Quinoa Salad

4 cups Quinoa

1/2 cup Cilantro

Juice of 1 lime

1 cup Cherry tomatoes, halved

1 avocado Avocado

1 Jalepeno Peppers, diced

2 stalks of Celery

CORNMEAL MUFFINS

Makes 1 loaf bread or 1 dozen muffins

You can make your cornbread without sugar if you prefer. Cajuns like it sweet.

DOUBLE THE RECIPE IF YOU DON'T WANT THEM TO BE FLAT

1 1/3 cups all purpose flour

2/3 cup cornmeal

2/3 cup sugar (optional)

½ cup corn flour (you can use cornmeal if you don't have corn flour)

5 tablespoons baking powder

½ teaspoon salt

1 1/3 cups milk

5 tablespoons unsalted butter, melted

1 small egg, beaten

In large bowl combine the flour, cornmeal, sugar, corn flour; baking powder, and salt; mix well, breaking up any lumps. In a separate bowl combine the milk, butter and egg and add to the dry ingredients; blend just until mixed and large lumps are dissolved. Do not overbeat.

FOR BREAD

pour mixture into greased 8x8-inch baking pan and bake at 350*F until golden brown, about 55 minutes. Remove from pan and serve immediately.

FOR MUFFINS

Spoon mixture into 12 greased muffin cups. Bake at 350*F until golden brown, about 45 minutes. Remove from pan immediately and serve while hot.

Herbivore

Herbivore

Herbivore Lunch Platter

Ingredients:

Toast 1:

7 slices of cucumber

1-2 tbsp hummus

salt and pepper to taste

1 slice of a large baguette, lightly toasted

Toast 2:

1 tomato sliced into thick slices

1 tbsp artichoke heart diced

1 tbsp pesto

1 slice of a large baguette, lightly toasted

Preparations:

Toast 1:

1. Lightly toast one (1 inch) thick slice of bread or baguette. 

2. Once toasted, spread 1-2 tbsp of hummus on top (I used roasted garlic flavoured hummus)

3. slice the cucumber ( I like the cucumber to be a bit thicker but slice dependent on what you like) and place the sliced cucumber on top of the hummus. 

4. Add salt and pepper to taste ( I like to use freshly ground pepper)

Toast 2:

1. Lightly toast one (1 inch) thick slice of bread or baguette. 

2. Once toasted, spread 1-2 tbsps of pesto on top

3. slice the tomato ( I like the tomato to be a bit thicker but slice dependent on what you like) and place the sliced tomato on top of the pesto. 

4. Cut up the artichoke heart and sprinkle on top of the tomato

5. Add salt and pepper to taste ( I like to use freshly ground pepper)

PEAR + GORGONZOLA WITH WALNUTS SALAD

INGREDIENTS

1/4 cup walnuts

1 Pear, sliced

1 1/2 cups Salad Mix

2 tbsps Gorgonzola cheese

1/2 tbsp olive oil

1 tbsp balsalmic vinegar

1 . Wash the lettuce mixture and place in the bowl.

2. Cut up the pear into small, thin slices and mix together with the lettuce mix.

3. crumble two tablespoons of gorgonzola cheese on to the top of the salad and mix in with the pear and lettuce mix. 

4. Sprinkle the 1/4 cup of walnuts on top of the salad ( I like to put mine in the center)

5. Drizzle the olive oil evenly over the salad.

6. Drizzle the balsalmic vinegar on top. Add freshly ground pepper to taste. 

7. bon apetit

The Newest Additions

The newest additions

I recently purchased my first Foley and Corinna bag featured above. I love the colour and the texture of the mohair. I got into a bad habit of using plastic bags as a wallet whenever I used a small evening bag so I finally invested in this vintage antique metal wallet from the East Side Flea Market. I'm so excited to use it!

Garance Dore & Self Service Magazine

A combination of two of my favorite things; Garance Dore and Self Service Mag in Paris.

Granville Island Market

Forget bed, this is what you're doing tomorrow. Throw on a big and cozy knit sweater, grab a green tea latte from starbucks and walk around Granville Island with your camera. The little island is one of my  absolute favourite places to visit with my camera. It's always bustling with people shopping and gawking at the splendour. I only wish I could indulge a little more often.