Happy Friday, friends! Boy, did I love reading your comments on my Crazy Mug Lady post the other day. Sooo funny! Glad to hear I’m not alone. After last weekend’s ice storm, we’re really looking forward to getting outside to enjoy some moderately warm-ish spring weather tomorrow and Sunday. I hope you have a great one too!
Q1. Just came across your Superfood Porridge recipe! It seems great for my one-year-old. If I were to prepare this the night before, should I cook the veggies first and then add to the oatmeal to soak? Thanks!
Hey Dawn, So glad you found this recipe! We love the porridge and make it often…it’s a nice way to sneak in veggies in the AM! You don’t need to cook the veggies in advance. I prep everything the night before (without cooking anything), then simply heat and serve in the morning. It really helps to use the super-fine grate hole in the grater box so the carrot and zucchini aren’t too thick—that way they won’t need much cooking to soften.
Q2. Hi Angela! I absolutely love your recipes. They are natural, healthy, and usually involve simple ingredients that I already have in my pantry. I have both cookbooks, the app, and I go on your website often for food inspiration. I base my meal planning around your cookbooks because...
As a kid I was a self-proclaimed Pro Sticker Collector (oh, how that huge 3-ring binder was my pride and joy!), and at one confusing point in my youth I was also the proud owner of a miniature cow collection (the toy kind, that is). Totally normal.
Naturally, those childhood collections have led me to a new kind of obsession today: mugs. As Eric was unloading dishes the other day I heard him grumble, “We need to organize this mug area…[HEAVY SIGH]” He’s so funny like that! Okay, okay, maybe our shelf is a little chaotic, but I’m happy to say it’s a bit less so after doing this blog post and being forced to remove and put back each mug. (Um. Just kidding. I haven’t put the mugs back…they’re still strewn about in my photography studio. Oops.)
I also realized during the creation of this post that there are two kinds of people in this world: those who use all-white (or single-coloured) matchy mugs, and those who prefer to collect various mugs from here and there, adding from travels, etc. I guess I just ain’t a matchy mug kinda girl! When I shoot recipe photos, though, my go-to mugs are exclusively espresso-sized white mugs because they photograph so nicely. Try and put a random 16-ouncer in the background of a photo and it’s going to look like an elephant is sitting down to tea with you…lol.
I’m always asked where I get...
First of all, holy moly…thank you all for your support for our Webby Awards People’s Voice Award nomination! I can’t even convey how much it means to us. We’re so nervous/excited to hear the results on April 24th! Voting is open until April 19th if you’d like to give us one final push. :)
Without further ado, here are this week’s featured reader questions…it’s a great batch, and I’m loving the Comment of the Week by Kristen, too! Lots of great meal planning ideas in there.
Q1. Do you have any tips for using hemp hearts? I have a big unopened bag of them in the cupboard and don’t know where to start! Thank you!
I love this question because we’re big fans of hemp hearts in our house! I love to add them to smoothies and energy ball/granola bar recipes, chia seed pudding or overnight oats (either mixed in or sprinkled on top), stirred into pasta for a protein boost, sprinkled on avocado toast, or blended into nut/seed milks and salad dressings—but the possibilities are endless…they’re so versatile! If you’d like to use my recipes as a guide, searching “hemp hearts” in the search bar will lead you to any OSG recipes calling for them. I’d love to hear what you make with them!
Q2. Hi Angela, thanks so much for all your wonderful recipes. I haven’t found one I don’t like yet....
Happy Friday, friends! Before diving in, I want to share some fun news in case you missed our newsletter yesterday…The Oh She Glows Plant-Based Recipe App has been nominated for a WEBBY AWARD! It felt like such a long shot when I applied a few months ago (apparently they had over 13,000 applications come in from around the world!), but then I thought of all the praise and encouragement you’ve given our app and decided to just go for it—no harm trying, right?! I’m still in complete shock over finding out we were nominated, and so proud that we’re the only 100% plant-based app in our category. I gotta say it feels pretty awesome to be reppin’ the veggies. :)
If you enjoy our app, I’d be so grateful if you took a minute to vote for us! I can’t thank you enough for your support and for all of the encouragement that has been coming in this week. :)
Q1. Your Triple Almond Energy Balls are so delicious and healthy that I had to make them twice in the past two days! My only question is how you make the toppings stick to the balls and stay put? I can’t get the coconut to stick as much as I’d like to.
Hey Mary, Oh good question! I find...
