Saturday mornings are a bowl of heaven when caramelized bananas and strawberries are involved. Add a tsp of coconut oil into a nonstick pan and add your berries and bananas. I added a tsp of maple syrup at the end to caramelize them even more. Soooooooo good.

 Saturday mornings are a bowl of heaven when caramelized

Who is enjoying all things tomato right now? I have been eating them straight off my cherry tomato plant and will continue to do so until it no longer gives. Natures CANDY🍅🍅 I created this HEIRLOOM STRAWBERRY SALAD with mint and arugula and just the simplest of balsamic and oil dressing. So tasty. If you haven’t tried the strawberry and tomato combo you really outta. It’s dam bomb.

 Who is enjoying all things tomato right now? I have been

Home sweet home. After driving for several hours yesterday the only thing I was craving was a simple pasta and it truly doesn’t get simpler than this.

The last two weeks were full. I was able to unplug, reset and actually rest. I barely picked up my big camera and instead happily snapped pics with my phone. I had fun creating a few reels and tried not to think of “growth”, “engagement”, and instead worked on releasing it into the wind. I am a recovering alcoholic which means I have a disease of the mind. The alcohol it turns out was the easy thing to lick but the life part, the mind part well I’m still a work in progress. I’ve always wanted to bring my whole self to this platform. The good days and the not so good. Things may have changed here (to the chagrin of so many of us) but that’s ok, I’m still going to show up, create, support and share because I have to believe someone out there needs it. I have migrated lately into a food heavy account but will be shifting to bring you a little more of me. Hopefully some of you resonate with that but for those of you who decide to disconnect, well that ok too. In real life people shift and change, relationships no longer serve and that should totally apply here too❣️

 Home sweet home. After driving for several hours yesterday

STUFFED TOMATOES for dinner because tomatoes🍅 My moms garden is bursting with gorgeous big perfect tomatoes and this vegan recipe was the perfect way to use up a few. Oh and lucky me I get to take a bunch home with me. Plus, kale, beans, onions, beets, zucchini… don’t be jellyyyyy🌿🌿

Slice 1/2 inch top off tomato. Set aside. Use a sharp edged spoon to scoop out inside being careful not to pierce the flesh. Reserve 1 cup of flesh and cut into small pieces. Season inside the tomato with salt and turn upside down to drain. Preheat oven to 350. Grease a baking dish that fits your tomatoes. Heat pan with olive oil and chili flakes. Add onion and garlic and cook until fragrant. Add mushrooms and cook down. Add in sausage, breaking apart with a wooden spoon. Season with salt and cracked pepper. Cook until sausage starts to brown. Transfer sausage mushroom mix to a bowl and add tomato flesh, oregano, parsley, rice and gently stir to combine. Check for seasoning. Spoon mixture into tomato up to the top creating a little mound for tomato cap to sit on. Don’t PACK it in otherwise tomato will split. Bake for 45 minutes.

Serve with garden greens and corn on the cob!

 STUFFED TOMATOES for dinner because tomatoes🍅 My moms

🍝The misters son and gf joined us at the cottage for a couple of days and I was craving sausage pasta. Nothing beats this simple delicious meal made even better with a big delicious salad with all local produce.

Cook pasta reserving 1/2 cup pasta water. Cook onion and garlic until fragrant and add shrooms. Season with salt and pepper. Use a sharp knife to remove sausage casing, pull sausage with your fingers and place in pan. Sauté until cooked, add zucchini, season again. Add sauce, cheese, basil leaves.

*use a splash of pasta water if mixture becomes too dry.

 🍝The misters son and gf joined us at the cottage for a

CORN AND CHANTERELLE RISOTTO for the win. This recipe was created after the mister and I had corn for dinner. I was staring at the corn cobs and remembering how chefs I’d worked with would infuse the flavour of corn into pasta, or rice and it got me thinking… let’s make a corn stock and make risotto. The result was an absolute dream. The yellow foot chanterelles were the best I’d had, they literally tasted like butter. I’m in the middle of created a blog for the risotto but I will leave you with the CORN STOCK. ITS UNREAL.

