Tropical mmmm-mmmmm... (image from OhSheGlows.com)

My healthy food and race inspiration is Oh She Glows by Miss Angela Liddon. She’s the wonderful owner of Glo Bakery, a fierce Green Monster force, part of an adorable duo with her hubby Eric, and a fellow Canadian (always a plus!).

She sticks to a mostly “vegan and unprocessed diet” and makes food for every day, so it’s usually super simple, super healthy and super delicious, which I of course love.

I needed a new muffin boost, so did my search and found these gems: Lemon Coconut Muffins. I made some ingredient adjustments and mine didn’t look quite as pretty as hers (hence why I borrowed her muffin pics – thanks for the lend Angela!), but they are tasty, non-dairy and uber-filling. Perfect for those too-familiar on-the-go mornings.

Lemon Coconut Muffins

Dry:

• 1-1/2 cup quick oats
• 1-1/3 cup whole wheat, whole grain flour
• 2 tsp baking powder
• 1-1/2 tsp baking soda
• 1/2 tsp sea salt
• 2 cup unsweetened shredded coconut
• 2 tbsp ground flax seed

Wet:

• 1/3 cup pureed avocado
• 1 medium-sized ripe banana, mashed
• 1/2 cup fresh lemon juice (1 lemon)
• 2 tsp lemon zest
• 1/4 cup almond milk
• 1/2 tsp cardamom

Preheat oven to 350F. Grease 6 muffin tins.

Mix together all of the dry ingredients in a bowl. Mix the wet ingredients together in a smaller bowl and pour into the dry ingredients. Stir well and spoon into muffin tins.

Bake for 20-25 minutes. Cool for 5 minutes, then transfer to a cooling rack.

Makes 12 large muffins. De-li-cious!!

And then because I woke up so early to get these little beauties baking, it was a little too early to make a run to the store. I’m sure no one was even awake yet…

So, no lemon butter biscuits with lemon thyme glaze today, but maybe you can make up for it and give them a try. In the meantime, I’ll go pick up my Cupcakes and head off to skip down the trails to soak up this sunny sun sun. Hello Spring!

xo

—

Update: I picked up my lemons and the cookies were unreal. Heavenly. Melt-in-your-mouth wow. If you’re even thinking about it, this is a MUST try.

If you love food and you’ve never heard of TasteSpotting.com, please stop. Now. Just stop whatever you are doing and go explore now. I’m serious. You’ll thank me.

Self-proclaimed as a community-driven visual potluck, TasteSpotting is a gathering of foodies and their recipes. Via TasteSpotting.com:

For me, it is a haven for ideas and inspiration. If I need to jazz up a recipe, I go to TasteSpotting. If I have a spare ingredient to fix up, I go to TasteSpotting. If I’m in need of something new, I go to TasteSpotting. If I’m having a terrible day (usually the days when I can’t cook), I go to TasteSpotting and it cheers me right up again. It’s a Vicarious Chefs’ go-to site.

You’re welcome.

Country cabbage soup. Perfect-o for rainy spring days.

I must admit that I’m not a very good food blogger. I make things up as I cook so I never use measurements or remember what I put in it, and I always seem to eat the food before I remember to take a picture of it.

{Then again, I’m probably saving you from the horror of my cheap camera and terrible food styling!}

Despite this, an update on my food adventures from the Easter weekend…

Saturday night, my sister and I experimented with non-dairy coconut lime creme brulée, which tasted just fine, but it was turned out more like a custard than a creme brulee (didn’t pull out the blow torch this time) and it had a funky texture. Coconut milk just doesn’t seem to do the same trick as whipping cream. I wouldn’t give you a recipe that wasn’t near-perfection, so it will remain a work-in-progress for now.

Then Sunday morning, we woke up to the sweet smell of crescent rolls, served hot and tender from the oven with blackberry honey – it was most delicious, and one of the easiest pastry recipes ever. Official recipe is being delivered as we speak (or type…).

Also, I’m waiting for pics from my gal pal to give my official *raving* review of Judas Goat. All to come, soon soon soon!

(I really wish I could remember recipes & pictures. I’m sorry.)

A rainy day view from my apartment. Terrible, I know.

So, what I do have to offer today is my country-style cabbage soup, and this soup is PERFECTION for our rainy spring days.

In the tradition of my farming grandmother, I really try to make a pot of homemade soup every week – it’s super healthy, a quick and full meal for lunch, and it uses up whatever is in my fridge or freezer. Plus making soup is a wonderful way to spend a Sunday (or holiday Monday) afternoon.

You can easily make this a hearty vegetarian soup by cutting the chicken breasts and using vegetable stock instead. Also, feel free to add some dry white or red wine for flavor, and add and all vegetables you might have in your fridge: mushrooms, turnips, leeks, corn, kale, spinach, bell peppers… you name it!

{Click here for the recipe & the rest of the post}

Country Cabbage Soup

• 8-10 cups of chicken or vegetable stock (homemade is always best, but if that’s not an option, go for low-sodium)
• 2-3 large potatoes, diced
• 4-5 stalks of celery, leaves too, chopped
• 3 large carrots, peeled and chopped
• 1/2 onion, diced
• 2 cloves of garlic, crushed
• 1 tsp extra virgin olive oil
• 1/2 head (~4 cups) of green and/or red cabbage, coarsely chopped
• 2 cooked chicken breasts
• 1 large can of crushed tomatoes
• 1/2 c. pot barley
• 1/2 c. of sauerkraut with juice (optional – this was just left in my fridge)
• Juice of half lemon (can also use apple cider vinegar – something to give it a zing)
• 1 bay leaf
• 4 whole cloves
• 5 sprigs each of thyme and parsley
• A spritz of Braggs for flavour (can also use soy sauce or tamari)
• 1/2 tsp. red pepper flakes
• 1/2 tsp. paprika
• 1 tbsp. sugar (can use brown or white, or your sweetener of choice like honey or agave nectar – helps to balance the flavours)
• Salt and pepper to taste

In a pan, heat up your oil and then sauté the carrots, celery, onion and garlic for about 10 minutes. Then, in a large soup pot, bring stock to a boil and toss in those diced potatoes. Once the potatoes are tender, add the sautéed veggies and everything else into the big pot. Allow to simmer until cabbage is tender and pot barley is cooked. Serve steaming hot.

