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Saturday, January 30, 2016
Wednesday, January 27, 2016
Swissmar KF-77087 Locarno Pizza Raclette Party Grill with Stone Plate, Black Review
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Sunday, January 24, 2016
Nordic Ware Microwave 10.5 Inch Spatter Cover (Assorted Colors) Review
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Harissa Carrots and Fennel with Lentils
My trip to Seattle to work on the Cody nutrition video series proved to be a pretty ragin’ food fest. The pre- and post-production days, along with nights off gave me some time to explore the city, meet the amazing locals, and sample, er, quite a bit of fantastic food. You know, for research purposes.
When I travel, I put wish-list restaurants in two groups: the vegetarian restaurant, and the non-vegetarian restaurant that has enough veg-friendly options to be worth the visit. As much as I find a lot of inspiration at both of these types of establishments, they can also have their drawbacks. First, the vegetarian restaurant, bless them, can tend towards the dated, you know what I mean? Overly-sauced, overly-cheesed, overly seitan-ed out places that offer satisfying, but not very health conscious dishes reminiscent of 1997. Yea. The second place is great if you want to eat out with meat-loving friends (and thank goodness most American restaurants recognize that vegetarians don’t always travel in packs!). The issue is that these places don’t recognize that we also need substance. There are plenty of creative veggie-centric plates, but nothing that is going to really fill me up! When I was in Seattle, I rarely saw a single bean, lentil or a cube of tempeh on a menu. If I was lucky enough to see a whole grain, it was a sprinkle on top like a garnish. I feel like I’m always compromising somehow, which sounds ridiculously gripe-y, but maybe this is my PSA to say that both types of restaurants are so close to getting it so right that it is worth putting it out there in hopes that someone hears my cry.
One of my most favourite dishes at a hip and trendy non-vegetarian spot was a roasted carrot, fennel, harissa and yogurt combination, that was as strong in its presentation as it was in flavour. The plate was literally piled with roasted carrots and fennel – a stellar sight for ravenous eyes – bathed in the silkiest scarlet sauce, all nestled in a generous swathe of thick yogurt. It was kind of thing I could barely wait to dig into (I had to share with the rest of my table…rough!), and sad to see the server remove the licked-clean plate. BUT! Where was the rest of it? I realize that this was intended to be a side dish, but there were literally no other options on the menu unless I was to join my table mates and dig into a roast chicken.
Being back home in Copenhagen in the thick of winter, I felt the urge to bring a little light and spice to the table. Fondly recalling the jolt to my taste buds that carrot dish conferred, I decided to make my own version that included a simple upgrade with lentils that any vegetarian would be happy to call dinner. Or anyone for that matter.
Harissa is a north African chili pepper paste traditionally added to meat and fish stews, and to spice up couscous, but I think it’s delish with all the things, especially winter veg that could use a major flavour injection. If you have not made your own harissa before, it’s a relatively quick and painless process that can give your food a serious wake-up. It is bright, bold, spicy, smoky and just plain yummmm. It keeps well in the fridge and a delightful thing to have on hand when you’re not really sure what to do with that pumpkin (slather it in harissa and roast it!) or that tempeh (marinate it in harissa and fry it!) or that kale (dress it in harissa and stuff your face!). If you can’t wait another second to make this dish, you can also buy pre-made harissa paste at ethnic grocers and gourmet markets. It’s sold in small tins, tubes, or jars – just look for versions without any preservatives or unpronounce-ables (but it goes without saying that the homemade kind is best, obvi).
You can really use any kind of chili to make harissa, and I suggest a variety to achieve a deep and complex flavour. Some of the ones I chose (based solely on the fact that I already had them in my pantry) were smoked whole ñoras peppers, guajillo, and bird’s eye for some serious heat. Chipotle would be very tasty (it’s a good idea to have at least one smoked pepper variety), or de arbol, jalepeno, ancho…you get the idea. You can also make harissa with crushed chili flakes if that is all you have, just make sure that you balance it out with perhaps more tomato paste and roasted bell peppers. I believe that you should be able to eat a small spoonful of pure harissa without blowing your head off. You’re after something spicy, but also rich and savoury, so strike that balance as you’re choosing the ingredients.
