Soft Place To Land.

When the waves threaten to over take or the momentum of a spiraling out of control-ness washes ashore to the very essence of my waking mind, I stand still. I stand very still. Pulse ringing in my ears, heart beating in my throat; I am absent of anything relative or anything present. I am only aware of the still standing, and the standing so still. But when the ground begins to shake and the  foundations my hands have gripped – loosen, scatter, and break apart, I realize the monstrous wave I was waiting for to take me down, crept up behind me unexpectedly, knocking, flashing, and twisting me endlessly. A breathless act and a merciless pull, I release myself into its currents and chambers, praying continuous for a soft place to land.

Avocado Black Bean & Chipotle Burger

Everyone has a favorite food. We just do. Think about it for a moment and imagine just now what that favorite food is….is it Pizza? Sushi? Mexican? Well, mine, believe it or not has always…since I was little….been a burger. Oh man. Seriously, thinking back to Popeye’s friend, Wimpy, who loved burgers, maybe that is when the burger fascination began, or Jughead and his love for burgers, yet his skinny frame screamed anything but that…if I ate burgers as much as those cartoons did, I would be in a heap of trouble. I haven’t had red meat for nearly five years, I have had to revamp a few recipes in order to find my go to. This would be one of them. Since our family had not had much meat in the house for nearly 9 months now, this is a reliable burger that even our kids enjoy…We don’t even have to bribe with this one! Seriously! Hope you like!

Avocado Black Bean & Chipotle Burger

Inspired By: Thrive

– tbsp coconut oil
– 1 black bean veggie burger
– 1 sprouted grain burger bun…we use Silverhills
– 2 Tbsp chipotle lime aioli
– sliced tomatoes
– pea or sunflower sprouts
– 1/2 ripe avocado, sliced and peeled
– 1 large romaine or red leaf lettuce leaf

How To Make the Veggie Burger


2 cups cooked or canned black beans
1 cup rolled oats
2/3 cups cooked whole grain rice
1/3 cup nutritional yeast
1 large yellow onion, chopped
1 large handful cilantro leaves, chopped
2 Tbsp ground corriander
1 Tbsp paprika
1 Tbsp grainy mustard
2 Tbsp tamari sauce
1-2 cups fresh bread crumbs made from Silver Hills bread
Coconut oil
A couple of pinches of salt

How To Play:

In a medium bowl, combine the black beans, oats, rice, and nutritional yeast.
Mix thoroughly with hands. In a blender, combine the onion, cilantro, coriander, paprika,
mustard, and tamari. Blend until just mixed.

Add the onion mixture to the bean mixture and mix well, adding salt. Add bread crumbs and mix with your
hands until the mixture is firm to the touch and no longer sticky.

Form the mixture into 2cm thick patties.

Heat a skillet over medium heat. Add a little coconut. Fry patties until lightly brown, about 1 minute or so per side.

Chipotle Lime Aioli:
Roast 1 bulb of garlic. Add the roasted garlic with 1/4 cup veganaise. Add 1 small handful of fresh cilantro leaves finely chopped
and 1 1/2 finely chopped chipotle pepper in adobe sauce with 1 Tbsp freshly squeezed lime juice. Add 1tsp maple syrup, 1 tsp of sea salt
and a pinch of freshly ground black pepper. Whisk all until smooth.

Meal Plan. Take 1


Meal Plan: Take 1.

I have not written a meal plan, besides the one on our kitchen chalk board, for a long time, but it was brought to my attention I have not
blogged about food FOREVER. So here we go…I will share the recipes after each day in case anyone is interested.
Sean and I kind of work together with these meal plans, for we have had a few months of trial and error. These would be considered “crowd” pleasers in our home. Any questions, please do not hesitate to send me a message and I would love to help you
out in any way possible.

Monday: Avocado Black Bean Burgers, on GF buns, with homemade fries and vegan Caesar salad.
Tuesday: Sage polenta and homemade marinara sauce, and steamed brocolli
Wednesday: Quinoa pilaf with Swiss chard and lemon
Thursday: Chipotle corn chowder and homemade olive loaf with thyme
Friday: Rustic pasta and salad
Saturday and Sunday: Mosh Posh of whatever is leftover….eeeks.

