Tag Archives: Fruit

Kingston Public Market


We are ever so lucky to have an abundance of farmer’s markets in Kingston, including the Kingston Public Market. The best and the biggest public market takes place seasonally Tuesdays, Thursdays, and Saturdays in Springer Square. I make a point to mosey down Princess Street at least once a week to check out the market offerings.

Source: Mike Weber

As the seasons change, so does the produce. Although I still spied peaches and berries galore, fall was peeking its way in.

So what did I come away from the market with? I was debating between purchasing honeycrisp apples (my favourite variety, and the first of the season!) or what could be the last of peaches.

Is it any surprise that I chose the latter? Honeycrisps will be here for months to come, but peaches are fading away quickly.

I was feeling generous, so I treated my pal Kayla to a cinnamon bun. I also picked up a cute little pumpkin. :)

I am enjoying my bounty of peaches immensely. Dinner last night involved a peach, basil, and avocado wrap inspired by Kathy, with a side of broccoli salad (recipe to come!). Breakfasts have featured a peach-heavy fruit salad with left-over cashew cream! I still have a few peaches left, but I’m sure they won’t last long!

Question of the Day: What filled your bag at the market this weekend? Have you embraced fall produce, or are you still holding onto summer?

Thanks so much for reading! Leave me a comment, or follow me on, FacebookTwitter, Pinterest, Google+, and Instagram; I’d love to connect with you!

Creamy Vegan Blueberry-Cashew Popsicles + the Friday Five

What a week; mine was great, filled with work and play. I am sending you off into your well deserved weekend with the Friday Five as well as a quick and easy dessert recipe! I told you that cashew butter your purchased would come in handy!


1. Favourite meal: The Naked Sprout

Are you sensing a pattern here? This week I got to try another vegan restaurant for the first time. The Naked Spout is Burlington’s only vegan and gluten-free restaurant and I am glad I made the trek out to the suburbs to try it out! My friend Kayla and I headed to ‘The Sprout’ (as it’s lovingly called) for dinner. Our server, Andrew (who is a friend of ours) made great recommendations leading to a very enjoyable meal! I think our dining neighbours may have been bothered by our noises while eating the cheesecake we ordered for dessert; it was that good! Keep you eye out for a full review!


Vegan Chocolate Raspberry Cheesecake

2. Favourite read: Plate to Pixel by Helene Dujardin

Source: Wiley

After hearing everyone gush about this book, I finally took the plunge and bought my own copy. I’m about halfway through and my interest in food blogging and photography has only further been stimulated! I hope that in the next few weeks you notice a difference in the photos posted in this blog; please leave a comment with any suggestions, tips, or tricks you have!

3. Favourite outing: Toronto Islands

This week I took a much-anticipated trip to the Toronto Islands. I rode my bike down to the ferry docks and enjoyed a day relaxing in the sunshine. If you’re looking fun in Toronto, it is on my list of must-do things in the city! I took a bunch of pictures, but I’ll let them (mostly) speak for themselves :)

4. Favourite movie: The Heat

Get ready to laugh your f*ing head off. Sorry I don’t normally cuss, but the sheer amount of f-bombs dropped in this movie has desensitized me. The Heat stars Sandra Bullock and Melissa McCarthy as strong-willed and independent law enforcement officials who must work to put their differences aside to bust a drug lord. There is really something for every movie fan in this film; car chases, kitty cats, a sentimental ending, and tons and tons of laughs.

Source: Twentieth Century Fox

On a side note, does anyone else have a hard time adjusting to Melissa McCarthy in her more recent acting roles? I’ll always remember her as loveable Sookie St. James!

5. Favourite body/beauty product: Sunscreen

I probably sound like a PSA/nurse when I say this but, put on your sunscreen people! I always do my best to remember to apply sunscreen before sun exposure, as well as throughout the day. This info graphic does a great job at reinforcing how much we actually have to be applying for protection. I know we all want that summer glow, but consider what you’re risking if you don’t protect yourself!

Source: British Medical Journal

Recipe time!

Have you ever made banana soft serve? Dreena seems to be one of the first to experiment with processing frozen bananas and other goodies to create a treat that tastes a lot like ice cream! It’s a vegan’s (or anyone’s) dream, and so simple to make with the right equipment.

I recently bought a Popsicle mould at IKEA for a very reasonable $1.99. I was itching to use it so when whipping up some banana soft serve one night, I experimented by adding some to the moulds and freezing them. They couldn’t have turned out better!

See, Maria agrees.

These Popsicles are extra creamy from the cashew butter. I also stirred in some blueberry jam I had on hand, but you could use any jam or fresh fruit that suits you! This recipe yields enough for the moulds mentioned above, so keep in mind you may have to adjust ingredient amounts if your mould is a different size! Don’t be afraid to make too much; it tastes great eaten with a spoon as well!