It’s Getting Hot in Here
Chili peppers are a fantastic food to add to your diet, especially in the colder months, as they actually heat us from the inside out! Chilies contain an active substance called capsaicin that significantly increase thermogenesis (a.k.a. heat production), in our bodies. This is precisely why eating spicy food makes us turn read. break a sweat, and can even aid weight loss, as thermogenesis literally burns calories! These burned calories translate into warmth in the cells and therefore heat in the body. This is the exact same process that takes place in hibernating animals to stay warm.
Other foods that have this thermogenic effect are horseradish, mustard, cinnamon, fennel seed, garlic, ginger, ginseng, and turmeric.
I love this kind of dish from a construction standpoint. The first bites deliver the big bold flavours of the roasted veg dripping in smoky sauce alone, and then as you begin to go further and dig around, everything kind of melds together, creating mouthfuls with a little bit of this, a little bit of that. The lentils start hanging out with the lemon-spiked yogurt giving the smooth consistency some tooth and texture, which the veggies then become coated in. The harissa drippings work their way into all the nooks and crannies, and the mint pokes you every so often with a “hello, my name is FRESH!” It hits all the texture notes, the flavour notes, and you’re left feeling, well, really satisfied. Not to mention, full.
This dish is totally vegan aside from the yogurt, which could even be replaced with a cashew yogurt, like the one in my cookbook, or another plant-based one. You can even leave it out all together if you like, but it’s a great team player with the other elements. The lentils could easily be replaced by the beans of your choice, and the veg you can change up according to what you have available. You can even make the harissa dressing for any manner of green salad and serve it over raw things too. This dish would also be really tasty with some toasted nuts or seeds sprinkled on top.
Harissa Paste
Makes about 1 ¼ cup / 300ml
Ingredients:
25g dried chilies of your choice (choose a few types and include one smoked and one spicy variety, if possible)
2 red bell peppers
6oz / 170g can tomato paste (1 small can)
2 cloves garlic
2 tsp. cumin seeds
2 tsp. coriander seeds
2 tsp. caraway seeds
2 Tbsp. freshly squeezed lemon juice
a couple pinches sea salt
cold-pressed olive oil, to cover
Directions:
1. Soak the dried chilies in just-boiled water for about 30 minutes until softened. Remove stems and seeds (wear gloves if you’re handling really spicy ones). Save soaking liquid.
2. Preheat the oven to 400°F / 200°C. Rub the bell peppers with a little coconut oil and place on a line baking sheet. Roast for 20-30 minutes until blistered and turning black in spots. Remove from oven and place in a bowl, cover with plastic wrap and let cool for 15 minutes (this process will help steam the peppers making them really easy to peel). Once cool enough to handle, simply slip the skins off of the peppers, remove the stem and seeds, and the discard them. Put flesh aside.
3. While the peppers are roasting, toast the spices in a dry skillet over medium heat until fragrant, 3-5 minutes. Transfer to a mortar and pestle or a spice grinder and grind until powder-y.
4. Peel garlic and place in the food processor. Pulse to mince. Add the soaked dried chilies, roasted red peppers, ground spices, tomato paste, lemon juice, and salt. Blend on high until relatively smooth (add some of the chilli soaking liquid to thin, if desired). Season with salt to taste and add more lemon juice if desired.
5. Transfer harissa to a clean glass jar and cover with a thin layer of olive oil – this will help prevent it from spoiling. Cover with a tightly-sealed lid and store in the fridge for up to one month.
