What is your fave Friday night meal? For me I’d have to say FRIED RICE well and pizza but my rice is a strong contender when the mister hasn’t made dough😜 This is the PERFECT fridge clean out meal as there’s no rules on what goes in! My one non-negotiable is the sauce that goes in at the last minute. Methinks you’ll love it too…

Make sauce by adding all the ingredients to a small bowl.  Whisk to combine.  If the sauce is too thick add more water.  Set aside.

In a large nonstick pan or wok add olive oil, chili flakes, onion and garlic.  Saute until fragrant. Add in carrots and mushrooms and toss to combine. Add in remaining veggies, tofu and chickpeas and give a good toss.  Season with salt and pepper.  Finally adding cooked rice  and kimchi.  Toss pan (or stir) several times to incorporate all the ingredients.  Pour sauce over mixture and stir to coat evenly.

Once done, transfer to bowls and serve with cashews, sesame seeds and a drizzle of sriracha.

 What is your fave Friday night meal? For me I’d have to say

SNICKERDOODLE cause I’m not QUITE there yet with pumpkin😆

Happy Thursday friends, I’m flooding your feed with my NEW SNICKERDOODLE CHEESECAKE. So far all the cheesecakes I’ve ever made have been raw and this here beauty is baked. So far baked is winning. The texture is outta this world and for Autumn I’m going to be making several flavours.

The recipe is live and I’d love a visit if you want this kick butt recipe! *Swipe up in stories👆🏼

 SNICKERDOODLE cause I’m not QUITE there yet with pumpkin😆

Made granola, wanted to play📷! I was looking for hard light and long shadows (pic 1) and then wanted a softer look more natural look (pic 2). I love them both but am curious, which one is your fave?

Preheat to 300d. Mix all dry ingredients together. In a small pot add wet ingredients. Melt to combine and pour over dry. Mix thoroughly. Pour out onto two baking pans. Bake for 20 min, lightly mix and bake again for 10-15 until golden brown. Wait for it to cool and break apart chunks. Store in glass containers and try not to eat the entire batch.

 Made granola, wanted to play📷! I was looking for hard light

🌽Still looking for away to use up corn!? Look no further then my YELLOW CHANTERELLE MOREL CORN LINGUINE. I created this pasta for my monthly blog post called SIMPLY PASTA on

.  I’m still drooling🤤I’m a major fan of mushrooms and the morels and chanterelles mixed with the corn is a game changer.

1 pound (ish) yellowfoot chanterelles sliced (leave small ones whole)

2 cobs corn kernels removed (reserve cobs for corn stock)

Bring a large pot of salted water to a boil.  Cook linguine till al dente and reserve pasta water.

While pasta is cooking, heat a large pan with olive oil and chili flakes.  Add onion to pan and cook for 2-3 minutes.  Add garlic and chanterelles.  Cook until mushrooms start to soften and add morels.  Add a splash of pasta water, season with salt and pepper and toss to combine.  Add in peas, corn and chickpeas, season again.  Once pasta is cooked toss into pan, add ¼-1/2 cup pasta water and some vegan parmesan to emulsify and toss to incorporate.  Finish with olive oil, vegan parmesan and microgreens.

Transfer into pasta bowls and sprinkle with flaky salt, cracked pepper and chili flakes.

 🌽Still looking for away to use up corn!? Look no further

The simplest of dinners but PACKED with flavour. Tried something a little different with my tofu yesterday and it’s a win so wanted to share. I generally don’t coat my tofu in anything but I wanted the sauce to slightly thicken once it hit the tofu. It worked like a dream.

>Press tofu for one hour and pat dry. Cut into desired shapes (love the little rectangles here👆🏼) and sprinkle arrowroot over them. Toss to coat evenly. Whisk sauce ingredients in a small bowl. Heat 2 tbsp olive oil in a nonstick pan (I find that’s key so you aren’t fighting with sticking tofu). Place tofu gently into pan browning on each side. Pour sauce into pan. Allow sauce to bubble away turning tofu to coat. Remove from heat. Serve with, cooked rice, garlicky mushrooms, sliced cucumber(drizzled with sesame oil👌🏼), green onion and sesame seeds. Pour any excess sauce over rice.

 The simplest of dinners but PACKED with flavour. Tried

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

I couldn’t let toast Tuesday go by without sharing some unbelievably tasty sammies. TOMATO CUCUMBER HALLOUMI AND HUMMUS sandwich for the lunch win. So good, I hope you try them too!!!

While bread is toasting, sear the vegan halloumi in a nonstick pan until brown on both sides. Smear hummus on toasted bread and layer with cucumber, tomato and cheese. Slice and enjoy!!!

 I couldn’t let toast Tuesday go by without sharing some

Happy FriYAY friends! I’m bringing some PEANUT BUTTER COOKIE LOVE to you cause this is the SIMPLEST cookie around. My family loved them and couldn’t believe how few ingredients there are.

Full recipe is on my blog. Swipe up in stories!

https://www.terianncarty.com/snacks-and-pastries/2016/5/2/peanut-butter-cookies

 Happy FriYAY friends! I’m bringing some PEANUT BUTTER

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

When chocolate meets sweet potatoes the result is truly mind-blowing. Add a little protein for extra oooomph and watch OUT. These brownies have it all my friends so *SAVE AND MAKE!!!

 PERFECT PROTEIN adrenal support protein powder (I love every they do). I am a very active gal so adding protein when I can makes a massive difference. This protein is elevated with Reishi, Ashwagandha and Vitamin C. It’s gluten-free, organic and plant-based. All the wins.

