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MAY SHOWERS BRING JUNE FLOWERS?

MAY SHOWERS BRING JUNE FLOWERS?

Okay, I admit it. This post is a bit late. I meant to do it in April, but then life happened and I got wee bit sidetracked. I also meant to post it while I was raining ALL last week in Calgary, but of course now it’s beautiful out. Oh well! I guarantee it’s going to rain again, so this is fair warning to stock up on cute attire before it starts again. I’m in love with all of these pieces! The Kamik red boots are so classic (with those cute socks peeking out), and they pair nicely with the Vaute Couture waxed canvas coat.

And then? Just add umbrella.

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fig. 1 sunBRELLI eco umbrella, fig. 2 Vaute Couture Waxed Canvas coat, fig. 3 zkano organic cotton knee socks, fig. 4 Kamik Jennifer boots

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{my favorite} PASTA, EVAH

{my favorite} PASTA, EVAH

This has got to be one of my favorite meals on Earth, so I can’t believe I didn’t share it sooner. Sorry about that one ;–).

It’s from The Great Vegetarian Cookbook by Rosamond Richardson, which I couldn’t live without. The grilled eggplant give the dish an incredible texture, and the ricotta makes it so nice and creamy without being too rich. Play with the spice level until you find out what kind of heat you like. Trust me, you’ll be making this more than once! If you tried the Butternut Squash Soup I posted about (also from Rosamond), then you know how good this will be when you make it. I’m so happy that I have leftovers to eat right now!

Spaghetti Alla Norma

Serves 4

Here’s what you’ll need:

250g (8oz) aubergines, sliced

250g (8oz) spaghetti

175g canned plum tomatoes, drained well

1 mild chili (fresh), chopped very finely (you can also use Sambal Olek – it’s a type of chili paste)

2 tbsp olive oil

100g (4oz) ricotta cheese

small bunch of basil, chopped

toasted pine nuts, as many as you want

freshly grated Parmesan cheese, to sprinkle

Here’s how you make it:

Grill the aubergine slices for 5 minutes on each side, then cool. Chop into dice. Meanwhile, set the pasta on to boil. Soften the tomatoes and chili in the oil for 5-6 minutes, then add the aubergine and cook gently for a further 5 minutes. Stir in the Ricotta until it melts, then add the basil and toasted pine nuts. Season with salt and pepper to taste.

Add the mixture to the hot, drained spaghetti and serve with grated Parmesan to hand around

xo Laura

P.S. Stay tuned for a rainy-day fashion post, comin’ right up.

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TWILIGHT SEASON

TWILIGHT SEASON

Calgary in April is a weird place. One day it will be gloriously warm, the next day it’s snow-slash-raining. What may have seemed perfect at 8 am can become hilariously inappropriate by 3 pm – case in point, I decided to dress like a badass biker on Monday (re: black EVERYTHING – boots, skirt, longsleeve black top, belt, scarf) and then proceeded to sweat my butt off while walking home in the blazing, record-breaking heat after work.

So, what is a girl to wear during twilight season? I personally love mixing seasons together. Got a floaty dress you want to wear but it’s not quite warm enough? Pair it with a belted blazer and hoop scarf (maybe some cute boots as well), and you’re set. Who knows, you might be peeling off the layers come afternoon. Layers? goooood. All black? Bad….

P.S. These adorable pieces are from Kristinit, an online eco fashion boutique that uses organic fabrics, manufactures locally, and donates a percentage of each sale to various charities that support animals and the environment. I am completely in love with that tan coloured jacket – maybe belted with the wrap dress??

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Images from Kristinit

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LAZY DAYS

LAZY DAYS

What happens when you play bocce by the Charles? You got it, one of the balls inevitably ends up in the river. This was the scene on Saturday afternoon as my roommate Martina and I rolled up our sleeves and plunged our arms into the murky water. Needless to say we didn’t find the ball and the large rock I used as a replacement wasn’t any help. Note to unskilled bocce players: you are guaranteed to lose if your fourth “ball” is actually a moss covered rock, which bounces instead of rolls.

So the next day we resigned ourselves to drinking mint spritzers, eating pumpkin crunch and devouring my favorite fruit spread in the world–fig jam! I could eat it by the bowlful. It turns out the park by our house is kind of adorable and so are the families and their kids – one of which tried to drag away Martina’s flip flops.

It’s supposed to be 89 degrees in Boston today so we just might be sitting in the park again. That or playing chambocce: bocce + champagne which means it won’t matter if one of our balls happens to be a rock.

xo Lindsey

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LICENSE TO PRINT

LICENSE TO PRINT

Bold patterns seem to go in and out of fashion, but isn’t it kind of fun when they make a grand return? I’ll be the first to admit that I rarely wear them, but that doesn’t mean I don’t appreciate a good one! These pieces from Afia are making me reconsider my closet’s pattern desert. Especially that yellow skirt… It’s funny because now I have the urge to make throw cushions, too. Perhaps I’ll channel my inner Maria Von Trapp and get reeeeeally coordinated.