Boy have we ever soaked up the sunshine on our vacation! I wish I could bottle this warm sunny weather and take it back to Ontario with us. While we’re getting settled, I thought I’d share the next roundup of Things I’m Loving Lately. And a quick note that there will be no Ask Angela post tomorrow due to the holiday. If you’re celebrating this weekend, I hope you have a very happy Easter!!
1. Soom Pure Ground Sesame Tahini
On an impulse, I added this tahini to my Naturamarket.ca order (the website where I buy my beloved Nutpods!) and ended up falling in love with it! I adore how smooth and luxurious this tahini is, plus it has that nice “runny” texture that’s perfect for drizzling—some brands I’ve tried in the past can be quite firm and dry with a layer of separated oil that’s difficult to mix in. Its flavour is so rich and nutty too.
2. Mina Harissa paste
I’m a bit late to the party trying Harissa, but once I did there was no turning back. While I’m by no means an expert on traditional Harissa pastes (and I’ve yet to try making a homemade version!), I really enjoy Mina’s Harissa as it’s super flavourful and preservative-free, too.
3. Vita Bio Organic Chickpeas (Jarred)
These chickpeas are a great option when I don’t have time to soak and cook my own chickpeas, and I also love that...
It’s spring, it’s spring!! I was outside the other day when it hit me that I can now officially say that winter is behind us (according to the calendar, anyway…I think it’ll be a while before it actually feels like it here). The winter of ‘18–’19 was a challenging one for me, and I feel so ready for a fresh start (I think I’ve said this about ten times so far in 2018!)
I’m popping in a day early with Ask Angela because I just couldn’t wait to share this week’s fun questions. I hope you enjoy this batch as much as I did, and please keep those questions rollin’ in…they give me something to ponder when I’m up in the middle of the night, lol.
Q1. Hi there, your Cozy Butternut, Sweet Potato, and Red Lentil Stew sounds absolutely delicious. I am trying to adapt a week’s worth of meals for a lady who is allergic to vegetables in the nightshade family. (So no tomatoes.) Have you ever tried making this without the tomatoes?
Hey Georgie, Your question came at just the right time…I was planning on making a batch of this stew for dinner that very night! (We’ve been on a huge Cozy Stew kick this week!) So, after receiving your question, I decided to give it a spin, and held off adding the canned tomatoes and tomato paste until the...
I was recently asked by Terra (OSG’s editor extraordinaire) how I came up with this recipe, and after explaining my process to her we both agreed I should share my fun little kitchen story with you on the blog! I often think this stuff is going to be boring so I don’t tend to get into the behind-the-scenes details too often, but I’d love to hear what you think!
This recipe actually began as something totally different. I’d been working on a simplified butternut risotto and, despite a few attempts, it just wasn’t impressing me (okay, I totally have Shania Twain in my head right now). I had planned on trying that recipe one more time before moving on, but just couldn’t shake the feeling of DOOM I had about it. Whenever I’m clouded by this “feeling of doom” and try to force a recipe (ignoring the voices in my head screaming “noooo don’t do it!”), I find it usually winds up being a waste of time anyway. I have to say that the results are almost always still edible and often quite tasty…just not quite good enough to share!
So, putting the risotto aside, I brainstormed something in a totally new direction! I couldn’t get crusted butternut squash out of my head (#weirdo), and thought it would be absolutely amazing to create a nut-and-seed coating for one of my favourite sweet, hearty winter veggies. I thought about my popular eggplant parmesan recipe from
Hey everyone, I hope you’re enjoying a fun March break if you’re off this week! We finally decided to book a quick trip to Arizona to visit my parents…even though after our December holiday travel shenanigans I vowed I wouldn’t fly with Arlo again until he’s older and less squirmy…lol. Spoiler alert: he is at peak squirminess these days, but when you’re over winter, you’re over winter, am I right? I think we’re all counting down the days until we are soaking up the sun!
Q1. Hi! My husband and I LOVE your Glowing Spiced Lentil Soup. Amazing. We were thinking of switching it up a tad and using white beans instead of lentils. Any thoughts?
Hey Reagan, So happy you both love it so much! It’s on regular rotation over here. :) I recently tested a version with canned white beans (added at the end with the spinach) and reduced the broth to 1 cup since there were no red lentils soaking it up. To be honest, I didn’t like this alternative as much as the original—maybe because I reduced the liquid and that threw off the flavours, or maybe I’m just so used to the tried-and-true Glowing Spiced Lentil Soup recipe at this point! #changeishard, lol. I also used light coconut milk instead of full-fat and that could’ve made the soup less rich and tasty than usual. I’d probably suggest making...