Creamy Blueberry Cashew Popsicles

Yield: 6 popsicles

Prep time: 5 minutes Freeze time: 8 hours


  • 2 sliced and frozen bananas
  • 2 tbsp. cashew butter
  • 2 tbsp blueberry jam (or jam of choice)
  • 2 tbsp vegan chocolate chips


  • Place frozen bananas in food processor. Process until no chunks remain, scraping down the sides of the bowl as necessary until desired consistency is achieved.
  • Stir in jam and chocolate chips.
  • Transfer to popsicle moulds and place in freezer for at least 8 hours.
  • To remove, run mould under warm water and gently pull the popsicle out of the mould.

I hope you all have a fabulous and safe weekend!

Question of the Day: What events and eats do you have planned for this weekend?

Jordan’s Guacamole

I can’t take full credit for the recipe. It was born of out boredom, hunger, and a ripe avocado. It came to be using the only ingredients available at the time. Strangely enough, the flavours and textures come together to create a guacamole unlike any I have ever had before!

My co-worker Jordan is the mastermind behind this delicious dip, hence the naming of the recipe. Miraculously, I was able to whip up a quick batch of Lavash Flatbread to go with the delicious guacamole; the two went together like peanut butter and jelly. Keep in mind that you can eat the dip with anything you wish; store-bought crackers (I like Mary’s), homemade veggie burgers, a spoon, your fingers (clean).

Jordan’s Guacamole

Yield: Approx. 3 cups

Prep time: 15 minutes


  • 2 large or 4 small ripe avocado flesh (about 1 1/2 c.)
  • 1/4 c. red onion, finely diced
  • 1/4 c. red pepper, finely diced
  • 1/4 c. celery, finely diced
  • 2 -3 tbsp fresh dill, finely chopped (to taste)
  • 2 tbsp walnuts, chopped
  • 2 tbsp lemon juice
  • optional: cayenne, salt, pepper to taste


  • Remove flesh from avocados and place in a bowl.
  • Chop vegetables, lemon juice and walnuts and add to bowl with avocado. Mash with a fork until avocado is mostly smooth and ingredients are incorporated.
  • Stir in dill and spices gradually until desired taste is achieved.
  • Enjoy immediately or store covered in the fridge for up to 2 days (give it a stir before serving).

Add ingredients to bowl

Sometimes the best things in life are unplanned and spontaneous. For example, babies (as I said, sometimes), that muffin calling your name at the café, and definitely this guacamole!

Question of the Day: Have you ever created something spontaneously that turned out really awesome?

Not-your-average Fruit Salad


I’ve got another salad recipe coming at all you salad lovers today! This one is inspired by Ms. Carrie who breached the idea of eating vegetables at breakfast. At first I was a bit skeptical since I prefer sweeter breakfasts, but I threw some veggies along with my usual fruit bowl anyway.

It was surprisingly good! Carrie had the idea to amp up her morning salad with some wholesome seeds; I followed suit but also added some other nutritional gems. This colourful salad has every colour of the rainbow, plus a little optional sweetness for those who need it. I found that it tasted best if allowed to sit for a few hours (or overnight) in the fridge; the fruits give off some juice and sweeten the veggies up a bit! It also keeps quite well, so you can make a big batch and enjoy it every day of the week. Hooray for getting a head start on your 7-8!

Not-your-average Fruit Salad

Inspired by Carrie.

Yield 2 (BIG) servings

Prep time: 30 minutes Chill time: 2 hours or overnight


  • 1 c. red cabbage, finely chopped
  • 1 c. cucumber, chopped
  • 1 yellow bell pepper, chopped
  • 1/2 c. blueberries
  • 1 c. red grapes, halved
  • 1 c. strawberries. quartered
  • 2 tbsp. pistachio kernels
  • 2 tbsp. walnuts, chopped
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tbsp ground flax seed
  • 1 tbsp chia seeds
  • optional: 1 tbsp coconut sugar


  • Chop the fruits and veggies as directed and place in a large mixing bowl. Add nuts, spices, and optional sugar. Mix together and chill in an airtight container for at least 2 hours or overnight.
  • Before serving add chia and flax seeds and stir. Keeps for 3-5 days in the fridge.

One serving of this salad boasts 3 servings of veggies, 2 servings of fruit, plus some healthy fats from the nuts and seeds! I’ll warn you, this makes a BIG fiberlicious serving of salad. If you want to mix up your breakfast a bit, you could always have a smaller portion alongside something else. I had mine this morning with a handful of Blissful Buckwheat Granola Clusters; some soy yogurt would be nice on the side as a dip as well!

Do you like eating vegetables for breakfast?

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