Hello and welcome to another weekend catchup. The leaves finally started coming down this week and our yard is covered in a thick blanket of them. My morning runs have been so comfortable and gorgeous with the cool temps and all of the fall colours. I’m savoring every moment that I can! We had a premium Niagara road trip last weekend, visiting RPM Bakehouse for a coffee and bread run and then over to Blue Goose Farm for some veggies.

I think we’re hoping to get out to the record store and to rake some leaves this weekend. We mulch a lot of the leaves with our riding lawn mower, rake some, and then also leave some for certain wildlife that benefit from the shelter/insulation they provide. Gotta take care of the insects and little critters too 😌

Be well and take care out there! Sending love, calm energy, and compassion your way. We all could use a little more I think! 🤍

5 Things I’m Reading:

1. You say you want to eat more, better vegetables. Here’s your chance. via The New Consumer
2. Annual Food Trend Report via Juicy Brick (Thanks for this, Jess!)
3. Is It Better to Rake or Leave Leaves? via Treehugger
4. I Broke Down About Hurricane Milton on Live TV. What Happened Next Surprised Me. via The New York Times (gift link)
5. The Healing Power of Feeling via Lion’s Roar

5 Things I’m Enjoying:

1. Just ordered all the holiday teas from Lake & Oak. Cinnamon Roll Rooibos, my heart!
2. I’ve gone back to using Innersense products for my curly hair, and it’s been sooo good. Specifically the Quiet Calm Curl Control and I Create Hold gel.
3. So I’ve been using the same face cleanser for years (Osea Ocean Cleansing Milk) and always balked at the price. I would try others, but it was the only one that didn’t dry my skin out/make it red, so I just always waited for a sale. I’m so happy to report that I’ve found a cheaper dupe that’s made in Canada. Three Ships Harmony Cleanser is it!
4. Not a thing I can link to, but my go-to lunch has been really hitting lately. I shred cabbage, Brussels sprouts and kale at the start of the week. Season and sauté a couple handfuls of that in a big skillet with olive oil and combine it with the following: whatever beans/edamame/tofu I have on the go, any leftover veg/grains/starch from dinner the night before, a drizzle of sauce/vinaigrette (whichever I have on hand–sometimes its just a dash of Tamari and hot sauce). Get it warm and serve it up with chopped toasted nuts/seeds. Kinda looks like a pile of mush when it’s done, but it’s basically a delicious warm salad and it gets the job done FAST.
5. Love following @botanygeek on Instagram! Learning so much from James and his narrations are so calming.

5 Questions:

1. Vegan shoe recommendation?
   Super timely! I’m looking to invest in the vegan Blundstones after hearing good things. I have a pair of vegan Doc Martens that I still really love. They’ve held up for several Canadian winters too. Moo Shoes is a well-known source with a ton of variety. I find it’s a great jumping off point for finding brands that I can seek out locally/on second hand shopping platforms.
2. What is on the charcuterie board of your dreams? Be as specific as possible 😇
   I love this question!! For fall/holiday times, I would be going all out. I’d do 3 different Nuts for Cheese options. I’d also make mushroom duxelles and a version of this broccoli paté. Pickled carrots and radishes as well as some fancy mustard would be on the board. A perfectly crusty baguette from RPM Bakehouse and Sarah’s life-changing crackers for scooping/spreading everything! I’d also want some warm citrus-marinated olives, figs, and vegan honey to go with the cheese!
3. Favourite warm, savory breakfast ideas for the colder months?
   Doing steel cut oats up in a savory way with roasted vegetables, beans/lentils, and a drizzle of chili crisp might hit the spot? I find that steel cut oats can have a risotto-ish texture sometimes, so I think that they work in a savory context. Also, these chickpea flour pancakes (inspired by pudla) are fabulous and super quick to make. I love them with lots of herbs with some avocado and hot sauce on top.
4. How do you pick yourself up when you fall off your routine/self care/early mornings for too long?
   If I’ve gone way off of my routine and I’m not feeling so hot (and if I have time!), I’ll do a light version of an “everything shower”, clean out the fridge, wash the sheets, and organize my desk. Kind of like a reset? I find that it helps me build up a little momentum so that I can step into the mindset of consistency again. If time isn’t on my side, I’ll commit to 15 minutes of walking before I get started on work that day. Start with something small that you can build on bit by bit. After a week of short walks, add a 5 minute meditation, and so on!
5. What’s your favourite way to speed up a recipe when you’re short on time?
   I am all about shortcuts these days! I love the little pouches of cooked rice at the grocery store, pearled grains that cook faster, shelf stable gnocchi… if there’s a fully cooked/quick cooking starch at the grocery store, I am on it! I love a little pre-chopped squash, Brussels sprouts, mixed veg slaw, or kale from the supermarket sometimes. I’ll use a veggie chopper or food processor if I need a bunch of small cuts. There’s also a lot of really great, naturally vegan sauces out there now that perfectly complete a meal. Of course there’s some things that simply can’t be rushed, but for most weeknights I’d prefer to get the meal on the table a bit faster.

5 Seasonal Recipes:

1. 30-Minute Hearty Vegan Chili
2. Butternut Coconut Noodles with Greens, Herbs & Smoky Coconut Crunch
3. Vegan Mushroom Meatballs & Garlic Bread
4. Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing
5. Crispy Air Fryer Tempeh with Gochujang Glaze & Snow Peas