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2018-01-21T00:52:22.280Z
0
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We’re baaaaaack! Thanks for all of the Friday FAQs love last week. It was so exciting to see your enthusiasm for the return of this series. Please keep those questions (and answers) coming! And we’ve got even MORE fun news to share with you…next week will mark the return of another series—Things I’m Loving Lately! I’ve received a lot of requests for this series to be brought back and I’m absolutely thrilled to be rebooting it in 2018.

Q1. I love your Fail-Proof Vegan Chocolate Cupcakes with Salted Buttercream! I would love a recipe for a classic carrot cake with cream cheese frosting! Do you have one? I love all your recipes :) 

A. Hi Jenny, Thank you! Oh man…I can’t even tell you how many vegan carrot cakes I’ve attempted over the years! I’m so picky and don’t like to share anything I’m not 100% sold on, but I’ll keep working on it. I do have some great carrot cake-inspired recipes you can check out in the meantime though: Whole Grain Carrot Cake Loaf with Lemon Glaze, Vegan Carrot Spice Muffins for Grandpa, Heavenly Carrot Cake Baked Oatmeal, and Itty Bitty Carrot Cake Cookies

Q2. Thanks for helping me discover that vegan cooking can be so easy and delicious. I’m giving this Cumin Lime...

I just checked the version history of my Roasted Carrot and Dill Hummus Google Doc and realized that I first tested this hummus recipe on January 10, 2015. What the heck? THREE years ago?! #hellotimewarp Better late than never, I say…although I know a few people who are likely baffled by its turtle-paced cross to the finish line! 

My kiddos are hummus fiends (they’ll actually eat it by the spoonful…I have no idea who they got that habit from…), and they gobbled up this roasted carrot version in no time. I like knowing that it’s packing a couple extra veggies—what’s not to love about a sneaky vitamin boost? 

I know what you’re thinking: Ange, is this hummus really worth roasting carrots for? I agree, it’s sort of a big ask for a hummus recipe, but every time I make this version I’m reminded how much I LOVE the flavour combo. The smoky charred carrots just give it that little something-something…not to mention a bit of sweet creamy-dreamy-ness (technical term) alongside a hint of dill—so bright and fresh!

A couple fun tricks: Since I’m already roasting carrots for the recipe, I like to add a few extras along with some other veggies, like broccoli, for dipping into the hummus or layering in a wrap. So throw whatever veggies you have onto the roasting pan and go wild. Or you...

Surprise! I’m so excited to let you know that Friday FAQs are officially back in action! I hope you’re as pumped as we are to see this series rolling again. I’ve also given the Q&A a bit of a playful makeover to kick off the new year! What do you think?  PS: The intro image above is from 2015—note to self: update photos! If it were current, there’d be lukewarm (but very strong) coffee in that mug; two kids fighting in the background; toys scattered everywhere; and food smashed into my shirt. No big deal. Lol.

If you’re not familiar with our Friday FAQs series (which admittedly came to a screeching halt when I became a mama of two!), I’ll share a bit of background: Each Friday on the blog, you’ll find featured questions from our amazing Oh She Glows community (that’s you!) along with my thoughts and replies. These are questions I’m asked on the blog, Instagram, Facebook and Twitter, as well as by email or even in the grocery store—you name it! I reply to oodles of comments and questions each week, and in these roundups I try to highlight those I receive most often and ones that I think will be helpful to others too. 

As always, if you have a question, please feel free to leave it below and I’ll put my thinking cap on. Who knows—it may even be featured in a future Friday FAQs post. And of course, you can always chime...

I don’t know about you, but I’ve been taking my sweet ol’ time easing into 2018! After our family’s holiday adventures, I knew I needed to slow down and approach the first week of the year rather gently. This meant extra-cozy evenings spent baking cookies, cancelling morning workout classes, nighttime lounge sessions watching hockey, and sleeping in as long as the kids would allow (spoiler: not very long, lol). Now that things are settling back into a routine, I’m looking for a little healthy recipe inspo and thought I’d share what I have in mind. Please let me know below if there’s anything I didn’t mention here that you plan to make in the coming weeks! I hope this post can serve as healthy plant-powered recipe inspiration for your start to the new year as well. Oh, and in case you missed it, don’t forget to check out my first recipe post of 2018! It’s a refreshing one!


1. 8-Minute Pantry Dal
2. Metabolism-Revving Spicy Cabbage Soup — Oh She Glows Every Day, p. 139
3. Soul-Soothing African Peanut Stew — The Oh She Glows Cookbook, p. 129
4. A Simple Roasted Butternut Squash Salad
5. Hunky Heartbeet Cabbage Soup
6.

Happy 2018, friends! If you’re still recovering from New Year celebrations (and/or a whole lotta holiday travel like us!), I have just the recipe to kick off your January. It’s refreshing and light with an immune-boosting bonus—something I think most of us could use right about now! I know I could.

