Hello and happy Saturday to you. We have another busy summer weekend in the works, so I’ll keep things short today 😊. The faster pace this time of year has me appreciating the quiet and still moments so much more. Watching the doggies lay in the grass, just sniffing the air while I sip my morning coffee makes me so happy. They are excellent teachers when it comes to gratitude being with what is.

With recipes and updates here, I’m getting my version of classic four bean salad ready to post soon. I’m also really digging into edamame recipes, workshopping a peach shrub and perfecting crispy smashed zucchini rounds. The zucchini one has been a challenge but I’m getting close–I’ve made versions that are excellent, but they might as well have been deep fried and that’s not always the vibe here. We will get there!

I hope that you’re taking care lately. Sending love and smiles your way today ♥️

5 Things I’m Reading:

1. The world’s emotional status is actually pretty good, a new global report finds
2. How a Group of Butterflies Managed to Fly 4,200 Kilometers Without Stopping
3. How Would the Restaurant in ‘The Bear’ Work in Real Life?
4. Knife Skills Are Bulls*it
5. How to Feed the Olympics

5 Things I’m Enjoying:

1. Watched and loved Billy & Molly: An Otter Love Story & I Am: Celine Dion
2. Saw this Reel and now I can’t get this Dumpling Tomato Salad with Chile Crisp Vinaigrette out of my head. Getting some dumplings and making asap.
3. Why birdsong is so relaxing
4. Since I started colouring my hair again, my scalp has become so dry and irritated. I added this scalp treatment to my recent La Biosthetique order and it’s already helping so much. You only need a small amount and it smells lovely. After my next haircut, I’m growing the colour out though lol.
5. I’ve just started weightlifting so I’m searching for higher protein meal ideas with a bit more intention these days. I stumbled on this from Gaz Oakley and now I’m a fan for life. Just such a wonderful vibe with his videos! (I think I’m late to the party and I’m okay with it 😌)

5 Questions:

1. What are your favourite crockpot/slow cooker recipes?
   I only have one on the site, which is shocking to me! It’s a Golden Lentil Soup with Coconut, Sweet Potatoes, Spinach & Lime. I feel like slow cookers have made a major comeback in the last year, so I definitely need to get with it in terms of content. I gave away my Crockpot when we moved because my current Instant Pot has a slow cooking function. Unfortunately the settings are slightly different than a traditional slow cooker though, so for actually developing recipes and publishing them for folks to use, it may not be the best option. If you have a slow cooker that you love, let me know! Also let me know how you’re feeling about more slow cooker recipes here. In the past, my issue with slow cookers was not being able to toast spices or get caramelization on onions, but I think a lot of them have a sauté function now which is SO appealing!
2. What is your go-to “I don’t feel like cooking but don’t want to eat garbage meal”?
   Lately it’s Kaizen’s ziti pasta and chopped broccoli that I boil together, drain, and then combine with Rao’s Arrabbiata sauce. I sprinkle Vegan parm and lots of black pepper on top when it’s done. Tasty, ready in 10-ish minutes, protein, fiber etc!
3. Best foods to pack for the beach?
   I think the best beach snacks are things that are ready to go and can be eaten out of hand. Beach hangs are mostly an all-day snack fest in my experience, so I definitely recommend cut up fruit, berries, chips, pretzels etc. For a “main” I’d bring a really nice veggie sandwich on good bread that I’ve cut into portions and wrapped up in parchment paper at home. I might bring a dip with some veggie sticks and crackers too, depending on how long I’m going to be there. Also, a cold Dr. Pepper really hits with a bag of chips at the beach. It’s the simple things sometimes!
4. Favourite universal sauces to put on whatever veggies are in the fridge to make it a meal?
   I alternate my sweet mustard dressing, sunflower romesco, red wine vinegar dressing, and pickled jalapeño ranch week in and week out because they work with pretty much everything I’m cooking/snacking on.
5. Thoughts on all the high protein talk?
   Based on age, activity level, and so many other factors: I think it really depends and you can’t really make a blanket statement with it. High protein recipes really are so trendy right now though so I get the concern! Even I’m playing into it lately because of my new workout routine. As always, I trust Registered Dietician Desiree Nielsen on topics like this and she has a great post: How Much Protein Do You Really Need? I also really loved her perspective on consuming plant-based proteins that work for your lifestyle and taste.