Make flax egg and set aside to gel for 10 minutes. Line a 9x9 baking dish with parchment paper.

In a large bowl add flax egg, banana, sweet potato purée and peanut butter. Use an electric hand beater to beat together. Add in salt, baking soda, maple syrup, coconut sugar and vanilla and beat again. Add in oat flour, protein powder and raw cacao. Beat on low until mixture is fully combined. Fold in chocolate chips reserving some for topping. Bake for 20-22 minutes.

Remove from oven, and sprinkle with sea salt. Wait for brownies to cook before slicing.

 When chocolate meets sweet potatoes the result is truly

Last nights dinner could not have been simpler. GNOCCHI TOMATO AND WHITE BEAN took 15 minutes from pan to belly. I mean who doesn’t have 15 minutes to prepare a healthy and nutritious dins?

WHAT HELPED—store bought gnocchi, canned navy beans.  I’m all for making from scratch but sometimes easy is whats needed.

Heat pan with olive oil and chili flakes, add onion and sauté for 2 minutes. Add garlic, beans and tomato. Season with salt and pepper. Toss in gnocchi. Sprinkle in vegan parm and fresh basil. Taste for seasoning and serve into bowls.

 Last nights dinner could not have been simpler. GNOCCHI

Toasting to Friday with some oooooey gooey cheesy toasts two ways!

I am a major fan of rubbing garlic on toasty bread. It release the oils in the garlic and leaves just the right essence of garlic behind. Peel the garlic, slice the clove in half and just rub the cut side in toasty bread. Have you tried this method🧄?!

1 -2 tbsp curry miso spread (Harissa spread would work wonderfully too)

 Toasting to Friday with some oooooey gooey cheesy toasts

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

Good morning from Charleston Lake! We had a crazy down pour in the middle of the night but it looks like it’s going to be another hot sticky day (not complaining bout that😜).

I am super pleased to say that my BLUEBERRY SOURDOUGH MUFFINS (2 ways) are now up on the blog. There are two recipes in one including an easy peasy blueberry chia jam that I filled these here muffins with. So yummy people.

https://www.terianncarty.com/snacks-and-pastries/2021/8/9/9yb7l71aephknnzry4wkq2uxzi5m5k

 Good morning from Charleston Lake! We had a crazy down pour

We made it to Wendy’s Country Market before a beautiful storm swept through. We bought stunning heirlooms, beets, kale and carrots. Last year I made kale chips and so I did again and omg. So damn good.

Preheat oven to 300. Pat kale dry, drizzle with nooch, salt and oil. Arrange on a baking tray so they don’t touch. Bake for 10 minutes, turn and bake for 5 more. Allow to cool and nom nom nom🌿

 We made it to Wendy’s Country Market before a beautiful

Does food taste better when you’re on vacation? Or maybe it’s when someone creates it with love and intention and all you have to do is sit back and bask in its glory. Whatever the case, this curry was beyond delicious and even more so because of the storm that passed through while eating it.

 Does food taste better when you’re on vacation? Or maybe

Do you pack well in advance or do you wait till the last minute?? Asking for a friend🙃 TMINUS 1 day until we head to the cottage for two very well deserved weeks on Charleston Lake with family, the sounds of loons, coffee on the deck, yoga on the deck and whatever else we feel like doing😌 I do plan on working on my website and cooking cottage grub but to me that’s FUN and relaxed and on my time.

AnyHOO can we talk about this pasta for a mo? I had frozen homemade cheese sauce squirrelled away in the freezer which was a huge win when piecing together this fridge clean out meal.

 Do you pack well in advance or do you wait till the last

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

If you are lucky enough to have today off perhaps you need a little brunch inspo🥞🍆 Yesterday I had a dear friend over for brunch and whipped up all the goodies. Eggplant bacon (see yesterday’s reel), pancakes, caramelized banana and a salted date caramel sauce tasted ridiculously good. Since everyone seems to have a fave pancake recipe I thought I’d leave you with my sauce cause you need this in your repertoire.

Soak dates in very hot water for 10 minutes. Drain the water and place in highspeed blender. Scoop 1/2 cup of whipping cream (I used

) into the blender and add remaining ingredients. Blend on high, adding more milk if mixture is too thick.

 If you are lucky enough to have today off perhaps you need

Putting the insta back in Instagram😉Take a walk with me through the makings of tonight’s pasta. MAN was it good and literally made from bits and bobs of what I had in my fridge.

 Putting the insta back in Instagram😉Take a walk with me

Spicy Peanut Butter Noodles cause everyday is noodle day. Who’s with me? I have made the sauce for this noodle dish with wide noodles, thin noodles and even over rice. It’s basically my everything sauce and once you make it you’ll understand why. You can of course add whatever veggies and protein you have on hand making it yours.

* 1 Tbsp peanut butter (heaping and the runnier the better)

Whisk all ingredients in a small bowl and pour over noodles or rice. Toss to coat and enjoy!

 Spicy Peanut Butter Noodles cause everyday is noodle day

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

Somebody is very proud of her cucumber plant!! I have 3 gorgeous cucumbers with plenty more on the way🥒 Growing my own food (on a suuuper small scale) has been such a satisfying endeavour. I can’t wait until I have ground to plant in and space to let it grow. For now I will enjoy my pots and dream bigger for next year!! We plan on rearranging the terrace and I can’t wait!

*Reserve the nut water for this recipe!! It makes your cheese creamier. Place everything into a food processor and blend until creamy. Stores well in fridge for up to a week.

 Somebody is very proud of her cucumber plant!! I have 3

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

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

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