Positive Thoughts

Found this on Passport to Prana’s Facebook page today and wanted to share.

As an aside, for those of you who do not know what Passport to Prana is…

It’s one of the few pieces of plastic in your wallet that can bring lots of long term happiness. Become a member and receive a year’s worth of classes (one per studio) from a ton of yoga studios near you. A little gem worth looking into. On that note…

Happy Hump Day!


Positive thinking. So true.


“Let’s Get Naked!”

Bet that caught your attention.

Good Monday morning!

I want to share with you lovely people, this amazing book I’ve started reading on my morning commute: Eat Naked  by Margaret Floyd. Just a couple pages in and I can’t put it down. Makes the 45 minute subway ride seem so much more bearable!

Eat Naked, by Margaret Floyd

I will of course have a full post on my thoughts once I’m done, but wanted to share this quote from my morning reading to hopefully get you inspired to add some extra freshness to your day.

“Eating naked isn’t a fad diet. It’s the way we are for thousands of years, before the advent of processed food. It simply means eating real food and is a step toward simplicity and back to the basics.”

We’re heading into a new season. This means tons of new seasonal veggies to explore at your local markets. I mean, look at these:


They’re pure, fresh and local goodness! What’s not to love? It’s a perfect time to get started and “Eat Naked”.

Who’s in?


Sunday Treats

A few weeks ago, some of you may have noticed I made an attempt at a 21-day, gluten-free, dairy-free, egg-free cleanse, in “Going Gluten-free?“.

While an honest attempt, hot sunny days and wine on patios seemed more important. However, I do notice how much better I feel when I eliminate (or at least reduce) some of these things from my day to day life.

So, you’ll see me exploring more recipes and taste testing new yummy things. I’ll share recipes as I try them so you can enjoy the deliciousness too!

Today’s Sunday afternoon projects included Vegan Chocolate Chip Cookies and Watermelon Coconut Water…

Chocolate Chip Cookies (vegan and gluten-free!)


Not only are these gluten-free, they are also dairy-free and egg-free. I was pleasantly surprised at how incredibly divine these turned out!

Found the recipe on Elana’s Pantry (she has lots of yummy recipes), but made a couple of minor tweaks. Here’s my version:

  • 2 1/2 cups ground almonds
  • 1 tsp sea salt (her recipe calls for 1/2 tsp, but I like the sweet and salty combination)
  • 1/2 tsp baking powder (she uses a 1/2 tsp baking soda, which I didn’t use at all in an attempt to fluff ’em up some more)
  • 1/2 cup coconut flour (she didn’t use this at all either – it was part of my attempt to make them a little fluffier)
  • 1/2 cup grapeseed oil
  • 1 tablespoon vanilla extract
  • 1/2 cup agave nectar
  • 2 tsp ground flax seed (mixed with a couple tablespoons of water – another addition so the batter would stick together better)*
  • 1 cup dark chocolate chips (some extras, just because)
  1. Combine dry ingredients in a large bowl
  2. Stir together wet ingredients in a smaller bowl
  3. Mix wet ingredients into dry
  4. Form 1-inch balls and press onto a baking sheet oiled with a dab extra of your grapeseed oil
  5. Bake at 350° for 7-10 minutes
  6. Cool and serve

* Ground flax seed and a dash of water are a great egg substitute for baking. Gives that sticky texture, without the egg!

I baked mine closer to the 10 minute mark because they were a bit thick, but kept a very close eye on them. The coconut flour was a wonderful addition. – a bit of a nutty flavour (kind of like macaroons).

Refreshing Watermelon and Coconut Water

  • 3 cups of watermelon (cubed)
  • 1 cup pure coconut water (O.N.E. is a favourite of mine)
  • 1/2 squeezed lime
  • Ice (lots of it)

Blend your first three ingredients and pour over ice! So good. I found this little gem from here. Next time, I’ll remember my mint sprigs.

That’s all for now. Happy Sunday!


Fresh Tomato Soup in 30 Minutes

Saturday morning and the sun is shining. One of my favourite things to do is head to St. Lawrence Market for some fresh veggies. It’s 7:35 and already the humidity says it feels like 33 Celsius. Oh boy, going to be a toasty one.

So! I’m opting to stay inside and enjoy the AC for a bit. Got myself some deliciously fresh Ontario-grown heirloom tomatoes. Just love the mix of colours – green, yellow, orange, red.


At home, chop the (washed) field tomatoes into large chunks. Add them to your pint of heirloom tomatoes and toss in olive oil.

Preheat your oven to 400 degrees. Next, add a few cloves of fresh garlic. No need to chop, just toss ’em in. I like to include a bit of chopped (big chunks) of red onion into my mixture.

Lay it all out on a baking sheet. Sprinkle some cracked black peppercorns over top, and into the pre-heated oven they go. Roast for about 15-20 min.

While it’s roasting away, pour a 1/4 cup of balsamic vinegar into a small pan and reduce on medium over the stove for 5-10min.

Take your tomatoes out, pour a few tablespoons of the balsamic reduction over top, and place the baking sheet back into the oven for 5 minutes.

It will come out looking (and smelling) just divine.

Little sampler!

This amount of tomatoes can be split into two batches to puree. Blend it all up and ready to serve – still hot!

If you want to splurge and fancy it up a bit, garnish your bowl of soup with a little drop of cream, drizzle some of your balsamic reduction, and top with a basil leaf.

Voila! 30 minutes and healthy, tomato soup is served!