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Images from Afia

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{meatless mondays} LEMON MUSHROOM THYME PASTA

{meatless mondays} LEMON MUSHROOM THYME PASTA

For me, Springtime always means lemon and thyme – I guess it’s because they both taste so fresh and light after a long Winter season. This recipe (courtesy of Nigella Lawson) is one of my favorite combinations of these two ingredients, made even fresher by the use of raw mushrooms in the sauce. Try it on a lazy, sunny afternoon paired with a butter lettuce salad, and as Nigella says, “eat it with joy in your heart”. ;–)

Linguine with Lemon, Garlic, and Thyme Mushrooms

Serves 4-6

Here’s what you’ll need:

  • 225g chestnut mushrooms
  • 80ml extra virgin olive oil
  • 1 x 15ml tablespoon Maldon salt or 1 1/2 teaspoons table salt
  • 1 small clove garlic, crushed
  • Zest and juice of 1 lemon
  • 4 sprigs of fresh thyme, stripped to give 1 tsp leaves
  • 500g linguine or similar kind of pasta (I used spaghetti – worth investing in a nice brand for this recipe!)
  • 1 bunch fresh parsley, chopped
  • 2-3 tablespoons freshly grated Parmesan (or another italian-style hard cheese, if you can’t find a rennet-free version), or to taste
  • Freshly ground pepper

Here’s how you make it:

Slice the mushrooms finely, and put in a large bowl with the oil, salt, crushed garlic, lemon juice and zest, and marvellously scented thyme leaves. Cook the pasta according to packet instructions and drain loosely, retaining some water. Quickly put the drained pasta into the bowl with the mushroom mixture. Toss everything together well, then add the chopped parsley, grated cheese and pepper to taste, before tossing again, and eat with joy in your heart.

Recipe c/o Nigella Lawson

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{meatless mondays} SALAD SEASON BEGINS!

{meatless mondays} SALAD SEASON BEGINS!

Sometimes you just want something warm even when it’s warm outside, right? Well this recipe is the answer. It’s perfect for a weekend luncheon or to snack on while curled up reading a book.

The dressing makes this “salad” super light and refreshing. I actually made extra so I could use it throughout the week. And if it’s just too hot outside to eat a warm bowl of potatoes, cucumber and edamame, it’s a great cold dish for an afternoon picnic too. Enjoy! 

Warm Potato, Soybean, & Cucumber Salad

Here’s what you’ll need:

1 pound new or fingerling potatoes, unpeeled and cut into 1″ cubes
1 cup frozen shelled edamame
1 red onion, halved and thinly sliced
1 small cucumber, halved lengthwise and cut into very thin half-moon slices

for the dressing:

1/4 cup umeboshi vinegar (or rice wine vinegar)
1 tablespoon finely minced fresh ginger
1 garlic clove, finely chopped
1 tablespoon stone-ground mustard
4 tablespoons extra-virgin olive oil
2 teaspoons brown rice syrup
1 teaspoon white miso

Here’s how you make it:

Bring a pot of salted water to a boil, and cook the potatoes for 12 minutes or until just tender. With a slotted spoon or a skimmer, remove the potatoes from the pot and transfer to a mixing bowl. In the same water, cook the edamame (soybeans) for about 4 minutes or until just barely tender. Add the onion to the pot, and cook with the edamame for 30 seconds longer. Drain and add to the potatoes along with the cucumber. Combine gently.

Whisk together the dressing ingredients in a small bowl until well combined. Pour over the salad and toss to coat. Serve warm.

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Recipe from the Kind Diet.

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POP

POP

It’s a Colour Explosion!

Shade your eyes, until you get used to the brightness ;-). After all the muted shades of Winter (which I admittedly love), it’s pretty refreshing to pull out daring colours like these. Not sure it’s warm enough to be walking around in a bikini quite yet, but I’ll leave that up to your own discretion. Have fun!

All of these pieces are from Lara Miller‘s newest collection. You can wear each one a bunch of different ways, meaning you can do more with less. Mies would approve…

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Images from Lara Miller

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LEMON CREAM WITH BLACKBERRIES

LEMON CREAM WITH BLACKBERRIES

Spring is finally here! Bostonians are strolling the streets in shorts and flip flops in a sure sign that winter is over. To honor the first recipe we ever posted on Forlou -Rosemary Lemonade – I thought it would be the perfect time to feature another fresh lemon recipe.

This dessert takes about twenty minutes to make and is actually divine over granola or would pair really well with Laura’s breakfast quinoa! It’s hard to beat a breakfast packed with that much protein and it’ll provide you with enough energy to head out the door and celebrate spring!

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Lemon Cream with Blackberries

Serves 4

Here’s what you’ll need:

1 tablespoon grated lemon zest
1/4 cup fresh lemon juice
1/2 cup honey
1 package (12 ounces) silken tofu, firm or extra-firm, drained
1 cup fresh blackberries

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And here’s how you make it:

Combine 2 1/2 teaspoons of the lemon zest, lemon juice, honey, and tofu in a blender.

Puree ingredients until smooth, scraping down sides of blender with rubber spatula as necessary.

Divide lemon cream evenly among four bowls or serving glasses. Garnish each portion with blackberries and reserved lemon zest. Serve immediately or refrigerate.

xo Lindsey

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Recipe from Power Foods.

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SORRY OATMEAL, THERE’S A NEW KID IN TOWN

SORRY OATMEAL, THERE’S A NEW KID IN TOWN

My friend Jadis asked about a breakfast quinoa recipe a few weeks ago, and I’m happy to oblige! It’s truly so simple, which is quite helpful when you’re running around like a mad person in the morning. If I’ve made quinoa for dinner and there’s leftovers, tada: nearly instant breakfast! Plus it gives you an added portion of healthy protein right at the beginning of the day.

For the breakfast quinoa I made, I literally just reheated some quinoa (mine was red, and it was delicious!), then added roasted pumpkin seeds, sliced almonds, flax seeds, and maple syrup. I topped it with a bit of milk – use whatever kind you want! It’s that simple, and very delicious.

P.S. Happy Friday!

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{On another note, I just found out that quinoa tastes much better if you use 1.25 cups of water to 1 cup of quinoa (bring to a boil, then let simmer gently for about 30 minutes). It makes it much fluffier than the regular 2:1 method.}

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