We had a fun whirlwind of a holiday week! How did yours go? The four of us took a road trip to see Eric’s parents, then headed west to visit my family in Alberta. Since our stay at my parents’ house was only four nights, we opted to keep the kids on eastern time. I have to say this strategy worked out so much better than the last visit. Both kids slept well (aside from one night) and were pretty happy during the day!! If we were staying longer, Eric and I would’ve gradually shifted them to mountain time, but for this visit we didn’t see a need to. It felt like a huge win. Parents, how do you handle changing time zones with your kiddos in tow? I think this was the first small success we’ve had. (Still worth celebrating, though! Ha.)

Now about those flights!! Oh man. Arlo is now 15 months old and very active, so he was our biggest challenge on the four-hour flight to Alberta. Nothing kept him happy for long, and we tried everything: toys,...

This may have been the most epic blog post and photoshoot I’ve ever tackled. It’s my last post before Christmas, and I think it’s safe to say we’re going out with a bang this year! I hope my roundup inspires you to create your own vegan cookie board—big or small—this holiday season. If you make one and share it online, I’d love to see. Be sure to use the hashtags #ohsheglows, #osgcookies, #GETINMABELLY, and #SantaGoesVegan…okay, I suppose the last two are optional.

Yesterday morning, in the throes of a nasty cold, all I could think was: “WHAT DID I GET MYSELF INTO!?” Here I was, buzzing around the kitchen, decorating cookies at light speed while Arlo played quietly with his educational toys (just kidding, he screamed at my legs..bahaha). I wish you could’ve seen me running between my kitchen and photography studio during naptime, pleading with the Nap Gods for five more minutes of photoshoot time. Luckily it all came together with some major hustling.

Check out these two behind the scenes photos! Organized chaos. ;)

Who’s ready for an easy vegan holiday dessert? I know I am! I’ve had this one in my holiday recipe holster since first creating it this past summer, and have been dying for the right time to share it.

A quick note about this recipe: The pictures make it look HUGE, but it’s actually a small dessert with fairly dainty portions. I use a small 4×8-inch loaf pan. If you use a standard-size (9×5-inch) loaf pan, the dessert will have less height (but no less delicious flavour!). Hey—I’ve never complained about dessert in any shape or form, but I wanted to mention it so you don’t find yourself puzzled over a smaller-than-expected finished product.

Be sure to read my tips in the headnote and at the bottom of the recipe. You know I love to give you flexibility in your own kitchens, so this recipe is bursting with my testing notes and modifications. I actually had to cut myself off from writing more!! #nerdalert

Before we dig into today’s juicy post, I want to share that, starting tomorrow (Nov. 23), the new Oh She Glows Boxed Set is 50% OFF! Whoa baby. The sale will continue until Tuesday, November 28th, so plenty of time to take advantage. Mine arrived last week, and I gotta say they’re b-e-a-utiful. A “glam shoot” soon followed, lol.

Every morning while sipping my coffee, I respond to your questions and comments that have come in since the previous day. It’s one of my favourite relaxing morning rituals…right up until the kids realize “Mommy’s in the office!” and BUST THROUGH THE DOOR UNLEASHING TOTAL CHAOS. How do they always know? And how do I clean baby fingerprints off my camera lens? Anyway, I’ve been receiving a lot of holiday meal prep questions, and while I always try to troubleshoot your questions immediately, I’m often left needing some time to try out my ideas. So, this month my recipe tester Nicole and I have been busy tackling make-ahead versions of my most popular holiday recipes!

Last year, Eric and I hosted two big holiday meals while juggling a newborn and toddler (we didn’t want to travel so everyone came to us which...

Oh She Glows just celebrated her 9th birthday! Can you believe it? (I know, I know, where is the cake? I didn’t plan this very well, did I? I promise you today’s recipe is a keeper even if it’s not covered in frosting. Do you think cheese-covered will do the trick?!)

Many moons ago, in October 2008, Eric looked at me and said, “Ange, you need a hobby!” I was hunched in front of my computer poring over research. We’d just returned from our honeymoon, and I was already stressed out over all the catch-up work that was waiting for me at home.

At the time, I was a master’s student wrapping up my thesis, and also working full-time as a researcher. To say I was feeling burned out is an understatement. I definitely hadn’t been making time for fun. When Eric asked me what hobbies I had, I honestly couldn’t think of anything outside my daily gym sessions. “I’m not sure if working out counts….” he’d say. My only downtime was a weekly night out at a local bar—hardly restorative, though it did feel that way briefly! So I took Eric’s advice (a rare occurrence, he says),...

I know, I know, just what you’re craving in the middle of summer…a dish that brings the heat! Did I nail it on the head or what? Well, maybe you can entertain this as an idea for a rainy, cool-ish summer evening. We enjoyed it on a night like that just recently! We’ve had a lot of rain and clouds around these parts.

