These burgers are for all those people who think turkey/chicken burgers aren’t burgers, (that used to be me)! They’re packed with flavor, juicy, and stuffed with avocado. If that’s not enough, there’s melted cheese, topped with fresh corn salsa heady with farmer’s market cilantro, and placed on top of a grilled portabello!
This Sunflower Seed Scrub is one of the only scrubs I can use on my face without causing irritation! It’s not my original idea by any means, in fact I’ve seen it in every DIY product book I’ve ever picked up! It’s super simple, and can be made in minutes with a food processor or blender. My favorite thing about this scrub is the moisturizing properties of sunflower seeds. They contain Vitamin E oil, and it always leaves my skin soft and glowing.
I can’t be trusted around grilled pineapple, you look away for a moment, and I’ve devoured everything in sight! This is no exaggeration, you can check with my husband, he thinks I’m a little crazy in this department! We used to go to a Brazilian BBQ restaurant in Calgary, and I would raise eyebrows by eating 2 platefuls of this deliciousness!
The Porcelain Geyser Basin shares the same trailhead as the Norris Geyser Basin in Yellowstone National Park. We didn’t even know about it when we visited, and happened upon it by chance! We did the entire Norris trail loop, and saw a trail branching off with a sign reading Porcelain Geyser Loop, so we decided to go for it as well. We were sure glad we did because the scenery and colors on this particular trail were really stunning, (plus how can you resist when you’re already standing at the trailhead)!
I love the combination of salty feta cheese against crisp, juicy watermelon. Whoever first put those two together must have known immediately it was destined to be a classic! Today, I’ve rolled this flavor combo into a refreshing and healthy quinoa salad. So… for all those summer picnics and potlucks coming your way, this is the answer!
Risotto is the perfect dish for entertaining, from dinner parties to date nights! It’s infinitely adaptable, easy to make, and it’s creamy nature makes it indulgent. Most people are scared off by the ’20 minutes’ of stirring, but you don’t need to stir constantly to have a creamy risotto. Once you’ve made it a few times, you’ll find it second nature to prepare other courses while giving your risotto a stir every 5 minutes or so. It makes a great date night recipe because it seems so gourmet, but it’s actually really easy to pull off especially when both of you are in the kitchen, and can take turns stirring!
You’ll see 16 different sights on the Fountain Paint Pots Trail in just .6 miles! All this beauty in one small area also makes this trail insanely popular, (this is the case with most of the geyser trails in Yellowstone). The best solution is to avoid the hours between 10am-4pm when these areas are the most crowded. We knew the traffic was going to be intense, but we decided to brave it anyway because we wanted to hike all the geyser loops!
This ice cream continues to baffle me with it’s deep complexity and addicting flavor! The whole idea came about during a conversation with a good friend, first we were talking about alternative sweeteners, which lead to her telling me that she loves roasted bananas for dessert. I thought roasted bananas sounded like a good base for ice cream, and we were off and running with ideas for spices and toppings!
I’ve been making versions of this salad for years, and I’ve finally written down the measurements so you can enjoy it too! It’s adapted from Nigella Lawson’s Forever Summer cookbook, (lots of good recipes in there) and over time, I’ve added a few extras because that’s the way it tends to go with long term recipes! This recipe is best made in the summer because it’s simple and needs quality ingredients to taste good – there’s no heavy dressing to cover up a lackluster mango. If you can’t locate mangos that are dripping with sweet juices, I’d suggest using another fruit (pineapple & peaches are good substitutes).
No-bake fruit crisps are so underrated! I didn’t even know about them until recently, I mean you always bake a crisp right? Apparently not if you’re innovative – I first found this concept in a raw food cookbook (Ani’s Raw Food Kitchen) where she layers a nut topping with sweet mango chunks. It was so good, I’ve been making all sorts of combinations ever since!
Healthy eating when you’re traveling can be really difficult, depending on where you’re going. Last fall, we did some hiking and sight seeing through the Canadian Rockies, and I found the food situation to be challenging at times. I ended up going with whatever was available, especially in the more remote locations, and I came home pretty sick (and determined to figure out a better way). I don’t know what your specific dietary restrictions might be, but for me I can handle a few treats here and there (I love a good croissant when I’m on vacation), but I can’t handle that kind of food for 2 weeks! It becomes even more critical to eat healthy when you’re pushing your body to climb up mountains day after day – and we all know croissants are not an ideal breakfast for an active day or probably any day for that matter!
My mom used to make zucchini pancakes for us growing up. They’re a great way to add some extra veggies to dinner and use up the abundance of zucchini in mid-summer. We used to eat them for dinner with savory toppings, and sometimes with homemade sausage. Somewhere along the line, I forgot about this simple recipe for a quick and easy dinner, but I came across it recently and knew I had to remake it.
Replacing the all purpose flour with almond flour turned out to be the best thing that’s happened to zucchini pancakes. They turned out so much crispier, I re-named them zucchini fritters. I also added a small amount of flax meal to soak up the excess moisture you always get with zucchini, and it really improved the overall texture. It often seems to be the case when you substitute in the name of ‘healthier’, the flavor and/or texture suffers, but this is not one of those times.
The original version of this recipe was developed by my sister who has much more promise and talent in the kitchen than she thinks! I mean… just look at these delicious noodle bowls – and they’re just something she threw together on a whim – winging it like any good cook would do! So, my main objective was to get the proportions down pat because it’s never been written down before, and it’s too good not to share. This final version was sister tested and approved – yeah!