This past week has been so busy! Lots of work around the house as we are slowly renovating our kitchen as well as keeping active at our respective studio and gyms. We also hosted Easter, which went really well!
I’m planning on starting a small meal plan series for both vegetarian and pescetarian meals! I am hoping to use a mix of my own recipes and recipes that I have found and tried on my own as well.
I’ve been researching about photography and editing a lot recently. I was contemplating buying a new lens, but I decided that I should understand more about how my camera works before I buy a new lens. Perhaps it was just user error? Here are a couple photos that I took over this past week.
I also have a couple recipes that I’ve been very happy with this past week.
Stuffed Portobello Mushrooms with Crispy Goat Cheese – A Beautiful Plate
This was absolutely delicious and easier than I expected to put together! It also made great leftovers, just make sure to put the mushrooms on a rack as they set as more liquid will come out.
Vegan Chili – Serious Eats
Serious Eats has been one of the strongholds in our household. I have the Food Lab written by Kenji from Serious Eats, and I call it my Cooking Bible. So much to learn about how to cook and bring out the best flavours of the food we eat. I grew up eating chili over rice, but my husband likes to eat it a la Walking Taco, with fritos and more cheese.
Spiced Red Lentil Soup – Oh She Glows
Freezer perfect soup. I ladle this soup into small food saver bags at about 1 cup to 1 cup and a half per bag and freeze it. Pull it straight from the freezer in the morning and leave in an insulated lunch box on your desk at work and it’ll be thawed and perfect to eat by noon. I normally bring a spoon and a bowl with me on days I bring this, pour the soup into the bowl, microwave and voila! Delicious lunch that tastes just as perfect as the day you made it.
Laughter and Cooking 