Keep moving to be stable.

This song means more to me than any other during this journey we are walking through. That is just it…walking through. One of the most amazing lyrics in it is ‘I’ll keep moving to be stable.’ This song takes me back to Ft. Langley days, Trinity days, Southgate days and rapidly transforming itself currently into the present moment of this day…running around doing the things I need to – to be stable. I hear this throughout my morning, afternoon, and into the early evenings…I just can’t stop moving. It is what seems to keep me stable during the time in my life which seems the most unstable I have ever known.

First Aid Kit.

I am continually impressed by how music plays can on the stings of my heart when welcomed. How it can pull out the lyrics hidden beneath the fibers of my very being, gently unwinding, politely exposing and then reminding me of the current chord I seem to have immersed myself in. A few years ago I was introduced to The First Aid Kit and I thought their album was nice. However, that was where I left it at. Nice. Today, though, I had the children shushed in the vehicle and told them I love this song before it even finished. Then I took ownership, which can be so annoying to some, by telling my kids, THIS IS MY SONG!!! They weren’t allowed to talk or move as I drove down King Ed in absolute awe of how a song could pin point so preciously the moment within the moment. To keep on keeping on and not taking the easy road. Hopefully there are others too, who find songs to the soundtracks of their lives. To remind or to encourage what they are going through or coming out of. May none of us choose to take the easy roads paved temptingly before us. May we keep on keeping on. There is just no time to give in or to give up.

For whom the bell tolls.

The monk by the sea

Will there ever be relief? My suffocated heart, a weathered compass, blindly guides me into the radical-ness of this storm. Salt water on my tongue, salt water in my troubled eyes. It is salt water who grips me, grieving me endlessly. To be body-less in its entity would be escapism beyond my reach. To morph myself- I the water, the water me. Perhaps with a systematic grace and grit, a southern kind of graciousness this north western girl could mimic. Yet I hear in the distance the ringing of a bell, for whom does this bell toll? Is it for me? I whisper. Emptied of all control.

Photo credit: Caspar David Friedrich – Der Mönch am Meer

Roasted Tomato, Spinach & Basil Pasta


This dish is found from a great vegan cook book called ‘from Plant to Plate.’ We have made a few things from here, but this seems to be a family favorite or at least my favorite go to when I am clueless as to what to make for dinner. I like to serve it with Thug Kitchen‘s Almond Caesar Salad.

Roasted Tomato, Spinach & Basil Pasta


4-5 cups cherry tomatoes, halved

2 Tablespoons sun-dried tomatoes, chopped

1 Tablespoon avocado oil

6 cloves garlic, minced

1 teaspoon salt

2 cups baby spinach, coarsely chopped

8 ounces quinoa pasta

1/2 cup fresh basil, chopped

1/4 cup pine nuts, toasted (optional)

How To Play:

Preheat oven to 400. Toss the tomatoes with oil, garlic, and salt. Spread the coated tomatoes on a foil lined roasting sheet and roast until the tomatoes are shriveled and lightly browned, about 20-30 minutes. Once they have finished roasting, scraped the tomatoes and juices into a large bowl. Add the spinach and sun-dried tomatoes to the bowl.

While the tomatoes are roasting, prepare pasta according to package directions. When the pasta is ready, drain it and toss with the spinach, roasted tomatoes, and basil. To finish serve with toasted pine nuts and serve.

Thug Kitchen’s Almond Caesar Salad with Homemade Croutons


1/3 cup slivered or sliced almonds
1/3 cup hot water
1-2 cloves garlic
1/4 cup olive oil
2 tbs. lemon juice
1 tsp. Dijon mustard
1 tsp. rice vinegar
1 tbs. capers
1 head of your lettuce of choice, chopped
Handful of Homemade Croutons

1/2 loaf day-old bread (enough to make 5 cups of cubes)
3 tbs. olive oil
1 1/2 tbs. lemon juice
1 1/2 tsp. garlic powder
1 tsp. dried thyme
1/4 tsp. paprika
1/4 tsp. salt

How To Play:

For the croutons:
1. Turn your oven on to 400.