Roasted Carrot and Fennel with Harissa, Black Lentils and Yogurt
Serves 4
Ingredients:
1 pound / 500g carrots
1 pound / 500g fennel (about 2 medium bulbs)
2 medium red onions
1 Tbsp. coconut oil
1 Tbsp. cold-pressed olive oil
a couple pinches salt and pepper
1 cup / 250ml Greek-style yogurt (preferably goat or sheep)
zest of 1 lemon
pinch of sea salt
1 cup / 225g black lentils (Du Puy or French lentils would also work), soaked if possible
½ tsp. sea salt
1 Tbsp. cold-pressed olive oil
a handful of mint leaves, roughly chopped
flaky sea salt, to garnish
Harissa Dressing
¼ cup cold-pressed olive oil
1-4 tsp. harissa paste, to your taste (I used 3 tsp.)
2 Tbsp. freshly squeezed lemon juice
½ Tbsp. maple syrup
pinch sea salt, to taste
Directions:
1. Preheat oven to 400°F / 200°C. Scrub carrots well and slice them in half lengthwise (if they are relatively large, slice them in quarters lengthwise). Wash fennel and slice lengthwise into thin sections. Peel and slice red onion into eights. Place carrots on a baking sheet and rub with a little coconut oil. Place fennel and red onion on a separate baking sheet and rub with a little coconut oil. Place in the oven to roast for 25-35 minutes until tender and charred around the edges (the fennel and onions may take longer than the carrots, so remove carrots first if necessary). Remove from oven and season with salt and pepper.
2. While the vegetables are roasting, cook the lentils. Wash lentils well, drain and rinse until water runs clear. Place in medium saucepan and cover with plenty of water. Bring to a boil, reduce to simmer and cook covered for about 15 minutes. Add about a half teaspoon of salt, stir and continue to simmer covered, until the lentils are tender, about 5 more minutes. Drain and rinse. Stir in olive oil and season to taste.
3. While the lentils are cooking, whisk the dressing ingredients together. Start with a teaspoon of harissa paste and add more to suit your taste. The dressing should be spicy, but palatable. Add the roasted vegetables and fold to coat well.
4. Combine the lemon zest and yogurt.
5. To assemble, divide the yogurt and lentils among four plates. Pile the vegetables on top, sprinkle with flaky salt, mint, and drizzle any remaining dressing over the top. Enjoy.
Note: If you are in Copenhagen and looking for high-quality organic spices for this recipe or any others, check out ASA spice shop in Torvehallerne! They are simply. the. best.
* * * * * *
Oh yea, Happy New Year everyone! I hope everyone’s 2016 has started off on the right foot.
Here are a couple things I’ve been up to:
Cody app and I have collaborated to create an online video series with 21 episodes geared towards anyone who wants to learn how to cook healthy, plant-based meals! I have been wanting to put together an educational + cooking video program for so long now, and I am very proud of how this has turned out. I hope you check it out.
We’ve added four brand-new and exclusive recipes to the My New Roots app. These recipes are specifically for cleansing and detoxification, so if you’re January hasn’t been as “clean” as you would have liked, maybe this will give you some inspiration! Update your app or download it now and get this recipe for Nori wraps with Cleansing Broccoli Pesto along with three other delicious and detoxifying delights (use the filter button to select “Super Clean 2016″) Check out the recipes here.
And I was invited to speak on Jessica Murnane’s podcast, The Things that Freaked my Week. It was fun. Listen here.
BIG love and best wishes for your year ahead.
xo, Sarah B
Show me your harissa on Instagram: #MNRharissa
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Thursday, January 21, 2016
Black & Decker CJ630 32-Ounce Electric Citrus Juicer, White Review
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The Mother of all Veggie Bowls
For a long time, it felt like we could just follow our own path on this blog and in our kitchen. But it’s becoming more and more obvious that with a 1,5-year old and a soon 6-year old in the family, their food preferences matter too. And we should talk about that more. Isac is actually quite the happy eater. He is stuffing his face full with most food that we put in front of him. Just like Elsa did when she was younger. Now however, she has become rather selective with her food. A lot of dinners are spent listening to our daughter explaining how she loves this (pointing at oven roasted broccoli) and hates that (holds up a mushroom while shaking her hand like she was holding poison), loves this (places three raw carrots in her mouth at the same time) and hates that (scoops the lettuce off her plate and on to her little brother’s). We try to be cool about it, listen to her and sometime adapt or just try again next time. You see, she can be quite random; devour on an avocado toast one day and then completely despise it the next. She is not a fan of kale in salads but loves them as chips.
