No Soup for You!

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Well…I suppose I could share with you;)

As I’m sitting here writing a post about soup, of course I can’t help but be reminded of the Soup Nazi from Seinfeld. Never, heard of the Soup Nazi? See the bottom of the post!

It seems I’ve been on a definite soup kick as of late. I suppose it’s been brought on by the chilly weather and my need for dishes that are both warming and nourishing. Plus I’ve always been a lover of soup in the winter.

In the past week or so I’ve made 3 big batches of soup. It started off with roasted cauliflower, followed by vegetable mung bean, and then on to my latest and greatest – sweet potato & lentil which I’ll share with you below.

All my soups are determined by what produce is in my kitchen at the moment. I always start with the biggest pot I have, add all my veggies and whatever else I choose to throw in such as beans and all the extras like garlic, spices, fresh & dried herbs, etc. I don’t really like store-bought broths and don’t really use them except on rare occasions. If you have the right seasonings on-hand there really isn’t a need for store-bought broths or bouillon cubes.

The great thing about making large batches of soup is that you can eat it for days – lunch, dinner, snacks, you name it! Last Saturday I made a huge pot of soup and that was my go-to for the whole weekend. If you live on your own and don’t think you will finish it all within 3 days or so, feel free to freeze serving size portions so you can grab them quickly for lunches.

When I make soups I don’t really measure anything but I included rough measurements below because I knew I would be sharing the recipe. Feel free to deviate! You can also substitute ingredients for whatever you have on-hand. If you’re using dried beans (which are preferable over canned) soak them overnight to reduce cooking time, otherwise add canned beans about half way through (rather than at the beginning) since they’ve already been cooked.

Sweet Potato & Lentil Soup

 

Ingredients
1 tbs of coconut oil
2 cloves of garlic minced
1 Spanish onion chopped
4-5 carrots diced
3-4 stalks of celery diced
1 large sweet potato peeled and chopped
1 ½ cups of green lentils (pre-soaked overnight and rinsed)
10 cups of pure water (This will vary on size of pot – leave a bit of room at top so soup doesn’t boil over!)
½ cup of chopped parsley
2 tsp of dried basil
½ – 1 tsp of sea salt
Feel free to add a few bay leaves or any other dried spices/herbs you have on-hand.

 

Instructions:
In a large pot add coconut oil and place over medium heat.
Add minced garlic and onion and sauté for 2 minutes.
Add 5 cups of water (or half the full amount you’ll be using) and add pre-soaked lentils, carrot, celery, and sweet potato.
As you bring to a boil slowly add the remaining 5 cups of water.
Add sea salt and dried basil (and any other dried spices/herbs you desire).
Boil for 5-10 minutes and reduce heat to a simmer.
Stir in fresh parsley and simmer for approx 30 minutes.
Serve and enjoy!

 

You’ll find that with homemade soup it always tastes even more flavourful the next day. All the more reason to make a big batch!

And now, I’ll leave you with this…

 

Have a great weekend – filled with lots of soup!

This is how I do it! (Acorn Squash)

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It’s been brought to my attention that I talk about squash a lot. I can’t deny this because it’s absolutely true! There’s probably not a nutrition consultation that goes by where I’m not telling one client or another about the deliciousness of winter squashes, including spaghetti, butternut and my latest fave – acorn squash. If you caught me on Breakfast Television (Toronto) on Monday, you would have even seen me with an acorn squash in hand spreading the love!

Why do I love these winter squashes? Put simply they are nourishing, satisfying, and starchy, making them the perfect replacement for grain.They also breakdown seamlessly in the body, making them a lot easier to digest than grain. In my opinion, most people could do with replacing much of their grain products like bread, pasta, rice and such with starchy veggies like winter squashes and sweet potatoes (another one of my absolute faves).

Never bought a squash before? You can usually find them right next to the potatoes or somewhere in that vicinity in most grocery stores. And if you’ve never prepared one before don’t be intimidated!

Seeing as I’m always promoting them, I figured I’d do a step-by-step pictorial to demonstrate just how easy they are to prepare.

On the menu tonight – acorn squash!

Instructions: How to Prepare an Acorn Squash

(These instructions can be used for almost any type of squash)

1. Cut squash in half using a sharp knife.

2. Removes seeds.

3. Place straight on oven rack face up OR if you have a roasting pan you can place the two halves face down.

Oven time varies but I find 30 to 40 minutes in a preheated oven at 375 degrees does the trick.