{Optional} Top it off with a dollop of sour cream and/or horseradish.

Dear Corner Suite,

I strolled by you the other day and become mesmerized by your stunning cool blue chairs and sleek polished black tables.

But it was only when I saw two of four pages in your absolutely delectable Food Menu were dedicated to cheese, that I knew we would become good food mates. Two pages of CHEESE! We certainly are a match made in heaven…

It will be my pleasure to come meet you for a meal, some wine, and plenty of cheese soon.

Sincerely,

The Vicarious Chef

The Corner Suite Bistro de Luxe
850 Thurlow Street, Vancouver, BC
604 569 3415
thecornersuite.com

(In the meantime, take a peek at Vancouver Sun’s review)

How every recipe should be presented. Simple, beautiful, delicious.

design*sponge rocks the full recipe here.

- Attributed to Lanza del Vasto.

Photo via Chelsea Fuss

Thanks to a recent fascination with perfecting my poached egg, I’m sticking to the simple things.

But take a peak at Chelsea’s post here because she created hers with a deliciously-light arugula spring salad. Can you say perfect combo for Saturday brunch?

Crispy Poached Eggs

From Miss Chelsea Fuss at {frolic}, her oh-so-lovely notebook of daily inspiration.

• 6 eggs
• 1 T. white vinegar
• 2 c. breadcrumbs
• 2 c. canola oil

Add about an inch of water to a skillet and heat until the water is boiling around the edges. Add 1 tbs. white vinegar and a sprinkle of salt. Add 4 eggs one at a time (you may need to work in batches) and cover. Poach for about 5 minutes, until whites are set, but the yolk is still soft.  Carefully remove eggs from water with a slotted spoon and set aside on a plate.  Chill in the refrigerator for about 20 minutes, until the eggs are completely cooled down and set.

Heat canola oil in a small pot on medium high heat until just smoking.  In a small bowl, whisk 2 remaining eggs and 1 T. water.  Place the breadcrumbs in a small pie plate.  Using a slotted spoon, dip the poached eggs one at a time in the egg batter and dredge in breadcrumbs.  Still using the slotted spoon, plunge the poached egg in the hot oil for 10 seconds, then pull it out with another slotted spoon and place on paper towels.  Repeat with each poached egg.

Delish!

After suffering through cheese-comas in London and hideous seaside drives through Spain, the team took their European inspiration to create their own piece of inspiration in Vancouver.

And now, after tormenting myself with their tantalizing menu for a week now, my taste buds very well deserve to be taken for a romantic evening down the Alley.

With the help of my gals, I’m planning to indulge in a little tapas tasting tomorrow evening, which may very likely include :

• Marinated Olives (my must-start)
• Bruschetta (4 for $8? yes please!) – chorizo, caramelized onion & dark chocolate; white anchovy & salsa verde; stewed mushrooms with sherry & comte; and finally, piquillo peppers with serranos & goat’s cheese.
• Foie Gras with Rhubarb Foam
• 24-month Parma Ham from Italy
• Marinated Beets with Shaved Ricotta Salata and Aged Sherry Vinegar
• Spanish Coffee Truffles

Of course, a second visit will be in order to try the dark chocolate tart with chili jam, the trio of Fermin salami (lomo ilberico, salchichon ilberico & chorizo ilberico), the cured salmon pastrami with mint & pickled shallots, the rabbit rillette with carrot panna cotta, the…

Actually, because it all looks beyond delish, it’d probably just be easier for you to go look at the menu. Or you could take a peak at their rockin’ opening week reviews. Or if you’re already salivating, like moi, I’ll see you in line at 5pm.

–

Judas Goat, 27 Blood Alley, Vancouver, 604-681-5090, open Monday through Saturday, 5 p.m. to 12 a.m.

By no means am I professionally trained. (My sister is though and she can make a damn fine meal).

I don’t own a restaurant. (Except that gorgeous one at my Tuscan vineyard, where I harvest olives from my neighbour’s grove and frolic in the richness of my espresso and homemade biscotti and… in my dreams).

And I’m certainly not a professional food critic. (But I would be willing to negotiate if someone wanted to publish me).

I’m just a simple gal, exploring the foodie world from the outside, seeking inspiration in pictures, books & blogs, and concocting various creations for me & my dog. (If only I had dog… I’ll live vicariously through others for this too…)

So, why the blog?

I want to share the bliss I find in food: my saliva-inducing inspirations, recipes for my delicious concoctions – because let’s face it, I always make it delish! – and my blissful experiences with the people who do this for real.

As a preface, my food philosophy…

In my wise 23 years, I have learned that this beautiful self-indulgence is not the way to a loving, gratifying, long-lasting relationship with food. While those taste sensations will NEVER take a backseat (and just to clarify, I mean never, never, never, never, never… ), feeling great is my day-to-day priority. I save my smothered-in-butter and marinated-in-bacon-fat for the professionals, and try to add in as much healthy-goodness as I can in my home-cooking. I see it as having the best of both worlds.

In summary, who really knows where we’ll go with this thing, but if you’d like to join me in this vicarious journey, then let’s go eat up!