One method that always seem to work is when we place a mix of vegetables, grains, seeds, fruit and legumes on separate plates on the table and have a little Build-Your-Own-Dinner party. Then we can all pick our favourites. Except Isac, who prefers a more chaotic take on dinner and therefore get served a ready-made bowl.
Last Friday we came up with a new version of that dinner. We gathered a rainbow selection of warm and cold vegetables, brown rice and creamy spreads in one huge bowl and then let everyone grab a fork and eat straight from the bowl – family style! We placed blankets on the living room floor, put the bowl in between us and had a movie night/indoor picnic while the snow was coming down outside. It was perfect. Until Isac sat down in the bowl. But we weren’t that hungry anyway …
We have made many #gksbowls during the last years but I think this one takes the cake. It’s the mother of all veggie bowls. And she has got something for everyone.
We created three spreads/dips/sauces for this bowl. The first one is a Sun-dried Tomato & Red Lentil Spread which is great mixed with rice or smothered on top of a sandwich. We also made a Green Pesto inspired by this old recipe of ours. But you can also just go for a store bought. Lastly, we made a Vegan White Bean & Sunflower Sauce that was inspired by Laura’s Special Sauce. Her sauce has a whole array of spices to boost flavour but since we made this for the kid we went a little lighter with the spices and added some white beans for extra protein. It tastes amazing and the nutritional yeast give it a kind of cheesy flavour even though it’s vegan. You can choose how thick you want it by the amount of water added. Use more water if you prefer it as a runny sauce and less if you want it more as a spread.
The Mother of All Veggie Bowls
We want you to use this recipe as inspiration and have therefore not specified exact measurements for the vegetables. Choose your favorites and adapt the amount to how many people you are serving. It is not very expensive food either and is perfect if you are on a budget. Any leftovers can be used to create similar bowls or make awesome warm sandwiches/toasts the following days.
1 batch cooked brown rice (or millet, quinoa or buckwheat)
Oven Roasted (or steamed) Vegetables (see instructions below)
Raw Vegetables (see instructions below)
Kale chips
Sauerkraut, store bought or homemade
Pumpkin Seeds, whole or roughly chopped
Green pesto
White Vegan Sauce (see recipe below)
Sundried Tomato & Lentil Spread (see recipe below)
In a very large and wide serving bowl: Arrange the lettuce to cover the bottom of the bowl. Then spoon up the rice in the center. Place the roasted and raw vegetables and sauerkraut in a circle around the rice. Then arrange small jars with the dipping sauces in the serving bowl or on the side and sprinkle over pumpkin seeds. Dig in! (Alternatively, let everyone pick their favourite veggies and place them in smaller bowls.)
Oven roasted or steamed veggies
Broccoli, torn into florets
Sweet potato, rinsed and cut in 1/3 inch / 1 cm slices
Parsnip, peeled and cut into thick sticks
Carrots, rinsed and cut into thick sticks
Cauliflower, rinsed and cut into florets
Beets, peeled and cut into 1 inch pieces
For oven roasting: Preheat the oven to 200°C/400°F. Place the prepared vegetables on a baking papper, drizzle with olive oil or melted coconut oil and sea salt and pepper. Toss to cover. Place in the oven and roast for 25-40 minutes until tender and golden with crispy edges.
For steaming: Pour an inch of water into a pot, place a metal strainer (or a steaming basket if you have one) over, resting on the rim of the pot, not touching the boiling water. Place the veggies in a single layer in the strainer. Bring the water to a boil, the lower the heat to a bare simmer, cover with a lid. Check the veggies often to prevent over cooked veggies, steaming time will vary depending on the type and size of veggies, but usually between 8 and 20 minutes.