4. Remove from oven. Feel free to top with a little organic butter, sea salt and cinnamon as pictured below. Just scoop straight out with a spoon. No dish required!

The perfect comfort food for cool winter nights.

Enjoy!

xo Elaine

Happy New Year (and a warming recipe for chilly nights!)

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Need a little something to warm you up on cold winter nights? Look no further!

Recipe – Creamy Almond Milk Hot Chocolate

1 cup of unsweetened almond milk

1 heaping tbsp of unsweetened chocolate powder or raw cacao

Natural Sweetener of choice (i.e. 5-6 drops of stevia ,1 tsp of raw honey, or 1 heaping tsp of coconut sugar)

Optional: Spices (cayenne, nutmeg, cinnamon)

Instructions: Combine almond milk and chocolate powder in a saucepan and heat over low temperature. Once it comes to a low boil remove from heat and pour into a big mug. Add your natural sweetener of choice. Top with your favourite spices and enjoy!

All the best for a brand spanking new year!!

xo Elaine

Real Food Grocery Tips

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The countdown to 2012 is on! I wish everyone a wonderful night and an amazing new year filled with love, laughter and wild adventures:)

If you’re ready to start the year off on the right foot when it comes to nourishing your body and mind with the best foods then be sure to keep these “real food’ tips in your back pocket the next time you hit up the grocery store.

1. Shop the outer ring. This is where you’ll find most of the fresh food lurking. Ideally you want to be buying fresh food over packaged as much as possible. Eat fresh and pepper it with the other stuff when needed. Think fruits and veggies, whole grains, nuts, seeds, beans & legumes, and naturally raised animal foods.

2. Be a detective. Investigate what’s inside by reading the INGREDIENTS. Forget about the nutrition fact box – that should be secondary! In order to understand if the food item is healthy or not we have to know what it’s made up of.

3. Avoid items with long lists of unrecognizable ingredients. The fewer the ingredients the better! Avoid products that have artificial sweeteners, colours, flavours, preservatives, refined flour and sugar, and partially hydrogenated oils. If there is an ingredient you can’t pronounce then shelf it!

4. Beware of flashy claims. There are a lot of unhealthy food items hiding behind pretty packaging. Remember that the front of the label tells us what we want to hear (or at least what the marketing folks think we want to hear) i.e. “trans fat-free”, “good for your heart”, “sugar-free”, etc. The back of the packaging, i.e. the ingredient listing, tells us the true story. Also, keep in mind that the packaging screaming the loudest for our attention is oftentimes the one with questionable ingredients. Just flip it over and read for yourself!

Note: Trans fats are those unnatural, man-made fats linked to heart disease. If a product claims to be trans fat-free but has partially hydrogenated oils listed as an ingredient then the product contains trans fats. How can this be you ask? Well thanks to a food manufacturer loop-hole products that contain less than 0.5 grams of trans fats per serving can be listed as trans fat-free. The problem is that most serving sizes are so small you will probably eat triple the amount. Not to mention if you are eating these foods every day, those servings of trans fats will add up really quickly. If a product contains hydrogenated oils/fats you’re better off placing it back on the shelf.

5. Watch out for “fake” health products. Just because a snack is only 100 calories, low-fat or sugar-free doesn’t make it a healthy choice. Again these are usually the same food items with questionable ingredients. And remember, just because it’s found in the health aisle or health-food store doesn’t make it a healthy product. Do your detective work!

Here’s to an amazing year filled with REAL food!

xo Elaine

p.s. If you are around Jan 2nd tune in to Breakfast Television (Toronto). I’ll be on the live-eye throughout the morning doing a “Real Food” Kitchen Makeover!

Self Empowerment through the Holidays

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Here we are just a few short days away from Christmas. A joyous time of year, coupled with a handful of stress and chaos! Regardless if you’re celebrating or not, you can’t help but be affected by the hustle & bustle the season brings.

For some, the holidays can even bring up feelings of anxiety and worry around diet and food, and fear about gaining unwanted pounds. Holiday parties, communal dinners, and visits with family and friends certainly provide no shortage of opportunity to indulge – that’s for sure! And since this is a highly sensitized time for many people, oftentimes emotional eating can rear its ugly head. If any of this strikes a chord with you, I’d like you to consider the below.

