With less than a week to go until mother’s day, you may be scrambling for ideas. My favourite way to celebrate my mom is to host a brunch. This season I have been falling more and more in love with the botanical theme. I see it being sprinkled across the retail market and blogsphere with beautiful bouquets and foliage in both décor, pattern and paper design.
Image, Image, Image, Image
Shades of sage green, orange-yellow and coral are prominent, with splashes of gorgeous blush pinks and peaches that soften the greens. For your mother’s day theme I suggest starting with creating or buying a gorgeous card like this one from Rifle Paper and Co. then host a brunch or luncheon revolving around this delicate theme. Honor your mother on this special day by using wild blooms and plants, single stems and delicate nature-inspired palettes! Create a menu around fresh, local foods in similar shades to keep consistent. Use delicate stemware and soft fabrics to add to the natural look.
What are your favourite mother’s day traditions?
I have been struggling with stomach problems my whole life, so what I eat is very important to me. We cook more than we go out/order, and when we cook we try to use all natural ingredients. This recipe is inspired by a recipe on one of my favourite blogs My New Roots. It is fresh, simple and delicious! P.S Have you ever tried uncooked Bok Choy in a salad? It’s so crisp and fresh, you will love it. If you are making this recipe and have too much Bok Choy left over, use some to make a salad for your lunch, it will rock your world!
If you can find fresh Shiitake mushrooms go for that, but dried works as well. Just make sure NOT to wash your mushroom. If they are dirty, wipe them down gently first. If you are using dried, let them soak for 30 minutes before cutting them up.
What you will need:
1 Tbsp coconut oil
4 garlic cloves, minced
600g of baby bok choy
300g of fresh shiitake mushrooms (or dried which would be 1/3 of the amount)
1 small chili, minced (optional)
2 Tbsp. tamari
1 Tbsp of sesame oil
1Tbsp. maple syrup
large handful Thai basil or regular basil
sesame seeds to garnish
First you want to brush the dirt off the mushrooms and slice them up. Then, rinse the bok choy and shake off any excess water and slice into strips. Set aside.
Mince the garlic and chili.
Get a large pot of water boiling for your noodles.
In a large pan over medium heat, melt the coconut oil. Add minced garlic and chili; cook for about 2 minutes until just until fragrant and beginning to brown then add the mushrooms, maple syrup, sesame oil and half of the tamari. Cook until the mushrooms are soft and most of the liquids have been absorbed. Add the rest of the tamari and all the bok choy. Stir together and remove from heat and continue mixing for about 5 minutes until the greens have wilted down. Now fold in the basil and let wilt.
Serve immediately over soba noodles, sprinkle with sesame seeds and serve!
Dinners for us are often elaborate and fairly heavy, but sometimes I crave something light, fresh and delicious that can still be considered comfort food. While a can of tomato soup can do the trick in a pinch, I like to avoid all things processed, so spending the extra time making it from scratch always trumps any other way! Accompany it with a grilled cheese made with a hearty grainy bread and some aged cheddar cheese and I am in heaven! Even my tomato hating boyfriend helped himself to seconds!
The trick to any recipe is to make sure that your ingredients are extremely fresh. In this case the tomatoes should be especially ripe because they will be the star of this meal. You want to make sure they are perfection, so look for the tomatoes that are a beautiful vibrant red, with a smooth and slightly shiny skin, avoiding any that have dark spots or bruises. The tomatoes should also be heavy and dense and slightly firm when you lightly squeeze them. The tomato should smell sweet and earthy at the stem. A strong sweet smell indicates that the tomato will be more flavourful.
Adapted from Sprouted Kitchen (Serves 4)
What you will need:
For the Soup:
About 8 Large Ripe Tomatoes quartered and most of the seeds removed.
1 Medium onion
10 Garlic Cloves
2 Tbsp. Extra Virgin Olive Oil
2 tsp. Sea Salt
Fresh Ground Pepper
2 Tbsp. Chopped fresh Parsley
3 Cups Low Sodium Vegetable or Chicken stock
2 Tbsp. Tomato Paste
Fresh Oregano + Basil to garnish with.
