Updated Mon,Wed,Fri

One quick announcement before getting to the goods. I will be posting new blogs on Monday’s, Wednesday’s, and Friday’s! No more random postings.

Welcome to the world of Farmers Markets! Eating local is the best way to support local farmers and pick up the freshest products. Last weekend we visited Lonsdale Quay which is right on the water in beautiful North Vancouver. It is an amazing place to visit all year round, but during the summer time it’s buzzing on the weekends. There are tons of things to see and do; live bands, farmers market, great food, and my favorite seagull watching! Ya that’s right Seagulls… they are so unpredictable. They could either steal your food or poo on you at any moment. So watch out!

Anyways, back to my farmers markets. My goal is to attended a new one every weekend. This past weekend I picked up some blueberries, cherries, kale, and carrots.

This weekends Sunday night dinner: (all fresh from Lonsdale Quay)

Grilled Tiger Pawns & Roasted Veggies

Handy Links:




2012 poster


Kale Chips

Yummy Kale chips! Everyone seems to love these even the non veggies lovers. You don’t even need to be a chef extraordinaire. These do require some hard work but they are so much cheaper and better than tearing open a bag of potato chips. Now that I’m visiting farmers markets on the weekends it might become a weekly staple in my house.

Important steps:

  1. The kale leaves must be SUPER DRY.
  2. Bake the kale at 350 F.
  3. Cook the chips for 12 minutes.
  4. Salt AFTER the kale chips are out of the oven.

Here’s what I assembled to make my own chips:

  • 2 bunches of red kale
  • 1-2 tablespoons of olive oil
  • Salt & Pepper to taste


Here’s what I did:

  • I preheated the oven to 350 F. Then, I removed the leaves from the stems and washed the leaves well in a few changes of water. The stuff I bought was DIRTY.
  • I tossed the dry leaves with olive oil and I used my hands to distribute the oil evenly. I lined a baking sheet with parchment paper and lay some of the leaves on top in a single layer.
  •  Make sure the leaves are all flat and not folded over or they won’t crisp properly.
  •  Set your timer because if the kale burns it will be bitter. Once the kale was out of the oven, I seasoned the chips with some fleur de sel.




A big thank you to Phil for dropping off some amazing Vega products for the coaches to try! He has also been stocking the frigde on occasion with some very yummy protein bars for you to test out.  I will be posting weekly reviews on Vega products and recipes. Be sure to check out their website for product information: myvega.com