What if you made a concerted effort to ensure that this year had a different outcome? What if you looked at the holidays as a way to challenge old programming and thought-patterns? What if this year you decided to stay true to yourself and your highest values? Could you visualize what kind of future that might look like?

Below I’ve listed a few tips that will help to keep you in your power throughout the holidays so that you can truly enjoy your time, and the company of those you love. Even if you are alone for the holidays, this will not be lost on you. For at the end of the day, it’s the relationship we have with ourselves that is the most important of all.

1) Mentally prepare like a ninja. If you suspect you’ll be entering into a challenging situation where you may fall prey to stressful triggers that can lead you to eat unfavourably, acknowledge those feelings by doing some mental preparation beforehand. Perhaps this means going out of your way to take a long hot soak in the tub, partake in a yoga class, do a short meditation, or go for a walk outside in the crisp fresh air – bundled up of course! If you enter situations that you perceive to be challenging from a state of centeredness and calm, you are less likely to fall prey to stressful triggers (i.e. family drama) that can lead you to emotionally overeat. Kowabunga to that!

2) Stay true to yourself. It can be all too easy to get caught up in the familiarity of old-patterns especially around the holiday. Perhaps there are certain things that you indulge in out of habit, rather than really truly enjoying or even wanting them. Maybe you feel pressure from family members to eat certain things that you know you would never consume otherwise. Never let yourself be bullied into eating things you don’t want to eat just because you’re worried about offending somebody else. It’s much better to indulge in something (even if it’s not healthy) because you truly enjoy it, not because you felt like you didn’t have a choice. Remember, you always have a choice!

3) Contribute. If the thought of going to someone else’s place for dinner fills you with anxiety and dread because you know there will be nothing there for you to eat and you don’t want to compromise on your values (which you shouldn’t!) then offer to contribute to the meal. Make a huge hearty salad that will impress the pants of everyone, and perhaps another veggie dish that you can be sure to have a large helping of as well. This way you can fill your plate with the stuff you brought while peppering it with the other viable options.

4) Keep it clean most of the day. A lot of holiday gatherings tend to happen later in the day around the dinner hour. If you can keep the rest of the day relatively clean and in order, there’s no reason why you can’t enjoy a few indulgences later.This means getting as much of the fresh stuff into your belly earlier in the day. Green juices & smoothies, fresh fruit and veggies, and big raw salads topped with avocado are some great examples. And don’t forget to hydrate with plenty of water too.

5) Choose your indulgences. The holidays come once a year and there are likely some holiday treats that you look forward to indulging in. When you’re presented with a full smorgasbord of options, decide what it is that you truly want. Using myself as an example, one holiday treat I really look forward to is homemade bread pudding – a recipe that was passed down from my grandma and was always a part of our Christmas dinner. I consider this a once a year indulgence and something I truly enjoy. So why shouldn’t I eat it?! See, I can feel great about my choice to indulge without feeling like I’ve “blown it” because I know I’m going to keep things in check for most of the day, i.e. having my big raw salad at lunch and filling my dinner plate with lots of veggies. If you can look at it from this perspective then you can feel perfectly fine about moderately indulging without any negative food-guilt. It’s all about context!

6) Change your story. We all have ideas about the way things are and ought to be. Most of the time they are just stories that we repeatedly tell ourselves. Sometimes all it takes is a little mental switch to completely change our outlook on things. Here’s an example. You’re dreading going to your cousin Mary’s Christmas party because she’s always nagging and questioning you about your choices to be vegetarian. Before the party you’re thinking to yourself, “Ugh, Mary needs to mind her own business. She is only concerned about my diet because she secretly wishes she could be vegetarian too but knows she would never be able to give up her beloved steak”. Rather, try saying  “Mary is interested in my diet because she is genuinely curious about my life and secretly intrigued by my food choices”.

See how easily you can change the story?! Regardless of it being true or not it will still allow you to enter the situation with a different mindset, and any remarks from cousin Mary will likely roll right off your shoulder. You’ll be less reactive to her comments because now you can see where her “true” intentions are coming from. Also, without your preoccupied negative feelings toward her, you might actually enjoy your time spent together and allow for a deeper connection to be developed. When all is said and done though, what matters most is that cousin Mary no longer leaves you feeling disempowered. Change the story you are telling yourself to bring about the outcome you desire!

Always remember that every challenging situation we are faced with is an opportunity for self-growth – the best gift of all!

xo Elaine

Feel-Good Holiday Gift Guide ($30 and under)

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Here we are full-swing into the hustle and bustle of December and just eleven short days away from Christmas!