What’s this, I’m posting on a Monday?! ;) This post was ready to go last week, but since we had so much fun content already going out (Glow Getter, Ask Angela, and the next issue of In The Glow!), I decided to hold off until Monday for this one. Thanks for all the positive feedback about the reboot of Things I’m Loving Lately, by the way. It’s such a fun way for me to share the things I use and love in my everyday life, and I enjoy hearing about the new things you’re diggin’ too. So feel free to spill the beets, errr…deets, below!
As always, these posts are never sponsored, but I’ll occasionally have an affiliate link or two included in the roundup.
1. Hilary’s Broccoli Casserole Bites
I discovered these frozen casserole bites when I was looking for super-fast dinner options for the kids. We definitely don’t have a made-from-scratch meal on the table every night, so I was delighted to find these mini veggie burger patties packed with awesome organic ingredients: cooked whole grain millet, broccoli, cooked white beans, expeller-pressed coconut oil, carrot, onion, garlic, apple cider vinegar, psyllium husk powder, salt, arrowroot, basil, and oregano. The kids love them dipped in ketchup, and I try to always have a bag in the freezer for those emergency don’t-know-what-to-cook situations! If you’re...
Happy Friday, everyone! Okay, who else is excited about springing forward this weekend? Sunlight until 7pm…I can just taste those brighter evenings! *gives the finger to winter* Bring on the evening light.
I hope you enjoy this week’s Q&A roundup. Have a wonderful weekend!
Q1. I’m currently in my first trimester and having trouble drinking water (it just doesn’t taste good at all). I’m wondering if you struggled with this during either of your pregnancies and what you did to make sure you got enough water? It’s so important!
Hey Sam, Congrats on your pregnancy! I also struggled with water aversion during the first four months of my pregnancies. I just felt so nauseous and water didn’t sound enticing in the slightest. What I ended up doing (and it worked great!) was adding some juice to my water to help it taste better. I don’t usually drink juice, so mixing some into my water made it taste so flavourful and sweet…it was such a treat, and I found myself guzzling back the fruity water in no time! Sometimes I would drink straight up coconut water too—that’s also a nice option to switch things up. (Side note: I use this juice-enhanced water trick when our kids are sick as I find it motivates them to drink more fluids too.) Adding sliced fruit to water (like spa water) also seems popular these days, but I don’t really care for it—I find the...
Happy International Women’s Day, everyone! To celebrate, we’re back with our second Glow Getter profile featuring Toronto-based author, speaker, and nutritionist Meghan Telpner. Before we dive in, a big thanks for all the love you gave our first Glow Getter profile spotlighting routine natural deodorant founders Pippa and Neige Blair. I was so excited to see so many new and old fans of routine and I appreciate you taking time to read and comment on our first post! I’ve been at a bit of a crossroads debating which direction to take my own business, so these inspiring interviews couldn’t have come at a better time.
Meghan Telpner is the founder of Toronto’s Academy of Culinary Nutrition, and all it takes is five minutes hearing her speak to know she’s the spunky teacher I think everyone wished they had growing up. But Meghan’s journey into teaching nutrition had its twists and turns…would you believe her first degree was in fashion design? It was through a personal journey to healthy living that Meghan found her passion in holistic nutrition and “undieting“—the term Meghan coined to describe her personal philosophy about eating well without deprivation. I relate to her philosophy so much as I struggled with disordered eating for over...
We’re baa-aaack! Thanks for your patience last Friday as I escaped the flu’s chokehold, lol. I’m happy that we’re into the swing of things again with some fun questions today! How nerdy am I that I get excited to test these things out? I’m basically just relieved that I can taste food again.
In case you missed it, yesterday I posted my recipe for the flourless muffins that have been in our breakfast and snack time rotation lately. We received so many questions about these muffins that I thought I’d include a couple in today’s roundup as well—see the last two for my notes on a nut-free version and ingredient swap. Also be sure to check out the comments in the post itself as I’ve answered a slew of other muffin questions there. I can’t wait to hear what you think about them!
Q1. Great toddler snack ideas! I’m wondering if you can create some more ideas for savoury snacks? I have a two year old who is clearly a vegan foodie. I give him a daily snack at 4pm and once a week try to provide a savoury snack too. Daiya Plain Cream Cheeze Style Spread on top of very small celery sticks has been a hit.
Hi Laurie, I love this challenge! It’s definitely easy to default to snacks that are naturally sweet because they tend to be instant hits with...
