Archive for July, 2011

East to West

Hello friends!

I’ve uploaded some of my favourite pictures from our cross-Canada road trip (scroll over for my attempt at captions). Most of the credit goes to Paul on these ones and- believe it or not- a bunch of the shots were taken from the back seat of the car! Not too shabby, eh? If you want to check out more of his awesome work, click here.

Aaaand since I did my fair share of eating on this trip (hey, what are holidays for if not indulging?), I’ve decided to save my food pics for a drool-worthy post all their own!

Till next time lovely readers…


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Tutti fruitti

Photos by me

I couldn’t resist snapping these photos from the Granville Island Market in Vancouver, B.C. The fruit this time of year is so stunning and full of flavour. Here’s to our local farmers for producing the best of the best!

Robin xo

P.S. Today we fly back to Toronto since our wonderful West Coast adventure has drawn to a close. It has been a truly amazing experience and I can’t wait to share stories and photos with everyone when I get home!

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Photo by me

I made this recipe a while back as a contribution to One Green Planet, but it was too pretty not to share with you all. I wanted to make a colourful potato salad that seemed both classic and innovative. I used multi-coloured sweet potatoes from our local farmer’s market and added sweet corn, bell peppers, onions, jalapeno and cilantro. This pretty little dish has both a spicy bite from a touch of cayenne and a burst of freshness from its simple lime dressing. Summer picnic food at its best!

Spicy sweet potato salad (Serves 6-8 as a side dish)

Salad ingredients:

  • 1 lb. sweet potatoes (multicolored if available), peeled and cut into ½ inch cubes
  • 1 tsp. cumin
  • ½ tsp. cayenne pepper
  • 2 tbsp. vegetable oil
  • salt and pepper to taste
  • 3 cups cooked corn (fresh or frozen)
  • 4 scallions, trimmed and sliced
  • 1 red bell pepper, diced
  • ½ jalapeno pepper, finely chopped
  • ¼ cup cilantro, chopped for garnish
  • Dressing Ingredients
  • ¼ cup vegetable oil
  • 1 garlic clove, minced
  • zest and juice of 1 lime
  • salt and pepper to taste

Preheat oven to 400 degrees. Toss the sweet potatoes in the vegetable oil, cumin, cayenne, salt and pepper. Bake on an aluminum foil-lined sheet for 20-25 minutes, turning once. Set aside to cool. Meanwhile, in a large bowl, add the cooked corn, scallions, bell pepper and jalapeno and toss to combine.

To prepare the simple citrus dressing, simply whisk together of all the ingredients.

Add the potatoes and dressing to the bowl and toss everything together. Garnish with fresh cilantro and enjoy!

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photos by pwisenberg & i

Hi all!

Today I am one happy birdie and here’s why: Tonight, two of my very best girlfriends are coming to visit. There will be vodka spritzers, tear-inducing fits of laughter (there always are) and late-night whispering/giggling. Tomorrow, I get to enjoy dinner with my parents (it’s been ages) and on Saturday, Paul and I leave with a friend for an epic cross-Canada road trip! We will be driving west for about 5 days until we end up in Vancouver where I hope to enjoy the scenery and scope-out some good vegan eats. Early next week, we’re visiting family in Victoria, B.C. and then heading to Ottawa to hopefully find an apartment for the fall when I’ll be starting law school (eek!). It’s going to be a whirlwind but I cannot wait!

When we decided to do the road trip, I immediately wondered what the heck I would eat for 5 days in car, travelling through a lot of rural countryside, no less. So, I did what I always end up doing- I packed my own food! I made scrumptious “cheesy” Daiya bites, two types of quinoa salad, and an incredibly addictive trail mix. Hummus and veggies will also be along for the ride as will peanut butter (perhaps my biggest weakness), jam, whole grain bread, plenty of fresh fruit and, duh, potato chips!

I apologize in advance for the upcoming lack of posts and I hope you’re all having a wonderful summer!

Robin xo

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photo by me

As wonderful as the Canada Day long weekend was, I definitely consumed my fair share of booze and junk food. By the time Monday rolled around, I was in some serious need of healthy eats. This was my first time cooking with millet and I found it hearty and satisfying, kind of like a cross between brown rice and quinoa. I topped it with wilted kale, crunchy cucumbers, chewy sun dried tomatoes and creamy avocado for an array of textures. A splash of lemon juice, tamari and chili sauce added just the right amount of punch to this healthy bowl of goodness.

Millet and veggie bowl
Serves 2

1 cup millet (or any other whole grain would do)
2 1/2 cups water
pinch of salt
1/2 bunch kale, ribs and stems removed
1 clove garlic, minced
1/2 cucumber, chopped
1/2 cup sun dried tomatoes, coarsely chopped
1 avocado, sliced lengthwise
3 tbsp olive oil
2 tbsp tamari (soy sauce would work too)
1 tbsp chili sauce (optional)
2 lemon wedges

In a small pot, bring the water to a boil and season with salt. Add the millet, reduce heat to low and simmer covered for about 15-20 minutes until all of the water has been absorbed. Remove from heat and fluff with a fork.

Meanwhile, heat 1 tbsp of the olive oil in a pan and add the minced garlic and kale. Sautee until just wilted, this should only take 3-5 minutes, and set aside for later.

To serve, spoon millet into two bowls and top each one with cucumber, sun dried tomatoes, avocado and kale. Drizzle each bowl with 1 tablespoon each of olive oil and tamari. Garnish with chili sauce and a lemon wedge.

Bon appetit!

P.S. Check out my latest post for One Green Planet here!

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Mr. Bean

photo by pwisenberg

Allow me to introduce you to Mr. Bean, he makes for a delicious dip. I made this last night as the perfect accompaniment to cold beers and a rousing game of Napoleon (think euchre, but with more rules). It is ridiculously easy to make, my only complaint being that there wasn’t enough of it…

Spicy black bean dip
Serves 4

1 can black beans, drained (rinse 1/4 of the beans and set aside for later)
1 tbsp vegetable oil
2 tbsp jarred jalapenos
1 tsp juice from the jalapeno jar
1/2 clove garlic
1/2 tsp cumin
salt and pepper to taste
1/2 cup tomatoes, chopped

In a food processor, add 3/4 of the beans, oil, 1 tbsp of the jalapenos, jalapeno juice, garlic, cumin, and salt and pepper to taste. Pulse until well-blended, about 1 minute. Transfer to a bowl and top with the remaining beans, jalapenos and fresh tomatoes. Serve with tortilla chips and enjoy!

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City lights

Hello lovely readers!

I feel like it’s been ages since I’ve posted. I’ll blame it on the gorgeous summer weather and recent New York road trip. Speaking of which, I thought I’d share some of my favourite photos from our latest NYC adventure, where I tried my first ever New York bagel, ate lunch here again (how could I not?) and devoured the tastiest ever vegan caesar salad here. Yum! Aside from eating, which we did a lot of, we checked out the Gugenheim where I fell in love with Seurat’s Farmers at Work, did a little shopping at the Brooklyn Flea, and enjoyed a debaucherous night out in the East Village (at fine New York institutions such as this).

Anyway, check out the pictures if you so desire. And I promise I’ll be back in no time with some birdie-friendly recipes!

xo Robin


photos by pwisenberg

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