2. Cut the bread into bite-sized cubes, about 5 cups worth.  In a big bowl, combine the rest of the ingredients and mix.  Add the bread pieces and mix to make all the pieces get covered.

3. Pour evenly onto a baking sheet and bake for 20 minutes, stirring halfway through to make sure it doesn’t burn.  Serve right away or keep in an airtight container in the fridge.

For the salad:
1. Put the almonds in a glass with the hot water and let soak for about 15 minutes.  In the meantime, chop the garlic.

2. When the almonds start to feel soft, put them in a food processor or blender with the water they soaked in as well as the garlic, olive oil, lemon juice, mustard, and vinegar.  Blend until there are no large chunks of almond and it begins to look creamy.  Add the capers and run again for 5 seconds.




You won’t see me fall apart.

My mind was so full when I ran this morning…and then this song came on my playlist. It is funny how songs can be the beginning of a bigger picture unintentionally.
I remember being fond of it when I first heard it and that was about it. However, today I am almost lost my breath because of the tears that began to run down my face
as I ran harder and harder and faster and faster inadvertently. Fear has a way of arousing and complicating things. Somethings that are good, as well as things that aren’t so good.
As this song played and I lost absolute concentration with my breathing, I realized, fear won’t break me. It can’t. I don’t want to live like I can’t trust anyone anymore.
I just refuse for this to haunt the way it likes to do.

Immune Boost.



In this season of chill….this is the greatest juice to rid those nasty flu like symptoms. The cayenne pepper gives it a nice kick. I am all about kicks…maybe it stems from my early years of kickboxing, either way, this is a nice juice to spar life with a partner you love.

His and Hers: Immune Boost Juice

Inspired by Kris Carr


4 Large carrots

2 Navel Oranges, peeled

½ inch piece of turmeric root

Pinch of cayenne pepper

How To Play:

Wash and prep all ingredients. Juice all ingredients,  and sprinkle with a pinch of cayenne pepper

Note: If possible, try to use all organic ingredients to protect the body from unwanted toxins.





Vegan Reuben.


Reuben sandwiches have been a personal favorite of mine since I was a young child. Across from the Value Village in Langley, there used to be a bistro named Patsy’s Uptown Bistro and they had the ultimate reubens ever! I used to eat it with a New York Seltzer Rootbeer…sheesh, hello 1980’s! This particular reuben isn’t like the ones I ate as a child or like the ones I ate habitually when pregnant with our daughter, but this is the one we have been eating since Sean has radically changed everything about the way he eats. This reueben pairs well with a little extra sauerkraut, a few slices of pickles, and homemade fries….yummy….but don’t forget to some greens to the mix!

Rueben Sandwich

Inspired by: Thrive Energy Cookbook.


2 Thick slices sprouted bread (Silver Hills)

Virgin Coconut oil

1 to 2 tbsp Reuben dressing (see below)

1 tsp organic stoneground mustard

¼ cup Daiya cheese, mozzarella style

¼ avocado

4 slices tempeh, or tofu grilled each side for 2-3 minutes

3 large red onion rings (optional)

1/3 cup sauerkraut

1 small handful organic spinach leaves

2 large pickles, quartered, for garnish


How To Play:

Press the bread slices together and lightly spread some virgin coconut oil on the outsides. Cook in panini press (or oiled skillet) on medium high until golden and lightly crisp.

Pull the slices apart. Spread Rueben dressing on the untoasted side of one slice. Arrange the cheese on the other untoasted side of the other slice of bread, covering the entire surface. The heat of the toast will melt the cheese….

Arrange the avocado, tempeh, and onion rings over the Reuben dressing, then top with sauerkraut, baby spinach, and the top slice of bread. Cut the sandwich in half diagonally and serve with pickles.

 Reuben Dressing:

½ jar Wildwood Zesty Garlic Aioli (or homemade)

1 tbsp finely chopped chives

1 ½ tsp freshly squeezed lemon juice

1 ½ tsp organic ketchup

1 tsp vegan Worcestershire sauce

½ tsp prepared horseradish

1 tsp agave nectar (I used maple syrup)

Pinch of freshly ground pepper

How To Play:

In a medium bowl, combine all ingredients. Whisk together until smooth and creamy.