So last week was by far the best week ever for Nutty4Nutrition. Last Wednesday I announced that I was hosting my very first nutrition workshop ever. I was over the moon to learn that people actually want to hear what I have to say. Others are putting their trust in me to help guide them into a flourishing state of well-being. I will be working with individuals who want to understand food and nutrition in order to move forward in their health. To learn more about my workshop and see all of the details, check out my blog post on it [here]. I am thrilled with how quickly Winnipeggers are responding to my event and I’m so incredibly excited to influence all those who registered! If you haven’t yet signed up you may want to as soon as possible because there are only 3 spots left!
Thursday of last week, I was informed that I was awarded a spot in the Top 50 Clean Food Blogs approved by the Academy of Culinary Nutrition. Say What?! Yeah that’s how I reacted too! I was placed among the best of the best. Food bloggers like Sprouted Kitchen, My New Roots, Kris Carr, Nutrition Stripped, Joyous Health, and Meghan Telpner herself. The feeling of being mentioned among such names that are such inspirations to me personally is truly indescribable. Of course I shared this award proudly wherever I could and to my surprise-I received glorious congratulatory pats on the back from my friends and family. I mean the friends and family that I would have never expected to take the time to send me such sweet love. Sometimes I forget or feel like I’m only being noticed within the “healthy hippie” community that I get quite taken aback when my long-time friends notice my efforts. It was extraordinary to have received the award in the first place, but it was even more rewarding to have been praised by so many unexpected cheerleaders.
Check out the Top 50 Clean Food Blogs post in full [here].
The cherry on top of the cake for Nutty’s great adventurous week was meeting Meghan Telpner. Meghan is a nutritionista and a fabulous one at that. I was instantly attracted to her food philosophy and way of life as soon as my eyes saw her bright and vibrant book UnDiet at Indigo. I loved her teaching style so much that I decided to take her Culinary Nutrition Expert program through her online academy. It was a gruelling 14 week program but it was literally life changing and I have her to thank for most of what I share with you all today. I actually had the pleasure of interviewing this fashionable nutritionista not too long ago for the blog. Check out our fun post [here]. Meghan is originally from Winnipeg so we were bound to meet eventually! She made a pit stop to visit her old roots and contacted all of her Manitoba based culinary students of the past and one lucky girl who has enrolled for this upcoming fall. We all met at Boon Burger Café and chit chatted about food, nutrition, networking, and life while chomping down on the best plant based burgers in town. It was so nice to connect with other aspiring ladies who share the same views and goals as my passionate little heart does.
And if you think all of that super awesome info was enough to make for a kick ass time…there are a few more contributors to further enhance the effect of pure bliss that was last week. The perfect weather deserves to be mentioned. And by perfect, I mean perfect. The sun was shining bright, there was a light breeze to ease us Winnipeggers into our hot and thriving season, and it’s everything we have been hoping, praying, and wishing for. Due to the exquisite weather, I was in full blown “beautify the balcony” mode. My husband and I live in a condo. It’s an awesome setup with two floors and a spacious balcony where for the past three years we have only housed a rusty miniature patio set and a barbeque. This season I decided our outdoor oasis needed a little bit more...oasis. Over the weekend I planted gorgeous greens and flowers in containers and set up our new and improved wicker patio set (in which I’m blogging from right now). I hung up my decorative patio lights and I now officially want to live on my balcony. Saturday night some friends and I attended a wedding social (it’s a Manitoba thing) and my husband and I won a hand crafted entertainment set! It’s stunning and I can’t wait to put it to full use. More storage? Yes please! I must also touch on my new deodorant. Yes, it really does deserve an honourable mention. I have been on a hunt for an all-natural deodorant that actually works. I have sadly spent over $40 now in different products that have failed. Last week, my co-worker and I drove to Niverville to pick up some Routine Cream-a deodorant cream that has received great reviews. Routine Cream is made in Calgary, Canada and I’m so happy to say that I’m obsessed with it! Up until this point, I was using my husband’s Old Spice stick deodorant because I refused to purchase another Lady Speed Stick. I just wanted a reliable organic deodorant and I was waiting it out! Alas, my wishes came true and I will no longer smell like a middle aged man.
Another highlight of last week was this fabulous recipe. I had stopped at Crampton's Market for some local goodies and whipped up this winner of a dish. This was my first time using morel mushrooms and I must admit they looked…scary. Thankfully I have come to a mature enough state (now that I’m almost 30) where I can trust in the good of the food. No more judging produce by its appearance. Erin at Crampton’s told me that most people make a cream and butter sauce with their morels and enjoy them alone or on bread. As soon as she said cream I knew where my mind was going. I don’t normally do dairy so I accepted this challenge with open arms and then proceeded to kill it. Enjoy my loves!
Morel Mushroom Alfredo Pasta
- 3 cups of cooked gluten free pasta (about 1.5 cups uncooked)
- 1 Tbsp. extra virgin olive oil
- 1 cup Crampton's asparagus, chopped
- 2 small garlic cloves, minced
- ½ small onion, chopped
- 1 Tbsp. ghee (or coconut oil for a vegan recipe)
- 18-20 Crampton's morels mushrooms, rinsed and cut in half or quarters (lengthwise)
- 1 Crampton's hot house tomato, chopped
- ½ tsp. Hawaiin herb seasoning (similar to a Mrs. Dash seasoning)
- Pinch of cayenne pepper
- Sea salt and black pepper to taste
- 1 cup raw cashews, soaked in water overnight and rinsed and drained.
- 1 garlic clove, minced
- 1 tsp. tamari sauce
- ¼ cup nutritional yeast
- 1 cup vegetable broth
- Pinch of salt and pepper
- Heat the olive oil in a large skillet over medium heat and add the asparagus. Cook for 4-5 minutes.
- Add the garlic and onion and cook for another couple of minutes until the onion has softened.
- Add the ghee (or coconut oil) and the morel mushrooms. Stir and cook until the mushrooms begin to brown (about 4 minutes).
- Meanwhile, place all of the alfredo sauce ingredients into a blender and blend until you reach a smooth consistency. Set aside once combined.
- Add the tomatoes and spices and turn the heat to low. Cook for 2 minutes.
- Add the cooked pasta and the alfredo sauce to the large skillet and stir everything together gently.
- If needed, and sea salt and pepper.
- Serve and enjoy!
Have you guys ever cooked with morel mushrooms before? What's your favorite recipe for them? Link them below so we can all become morel masters!