Raw veggies cut in bite-size pieces
Carrots, cut into sticks
Avocado, stone removed and flesh scooped out and sliced
Cucumber, shaved with a julienne peeler or cut into sticks (with peel on)
Bell pepper, rinsed and cut into sticks
Lettuce, rinsed and patted dry
Cherry tomatoes, divided in halves
White vegan sauce
1 cup raw sunflower seeds, soaked for 20 mins
1 ½-2 cups (350 ml – 500 ml) filtered water
1/2 cup / 125 ml cold-pressed olive oil
½ cup (80 g) cooked large white (navy) beans (we use pre-cooked store bought)
3 tbsp nutritional yeast (buy at the health food store)
2 garlic cloves, peeled
1-inch piece of fresh turmeric (or 1/2 tsp ground turmeric)
1 tsp raw unfiltered apple cider vinegar
1/2 tsp ground nutmeg
1/4 cup fresh lemon juice
fine sea salt and ground black pepper, to taste
Add all ingredients to a high-speed blender and blend until completely smooth. Taste and adjust the flavors to your liking, add more lemon juice, nutritional yeast or spices if needed. Add more water or oil if you prefer a more liquid sauce. Store in an air-tight container in the fridge.
Sun-dried tomato & red lentil spread
1/2 cup uncooked red lentils
1/2 tsp sea salt
100 g / approx. 10 large sun-dried tomato, soaked in water for 20 minutes and then rinsed and chopped
1 small clove garlic
1/2 lemon, juice
1 tsp flaky sea salt
1/4 cup water
Rinse and drain the lentils. Place lentils, 1 cup water and sea salt in a saucepan, cover and bring to a boil. Immediately lower the heat and let gently simmer for 20 minutes or until tender and can be mashed easily between two fingers. Drain any excess water, let cool slightly. Place in food processor with the rest of the ingredients and process until a smooth and creamy texture is reached. Add more water if you prefer it thinner. Taste the spread and adjust the flavors by adding more lemon juice or salt. Store in an air-tight container in the fridge.
Ps! Thank you all of that has emailed reminders that we should change our blog header to also include Isac’s name. Unfortunately we have lost the original file for the logo so we will change it as soon we have a new logo ready. Even if he is not visual on the blog yet, he is very present in our kitchen (making a mess!).
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Monday, January 18, 2016
Presto 05443 CoolDaddy Cool-touch Deep Fryer – White Review
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Spiced Carrot Muffins with Millet
It’s no secret I love a good mid-morning snack. Most of the time it’s fruit, nuts, or yogurt but occasionally I want something hearty. Croissants, muffins, and scones are all the perfect occasional treat in my book. And while I wish I could eat croissants every day, it’s nice to have a slightly healthier option. These carrot muffins are packed full of flavor and have a great crunch thanks to uncooked millet.
Read more and see the recipe.
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Friday, January 15, 2016
Haier HC46SF10SV 4.5-cu. ft. Mini Refrigerator/Freezer – Stainless Steel Review
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10-Spice Mix Gift Jars + Printable 10-Spice Veggie Soup Recipe!
If you’re looking for a lightening fast and cost efficient homemade holiday gift, I have just the thing for you!
I love to make homemade food gifts for friends and family around the holidays. It’s fun to give them and all, but mainly, I love having a reason to buy more glass jars. SEE ERIC, I ACTUALLY NEEDED THESE JARS. And cute tags…oh my goodness, the cute tags. I die.
I almost didn’t get a chance to make any homemade gifts this year because the past two weeks have been consumed with the cookbook photoshoot (behind the scenes one, two, three). So, we just started our Christmas shopping/gift planning on Saturday which was fun. Our tree is still not up yet, but it is what it is. We’re squeaking in at the last minute this year, and I’m just going to have to make peace with the fact that the holiday season is never “perfect”. Isn’t it so much better when you just accept that?