I’m sure many of you have finished your holiday shopping already, but if you’re like me at all and haven’t quite started, below I’ve listed my top picks under $30.

These are all gifts you can feel great about giving AND receiving, should you be so lucky!

1. Passport to Prana

Give the gift of a yoga! This pass gets you one free class at each participating studio within your selected region. Considering the price of drop-in classes at most studios, the card basically pays for itself after you use it twice. The 2011 passport is still available and doesn’t expire for a full year after you activate it. Check out their website to see if there are participating studios near you. In Canada the prices are either $20 or $30 depending on your location.

2. Kidskonserve Insulated Stainless-Steel Thermos 

If you find yourself stuck in a sandwich-rut when it comes to packing lunches look no further. This eco-friendly BPA-free container is great for kids AND adults!

These little gems allow you to pack healthy soups, stews and chilis with no microwaving required. Simply heat the contents on the stove-top in the morning before leaving for work or school, place in the thermos and go! Most stores I’ve seen these in retail around $24.99.

The next three gift  ideas come from by favourite teashop – DavidsTea.

3. The Bubble Tea Set 

Because sometimes you want to have your friends over for tea! I own one of the larger teapots and I use it all the time. Sometimes I’ll brew myself a full pot and just sip away all afternoon while I’m working from home. This teapot holds 24oz and is available as a set ($29.50) or stand-alone ($24.50).

4. Winter Tea Collection or the Wellness Tea Collection from DavidsTea. 

Five delicious blends included in each! Retail: $25.50 each.

5. Noble Glass Travel Thermos 

Any tea-lover is guaranteed to love this gift! Easily drink your loose-leaf tea on-the-go sans tea-bag and without swallowing tea leafs! This chic glass thermos is complete with a lovely bamboo lid.

Davidstea has come out with their own updated version of a similar model they used to carry that was so popular they couldn’t keep it in stock. It only makes sense that they would come out with their own version. I’m sure this one will fly off the shelf as well!

Note: Don’t be surprised if you get a few sideways glances from on-lookers while you’re drinking your tea. Whenever I used to drink from my older model my co-workers at the time would question its contents claiming it looked like swamp water. Yum! Retail: $29.50.

6. Glass Bottles from lifefactory 

These are especially great for fresh-pressed juices and smoothies that you can take out the door in the morning and sip en route to work. Drinking out of glass tastes so much cleaner and you don’t have to worry about the after-taste you get from plastic containers. Its silicone sleeve ensures it won’t crack if you accidently bump it or drop it, plus it’s BPA-free. Available in different sizes and styles including baby bottles! Check out their distribution partner Soko Distribution for a list of retailers in Canada.

7. Glass reusable straws from strawesome

Because sometimes it’s nice to sip your smoothie (or fresh-pressed juice) with a straw! You can also avoid those blueberry-stained lips! Available in all different styles. Check out their website for pricing and retailers.

Brickworks, Sunchokes and Hazelnut Butter Cups!

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I honestly meant to get this post out yesterday but it didn’t quite happen.

In any case, hope you all had a fantastic weekend! I sure did:)

Here’s a little preview of what I got up to over here.

Saturday Morning

Fun at Evergreen Brickworks Farmers’ Market with Jenn & Lacie-Lu (Jenn’s pooch).

Saturday Market at Brickworks

Purchases made: Sunchokes from Vicki’s Veggies, Goat’s Milk Cheddar from Montforte Dairy & Arugula from some farm which I cannot remember the name (although the people working the booth were really quite kind).

Sunchokes (aka Jerusalem Artichokes) were a first-time purchase for me. The guy manning the booth told me they were similar in texture to potatoes, and after doing my own research I noted that they aren’t even actually artichokes.

You can see what I conjured up with these little guys further below.

Apparently the market moves indoors next weekend for the cooler months ahead, so I’m happy we were able to make it out one last time while still outdoors. It was quite the beautiful day considering we’re nearing the end of November!

Market Goods

And one of yours truly sporting a big bag of Arugula…

Next (after throwing our goods in the car) we hit up the beautiful trails behind the market grounds so Lacie could get a little off-leash exercise while Jenn and I enjoyed the fresh autumn air and scenic surroundings.

Once home from the market it was time to delve into my market goods. Lunch was a giant Arugula Salad topped with grated goat’s milk cheddar. Sorry – no pic.

