healthy... the tasty way
Fall weather pointed its nose in September. While I enjoy summer, colder weather makes me happy because I then have to eat tons of soups and stews and I loooove soups and stews! They are so comforting after being out in the cold. We’ve also been having a lot of ups and downs in temperature this year; it actually feels like there are 10 seasons now sometimes.
After making my pumpkin chili, I thought it would be great to try other types of squash in a chili recipe. I had a ton of squash this week and thought; why not make a chili with all those different squash varieties? This chili has 4 different squashes and some pumpkin puree too! So you could say it is a 5-squash chili! All this squash
Last week I went to my favorite vegan restaurant here in Montreal (Aux Vivres). I ate a delicious mixed plate with a chickpea curry, some kind of tofu stew and salad, among other things. Of course, I ended up craving more chickpea curry. So I made a big batch at home. I decided to make a big pot to save time and to freeze some for
The change from summer to autumn also means it’s time to change from summer food for winter food. And what I’m really craving when it gets cold outside is soups, stews and pasta. Every week since the end of October, I’ve made a batch of soup, stew or pasta sauce. It’s comfort food. And leftovers for the whole week! I’ve made… Pumpkin Chili Veggie Barley
Thank you all for wishing me luck for the midterms (they went well!). Now that they’re done, I plan a no-alarm day tomorrow and I have a massage scheduled in the afternoon. A girl has to treat herself sometimes! And let’s face it… midterms usually lead to horrible back pains. Midterms also call for takeout and quick meals (bagels are my friends!) but this time,