My motivation was running a bit low after the excitement of last week, but sometimes inspiration strikes when I least expect it. I got a text from my sister Kerrie on Friday night. She wrote:
“Mixing up your 10-spice mix and putting them in jars with your recipe attached! I’m giving some out for Christmas! How’s that for an idea?”
Then she attached a photo. Immediately, I knew I had to do this.
Then a short while later, I received another text from Kerrie:
“Do NOT touch your face when using the CAYENNE pepper!!!! OH MY GOODNESS!!”
I just about died laughing.
A short while later, another text:
“A frozen face cloth helps.”
She kills me, she really does.
So, a big thanks to Kerrie for this post’s inspiration (and hilarious personality). I love you.
Also, thanks to Eric for being my crafting partner in crime yesterday (he was the one who insisted we do this idea!) and for being the best hand model eva. If you are following me on snapchat, you saw the entire process (as well as the Crispy Almond Butter Cookies from my cookbook)! We had a blast.
The fine print: Do not attempt to use a mixing bowl this small. I only used it for the photo and then promptly transferred the spices into the biggest, baddest bowl I own (a bamboo Caesar salad bowl that could feed 25 people – 3 pics down).
p.s. – I have a couple exciting tidbits to share today!
– Pinterest selected The Oh She Glows Cookbook for their Pinterest 100 list which features the top trends and predictions for 2016! So cool and exciting. Thank you, Pinterest! Check out the top 100 trend predictions for 2016 here.
– The Oh She Glows Cookbook was selected by Publisher’s Weekly as one of the Top Cookbook Stories of 2015! You can read the article here.
– I’m hosting a big giveaway on Instagram this week! Up for grabs is a signed copy of my book and a $ 200 Amazon gift card! See the deets here.
p. p. s. – My jars are from Bulk Barn and they hold 3/4 cup of spice mix. The funnel is from Lee Valley (had it for years and so in love). Tags and ribbon are from Michael’s craft store.
Last but not least, I’d like to wish you all a very happy holiday! Merry Christmas to those of you celebrating later this week. I hope you can enjoy some downtime spent with loved ones, and lots of delicious food! We have a lot of exciting things in the works for 2016 and I can’t wait to share them with you. Thank YOU, as always, for your incredible support and encouragement this year. xo
© copyright 2016 Oh She Glows. All Rights Reserved.
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Tuesday, January 12, 2016
Waiters Corkscrew by HiCoup – Premium Rosewood All-in-one Corkscrew, Bottle Opener and Foil Cutter Review
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Bust a move
Hey everyone,
I’m pulling myself out of the post-holiday haze to let you know that we’re moving OSG to a bigger, badder server tomorrow (December 28th). By "we", I mean my favourite husband ever. This site has been on the same dedicated server for the past 4 years, but it’s time to upgrade for some exciting ventures in 2016.
We’re doing the move now because the last week of the year is always the slowest traffic wise. The site could be spotty for a day or two. If you’re planning on making any blog recipes this week, I recommend printing them now in case the site is down when you need them. That would be sad. PEEPS GOTTA EAT.
If you don’t hear from me again you can assume that the new server swallowed me whole. I’m hoping to be back with a post to close out 2015 though…big guy willing!
Cheers to the good kind of downtime this last week of the year. Enjoy,
Angela
© copyright 2016 Oh She Glows. All Rights Reserved.
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Saturday, January 9, 2016
Breville BOV650XL Compact 4-Slice Smart Oven with Element IQ Review
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Daily Habits for Happiness: My Plan for 2016
The other day I had an epiphany while I was drying my hair. As usual, my thoughts were all over the place, jumping from personal reminders to work tasks to anticipated conversations to goal setting for 2016. I was debating whether I would make an official list of my goals for 2016, but as I mentally went through my list I realized that something was still missing.
