The amazing people of CF NYC teamed up to tell the story of my accident and how Crossfit has made a major impact on my recovery. The very talented Mead Jackson (check her photography/videography out and then follow her on Instagram) and Steve Gardner (he is found here, and on insta too!) told my story in such a meaningful way that it brought me (and my mum) to tears. I couldn’t be happier with the outcome. This is a story I keep very close to my heart, and the talented creatives who filmed this video made me feel so comfortable bravely sharing my experience with the world. You can watch the video on the CF NYC website. I hope you love it as much as I do.
Now many of you know that food and cooking has been as pivotal in my recovery as physical fitness has been. To highlight this other important aspect of recovery and wellness, Mead came over to get some footage of me cooking. I made up the recipe on the spot during the filming with what I could get my hands on at the Fort Greene Farmers Market that very morning. It may have been a hodgepodge, super quick lunch but it did not disappoint! So without further ado I give you not only the awesome video, but this really awesome, really simple vegan soup recipe! Enjoy 🙂
Continue reading “Creamy (Vegan) Summer Squash Soup”
I may have never had a pumpkin spice latte (I know, the travesty!) but I have been all about the pumpkin this fall. For Canadian Thanksgiving I whipped up some Pumpkin Spice Snickerdoodles and some Paleo Pumpkin Balls. I am keeping the trend going with this rich and cozy fall chili.
Jameson and I spend our saturday mornings wandering the Fort Greene greenmarket in our neighbourhood, where we ogle (and consume) fresh scones, local cheeses and sugar coated apple cider doughnuts. This past weekend I constructed this in season chili recipe as I walked the lanes of the farmers market, picking out each veg. Although this chili checks all the boxes with gluten-free, paleo and vegan options, we elected to accompany it with a loaf of brick oven sourdough from She Wolf Bakery. Happy Harvest all! Continue reading “Paleo Pumpkin Chili”
We have a serious amount of life happening right now. Everything seems to be moving at rapid pace. We are also sitting on the cusp of some potential monumental changes, or simply solidifying that everything in our little ecosystem will stay exactly the same for a touch longer. But right now we wait, and while we wait I have been trying to keep busy. Thus I have been cooking, baking and talking non-stop. Which just means you reap the rewards of new recipes, such as this awesome Paleo (or vegan if you choose) dish. Try using this recipe as your base and customize any way you like by throwing in any extra veggies laying around in your crisper (broccoli is pretty darn great). Experiment, enjoy, but most importantly take advantage of the approaching warmer temperatures. Continue reading “Paleo Fish Taco Bowls”
Another treat from our Canadian Thanksgiving feast. Again, this vegetable accompaniment is a staple for large gatherings in our home. Actually, this dish extends well beyond our dinner table as it is my go-to dish when asked to bring something to my Aunt’s family meals. You may recall that my aunt is one hardcore host, and that the meals she crafts are bar none. In my family, once married along with your nuptials comes the responsibility of bringing an item to the table to share. One best bring their A-game if they want to fit in with the rest of the exceptionally talented family members whose food never ceases to amaze. On my first married Christmas Eve, I was asked to bring yam casserole. It seemed easy enough. Although, I am not a very conventional girl so I didn’t want my dish to merely be the standard marshmallow topped, overly sweet, candy-esque variation of this dish. So I began playing around with flavors and spices. Truth be told my first version of this side dish had orange juice and it was thoroughly underwhelming. It wasn’t awful but it wasn’t great either. However, by the time Easter rolled around I had refined my recipe and this truly awesome vegan, gluten and sugar-free casserole was born. So enjoy the fruits of my labour and have a happy celebration with those you love most. Continue reading “Canadian Thanksgiving: (Vegan/ Gluten-Free) Curried Coconut Yam Casserole”
Here is another recipe from our Canadian Thanksgiving. By sharing all my kitchen secrets, I am really ensuring all you Americans are ready for your feast in just over a month. Now baking isn’t always my area of expertise, and I find bread to be a tricky culinary pursuit. However, as soon as I discovered that I can turn my slow cooker into an almost bread maker I was sold. Not only are these buns low maintenance and simple but they are also super healthy. You can pronounce every ingredient in them, and unlike their store bought counterparts there are no added sugars. Making bread at home is always a sure fire way to wow guests (little do they know how little work and how simple it is to do). Continue reading “Slow Cooked Homemade Buns”
