Top Ten Things To Never Say To A Vegan...

(Vegan) Pumpkin Tart

Sumac Roasted Vegetables with Lemon Cous Cous

Reflecting back and looking forward.

Chocolate Peanut Butter Balls

I've been vegan for one month!

The Big "V"

So Long And Thanks For All The Friends...

Thank you.


An Impending Feeling of Doom...

5 months to go...

Resolutions were made to be broken!

Take stock.

The countdown begins...

Six and a half months to the Big Day.

Giving some props where they are due.

Toronto the Beautiful?

We made it to Friday.


Where did today go?

Vegetables are sexy.

Busy Sunday.

Saturday, Saturday.

Another week bites the dust.

The weigh in, cont.

Grilled Vegetable and Avocado Salad

Food as reward?

I admit it. I like Mondays.

Cheat weekend?

Sleepy Saturday.

Cheat day.

The weigh in.

How competitive am I?

Today = Yuck.

The power of the food journal.

Happy Birthday Little Soccer Dude.

Ahhh... The sweet smell of Saturday.

Thank GOD it's Friday.

Sleep... sweet sleep.

A day in the life...

Kick it into gear already!

Polenta and Roasted Veggies. Because bikini season is coming...

Resolutions for 2010.

Enjoy the good and shrug off the bad.

It ain't easy being green.

When you just don't fit in (to your pants).

Who knew we could trust the government?

To my students at Parkdale Public School: Thank you

Everything in moderation.

Grilled Vegetable and Avocado Salad
Wednesday, June 16, 2010

I’ve been trying to increase the amount of fruits and veggies we eat, and this salad was the perfect way to get a ton of veggie goodness all into one bowl last night. Grilling vegetables is a great way to cook them without adding unnecessary fats and – if you’re like me – it means someone else does all the work outside! In the summer, the bar-b-que (and it's master) is King in our house and I am very happy to take a breather from my role as Queen of the Kitchen.

Grilled Vegetable and Avocado Salad

2 ears corn
1 small zucchini
1 orange or red pepper
2 ripe avocados

2 tbs olive oil
1 tsp salt
1 tsp pepper
1 tsp chipotle chili powder

1 spring onion, finely chopped
juice of 2 limes
1 tbs olive oil
½ tbs honey
salt and pepper to taste

To make:
1.    Mix marinade ingredients and set aside.
2.    Clean corn and slice pepper and zucchini into large, flat pieces for the grill.
3.    Brush corn, pepper and zucchini with the marinade and send them out to the grill with instructions to cook them until lightly coloured, but still slightly crunchy.
4.    Mix the salad dressing ingredients together in a large bowl and set aside.
5.    When grilled veggies are cool enough to handle, cut corn nibblets from the ears and cut the pepper pieces and zucchini slices in to a large dice.
6.    Mix together with salad dressing.
7.    Cut open the avocados, remove the pits and cube flesh into the salad, toss to combine.
8.    Adjust seasoning if necessary. Serve warm with some fresh lime wedges on the side.
Makes approximately 5 cups of salad.


June 16, 2010


2 cups water
1 cup coffee with milk
1 whole grain toasted bagel with scant butter
1/2 cup vanilla yogurt with 1/4 cup fresh berries

2 cups water
1 egg, over easy
1 piece 100% rye toast with scant butter
1/2 avocado with a pinch of fleur de sel
1 peach

1 berry Kashi bar
1/2 cup baby carrots

1 grilled vegetable and chicken quesadilla with 2 tbs salsa and 2 tbs guacamole
2 cups water

1 cup milk
1 peach
2 pieces red licorice


" Elizabeth (and craveworks) certainly gets my strongest recommendation for her great work as a trainer, chef and teacher. In the world of business she has the rare and valuable combination of great skills, solid background, warm personality and the ability to get results.Elizabeth mixes compassion with perseverance to get the best outcome for..."
-Randy Dobson