As for the Sunchokes – check out what I had for Sunday night dinner.

Garlic-Roasted Sunchokes – Recipe

Give your sunchokes a good wash then slice them into ½ inch thick pieces. Toss them in a little EVO, sea salt and minced garlic (1 clove will do) and place them in a baking dish.

Washed Sunchokes

Place in the oven for about 30 minutes at 350 degrees.

Voila!

Garlic Roasted Sunchokes

I served them over a bed of millet and arugula. The taste did resemble an artichoke, although the texture was more like a potato (sort of) as the market-man informed me.

Hope I did Vicki proud;)

And last of all…

Saturday evening my good friend was throwing a Housewarming Party. I wanted to bring something delicious to share so I whipped up these little treats below. Sooo delicious and way better than Reese’s Peanut Buttercups! In my opinion anyways.

Hazelnut Butter love Cups – Recipe

Hazelnut Butter Cups

*makes approx 45+ bite-size cups

You’ll likely want to cut the below recipe in half, unless you’re bringing them to a party or trust yourself with having that many in your fridge! I made a few adult-sized cups as well (as you can see pictured above on the left).

Also note, the ones pictured above look a little bit goopy, but if you actually leave them in the freezer for a while the hazelnut butter hardens and you end up with a beautifully uniform buttercup – just like Reese’s! Either way though they still taste great.

______________________

Ingredients

2 x bars of dark chocolate (70% cocoa content or higher)

Hazelnut butter – 4 heaping tablespoons (or any natural nut butter of choice)

Pinch of sea (*the right ratio of sea salt to hazelnut butter is key – see instructions below)

Instructions: In a small saucepan, melt one of the bars over low heat until it’s liquid in consistency. Remove from heat and pour into bite-size paper baking cups lined on a baking sheet or tray. Pour chocolate into each cup filling just below half way.

Place baking sheet in the freezer for about 10 minutes so the chocolate sets.

In a separate bowl mix the hazelnut butter with a dash of sea salt. Stir the mixture well so it’s creamy and smooth in consistency. If your nut butter has been in the fridge for a while or you’re near the bottom of the jar, you may want to add a touch of coconut oil to facilitate mixing. You’ll want to taste the mixture and then decide if you need more sea salt or not. While you’re doing this melt the second bar of chocolate. Remember to keep the temperature low so it doesn’t burn!

Hazelnut butter filling

Remove “cups” from the freezer and add a small dollop of hazelnut butter onto the centre of each. You may need to spread it a little bit with a spoon.

Next, pour the remaining melted chocolate over each cup and fill to the top.

Pop back in freezer (or fridge) and let the chocolate set. It only takes about 10-15 minutes in the freezer and a little bit longer in the fridge.

Keep them in the freezer or fridge until they are ready to serve.

Next, watch these little decadent treats fly off the plate!

Yum!

With the holidays just around the corner, these would make the perfect treat for all your holiday party/gathering needs. Just swap the white baking cups for the holiday-themed ones!

Guaranteed not to disappoint!

xo Elaine

All Dressed up and Nowhere to Go!

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Well, except for the pit of my tummy!

And I’m talking about salads here – not kitty cats! That would be just wrong. I thought the above picture was fitting for the blog title though:)

Let’s face it, the salad dressing can either make or break the salad. While the perfect dressing can turn even the most basic salad into a delicious masterpiece, the wrong dressing on the other hand can turn the most beautiful salad into a deal breaker. Boo-urns!

A good salad I must say really comes down to what you dress it up with. So many people claim to hate salads, and yes for some, salads are an acquired taste if they’re used to eating dead, over-cooked food all day long. However, I personally think the people who hate salads are the same people who are dousing their salad in store-bought salad dressing or who perhaps equate salad with iceberg lettuce and a few chunks of unripened tomato. I think it’s suffice to say that the majority of bottled salad dressings out there just don’t make the cut. All it takes is to flip that store-bought dressing over and check out the long list of ingredients that read like a science experiment. Yikes – no thank you!

As I mentioned in an earlier post, the equation for making a really tasty salad dressing is really quite simple. Basically all bottled salad dressings are comprised of the three following tastes:

Acid + Fat + Sweet = Salad Dressing

If you’re buying store-bought there’s usually a number of additional additives in there as well, but if you’re making it at home you just need to make sure that you have these 3 key tastes covered. Next you can get creative with high quality sea salt, fresh herbs, garlic and spices to dream up any number of combinations.