I’ve been trying to come up with the fastest of fast dinner recipes, since cooking with two kids underfoot is getting more and more challenging. If it takes me more than 10 minutes of prep during the witching hour, it’s usually not happening. (I don’t know, maybe I should try batch cooking and freezing meals on the weekends, but I haven’t yet come up with a plan for that.) Admittedly, I’ve also been feeling a bit defeated in the cooking department because Adriana is going through an “I’m not hungry” phase (after going through a really good eating phase in the spring that, in retrospect, could’ve been a growth spurt!). Most of the things we offer her get a few nibbles taken out of them. Or she just exclaims, “POPSICLE, PLEASE!” *facepalm* So, my mood lately has been basically PLEASE DON’T MAKE ME COOK ANOTHER REJECTED MEAL. The silver lining is that Arlo will eat anything that isn’t nailed down (for now!), as will Eric (lol), so my cooking...

Wow, it was not my intention to disappear from the blog for so long! I tell you, this parenting gig isn’t easy. It just swallows me up at times.

March and April were a couple of the hardest months we’ve had since becoming parents of two. We were struggling to stay afloat and not sleeping much. I started to feel depressed/anxious on and off (which worried me a bit, given my past struggles), and was at a loss for how to write about what I was going through. For a while, I lost the motivation to do many of the things I normally enjoy. The past few years have been amazing and intense and emotional and exhilarating and exhausting. The phrase “burning a candle at both ends” comes to mind. My kids are my world and being a mother is my favourite role in life, but it’s so damn hard sometimes. That’s just the honest truth. Some days you just survive. But then there are those daily moments that take my breath away…make my...

At long last, I’m sharing the recipe I’ve probably made the most since Adriana started eating solids (which somehow feels like forever ago and just yesterday at the same time). I’ve had so many requests for this recipe, but never got around to sharing it because it would always be devoured right away, leaving no time for photos. Last week, I finally made it in the morning so I’d have a bit of time to snap a few shots.  

I use the term “recipe” lightly here because I never measure the ingredients for this pasta; not having to measure anything is part of its beauty and ease. I measured it here so you can get a feel for it, but once you do, I encourage you to throw caution to the wind and wing it! It’s really hard to mess up. You can often find me glugging marinara, spooning hummus, and dumping hemp hearts with abandon into the cooked pasta. The quicker the better, especially when there’s a hangry toddler screaming “Paaaaaaaasta!” at your feet.

Not only is this pasta fast and delicious, it packs in tons of protein, fibre, and healthy fats. You can also change it up and customize it so many different ways—I’ve provided a few ideas in the recipe, but I’d love to hear what you come up with, too!

If you’ve been following my Insta Stories this year, you might’ve seen that one of my smaller goals for 2017 is to use reusable produce bags. It’s something I’ve tried in the past but never stuck with, so when I told Eric about the goal he wasn’t sure that I would actually do it. Especially since I’ve had a pretty bad case of new-mama brain lately. “This is going to last a week!” he chuckled. But here I am 6 weeks into 2017 and it’s going great…mainly because proving him wrong is one of my greatest joys in life.

These are the bags I purchased on Amazon. I love that there are various sizes, and so far they’re holding up well! Adriana has also claimed one and likes it when I add a few light groceries into her “grocery bag” while she sits in the cart. Just remind me not to put a clementine in there again; she thinks it’s pretty funny when she bites through the skin.

You may suspect we’re living off of soup these days due to how many soup recipes I’ve shared over the past few months, and you might be right! Soup has been our go-to solution...

 

There’s no turning back: we’ve officially shifted from the sleepy newborn stage into a whole other beast. It was good while it lasted, I have to say. Arlo’s development is steaming ahead, and with that has come his first sleep regression (or “progression”, if we’re seeing the glass half full), and his desire to never miss a cool thing in his new world. Things have gotten really stinkin’ cute, a bit ugly (mainly, the circles under my eyes), and kinda scary. He basically turned into the wide-eyed “deer in headlights” emoji overnight. Actually, I think someone should make a new emoji just for babies going through sleep regressions; how about a wide-eyed baby who is simultaneously laughing and crying? With devil horns too, of course…but I digress.

We’ve been through countless sleep setbacks before, with big sis, but for some reason I thought we might cruise past them this time. We’ve paid our dues! I protest to the Sleep Gods. LMAO, say the Sleep Gods. It’s okay, though—we will survive.

On the bright side, this crazy time has given me the nudge to start something I’ve wanted to do for a while now: shorter, more easygoing blog posts. I’ve been thinking about this for a long time (and even tried it out a while back if you recall, but eventually my inner Chatty Cathy...

