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  • I’ve been in a bit of a funk lately. Creatively I’m stuck. I feel the need to get shit done, but don’t know what shit I should be doing. I’m bored/boring. Purposeless. It’s all just a negative nelly ferris wheel of bad vibes. Why? No idea. . So I sit with it. I try and figure it out. I journal. I meditate. I move my body. I self-care the shit out of myself. But nothing comes. So I garden. And as usual, Mother Nature pulls me through a little bit. . As I harvest her stunning and nourishing rewards, I’m reminded that in order for plants to bloom, seeds must be dropped, covered in darkness and trust that if they continue to push forward and take what they need to grow, they will once again reach the light to fully bloom. . So it looks like I’ve been planted and now it’s time to grow through what I’m going through. . Which is why it’s time to eat nourishing, high-vibe foods like these stunning tomatoes @bythewild and I grew at our #urbanfarm. These beauties started as seeds in my windowsill 5 months ago. If they can go from there to here, I can do anything.
  • I didn’t want to post this picture. I hate that it’s out of focus, slightly blurry and compared to the perfect #reelworld of Insta (that I’ve allowed to stunt my growth lately), it’s pretty mediocre.But after a little shift in perspective, I decided to say a big F%*k you to perfection because nothing should hold me back from spreading a message about reducing #foodwaste. So here’s my mediocre picture with a helpful hack to preserve mother nature’s gifts. . After eating my body weight in fresh pesto over the past month due to a super abundant herb garden (#grateful)I had to find a way to preserve the green goodness so I can enjoy it all year long! . And because a) one can only eat so much pesto and b) there’s no way I’m letting my plant babies go to waste. . Freezing pesto in ice cube trays is a bomb way to add a punch of flavour to soups, sauces, frittatas, and to shlop on pizzas of boring leftovers. Once frozen, pop them out, put them in a container and keep in the freezer for those moments when bland food attacks. . In the spirt of saying a big F%*k you to food waste, tell me your fave #hack for reducing #foodwaste 👇🏻
  • If you are what you eat, it looks like today I’m going to be a vibrant, homegrown, powerhouse who’s quick and easy. I have mixed feelings about this... . Breakfast can easily become a ‘sea of beige’ when we load up on the ‘basics’ of hash browns, toast, pancakes, French toast and bacon. . If you’re not down with feeling beige on the daily, you’re going to want to hit up Momma Nature for some help. Throw down some of her bold colours to fuel that bodacious bod of yours to the next level. #thebattleofthebeige
  • Do your pickles have super powers? I’m a big fan of these mouth watering, jaw tingling little critters but as with most foods that come in containers from the grocery store, it’s important to check your labels to make sure you’re getting some top notch eats because not all pickles are created equal and if you pick your pickles right, you can get a mega dose of probiotics! Say whattt!??? . Pickles are traditionally made via lactic-acid fermentation which basically means beneficial bacteria, salt and water work together to make magically delicious and gut-loving, probiotic- rich pickles. BUT most pickles don’t roll like that anymore and simply use vinegar as a processing agent instead. Not a big deal but if you’re eating something, why not get the most out of it. Ya feel me? Check out my #instastory for a quick rant on what to look for when buying pickles to make sure you’re getting the good guys. . Now and most importantly... Dill or Sweet 🥒?
  • Pesto: I put that sh%t on everything. Eggs, pizza, pasta, salads, bowls, sauces. You name it, it’s getting a shlop of the good green stuff. . This version features some of those gnarly looking garlic scapes you may have seen at your local farmers market but had no idea what to do with them. Well, scape season is almost over so go grab some of those beauties this weekend and whip up a batch of this super simple green goodness. Here’s the how-to: . Ingredients: 🍴6-7 chopped garlic scapes (approx. 1/3 cup) 🍴1/3 cup sunflower seeds (roasted or lightly toasted) 🍴2 cups fresh basil 🍴1/3 cup olive oil 🍴1/2 Tbsp fresh lemon juice 🍴Hefty pinch of sea salt *to taste . Instructions: 🍴Toss all ingredients in blender or food processor, minus the olive oil. 🍴Pulse a few times until well combined. 🍴Slowly drizzle in the olive oil while blending to incorporate all that goodness together and avoid separation. 🍴Put your new saucy baby in the a sealed jar in the fridge and shlop on all the things. * Almost any nut/seed you have on hand will be a tasty substitute for sunflower seeds. * Add more or less olive oil to reach desired consistency- I like MORE! *No scapes? No problem. Sub in a clove or 2 or garlic. 👆🏻Check out the ‘Fridge Cribs’ vids in my highlights for more deets on how to use gnarly scapes in your kitchen.

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