• Running and Fitness

    How to be proud of a slower race

    I recently ran my slowest half marathon, but I was actually quite proud of the result and it led me to reflect on why I feel that way and how you, too, might find ways to be proud of a slower race time. I ran my first three half marathons progressively faster: 1:31 in 2011, 1:26 in 2013, and 1:25 in 2014. Unfortunately, a stress fracture forced me to take an extended break from running following my 2014 PR.

  • Recipes

    Tropi-Kale Mojito Smoothie Bowls

    This tropical-inspired green smoothie bowl is bursting with the sweet summer flavours of mango and coconut, plus it’s packed with calcium, iron, folate, vitamin K1, vitamin A, and vitamin C thanks to the generous amount of kale blended in. The mojito aspect comes from the fresh mint. Mint is a carminative herb, meaning that it soothes the digestive tract and prevents gas and bloating. It also has cooling qualities, making this smoothie bowl the perfect heat wave meal. I added protein powder to my bowl to turn it into more of a meal, but you can certainly omit it if you are not a fan. You might want to add…

  • Recipes

    Ravishing Rainbow Veggie Wraps (Vegan)

    Hello and happy long weekend to my Canadian friends! I couldn’t be happier to have three full days away from work: all the more time to create new recipes and fit in the first couple runs of my marathon training plan. I will eat almost any combination of foods wrapped up in a soft, floury tortilla. It’s the ultimate comfort food and oh so versatile. I have been known to eat some version of this wrap recipe several days in a row; I just never tire of it! There are so many flavours and textures at play here, and I have a feeling you are going to love it. Better…

  • Recipes

    Pan-Fried Maple-Tamari-Sriracha Tofu

    This tofu is guaranteed to turn any tofu hater into a lover! Nobody can resist the sweet, salty, and mildly spicy flavour of this dish. It is also incredibly versatile, and works well as a filling in wraps, a topping for bowls, and on its own as a tasty, protein-rich snack! VEGAN Gluten-Free Servings: 4 Time: 30 minutes marinating + 15 minutes cooking 3 tbsp tamari 2 tbsp pure maple syrup 2 tbsp sriracha (I like Simply Natural brand organic sriracha) 1 block (350 g) extra firm organic tofu, diced into 1-inch cubes 1 tbsp virgin coconut oil Directions:Β  In a large bowl, whisk together tamari, maple syrup, and sriracha.…

  • Recipes

    Chocolate Cake Batter Smoothie

    Hey, it’s almost Friday! Let’s celebrate the end of the week in style, shall we? It appears as though I am on both a smoothie kick and a chocolate kick, and I cannot be stopped. Can you blame me? With summer in full swing and the humidity showing no signs of abating in these parts, it was only a matter of time before I combined the two.

  • Recipes

    Salted Caramel Frappuccino Smoothie

    Happy Monday, friends! A heat wave is about to sweep over Ontario, so I’m dropping in with a morning wake-up call that is frosty, energizing, and packed with nutrients. Hopefully you can enjoy it as much as me over the coming days, weeks, and months! I’ve had to take a few days off from running due to a calf strain and am feeling pretty antsy without my favourite form of activity, but I’m trying to look at it as an exercise in patience and mindfulness. :/

  • Travel

    Vancouver Recap Part 2: UBC and Kitsilano

    Have you ever visited a place and thought to yourself, “Ah, this feels like home?” I’m sure you have. Every time I go to Kitsilano, one of Vancouver’s most vibrant and sought-after neighbourhoods, that is my sentiment exactly. I explored the UBC campus and Kitsilano with my good friend Esma during the last two days of my Vancouver trip and I truly had a hard time leaving. There is something about the ocean air and the mountain views that is pure magic: so unique for a major Canadian city and certainly something that this girl has always been drawn to. We stayed at UBC, as some dorms are opened up…

  • Recipes

    Mystic Bowls with Beet Almond Hummus and Cashew Carrot Harissa Sauce

    One of the most delicious restaurant meals that I have ever eaten was the Mystic Bowl at Buddha-Full in North Vancouver. (I wrote about this in my previousΒ post.)Β I knew that I would need to re-create the recipe as soon as I returned home to Ottawa so as not to suffer from withdrawal. It was that good. So what, you ask, is so special about the Mystic Bowl? Is it the earthy beet almond hummus? The slightly spicy, slightly sweet cashew carrot harissa sauce? The crunchy cabbage slaw or the fragrant brown rice? Or is it the synergy of all those flavours and textures, arranged in a bowl, that is a…