not go without one of these […]