Let me break it down:

Acid = Lemon or lime juice, apple cider vinegar, balsamic vinegar, etc.

Fat = Extra Virgin Olive Oil or if you have a fatty ingredient in the salad such as an avocado you can forgo the oil all together as the avocado will act as the fat and give it a creamy consistency. Oil on top of avocado is really quite unnecessary especially for people who are trying to lose weight. Although these are both “healthy” fats, there is no need to double up where you don’t need to!

Sweet = Natural sweetener of your choice (stevia, raw honey, raw agave, etc). Just remember that these natural sweeteners with the exception of stevia are still “sugar” so they should be used in moderation. If you’re eating a lot of salad and making your own dressings, which let’s face it you should be, then all that sugar (albeit natural) can really add up. Stevia is great for people who are watching their sugar intake and is the only natural sweetener that doesn’t feed yeast. I know I go on about stevia a lot but honestly I have found it to be one of the best tools for eliminating sugar from the diet.

Oftentimes my clients tell me that they don’t add sweetener to their salad dressings. What these people often don’t realize though is that practically every single bottled dressing contains sugar in one form or another, even if it’s artificial. This is the reason why when they make the switch to an oil and vinegar prepared at home it’s not long before they start to feel like something is missing (the sweet component) and go reaching for the store-bought dressing again because they don’t truly enjoy their homemade version.

Here are three super easy + delicious dressings that will make you fall in love with your salad;)

#1 Basic Dressing

* This is my “go-to” salad dressing of choice because it’s the quickest to prepare. I love this dressing on a salad topped with avocado or goat cheese. In either case I omit the oil.

Here’s the Basic Dressing in action topped on my favourite – Avocado Salad pictured below and Guacamole salad that I shared over on Joyous Health.

Ingredients

Juice of 1 lemon or approx 1/3 cup of Apple Cider Vinegar (depends on the size of your salad)

Stevia to taste (or natural sweetener of choice)

1 tbsp of extra virgin olive oil (optional)

Feel free to add fresh herbs, garlic, sea salt, etc.

Mix it up and pour over your salad.

#2 Classic Creamy Tahini Dressing

* This recipe makes approx 1 cup. Feel free to add your choice of fresh herbs or spices (i.e. cayenne) to change-up the flavour. This is a great one for those who love cream-based dressings but want to avoid the dairy.

**If you want to keep your food combinations straight, this dressing is best paired with vegetable salad. Feel free to throw some additional raw nuts or seeds into the mix (you likely won’t need it though as this dressing is pretty filling on its own) or some dried organic fruit if you desire. No avocado or cheese though if you are food-combining!

Ingredients

½ cup of raw Tahini (sesame seed paste)

½ cup of lemon juice (approx 2 x lemons)

1 tbsp of Tamari ( or ¼ tsp of sea salt)

1 clove of minced garlic

¼ cup of pure water

Stevia to taste or ½ tsp of raw honey (optional)

Pinch of cumin (optional)

Whisk all ingredients in a bowl or mix in a blender for a smooth consistency.

This dressing is also great as a dip and can be used in place of hummus. It basically contains the same ingredients as hummus minus the dense chickpeas so makes for a lighter (well-combined) alternative.

Who doesn’t love raw veggies with a tasty and delicious dip? Betcha can’t eat just one!

#3 Honey Dijon Dressing

This dressing pairs really nicely with a goat cheese & roasted-beet salad as pictured below.

Ingredients

½ cup of apple cider vinegar or lemon juice

1 heaping tbsp of Dijon mustard

1 tbsp of extra virgin olive oil (optional)

1 clove of minced garlic

Sprinkle of sea salt

1 tsp of raw honey (or 4-5 drops of liquid stevia)

Mix well and serve over your salad.

For more salad love check out my earlier post here.

Here’s to dressing those salads to impress!

xo Elaine

Real Food in the City…the Saga Continues

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Soup & Salad Combo at Hibiscus in Kensington Market.

For the second time this week!

Today the soup was butternut squash with parsnip, and I ordered the “works” for my salad. Hold the tofu and bean medley though please!

Those translucent looking things on my salad are kelp noodles, in case you were wondering. Yum! I actually just picked up a bag earlier from the health food store to sprinkle on my salads at home.

Perfect late lunch/early dinner for this cool Fall afternoon.

Happy Friday!

xo Elaine