Banff National Park has been on my favorite National Park list since I went in May 2014. It was so fun to experience it in the winter this year! We went this past weekend to celebrate my sisters (early) Birthday and had a blast skiing, hiking, hot tubin’ & dog sledding. My favorite memory was dog sledding because I have never done it & it has been on my bucket list forever! We got lucky with weather and had a great sunny day skiing Lake Louise on Friday followed by drinks at the Fairmont, a powder ski day skiing Sunshine Village on Saturday & a hike to lower waterfall at Johnston Canyon. This was more of a slide around the canyon because the trails were frozen, (so was the waterfall!) On Sunday we went dog sledding, each got into our two person sled and got to mush around with a team of 8 dogs. Arnt they the cutest! They were so excited to hit the trails.
It’s day 5 and I’m Whole30 strong! One of my favorite meals has been sweet potatoes + a fried egg and a veggie. This lunch is grilled sweet potatoes + shallots + a fried egg on a bed of spinach topped with Guac and raw ruby red kraut. Who else is doing whole30 with me 🙋🏼!? I know of 2…! What I miss most is ice cream..
If you haven’t tried beet cabbage, I highly recommend the firefly kitchen beet kraut, it’s raw and has probiotics and gives your dish extra flavor. I found mine at met market in Seattle.. Try it yourself!
The best fall soup is the fiesta soup and these boo chips make it the best festive fiesta soup. This is my go to fall soup because I usually have all ingredients on hand and its super quick to put together.
What you need:
1 can of organic corn
1 can of organic black beans, rinsed
1 cup of mushrooms, sliced
1 yellow onion, sliced
1 avocado ( for topping)
4 heirloom tomatoes, sliced
2 cloves of garlic, pressed
1 tbl healthandus seasoning
1 tbl coconut oil
1 carton of Vegetable broth or 3 cups of water + spices (basically the same thing)
1 Handful of Boo Chip for topping
1. In a large sauce pan, add coconut oil + garlic + onions. Sautee for 3-5 minutes until onion is translucent.
Add tomato, black beans, corn and cook for 3-5 minutes.
Pour in vegetable broth and bring to a boil.
Reduce heat and simmer for 15 minutes, stirring occasionally.
Service with avocado & boo chips!
If you are looking for a refreshing and light summer salad- this one nails it. I made this summer harvest salad as the main dish for our summer sips solstice party and it was such a hit I made it again for a bachelorette party this past weekend in Leavenworth. I like it because it’s packed with protein, easy to make and taste delicious and fresh.What you need:
1 can chickpeas, drained
1 cup grape tomatoes, halved
1 cup trader joes harvest blend rice
1 can black beans, drained
1 cup chopped basil
2 medium mint leaves, finely chopped
4 tbl fresh lemon juice
4 tsp garlic, minced (i like lots of garlic)
1/2 cup olive oil
dash of salt + pepper
1. Cook the rice according to the package
2. Add in chickpeas, black beans, grape tomatoes and mix in large bowl
3. Top with Basil and mint
when ready to serve, drizzle with dressing