Hey all! I cannot believe we are at the last month of the year. I’m already starting to feel extra reflective, and I’m thinking about things that I want to work on and create next year. Amidst the busyness, I love the energy of possibility as a new year approaches.
We’re going to a Christmas market at one of our favourite farm stands this weekend, and I have a bit of work to do on Sunday, which is totally fine with me. There’s lots of things to get squared away before the holidays hit and I take a little break. January is always a huge month for my site (lots of folks trying to eat vegan for the first time, which is fun!), so I want everything to be just right.
Hope that you’re having a great day so far! Enjoy the weekend :)
5 Things I’m Reading:
- We at Instagram want you to know that if you don’t use Reels, we will hurt you and your family (it’s a satire piece, friends!)
- How to Spot Fake Olive Oil
- Unexpected phone calls: A modern horror story
- Love this idea! A meditation “advent calendar”
- Vegetarianism is on the rise–especially the part-time kind
5 Things I’m Enjoying:
- Veg Nog Espresso Mocktinis with festive spices! So fun. Also, make mine a decaf please haha.
- Watched The Biggest Little Farm recently and was so moved by the story of Apricot Lane Farms. They’re making a sequel and a TV series!
- Brown noise > white noise
- Legacy Regenerated
- How to retain your sparkle
- Favourite condiment these days?
It’s not new, but Brooklyn Delhi’s Roasted Garlic Achaar is pretty incredible. I use it in sauces, add a dab to bowls of soup, stir some into vegan mayo for a dip. Everything that they make is so delicious.
- Have you ever thought of shifting careers?
A few times! I went through a couple rough patches with the blog and social media where I just totally lost confidence in my work and really wanted to try something else. Sometimes I find social media to be so toxic/icky feeling that I just want to leave it entirely (I haven’t felt this way in a while thankfully). I also have had periods where I’ve totally lacked inspiration, which is natural in a creative field I think. I still try to think long term about what would be fulfilling for me as I get older. This job is great for me at the moment, but sometimes I catch myself thinking of a “way out” via another type of work. And those possibilities range from mindfulness teacher training to working the checkout at Costco.
- What’s your morning routine? Does it change with the seasons?
Right now, I wake up and meditate for 10-15 minutes, write in my journal, drink water, move my body somehow (sometimes a workout/Pilates, sometimes some light stretching), I shower, and then I have coffee, breakfast etc. In the summer, my morning movement is walking the dogs because if I wait too long, it gets too hot for them. If I want to do another workout, I’ll fit it in later. Aside from that, not much changes!
- What ingredients do you splurge on vs buying generic?
I love this question. I splurge on things like finishing olive oil (for dressings/drizzling), canned tomatoes, certain spices where freshness is important to me (chillies come to mind) and then things like cashews, chocolate, coffee and coconut products because I know that the cheaper versions have non-equitable/harmful working conditions-related issues in the supply chain. I’m thinking about making an ingredient/pantry guide eBook as a bonus for my email subscribers, so if folks are interested in this, let me know.
- Your fave go-to comfort meal?
So a comfort meal for me implies two things: it has a familiar flavour profile that I’m craving AND it can come together pretty quickly. I don’t have it posted as a recipe here, but I make broccoli rabe and vegan “sausage” pasta pretty much every Sunday evening. I dice up the vegan sausages and cook them in olive oil with a big pinch of ground chillies and minced garlic. Once those bits are browning up nicely, I cook the thicker broccoli rabe stems until tender, and then I wilt the leaves. From there, I pour in some jarred marinara sauce, get that up to a simmer, and then I stir in the cooked pasta. So easy, delicious, and nourishing too.