Boy am I ever glad to be on the the other side of that flu! Last Thursday, when I posted my Triple Almond Energy Balls recipe, I thought that after five long days of bedrest I was starting to feel a bit better. Unfortunately, I wound up taking a turn for the worse Thursday evening with some scary flu complications cropping up overnight. My temperature skyrocketed (despite being on fever meds) and my cough became much worse. Luckily I’d already done quite a bit of reading on this year’s flu season because I was so worried about the kids getting it and wanted to know which high-risk symptoms to look for. Based on what I’d read and what my doctor told me, having symptoms improve and then come back even worse than before was bad news (it’s actually one of CDC’s “emergency warning signs” of flu complications). Gulp!
On Friday morning I couldn’t even get out of bed to see the kids. I was nauseous, sweating profusely, and had major chills despite feeling super hot. Adriana came into my room looking concerned and said “Mommy, why you don’t wake up today?” That just broke my heart. I knew I had to get medical treatment right away.
I think it’s been about 15 years since I’ve needed to take antibiotics, but I can’t tell you how grateful I was to have them for this virus, which had turned into bacterial pneumonia. The medicine brought...
One of my biggest challenges when photographing beige- or blah-coloured recipes is making them look as appealing as they taste…the struggle is real! Dishes like curries, brownies, oatmeal, energy balls, etc. tend to look a bit sad through the camera’s lens. If you want a giggle, check out one of the very first beige/brown recipe photos I ever took on the blog. I posted this Pumpkin Banana Bran & Oatmeal Muffin recipe way back in 2008 (holy cow, I’m a blogging DINOSAUR! lol).
A good trick I’ve learned through countless trial and error (mostly error…and a few curse words) is that I need to add a lot of colour to photos even if the food itself isn’t colourful. It probably seems obvious, but with so many other things going on for a photo shoot (cooking, food styling, camera settings, lighting, etc.) it can be easy to forget the importance of planning for colour. If I’m shooting oatmeal or plain Jane muffins, I try to add some enticing fruit on top and more pops of colour on the table itself—a bright green Matcha tea, fresh flowers, a glass of OJ, or a colourful cloth napkin (without being too busy) can all create a gorgeous photo when the food itself looks pretty blah. This approach helped me photograph these flourless breakfast muffins (recipe to come!) and I’m pleased with how the app photo turned out!
I wasn’t quite...
I have to say, this blog series is so much fun to put together each week. Even though I reply to your comments and questions a couple of times each day on the blog, making this round-up inspires me to dig a bit deeper and try new things to help troubleshoot. I also learn so many interesting things from you all, and absolutely love sharing your tips for others to read! Let’s dive in, shall we?!
Q1. Hey Angela! With how popular superfood powders are, I’m curious if you consume any on a regular basis?
Hi Monika, I can’t say that I use many superfood powders! They tend to be expensive and I’d personally rather spend that money on quality produce. I also want my recipes to be accessible. That said, there are a couple I like to use: DoMatcha Organic Green Tea Powder (I make green tea lattes with it and add it to smoothies) and Sprout Living Broccoli & Kale Sprout Mix. The latter is a powder made from broccoli and kale sprouts that have been gently dried and milled—I also add this to smoothies for a plant-powered boost!
Q2. Your coffee always looks so delicious on Insta Stories! Do you mind sharing exactly how you make it (including the proportions used)? My track record isn’t that good when I “wing” a recipe!
That’s too funny, Susan—I’ve definitely had my own fair share of “winging it” disasters! I love to...
Happy Valentine’s Day! Whether you’re celebrating with friends, family, or a special someone today, I hope you have a great one. And if all else fails, I have a feeling my Easy Vegan Sugar Cookies, Pink Power Detox Smoothie, or Cheerful Vegan Nachos will give your taste buds the lovin’ they’re looking for. ;)
This morning I woke up with a bit of nervous energy washing over me! We’ve been working hard on a brand new Oh She Glows series these past few months and today is the day I get to finally share it with you all. It wasn’t easy keeping things secret, I tell ya! The Glow Getter series is our way of spreading the love to fellow wellness entrepreneurs: inspiring, plant-powered business owners who share their daily rituals and secret recipes for success. I can’t think of a better duo to kick off our Glow Getter series than Pippa and Neige Blair, founders of Canadian natural deodorant brand routine. Over the years I’ve tried countless all-natural deodorants, and I was honestly starting to lose hope until I found routine. Now it’s all I use! (A special shout-out to my sister Kristi for introducing me to the brand!)
Pippa and Neige Blair are sisters-in-law from Calgary, Alberta who “believe armpits are...