After some careful thought, it hit me. I’ve focused so much on big, time-consuming goals and aspirations that I’ve forgotten about many of the simple, daily habits that create happiness in my life! In fact, life has felt a bit chaotic and unorganized for some time now, and it’s because I’ve let a lot of these daily habits slide. As I stood there blasting my hair, I realized I need to change my focus. What’s the point of setting goal after goal if the process itself doesn’t feel peaceful? Rather than plough ahead with tunnel vision locked only on the goals, this year I’m going to make room for the daily habits that bring me consistent joy – the ones that I haven’t allowed myself to make time for in a long while. I’m going to call these my “Daily Habits for Happiness”, and I truly believe that this approach can change my life.
What do I mean by daily habits for happiness? It’s anything that you can easily accomplish in your day to day life that makes you feel really good. These are often things that we brush off or let fall by the wayside because they aren’t given as much priority or importance as other things, but their potential to improve our quality of life is HUGE!
There are many things that I’m doing successfully each day (such as dedicated family time, exercise, etc), but there are many things that I can start doing to increase happiness quite easily. Here are some that I came up with. This list is a work in progress, and I’ll be adding to it as I see fit.
Make my bed each morning
I haven’t taken the time to make the bed consistently in the morning for umm….years? Since my mama told me to? In my defense, Eric doesn’t make it consistently either! The thing is, having my bed made in the morning makes me feel quite accomplished, but I’ve always told myself that other tasks are much more important and “I don’t have time”. Well, no more! It doesn’t actually take very long, but it sets the tone for the whole day and I feel like the reward outweighs any time spent on it. (I fear that I may fail miserably with this habit, but 3 days into 2016 I’m still on a killer bed making streak!!)
Shift workouts back to the morning
Speaking of convincing myself (or even bribing myself) – morning workouts! Because our schedule was so unpredictable last year (and still is at times), I shifted many of my workouts to the evening after Adriana went to bed. It seemed like the best time of the day for minimal interruptions (sleep regressions aside), but I started to really miss having restorative downtime at night. I recently started shifting my workouts back to the morning. I have Eric to thank for motivating me because he’s been rocking the early morning workouts with his buddy for a while. It’s challenging for me to workout first thing, but I always feel great when I do it. (If you’re curious – I’m doing a combo of running on my treadmill and online Barre workouts right now. I hope to add an in-person weekly barre or yoga class to my routine soon.)
Daily tidying
It’s amazing how much toys can take over our living room and kitchen area during the day (and how many times I manage to trip or hurt myself). We got into the habit of leaving the toys scattered all over the house because we were too tired to put them away before bed. But it really makes a huge difference to come out to a tidy room in the morning, rather than chaos. Now we do a quick tidy up after she goes down at night. It takes just a minute or two, but it makes me so happy to walk out in the morning and see a semi-tidy room (even if it doesn’t last!). The same goes for daily tidying other areas of the house…a quick vacuum in the kitchen and dining area does wonders for my mood.
Email management
Eric and I recently decided to disable the push notification setting on our Gmail accounts. I can’t take credit – it was his idea and I jumped on board. No longer will I be alerted every time an email pops into my inbox (which can feel disruptive and stressful – especially when it’s during the evening or on weekends). For years I’ve worked all hours of the day and on weekends. This year, email notifications are turned off and I’m checking email at dedicated times during working hours. Obviously, there will be times when I will have to break this rule, but I aim to make them far and few between.
I also find that staying on top of unsubscribing from emails and filtering out spam helps on the email front. I did it last year and it made a huge difference. I want to keep up with both of these daily habits this year.
Relaxed lunch + tea/coffee rituals
Adriana shifted from 2 naps to 1 nap a day in November. Now she goes down for her afternoon nap between 12-1pm each day. I used to eat my lunch while feeding her lunch, but I rarely got to enjoy my lunch before it got cold, or I just scarfed it down in record time without truly enjoying it. I can’t blame her though, I used to work through my lunches for years before she was born. Recently, I’ve started to make my lunch after she goes down for her nap. I find that it’s a lot more rejuvenating for me to have this downtime mid-day. I also aim to have a morning, afternoon, and evening coffee/tea/tonic ritual too.
