In Canada, no outdoor space is complete without a BBQ. I decided it high time that I develop a new vegan burger recipe that I can enjoy, but that also caters to those with grain-free and nut-free lifestyles, but is still tasty, filling, and sturdy!
Conscious Creation Coach, Chef, Writer, Eating Disorder Survivor, & Retired TV Director in Costa Rica
Meg Pearson is an international chef & coach based in Costa Rica. After leaving her literal life of bankruptcy, bulimia, addiction and depression, she now embraces the title of "intuitarian", finding it hard to label her life or food philosophies, both of which are about seeking total life affluence and balance in flexible ways. She is also a passionate writer, dancer and traveler, and shares her own story unapologetically in hopes of inspiring others to step into their own truths and co-create the life of their very own dreams! <br> <br> Connect with Meg: <br> Twitter: @MAPWellness <br> Facebook: https://www.facebook.com/MapWellness <br> Web: http://www.meghanpearson.ca
What would you do if you only had 130 days left? 130 days in Toronto, that is? The countdown has begun to my departure from the city I have called home for 12 years, and with that comes a titch of sadness, a ton of excitement, and a desire to taste all this city has to offer before I pack up and say toodle-loo.
05/20/2013 10:22 EDT
It's smoothie season! Well, wait. Every season is smoothie season as far as I am concerned. Even though I have recently retired my hat as a vegan, I do still prefer using a non-dairy base in my blended concoctions.
05/19/2013 11:58 EDT
Sometimes a gal gets tired of salads, and so I decided that this week I wanted to whip up a light and fresh soup that I could snack on all day long, but that also had enough sustenance to hold off hunger pangs. What I came up with is the following cashew creation, that I managed to create using only a handful of ingredients.
05/09/2013 12:42 EDT
I have been working on a project the past few months. This project involves my having to reflect upon, and write about my
04/28/2013 06:09 EDT
Yes, this week marks my official transition from unfulfilled television director with loads of emotional baggage, into full time yogi & raw food retreat facilitator carrying her life in her baggage....as I settle into my new home in Costa Rica. I am going to celebrate this feeling by making a batch of each of the following; two of my absolute fave raw vegan snacks.
04/18/2013 05:47 EDT
Last August I was again reminded about the impermanence of things. Of life, of ideas, of the present. As the two year anniversary of my father's passing approaches, I find myself reminiscing about him to be sure, but also about my grandmother, his mum, and thinking about her passing this past summer.
04/08/2013 12:09 EDT
Spring is the ultimate re-boot season. Now is the time to take stock, check in with our bodies, minds, and spirits and begin to set out on a new trajectory. So today I want to offer up a selection of my fave spring inspired recipes from the past year. Here, my top 5 for a fab, fresh, food fill NOW.
04/07/2013 11:10 EDT
During the delightful days of denim jackets, daffodils, and the dance of first robins in search of worms, nothing beats a big plate of steamed veggies, dressed with a simple sauce. And that sauce ought to incorporate the freshness of herbs, the brightness of lemon, and a touch of silk via some healthy fat.
03/29/2013 08:52 EDT
This here hummus was great with roast sweet potatoes and steamed broccoli the night I made it, but it also makes a great fresh dip for crudité, or can be used as a spread on toast. The fresh taste of the peas really shines, so if you are not a fan of these guys...just add more garlic and enjoy the green goodness!
03/25/2013 12:12 EDT
I arrive for the 5 p.m. Ganban-Yoga session on a Saturday evening, looking forward to my 30 minute Rock Bath, followed by a 60 minute Hot Yin Yoga class, on the rocks. Originating in Thailand, ganbanyoku spas are hugely popular in Japan. Hot rock bathing rocks!
03/18/2013 05:23 EDT
Cinco de Mayo is still a ways off, but I like to celebrate the culinary brilliance of Mexico weekly. One recipe that gets a tonne of play around my dining room table is mole sauce. It is a superb side to any burrito, tortilla, quesadilla, or collard wrap.
03/17/2013 11:10 EDT
We're talking chocolate. The drug of the amorous and oft considered sinful snack fave by many. My love. In my world however, it is for any time. That is why I am sharing this super simple, super luscious recipe now. Perfect for creating chocolate covered figs, strawberries dipped in silky cacao creaminess, or eaten off a spoon. CAUTION: consumption could constitute foreplay.
03/08/2013 12:34 EST
Who says you should aim to dance like no one is watching? Isn't it more freeing to do it wholeheartedly when everyone IS watching? I've just returned home from a week in the Costa Rican outback. I am not even sure how it all happened really, or even what song was playing. But I was inspired.
03/04/2013 12:17 EST
Simple is not the same as boring. Oh no. In this particular use of the word, simple simply means without confusion, without over-stimulation, and moving with ease. And I think I can use the same definition to describe my next recipe. It's low maintenance, quick to assemble, and pretty hands off. Oh, and did I mention it tastes divine?
02/23/2013 11:25 EST
I often get asked about the meaning of my various tattoos. Just this week, one of my yoga teachers pointed out that the marking on my neck is one of his favourite words. Mine too. Grace.
02/18/2013 12:55 EST
February -- the month of romance! And if the way to a lover's heart is through their tummy, then have we got you covered here. The very first time I made a raw lasagna meal was years ago, with the love of my life (thus far). I have since re-created my own version.
02/13/2013 12:30 EST
It's love month -- and now we're down to the wire. The big heart day will roll around on February 14 as it inevitably does every year, whether you like it -- and celebrate it -- or not. What else do we all deserve on February 14, if not every single day? Chocolate. And today I am going to share with you a recipe of mine that is slick, easy, and super tasty.
02/11/2013 12:10 EST
I don't know about anyone else, but this past week was a tease, and the above average warm temps had me swooning for summer. I think we all deserve a flashback to the hot, hot, heat. So this is one time that I say, go; go buy out of season fruit, and whip this dish up: peach faux-ghurt.
02/03/2013 11:52 EST
With the few free hours I did manage to scrounge up late one evening, I played in the kitchen. Today what I want to share with you is a recipe that sort of happened in the process. And it's all raw, and all delicious! Try these mini pecan pies.
01/28/2013 12:16 EST
SUBSCRIBE AND FOLLOW