For the grilled Cheese
8 slices of hearty grainy bread
8 slices of aged sharp cheddar (or another one of your favourite cheeses)
First you want to preheat the oven to 350 degrees. smash up your garlic and remove the skin, cut the tomatoes and the onion into quarter wedges. Then with your fingers, push out some of the seeds and hide the garlic cloves inside them. On a parchment covered baking sheet, spread the tomatoes and onions out and drizzle with the olive oil, sprinkle some salt and pepper on them, add the chopped parsley and toss gently with your hands. Roast on the middle rack for 30-40 minutes until the tomatoes have broken down and reduced to about half their size. Remove and let them cool down a bit.
Once the tomatoes are cooled, warm the stock adding the tomato paste and stirring until dissolved. Then add all of the roasted ingredients into the stock and let it gently simmer for 5-10 minutes. Use an immersion blender to puree the soup. Add salt and pepper to taste. Garnish with fresh chopped basil and oregano
Spread butter on the outside of the slices of bread, add two cheese slices to each and fry in a non stick pan on both sides until the bread golden brown and the cheese is nice and melted.
Serve immediately and enjoy!
Yay it saturday! I am so happy it is the weekend. It has been so cold out this week which has been making me feel pretty tired, so a nice easy morning is exactly what I need! This morning I woke up with a craving for french toast. This recipe is really easy and super delicious, the perfect weekend morning treat.
What you need:
– 8 slices of country bread, challah or brioche bread. You want something thick that can stand up to the soaking.
– 1 cup of half and half
– 1/4 teaspoon of nutmeg
– 1/4 teaspoon cinnamon
– 3 eggs
What you need to do:
Preheat the oven to 350 degrees. Have a pan with butter warming up on medium heat. Simply beat the eggs with the cream and spices. Soak the bread in the mixture and place them gently in the hot pan. Cook for a couple minutes on each side, until they are cooked through, then place them in the oven. Serve with a sprinkle of powdered sugar and some maple syrup and enjoy!
My apartment has a huge kitchen, but it has the worst storage. We have one drawer. Yes you heard right, ONE drawer, and not many cupboards or counter space. So I have to be creative with my storage. I have my large utensils on the counter in a cute jar I found at west elm, I have an ikea kitchen cart for extra prep space that has some storage underneath and I have a pot rack! I LOVE my pot rack, not only because it’s the perfect storage solution, but it also adds another dimension to my space; by taking up a rather massive wall which would otherwise be hard to fill. It also keeps my pots organized and in an easy to reach location!
Pot racks are a great solution if you have limited cupboard space. They also look amazing. If you don’t have room to put one on the wall like I do, overhead racks are the way to go. Check out these beautiful kitchens that use pot racks below. I don’t know about you, but having my pots out in the open and on display like that also gives me the incentive to keep them sparkling.
I almost bought copper pots last year when I was in the market for a new set. I decided againts it because stainless was more practical, but how beautiful are they on display? Especially with this years copper trend alert!!
I’ve rounded up some of my favourite pot racks:
1. J.K Adams Large Grey Ceiling Pot Rack - Crate and Barrel
2. Enclume Deep Shelf Pot Rack in Hammered Steel – William Sonoma
3. Copper Bookshelf Pot Rack – Bed Bath and Beyond
4. Grundtal Wall Shelf in Stainless Steel – Ikea
What are some creative ways you deal with storage issues?
Adding copper to a space injects a little bit of warmth with a modern edge. I love the way it stands out next to a white background. That subtle gleam really attracts the eye.
When done right, dark walls can transform any space into a luxurious one. Despite what many would think, dark walls don’t close in a space or make them seem stuffy. By keeping the ceiling a crisp white and adding a lighter rug to balance the darkness, the space will feel fresh and much bigger. I am really loving this look right now, especially in a space that gets a ton of natural light and I am currently dreaming of painting my bedroom a rich navy blue since it would compliment my white furniture so well. In the meantime, here are some of my favourite dark walled spaces to get you inspired!
I love the way the natural wood furniture looks in both these spaces. They add an element of richness and warmth. Add a gallery wall and some white accessories, throw in a colorful rug in lighter tones with hues pulled from the wall colour and add some beautiful light fixtures and you have a perfect space.
Afraid of diving right in? Paint one wall in your favourite dark tone like the image above. Want even more drama? Keep some elements in the space white, like the fireplace above, and make sure to add white furniture to the mix.
These spaces all master the look of dark walls so well, would you paint a room in a dark tone?