3 cobs corn (kernels removed, and YES you can use the ones from dinner

1 piece kombu (optional but adds tons of flavour)

Place everything into a big stockpot. Bring to a boil, reduce to a simmer and partially cover. Cook for one hour. Remove from heat, scoop out veg with slotted spoon. Pour mixture over cheesecloth into another pot to remove any bits. Pour into large clean mason jars and allow to cool before sealing and placing in fridge until ready to use.

 CORN AND CHANTERELLE RISOTTO for the win. This recipe was

VEGAN POTATO SALAD for today’s family day! My dill pesto is one of my most popular recipes. I’m quite literally obsessed. This salad is on my blog but today I added in chickpeas instead of green peas🌱

https://www.terianncarty.com/specialties/2021/1/15/o3uw0tlifderjmfhh4u6t04e8ukjyq

 VEGAN POTATO SALAD for today’s family day! My dill pesto is

The heat is on and I am THRILLED. Vacation is 2 days out and I am almost done all the things in order to fully and completely take the time OFF to reset, relax, read, and relish everything August has to offer.

Sharing my Prickly Pear chia pudding with you today cause with the heat who needs ovens or stoves? This cool dessert has legs so make a ginger batch and spread it out over a couple of days. I posted a reel a while back if you want to see the step by step🥰

Whisk everything together vigorously and place in fridge to set. Takes about 1 hour.

 The heat is on and I am THRILLED. Vacation is 2 days out

Sourdough Blueberry Muffins with a Crumble topping because we have starter and a crap ton of blueberries (see yesterday’s stories)🫐

This was my first pass on these muffins and honestly I don’t think I’m going to tweak much more. I used lil wild blues for these and will give the big blues a try but methinks the smaller variety may work best. What’s your thoughts on a blueberry jelly middle? Omg, back to the drawing board!!!!!🫐🫐

Recipe will be coming this week but I had to post a pic cause they’re just too cute💙

 Sourdough Blueberry Muffins with a Crumble topping because

It’s happening. The tides have turned. Blueberry season is in full effect over here. I love all berries but blues are just amazing and can’t wait to start cooking with them starting today. Sourdough blueberry muffins are so happening. Happy Thursday friends💙

Ps, anyone know where to pick in the GTA?? Lmk!! 🫐🫐

 It’s happening. The tides have turned. Blueberry season is

Pina colada chia puddings with freshly toasted coconut, figs and of course pineapple☀️ It’s gonna be a hot and sticky one today so I’m keeping it cooool for breakfast. I’m also thinking popsicles for later, who’s in?! Happy friYay everyone🍍🍍

 Pina colada chia puddings with freshly toasted coconut

Spoiler alert >> these are the best chocolate chip cookies ever🍪 The brain child of me and my friend

 .. Chocolate Chip, Pecan and Cranberry cookies. The recipe is up on my blog for your making pleasure🍪

I don’t know about you but I LOVE a loaded cookie and this one is loaded. I played around with a variation of dates instead of crans (thanks for the suggestion T!) and walnuts instead of pecans (the misters favourite☺️)on a  previous post which I will be making again for years. Enjoy!!!! Link in profile, just look up cookies🍪🍪

 Spoiler alert >> these are the best chocolate chip cookies

Mock tuna part 2💚 Smashed chickpeas, diced dill, red onion and avocado. A little cuc and spinach to round it out☺️ Yum diggity 💚💚------------

 Mock tuna part 2💚 Smashed chickpeas, diced dill, red onion

Morning meditations and a bowl of cherries🍒Have the day off and wanna practice? Meet me today not once but twice

 Morning meditations and a bowl of cherries🍒Have the day off

My dill pesto making another appearance (recipe on my site—link in bio) but this time make it toasty!! This combo was holy hell delicious> white beans, avocado, dill pesto, fresh dill, flaky salt and chilli flakes. We sliced our homemade sourdough a little thinner and holy cow, SOOOOO GOOD!!!

Off to pick up my mom today as she has a few doctors appt in the city. I for one am happy as it’s been forever since I’ve seen her in the flesh. Happy Tuesday!!!

