Hearty Tomato Ground Beef Soup for friends

Gary and Devon visiting from Kelowna and after a bit of running around and shopping in the big city we wanted to stay home, eat an easy, delicious dinner and perhaps play some 'tile rummy'. 
This Hamburger Tomato Soup is so quick and easy for those busy days. This is one of those soups that if made the day ahead it only gets better.
This time I used my 'instapot' to make it even quicker. Prep takes 15-20 minutes, cooking time 20 minutes and your dinner is done.  Serve it with fresh, crusty bread.  Enjoy!

1 white onion
450 grams ground beef  ( I have used turkey as well and it is also delicious)
1 cup diced celery
1 1/2 cups carrots - chopped
3 fresh tomatoes - diced
4 bay leaves
1 tbsp. oregano
1 large potato - diced
1 tsp. beef bouillon
1 can tomato sauce or tomatoes diced (398 ml)
1 can tomato paste ( 5.5 oz.)
4 cups of soup broth

1st ever herb planter box with Nancy & Justin

Thank you to the Farran Dyer Family Wealth Management Team at 

my 
RBC Wealth Management, RBC  for the amazing planting workshop at GardenWorks North Vancouver .  It was fun and the staff were so helpful and knowledgable.  This is my first 'herb' garden every. Thanks to Nancy, Justin and Selina.

Justin's herb garden

The planting gang

Justin and Nancy

Nancy's herb garden

Italian Day on the Drive

Italian Day on the Drive is an annual street party on Vancouver’s Commercial Drive that includes Italian food, music, festivities and thousands of people. Italian Day on Commercial Drive. If you like street parties, live music, pasta and fun outdoors in the city, then you’ll want to check out ItalianDay next year.  It is always the second Sunday in June.

Wow what a great event...my first time ever and well worth it.

Avocado Breakfast Smoothie

Making a smoothie for breakfast can be so easy if you prepare ahead.  Alot of the 'whole' foods that we have in our fridge and freezer are perfect ingredients to create a healthy smoothie.

Below is the recipe for my go-to smoothie, but the best part is that you can substitute where you choose. I will mention some substitutions at the end of the recipe.  I hope you enjoy.

2 cups almond milk

1 cup frozen blue berries

1 banana

1 fresh avocado

1/2 apple

1 tbsp. tumeric powder (optional)

1 tsp. cinnamon (optinal)

1 tbsp. flaxseed (optional)

fresh parsley

2 cups cold water

My personal additions:  1 tsp. essential fatty acid formula, 1 tbsp. collagen powder, 3 tbsp. organic protein powder

Put all of the above into a blender.  Blend well and pour. This yields approximately 4 cups of smoothie.

I like my smoothies cold so I add an ice cube to the smoothie in a glass

substitutions:

frozen berries = any fresh berries or frozen berries - you choose

fresh avocado = frozen avocado

almond milk = dairy or water

parsley = green peas (I use the frozen ones...not kidding) 

apple = fresh carrot or celery

tumeric/cinnamon = leave out if not available or wanted

The beauty is that as long as it tastes good you can put anything in your smoothie.  

You are the boss of your smoothie making!

Hot almond milk sponge cake

I have made this sponge cake all my life thanks to my Mom,  Eileen Little.

My Mom, Eileen who is now 92 years young

 This was her go-to easy

grease and flour each pan

cake when company was coming or for a Sunday dinner. I have adapted the recipe slightly as I add almond milk instead of dairy. Either way works well.

yield:  2 round sponge cakes

4 large eggs or 5 small eggs
2 cups white sugar
1 tsp. vanilla
1 cup almond milk (slightly heated on the stove)  if almond milk is not available use dairy
60ml butter ( heat up with the almond milk until it slightly melts) (4 tbsp.)
2 cups white all purpose flower
2 tsp. baking powder

Beat eggs until light and fluffy. I use either a stand mixture or a hand mixer.
Add sugar and beat again until both are light and fluffy. Add vanilla.
Measure out flour, sift if possible and also sift baking powder into the flour.
Add flour mixture into the sugar mixture and mix well.
Add heated mix and melted butter mixture. Mix again until well mixed.
Grease and flour 2 round cake pans or 1 large rectangular cake pan.
Bake at 350 degrees for 30-35  minutes. To test for doneness insert a toothpick in the middle of the cake.  If it comes out dry your cake is done.
Allow cakes to cool and then invert on a cooking rack.

My favorite way to serve this light and fluffy cake is with fresh strawberries and whipped cream.
Thanks Mom!