Connecting with friends/family
This could be a lunch with a friend, a date with my coach, a late dinner at home with Eric, a girl’s get together, or a simple phone call. These connections increase happiness a lot, especially during the winter when it’s easy to hibernate.
~~~
I’m not forgetting about my big goals for 2016 because there are many that I’m super excited about. However, this year I’m making time for the “smaller” things that help me feel balanced, peaceful, and organized on a day to day basis. This is the year that the small becomes the big. I’d love it if you joined along with me!
Cheers to 2016, friends. I hope it’s off to a great start in your neck of the woods!
Photo credit: Sandy Nicholson
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Wednesday, January 6, 2016
Oster Reverse Crush Counterforms Blender, with 6-Cup Glass Jar, 7-Speed Settings and Brushed Stainless Steel/Black Finish Review
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Roasted Spaghetti Squash with Thyme Butter
For the longest time, I did not like spaghetti squash. I loved the creaminess of the butternut squash and the earthy flavor of the acorn squash. I had a hard time getting past the stringy texture. Once I got past what it wasn’t, I fell in love with what it was. Roasted Spaghetti squash became a staple as a base for sauces, roasted vegetables, and everything in between. This particular version includes one of my favorite recipes- the crumble. It’s a mixture of brown rice, chickpeas, and pecans that I’ve found to be the perfect topping for salads, potatoes, and as one reader commented, stuffed cabbage. I typically make a larger batch than the recipe calls for to use throughout the week. Read more and see the recipe.
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Sunday, January 3, 2016
Panasonic NN-SN643S Stainless 1.2 Cu. Ft. Countertop/Built-In Microwave Oven with Inverter Technology Review
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My Favourite Hot Detox Tonic
I’m feeling particularly nostalgic at the end of this year, mainly because it was our first full year of parenting. This year Adriana blossomed from a 3 month old baby in January into a 15 month old hilarious, chatty, and very strong-willed toddler by December. The change!!! We witnessed first words, first crawls, first teeth, and first steps in 2015. My iphone filled capacity countless times (breathe…), but I still worried that I wasn’t capturing enough. The sheer amount of development, growth, and experiences that we’ve shared together in 2015 are enough to make my eyes well up with tears. Even though I know there were tough times in every area of life, right now I’m reflecting through rose coloured glasses. I hope the memories will stay a part of me in one way or another, even if I wasn’t so great at documenting everything like I did in the early months.
Like every year, I consumed more than my fair share of treats this month. After we got home from visiting family, I found myself at the grocery store stuffing my cart with produce galore and planning homemade plant-heavy meals in an effort to bring back the balance. The great thing about plant-based eating is that it only takes a day or two to get back on track and feel energized once again. I’m not someone who shuns sweets entirely at the start of a year (I love my dark chocolate way too much), but instead prefer to focus on what I’m adding to my diet. Celebrate that stuff!
I love, love, love experimenting with homemade hot tonics, and I’ve been tweaking my favourite concoctions for a few years now. I know anything detox is so cliche this time of the year, but this drink really does make me feel amazing after weeks of indulgences so I don’t even care. In the past, I’ve often used fresh turmeric, fresh ginger, cayenne, and sliced lemon (see my “Healing rooibos tea” on page 69 of The Oh She Glows Cookbook), which is awesome, but it requires a trip to the grocery store, and finding fresh turmeric can be hit or miss. Recipes need to be accessible so I came up with this delicious “pantry” version for those times when I want it now. It’s fast, there’s no grating/peeling involved (unless you opt for the fresh ginger version), and you can keep the ingredients on hand in your pantry (aside from the lemon, but I usually have those miracle workers on hand!) to enjoy any time the craving strikes. Yes, you will crave this drink…it’s that good. I know this is going to be my reset button drink all winter long.
I’d like to wish you all a New Year filled with happiness, health, love, and your wildest dreams becoming reality! Thank you for all your support, comments, love, and encouragement in 2015. I can’t wait to share the fun things we have coming up in 2016.
Angela
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