Another dish from our Canadian Thanksgiving feast. This stuffing is a staple in all our holiday dinners. Whether it is Christmas, Thanksgiving or Easter if there is a turkey being cooked this stuffing is by its side as an accompaniment. I normally render this side with traditional, old fashioned fully glutenized bread. However, this year we had guests with different dietary needs. When I am hosting I want everyone to come and be able to eat to their breaking point. So I decided to play around with a gluten free version, resulting in a stuffing that Jay and I actually both liked a whole lot more! This stuffing is flexible in that you can use it to stuff a bird or you can cook it independently in a dutch oven or casserole dish. We normally do the latter because it allows you to prepare the dish the day before thus freeing up valuable kitchen real estate on the day of the dinner. Continue reading “Canadian Thanksgiving: Vegan and Gluten Free Stuffing”
The new job is keeping me quite busy (and I am loving every second). The work is challenging and stimulating and exciting all at the same time. I am however still getting into a new life rhythm that juggles career, meal prep, exercise and cherished time with those who make my world go round. That being said by the end of my work day I am ravenous, thus resulting in a mad rush to prep, cook and get a healthy, mindful meal on the dinner table pronto. This curry accomplished just that. On top of the efficiency of this dish, is the added bonus there is still enough left over after dinner to pack up for lunch the following day (even for Jay and I who are notoriously large eaters). That being said, the hands down best aspect of this meal is it’s versatility. So regardless of the dietary restriction you adhere to you will be able to whip up a version that will leave you satisfied (and your house smelling simply delicious). So put away your seamless order, this curry is something you can handle yourself.
Continue reading “Vegetable and Mango Curry with Basil-Ginger Quinoa”
I love the suburbs (not that this is news to any of you). To take our uncool points to the next level, not only do I love suburbs but I adore small, university towns because I really, really, really like school. We Jordan’s make a point to stop at iconic college campuses wherever we go (even if it requires three extra tolls and an hour and a half detour on our Trans American road trip). So on Tuesday when Jay had a site visit to Connecticut I couldn’t stop myself from tagging along for the night to explore the picturesque Yale campus. With it’s cherry blossoms, crooked streets and ancient architecture it was nothing short of adorable. Add to our adventure that we stopped in Darien, CT, which easily could be described as the loveliest small town in America, and I would say it was a trip worth making.
Before we set out I had two meetings and a class to attend, which left little time to cook dinner. So in light of our pending getaway I kept dinner simple with this delicious, warm salad. Besides a little chopping of the cauliflower, radishes and avocado, the hands on time is minimal. So enjoy this fast, light spring dinner because this gem is not your traditional, mild mannered spinach salad.
Continue reading “Roast Chickpea and Cauliflower Salad with a Dijon Lime Vinaigrette”
Clearly I am on a culinary roll this week. It is shocking what can be accomplished when I am facing of a daunting level of work, and thus in desperate need of a creative outlet. Today’s soup comes to you as an extra show of love for Jameson who has been so supportive and patient in the midst of all the crazy. Even taking the time to walk me around the Upper West side until 10:30pm last night as I breathed in the fresh air, cleared my head and tried to let go of the day. In the meal planning process I often tend to favor my dietary preferences, and rarely cook him anything with animal protein. So on days when I am feeling extra thankful for the emotional, physical and mental resource he is for me day in and day out, I tend to plan meals that have him in mind. What makes this soup extra special is that the chef can opt the meat in or out (or add it just to the carnivorous bowls at the end like we do), thus making it the perfect flex meal for differing palates and culinary restrictions. Meat or meatless you will still get ample protein from the black beans and the flavor isn’t hindered in either version. This is a substantial, hearty meal, so enjoy. Continue reading “Spicy Fajita Soup”
I have officially worked my brain to capacity. 30+ peer reviewed articles and legal statutes later and I think I have enough knowledge to craft an adequate position paper on the martial rights of persons with disabilities (fingers crossed). I have left a permanent impression of myself on my couch the past few afternoons as I have chipped away at my scholastic to-do list. So what I need now is refueling, both mentally, creatively and physically. Which is where these cookies come in. I have a basic cookie dough recipe I tend to use for the base of all my cookies and lately I have been craving ginger snap, so I decided to play around. The result was fantastic on the first attempt.
Oh, and they’re vegan.
And another thing, the only real molasses in them is in the brown sugar. So they’re healthier than the traditional variation of this cookie.
Alas, in my books today was a successful day -cookies and academics included. Continue reading “Chewy, Gooey, Ginger Molasses Cookies”