 My dill pesto making another appearance (recipe on my

Pre yoga oats. After an 11 hour sleep I'm breaking the fast with some yummy chocolate maca oats.  My body clearly needed to rest. Must rethink this schedule of mine for the new year. Manifesting only positive changes!  I just know it's going to be a great year❤️ Till then, oats, yoga, work and rest when I can! Happy Friday all😘❤️

 Pre yoga oats. After an 11 hour sleep I'm breaking the fast

Post yoga smoothie!! I added frozen organic strawberries and let me tell you....

 Post yoga smoothie!! I added frozen organic strawberries

Don’t mind me just over here losing my marbles one brain cell at a time... my flowers sure are pretty tho🌸 Got outside for a walk to go get some flowers for a cheesecake I’m creating for me/you/website.  Wishing I was creating a bouquet for my mom and making her a cheese cake but for now I’m doing this for me!

 Don’t mind me just over here losing my marbles one brain

I had to finish the box🥞🥞🤷‍♀️While I will try to never buy boxed pancakes again I have to say that second time round here did the trick. They were good! The fruit, granola and pumpkin seeds certainly helped as did the coconut nectar. Call me Canadian but nothing matches maple syrup🍁~~~

 I had to finish the box🥞🥞🤷‍♀️While I will try to never buy

There has been countless truffles, cookies, cakes, candy and heart shaped YOU NAME IT flooding all our feeds this but there’s always room for one more no?! I made these truffles for a client and the fab thing is, I also get to eat them🥰

INGREDIENTS: PEANUT BUTTER VANILLA TRUFFLES

½ cup date paste (8 dates soaked in HOT water + 2-3 Tbsp hot water)

¼ cup HOLOS VANILLA (blended into a fine powder) or vanilla protein powder

100 grams chopped dark chocolate (melted)

1. Soak your dates in very hot water.  Set aside for 15 minutes to soften.

2. Drain the dates and remove pits.. Place in a high speed blender or food processor and blend until you create a paste.  Add water as needed.

3. Grind a package of HOLOS vanilla into a sand like texture using spice grinder, food processor or blender.

4. In a medium sized bowl place peanut butter, date paste, ¼ cup of ground HOLOS powder and sea salt.  Roll into 1 inch balls and place in refrigerator while you melt chocolate.

5. In a microwaveable bowl place chopped chocolate.  Microwave in 30 second increments until fully melted.

6. Place a ball on a fork and dip into chocolate. Use a spoon to coat chocolate over truffles.

Sprinkle ½ with peanuts and ½ with rose petals.  Sprinkle with sea salt if using.

 There has been countless truffles, cookies, cakes, candy

Mini kiwis and kefir for the win.. Breaking the fast after a lovely class with the beautiful

 Mini kiwis and kefir for the win.. Breaking the fast after

I figured out what to do with the zucchini😊 This chocolate zucchini bread is as delicious as it looks. I always half the sugar in any recipe. I make cause I just don’t think it needs it am right?! This recipe is another winner from one of my faves

 I figured out what to do with the zucchini😊 This chocolate

 and not have dessert? There is only one way—� they’re sold out 😉 Tonight lucky for us there was a chocolate chip cookie and chocolate zucchini muffin for the taking. Good night Sunday... see ya next week💛

 How can you go to @bloomersto  and not have dessert? There

So we got some shrooms today... actually, I can take zero credit (as I was teaching😌) except for the fact that I requested more mushrooms from

 morning market. The mister rode up to pick the best and the best he got!!! Just look at these beauties😯 Yellow and regular oyster, MORELS🤤, cauliflower and creminis... We are making soft polenta, roasted asparagus, rapini and allllll these shrooms sautéed in garlic... Almost too pretty to eat but eat them I will☺️

 So we got some shrooms today... actually, I can take zero

I made my Banana Walnut Oats for breakfast this week and boy are they good!! This is a perfect weekend breakfast, afternoon snack or cut up into wedges as a snack on the go! I added coconut kefir, my granola and  some blues for a pop of brightness. Happy Saturday everyone!!!

