Friday, January 11, 2013

It's actually happening!!

Over the next few days, I'll be moving everything over to the new website!
I am hoping that the move will be glitch free...Fingers crossed everyone!  So, if you're looking for something, and can't find it, I'm sorry! But-fear not, all should be up and running within the next few days! I can hardly wait to unveil the new site to you!!!

Thanks for your patience, understanding and unending support as Foodivore moves to this next level!
Much love,
Bonnie xo

Monday, January 7, 2013

Ch ch change....

Happy New Year Friends!  Hope your little break was full of all the goodness life has to, family, friends, rest, fun...and wishing you much joy in 2013!

I am so excited to usher in this new year, and all the changes that it has in store for us.

We've jumped back on the bandwagon, and are starting a 21 day anti-inflammatory cleanse today.  This should be an interesting challenge for us as it is the first one we have done as a family.  I'll keep  you posted on how it's going, and share some of the new recipes we've tried--some of this I expect to be very easy, some of this I expect to be a bit more trying ( 21 days with no cheese...I think I can, I think I can...).  In the end, we expect we'll all feel so much better, have more energy and perhaps a clearer mindset to move on through the year.

I also will spend the first part of January working on a NEW WEBSITE!  I am really excited and hope to have things rolled out to you soon!  (...and if there is something NEW you'd like to see on said site, please let me know!  I do this for you, and I'd love to include some changes that you'd like to see!)  I eagerly await the day I can post the new site for you!!

My love affair with Chia Seeds continues...this is a new breakfast recipe I am eager to try this week.  I've adapted it from, and borrowed their beautiful photo as well!

Berry Chia Pudding

2 cups frozen berries-thawed (any combo will do)
1/4 cup water
3-4 tbsp honey, maple syrup or a handful of dates
1/3 cup chia seeds

Place all ingredients in a blender or food processor and process on high until well blended.   Cover and let sit a couple of hours or overnight.  Stir well.  
Top with toasted pecans or almonds or use as a spread or oatmeal topper.  This would also make a wonderful dessert.


Monday, December 3, 2012

Shop Local. Eat Local.

The average Ontario shopper intends to spend almost $700 on holiday gifting this year. If just $70 or 10% of this was spent on edible gifts crafted from Ontario artisan producers, the economic impact would equate to $500 million extra dollars in our Ontario food system, supporting up to 10,000 food sector jobs.

Imagine the difference YOU could make!  
Each time you spend money, you choose the kind of world you want to live the change.

I can't begin to tell you how grateful I am to all of you who have already supported Foodivore, and have Shopped Local to fill your holiday table.  It is such a privilege to inspire you, share recipes with you and bake/cook for you.  It fills my heart with joy when I hear how what I have written or said to you in conversation  has inspired you to think differently about how you eat, how you shop for your food or why buying local  is important. 

I am so pleased to offer you Holiday Treats -available only until December 21st.  
Extra special appetizers, breakfast treats and gifts. 
No preservatives or additives.  Made with local ingredients (where possible).
 Made in small batches.  Loaded with love. 
It will be easy to spend your 10% locally!

Thank-you, thank-you, thank-you...I just can't say it enough! xo

Best Oven Roasted Local Carrots

4-5 large carrots cleaned and sliced on an angle about 1/2 inch thick
olive oil

On a parchment lined baking sheet drizzle olive oil and S&P over the carrots.  Toss lightly until coated.  Roast at 400 degrees for 30 min or so, until edges are browned and carrots are soft.  They'll be caramelized, sweet, soft and delicious--you may not ever eat another steamed carrot again!