“…I’ve finally learned to greet anxiety with gratitude, because it is not my enemy but my teacher. And it’s taught me one of the greatest lessons of all: When faced with a problem, you can choose to avoid it, you can walk around it, and you can pretend that it doesn’t exist, but you will repeatedly run into its pain until you open your heart to its purpose.” Ashley Melillo, Blissful Basil

It’s no secret I’m a quote fan (and I love to include one in each issue of In the Glow), but lately I’ve been looking to them more and more for inspiration. I don’t know if it’s the dreary, sunless winter days of late or simply the phase that I seem to be in, but I’m craving new perspectives, some external sources of wisdom to reframe my thought patterns. The above quote from Ashley really spoke to me, so I thought I’d share it with you today!

I’ve been talking a lot with friends lately about how labels—both those we are given and those we give ourselves—can hold us back. We all have them, don’t we? Ways of thinking about ourselves can become an invisible boundary (conscious...

"I hope that in this year to come, you make mistakes. Because if you are making mistakes, then you are making new things, trying new things, learning, living, pushing yourself, changing yourself, changing your world. You’re doing things you’ve never done before, and more importantly, you’re doing something." ~Neil Gaiman

I shared this quote in my newsletter this week, and I think it’s going to be my guide for 2017. Heck, I might even frame it for my office! I tend to shy away from things if I don’t think I can do them well, and this quote reminds me to take more risks in the year to come. My goal list tends to be pretty lofty at the start of each year, but I’m also not too hard on myself if I only complete a portion of them, which is usually the case. Seeing as it’s the new year, I thought it might be fun to update you on what we’ve been up to so far and what some of our goals are.

As you may have seen, we launched the Android version of the Oh She Glows Recipe App Monday after months of preparation. We can’t thank you enough for your support, excitement, and kind words!

On Monday we sent out the latest issue (#11) of In the Glow,...

We now have a three- and a one-year-old in the house as of a week ago. Two toddlers…OMG, save me. It’s loud, and crazy, and some nights cereal or smoothies for dinner feels like a major culinary accomplishment.

But, oh, do I adore my little monsters and this crazy family.

Lately, these are some of the questions I ask when I attempt to cook:

Can I cut out an ingredient (or four) while still enjoying the dish? Is this step absolutely necessary to the overall dish? Why is there so much screaming going on? If I do something the night before, will it save time the next day? Adriana, can you please stop tackling your brother like a football!? Lol. 

And probably one of the questions I ask the most: Why is there no OSG delivery service yet, damnit!?

Goals ;)

I’m learning more often than not that the answer to my “can I save time” question is a resounding...

I posted this story and make-ahead technique to my Instagram account recently, only to be cut off part-way through when I exceeded the word limit. As Stephanie Tanner would say: How rude, lol. Did you even know that Instagram has a word limit? I guess it wasn’t designed for Chatty Cathy’s like me. That’s when it hit me: I should post this on the blog so I can go a bit more in-depth! So read on, my friends….

The other weekend I decided it had been way too long since I had made my beloved roasted butternut squash dish, complete with vegan parmesan…kale…and lots of garlic. Have you made it? Oh my, it’s a show-stealing side I tell ya. (This dish makes all its other dinner companions give the side-eye, heh. #BUTTERNUTPLEASE!)

Here’s a little summary of comments I received when I served it to the fam:

Eric: *Burns mouth.* “Holy sh*t, that’s hot!!!” (He never learns.) Then: “Butternut squash is so much better than pumpkin.” (Lol…so random…I die.)

Adriana, three years old: “NO THANK YOUUUUUUU” (as she skips away with Arlo’s favourite toy in her grasp). Spotted 10 minutes earlier: downing a box of “circle crackers” (sigh).

Arlo, one year old: *Screams and beats his hands in protest because he has to wait for the squash to cool* then proceeds to inhale it. He was nice...

Several months ago, my publishing team let me know about an exciting idea that Indigo had proposed for my two cookbooks. They’ve been so thrilled with your response to the books (as have I!) that they’ve created a special-edition OSG boxed set, available just before the holiday season kicks off. When they asked me I was like, hmm…let me think about it….YES!! Lol.

Shortly after, the mock-up arrived on my doorstep. It was like Christmas morning!

This one above is just the mock-up version…the pages are literally glued to the box by hand. The real thing will look even better, but I wanted to give you an idea. It makes such a gorgeous gift!

To celebrate, Indigo is having a pre-order SALE on the boxed set this week! It’s 40% off (until Oct. 22nd), and also qualifies for free shipping within Canada.

To keep this celebration going with FOOD (cuz you know that’s what we do), I’m happy to share today’s recipe— a rendition of my Ultimate Flourless Brownies with Magic No-Cook Caramel from Oh She Glows Every Day. I’ve had a lot of requests for one- or two-serving desserts, and many of you have told me that you love these...