Thanksgiving leftovers

I’ve had a whirl-wind month so far and it doesn’t look like I’ll be slowing down any time soon. Renos are in full force, we’ve made it to the climax, now it’s just putting everything back together. The main floor is nearly complete and we can stop wearing our shoes in, Yay. Last weekend my parents came out from Alberta and had Thanksgiving turkey with all the trimmings. Thanksgiving to me is a time to reflect on what I have and be grateful for all the wonderful people and moments we share together. I’d have to say this was one of the best Thanksgivings in some time, I had great friends and family to share it with. I am truly grateful for all I have.

The weather sure has changed and I can really feel the dampness already. My favourite days are rainy ones, with hot drinks and warm sweaters. I’d rather be wearing layers in the cold and be cozy then in next-to-nothing and too hot. I’m going to add more ginger to my diet this fall and winter. Ginger is warming and helps to settle the fire in the belly and gets the blood flowing. An easy way to include ginger is to add it to a morning tea of  hot lemon water. The lemon helps to wake up your metabolism first thing in the morning. Have the tea 30 minutes before you enjoy your breakfast.

What are you making with your leftover turkey?

What have you done with all those leftovers? We had nachos with turkey tonight.

take in a little GOOP


I am so excited to share this, I haven’t had that good of a look at the site myself, but I love Gwyneth Paltrow and how subtle she is. GOOP is her take on lifestyle and meaning. The site has a real simple and clean design, just as life should be. Do sign up for the newsletter. I received my first a few day ago and can’t wait to try the recipe for the chocolate cupcakes.

Quinoa and Feta Salad

Summer is hanging in there and so is my craving for quinoa. This salad is a favourite at my house in the heat; it’s light and refreshing. I acquired the recipe while at a week long yoga retreat in the Cypress Hills, east of Medicine Hat, Alberta. Linda, our wonderful cook for the week, generously shared her book of goodies. She had originally recorded the recipe from and I’ve included it here. Enjoy!

Quinoa and Feta Salad

Quinoa and Feta Salad

3/4 cup quinoa
1/2 cup raw cashews
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
2 stalks celery, finely sliced
1 cup seedless grapes, halved
1/2 cup crumbled feta
2 tablespoons olive oil
1 lime, juiced
Salt and pepper

Bring a large pan of lightly salted water to a boil. Add quinoa and simmer for 12 to 15 minutes or until the grains are tender. Drain, rinse and drain again thoroughly. Spread quinoa on a baking tray to dry.

In a frying pan, toast the cashews over moderate to low heat, stirring frequently, until they are golden brown. Cool, then chop roughly.

In a large bowl, combine dried quinoa, nuts, herbs, celery, grapes and feta. Squeeze lime juice over all, add olive oil and season with salt and pepper. Adjust seasonings to taste and leave the salad to stand for at least 1 hour before serving.

Spiced Quinoa

Searching for gluten-free meals that used quinoa, on, and came across this new favourite. I’ve made the dish twice in the last three weeks. I actually had a craving for it, it’s that good. The aroma that fills the kitchen is so soothing, and the raisins and curry go so well together.
If you haven’t tried cooking with quinoa it is as easy as rice and couscous.
Nutritionally it’s a wonder, a complete protein source, high in dietary fiber and loaded with iron. It’s perfect really! Enjoy!

Spiced Quinoa

Click pic for link to recipe