Happy Saturday, friends! It’s been a while since I posted a recipe on the weekend, but many of you seemed eager for these festive cookies after I gave a few sneak peeks on Insta Stories. I figured since I had the recipe all tested and ready, why wait until Monday to share? No one should have to wait for Valentine’s (or Galentine’s) Day dessert, I say! Plus, if snow is keeping you at home this weekend, these are a fun treat to whip up with the family indoors. My kiddos love cutting shapes into the dough and piping frosting
into their mouths onto the cookies—they also know how to have a hoot with those sprinkles, as you might notice in the very last photo below!
I first started testing vegan sugar cookies several years ago, but I never quite landed on a final recipe that I was perfectly happy with. I recently had a couple requests for cut-out cookies leading up to Valentine’s Day, so I dug up my previous trials (thank you, Google Docs!!), and started again. Well, as it turned out, I didn’t end up using my old notes one bit. I did a complete 180, using my trusted Gluten-Free Vegan Graham Cracker recipe as a base. After some major recipe tweaking, I’m excited to finally have a go-to vegan sugar cookie recipe in my repertoire. This version is so much more wholesome than my previous attempts, too! #winning
I know what you’re thinking: Ask Angela? What happened to my Friday FAQs?! I decided to do a little name change for this series. My alternate title contender was “Ask Angela and I’ll try my very best not to steer you toward an epic cooking fail”. Lol. But that title proved to be a little long. ;) Semantics aside, it’s business as usual over here! Although I gotta say the above photo has always made me chuckle…I don’t think there’s ever been a time outside of that photoshoot when you would’ve caught me casually lounging in bed with breakfast while working away on my computer. It seemed like a fun idea at the time, though!
Anyway, there were some great questions that came in over the last week and I’m excited to share them with you below. Have a wonderful weekend, everyone!
Q1. Hi Angela! One of my goals for 2018 is to eat more plant-based foods as part of my daily routine. That got me thinking…can you share the plant-based foods that you tend to eat every single day? I think this would help me since I’m low on time as a new mom and would also help me to include more “plant-based regulars” on my grocery list each week.
Hi Kayla, what a fun idea! I’d love to share. There are many foods that I eat every single day, and you’re so right about it saving time when...
How’s your February chugging along so far? Mine is off to a solid start, and I’m already feeling a bit more positive now that the doldrums of January are past! As for things on the OSG front, we’re working away on our rebooted Friday FAQs and Things I’m Loving Lately series, as well as a couple new ones that will be launching in the coming weeks. And, of course, plenty of delicious plant-based recipe testing is going down, too. Things are just a-bopping around here!! It’s been fun getting into a groove with regular blogging again, and I’m so thrilled you seem to be enjoying the recent posts too.
I had a lot of requests to post this warm salad recipe after sharing it on Insta Stories and mentioning it in my most recent Things I’m Loving Lately roundup. Well, ask and you shall receive! I hope you love this cozy salad as much as I do. It’s a great way to use up any veggies lurking in the back of your fridge—I like to toss those on the pan to roast with a big batch of squash so I have plenty of leftovers for the next few days. The extra veggies and dressing make for a really quick reheat-and-serve lunch. If you’d like to pack this for a work- or school-day meal and still enjoy the “warm” aspect,...
Happy February! Whew, I am SO glad January is behind us. We’re one month closer to spring (which, if you’re Canadian, often doesn’t start until MAY…lol…no big deal). Thanks for all of your questions and comments this past week. Many of your questions inspire me to test things out in my own kitchen (yielding delicious results!), so it’s a win-win situation over here.
Q1. I love the look of your Green Warrior Protein Smoothie! Do you think I can swap the dinosaur/lacinato kale for baby kale? I also don’t have celery on hand…what do you recommend?
Hey Melanie, You can definitely use baby kale in any smoothie calling for regular kale or baby spinach. It’ll work great. If you’re out of celery, no problem—you can simply omit it altogether. For a fun twist and creamy texture, try adding a couple tablespoons of avocado!
Q2. Love these posts. :) Quick question—can you tell me what vitamins you take? I am in need of some recommendations. Thanks!
Hey Tammy, Of course! I take MegaFood’s Baby & Me 2 multivitamin (the herb-free version), the MegaFood Blood Builder, vitamin D drops, Udo’s Choice Super 8 Hi-Potency Probiotic, NutraVege Vegan Liquid Omega-3, as well as a chewable zinc supplement every couple of days in the wintertime.
Q3. If I were to make your Apple...