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Arlo started crawling this past month, and things are a whole new level of crazy around here! I can hardly believe that my “tiny” baby is eight months old (and umm, not very little anymore!), or that Adriana will be three years old in September. It’s been a challenge to cultivate any sort of consistent work-life balance, so I’m just taking each day as it comes. In May, we lost our beloved Grandpa Harvey after a long battle with cancer, and since then I’ve been consciously working smarter and enjoying family time more. I’ve started fitness classes again—something I put off for ages—and I’m generally taking better care of myself after those hazy newborn months. I’m so grateful for our awesome OSG team members, Eric and Shari. Without them, I wouldn’t be able to juggle fun things like the newsletter, blog, app, books, and other projects!
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Have you tried Insta Stories yet? I’ve been loving it! It’s quick and easy to share snippets of my day on there, letting me touch base with you even when I don’t have time for traditional blog posts. I often share simple recipes, décor inspo (recently, I’ve been sharing Arlo’s nursery!), my fave food products, clothing, and family stuff, not to mention face masks gone wrong (lol). Above, I’ve put together a little collage of some recent Insta Stories posts. It’s whole lotta randomness, but it’s so fun, and I love hearing from you (you can send me messages on my stories!). Drop me a line and say hello! You can follow along here (Insta Stories are the circles at the top of the Instagram app).
This issue of In the Glow is all about celebrating Canada Day in style—after all, it's the big 1-5-0! But if you’re one of my south-of-the-border readers and are looking forward to the upcoming Fourth of July holiday instead, I think you’ll still find some great inspiration in here. Between a summery Featured Recipes section that’ll solve all your menu-planning needs and a festive bonus cocktail recipe that I’m loving lately (woohoo!), you’ll be ready to party in no time. Cheers to SUMMER!!!!
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One of my favourite places in Canada...Whistler, BC!
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And here we are, five years ago in Whistler.
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1) If you haven’t had a chance to check out my new recipe for Vegan Cinnamon Rolls, be sure to head on over to the blog or app ASAP so you can get baking (and eating!). I think I ate approximately 43 cinnamon rolls during the testing phase, lol. #worthit
2) Since the last newsletter, I’ve also added a few recipes to the app (iOS/Android): Peanut Butter Eggs (a new, app-exclusive recipe), Feel Good Hearty Granola Bars (original recipe lightly edited for app; updated on blog), and Gazpacho (original recipe lightly edited for app; updated on blog).
3) The OSG YouTube channel is a pretty happening place these days! We’ve got quite a few recipe videos uploaded now, and even more in the works. Be sure to subscribe to our channel if you haven’t already!
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This week's featured recipes
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We’ve gathered together a selection of recipes that are guaranteed to make your long weekend festivities as delicious as can be. Mix and match to create the perfect menu this Canada Day!
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Easy Nut-Free Taco Salad
(The Oh She Glows Recipe App: iOS/Android)
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Want more salad options? I’d recommend my Crowd-Pleasing Vegan Caesar Salad, Spiraled Zucchini Summer Salad (Oh She Glows Every Day p. 103), and Creamy Avocado-Potato Salad (The Oh She Glows Cookbook p. 107). And for another great dessert option, there’s my Beat the Heat Frozen Dessert Pizza (The Oh She Glows Cookbook p. 269). You won’t go wrong with a platter of squares, brownies, and/or cookies, either!
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Bonus Recipe: Here's to you, Canada!
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Makes 1 cocktail
Prep time: 5 minutes
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This bright red cocktail is just so darn easy, and it’s perfect for Canada Day celebrations (or any hot summer event, really). I love using kombucha in the place of club soda in my cocktails as it adds a ton of flavour and subtle sweetness. Feel free to play around with different flavours of kombucha—I really like the combo of peach kombucha with the raspberries and lime. This cocktail recipe is inspired by Chatelaine.
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Ingredients:
1/4 cup (30 g) fresh raspberries*, plus more for serving
1 tablespoon (15 mL) fresh lime juice**
1 teaspoon (5 mL) pure maple syrup, or to taste
1 ounce (30 mL) vodka, or to taste
A couple handfuls of ice
1 cup (250 mL) peach kombucha
Lime slice, for garnish
1. Add the raspberries, lime juice, maple syrup, and vodka into a cocktail shaker. Muddle the ingredients until combined. Add a small handful of ice. Cover and shake well.
2. Into a medium-size (2 cup/500 mL capacity) glass, add another small handful of ice.
3. Strain the raspberry mixture into the glass.
4. Pour in the kombucha, and stir to combine. Taste and adjust sweetness/acidity, if desired.
5. Garnish with a lime slice on the rim and a small handful of raspberries thrown in.
* You can also use frozen raspberries. Simply let the first 4 ingredients mingle for a few minutes before muddling so the raspberries can thaw a bit.
** Lemon juice works, too!
Tip If you don’t have a cocktail shaker, simply mash the first 4 ingredients in a glass measuring dish or small bowl. Slowly, strain the mixture through a fine-mesh sieve into a glass filled with a small handful of ice. Proceed as directed.
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