Hi friends! Happy Thursday! Tomorrow officially marks the beginning of the weekend – woo hoo! I hope your week has been fab-u-lous so far.

We have some catching up to do, yaaaaa?

Well… this week has been pretty crazy (in a good way). Lots going on at work & the past few nights I’ve had activities right up until my bedtime (yes, I’m a granny), including a networking session last night. In times like this I’m reminded of why I plan out whole, healthy meals & my workout schedule on Sundays. Having some stability & knowing what I’m going to be cooking ahead of time (& having all the ingredients in the fridge!) definitely makes me less of a stress-case during the week. I highly recommend it 🙂

Right now, I’m very happy to be relaxing, sipping on a glass of red wine & getting some quality blogging time in 🙂

I want to share one of my new loves with you. In fact, it’s the motivation behind this blog post title:


I just purchased this Bolthouse Bom Dia Acai Pomegranate” over the weekend. Whenever I see the bottle, I always think/say “BOOOOM” in my head. Perhaps its the “Bom”? Anyway, I’m already in love (I fall hard & fast, clearly ;)). It’s full of the juices from a variety of “superfruits,” with no added sugar. The ingredient list includes organic acai juice, pomegranate juice (from concentrate) + apple juice (from concentrate). Each serving size (250ml) contains 170 calories, 20% daily value (DV) of vitamin C, 35% DV vitamin K (the forgotten vitamin!) & 50% DV maganese. Plus, the antioxidant power is just undeniable 😉 & unfortunately not able to be measured on traditional Nutrition Facts labels (yet). I’m not usually an advocate of juices, because of the high amounts of sugar to limited fibre ratio. This one certainly is no angel – one serving contains 38g of sugar – eeeeeeeeekkkk. BUT… I think this is great used in small amounts. I personally would never drink a full glass of this, but it’s fantastic to add to smoothies (maybe about a 1/4 cup).

Anyway, enough of that rant..

Other recent eats –

Only the best salad in the world. Organic spinach + arugula, strawberries, bluebs, goat cheese, + candied pecans, topped with maple-balsamic dressing. Come to mama!


Have you seen my handy dandy salad container device? It keeps the dressing separate from the salad so as to avoid the dreaded soggy salad syndrome. Whenever you are ready to mix the two, you simple press down on that white button & shake shake shake (shake yoo boooty – sorry, I had to). This earth shattering contraption was discovered by my brilliant Mama (thanks!)


Another exciting recipe to share – Beef & Sweet Potato Tagine. Don’t ask me what a “tagine” is ‘cause I have NO clue. I do know that this dish is very warm & comforting, and perfect for a chilly day! This little number comes from one of my favourite cookbooks, Quinoa365.


Beef & Sweet Potato Tagine

-Serves: 4-6 (I used the extras for our lunches the next day!)


For Tagine

  • 1 tbsp olive oil
  • 1 cup finely chopped onion
  • 2 tsp minced fresh ginger (I can’t believe how cheap ginger is! SCORE!!!)
  • 2 lb diced stewing beef (also very affordable)
  • 2 1/2 cups (625ml) canned tomatoes, with liquid
  • 1/2 cup water
  • 1 tsp ground cumin
  • 1tsp ground coriander
  • 1 tsp paprika
  • 1 cinnamon stick (I used 1 tsp of ground cinnamon instead)
  • 1 1/4 cups peeled + diced sweet potatoes (President’s Choice has aaaamazing packs of peeled + diced sweet potatoes – there are probably about three/pack –  for $2.99!)
  • 1/2 cup pitted, chopped dates

For Quinoa

  • 2 cups vegetable stock (I used 2 cups of water with half the amount of vegetable stock to cut down on the sodium level… it made no difference to the taste)
  • 1 cup quinoa
  • 1/4 cup sliced almonds (oops – I missed this!)


  1. To make the tagine, preheat a large saucepan over medium heat. Add the olive oil & saute the onion until softened & opaque, about 4 minutes. Add the ginger & beef chunks and brown the meat thoroughly. Add the tomatoes, water, cumin, coriander, paprika & cinnamon. Bring to a boil. Add the sweet potatoes & cook uncovered for 12-15 minutes, until the sweet potatoes are slightly tender.
  2. As tagine is cooking, prepare quinoa by bringing the water + vegetable stock to a boil in a medium saucepan. Add quinoa. Cover, reduce to a simmer & cook for 10 minutes. Turn the heat off & leave covered saucepan on the burner for another 6 minutes. 
  3. Meanwhile, reduce the heat on the tagine & add the chopped dates to the mixture. Continue to simmer uncovered for 5 minutes.
  4. To serve, spoon the quinoa onto the individual serving plates & top with a large scoop of tagine. Garnish with a generous sprinkle of toasted almonds & serve.
  5. ENJOY 🙂 (preferably with a big glass of wine)



In workout land, today I tried Julie (at Peanut Butter Fingers)’ Resistance Elliptical Workout. Oooh my word. It was 20-minute of pure booty burning. I actually felt like I was running through molasses since I was going SO slow (other people probably thought I was super out of shape), but I was working hard! It was actually a very refreshing change of pace, since I normally do HIIT workouts or incline runs, but rarely ever resistance cardio workouts. According to the machine stats, it doesn’t burn quite as many calories as a straight, fast-paced cardio workout would, but it definitely works the muscles & conditions in a different way. Here’s how it goes:

Following that “warm up” (if you can call it that), I did some arm + ab weight training. My legs/butt were just too sore to work anymore!

Hope you have a great start to the weekend tomorrow!


  • Any fun activities planned for the weekend?
  • Do you enjoy having wine with dinner as much as I do?

Nighty night! xx






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