Preheat oven to 375.  Grease a 8/8 or desired baking dish.  In large measuring cup prepare flax egg and set aside.  Mash banana into flax and add baking powder, spices, salt, vanilla and coconut oil and stir together.  Add in walnuts, oats, maple syrup and cashew milk. Pour oat mixture into pan and place sliced banana on top.  Place in preheated oven for 40-45 minutes.

 I made my Banana Walnut Oats for breakfast this week and

Kicking off smoothie Sunday with this purple powerhouse💜 When my friend

 And I get together magic ensues☺️ Going to her house is like walking into superfood heaven. We never have lots of time but we make the most of the time we have. Having her in my life has been such a gift and if you don’t follow her yet, get on it. We have two recipes to share but here’s number one!

 cauliflower rice (or steamed then frozen cauli for better digestion)

 almond milk, adjusted to desired consistency

Muesli has no added sugar and is vegan, low carb, paleo & gf.  It contains a mixture of contains seeds, coconut chips, nuts, coconut oil, and spices😊

 Kicking off smoothie Sunday with this purple powerhouse💜

Spent the day teaching, learning, flowing, writing, meditating, clearing, cleaning, practicing ME, cooking, chopping, eating and restoring. Probably won’t see midnight and I am A-Ok with that. I am in the place of honouring space, of reflection, and of doing not a damn thing☺️Happy New Year to all you people who have taken the time to create relations through these tiny squares. I am truly grateful for your kindness and your generosity. Here’s to creating and calling in an amazing 2019🥳

 Spent the day teaching, learning, flowing, writing

Chia seed pudding for breakfast while we wait for our fresh batch of granola. The persimmons this year have been amazing!! Ripe and ready for eating.. oh and

 as I’m still working the antibiotics out of me.. happy sunday..

 Chia seed pudding for breakfast while we wait for our fresh

Workout Wednesday starts with overnight oats. My body is soar AF from my rmt/accu/chiro yesterday but I know it will feel better once I move. These Wednesday mornings have become rather sacred to me. Strengthening places and spaces that needed attention but it’s more than that too. It’s time for me.. So in the bowl we have chia, oats, cinnamon, cherries and cashew milk and then I topped it off with all the goodies (mister was so excited to try this dragon fruit hopeful it would be pink😆).. Happy Wednesday lovers💗

 Workout Wednesday starts with overnight oats. My body is

Everyone, meet Nora. She is an absolute deeeeelight. She is also full of the MOST ENERGY I have ever seen!! The fact I was able to snap this pic is a miracle. We decided to keep Sam and Nora separate for a few days. Sam is parked outside the door and when I go in to check on her she is on the other side of said door. I thiiiink it’s going to be 100% fine but I’m taking the advice and taking our time integrating. She is a very sweet, very soft and I can’t wait for her to be fully immersed. And ps, my new camera is a dreeeeam. So excited to immerse myself into THAT📷😻

 Everyone, meet Nora. She is an absolute deeeeelight. She is

Who’s ready for a bowl of soup? I made this gorgeous pot of my Curried Sweet Potato soup and it couldn’t have come at a better time! Holy Brrrrrrrrr...☃️ I posted this recipe on my blog but will give it to you here anyway cause I think you REALLY need it🤣

_foods Parmesan cheese(omg soooooooooo good!!) **heat olive oil, sweat onion, add garlic and spices. Sauté. Add splash of water to keep things moving. Add carrot and celery. Sauté for few minutes Add sweet potato and sauté for 3-4 minutes. Add can of tomatoes and water. Bring to a boil, reduce heat to medium. Allow to cook for several minutes before adding in red lentils and chickpeas. Cook 15 minutes more before adding spinach and kale. Check for seasoning. Grate cheese into soup. Enjoyyyyy! .

 Who’s ready for a bowl of soup? I made this gorgeous pot of

What’s on the docket for you on this snow day? Well, for me a reaaaaaal gamut of stuff. Brunch with friends, COLONICS for the first time (that deserves more time but I really won’t. I promise🤣), massage, yoga, tons of water (cause, colonics😱) and eating allll the cauliflower. Not sure what I’m gonna do but it’s gonna be delicious☺️