The Tomato Snob is back, don't hate me.

Looks like I'm the worst! I'm sorry, I suck, I know. I've been so busy the last few months with work, life and my own health journey, that I've totally neglected my blog. Using my blogger app from my phone has been a total bust, but I do vow to give it an honest try in efforts to win you all back. 

So a lot has happened since that boring fall pear post from a few months back. I've started teaching yoga, pilates and ballet bootcamp on a permanent basis at a studio called Wicked Barre in Toronto. I finished teaching all of my community classes at Yogaspace and I'm hoping that in the spring I'll score something more permanent there as well. 

I missed the 4th anniversary of the TomatoSnob blog. Wow can't believe it's been four years. Thank you to all of the people, fans, readers and even the haters who have supported and inspired me to express myself in this format. Looking forward to another four years and I hope I'm able to continue and maybe even pick up the pace since as you've noticed I've been seriously slacking.

I've been traveling like crazy the last few months going to NYC, Miami, Panama City, New Orleans, Bracebridge and San Jose del Cabo. Since i've come back smack dab in the middle of tax season my first priority is getting that out of the way, but here are some photos of my travels. 

Lots of love and appreciation!!! xoxo J

PS. don't forget to follow me on instagram @devijaime

 

 

 

Happy fall yall!

Just wanted I share a picture I love and took recently. Let it inspire you to cook with pears this week and remind you of my delicious parsnip & pear purée. For all you Canadians out there it's the perfect soup to kick off your thanksgiving festivities, oh ya and its vegan in case you're into that sort of thing. Chow for now loves.

Quicky - juicing; liquid sunshine

 

So I'm really going to try and use my blogging app more often to communicate in a more timely manor. Hope you all had a lovely loooong weekend. There has been a chill in the air the last few days and it's really making me have the 'summertime sadness' if you know what I mean. I've been totally obsessed with that song the last few weeks and it's really started to take on meaning with the overcast weather we've been having in Toronto.  

This quicky is a delicious fresh pressed juice combination. I'm guessing you can also make this in your vitamix if you're that fancy gurl (inside joke). I can only vouch for my juicer. 

What you'll need:

Golden beets x2

Celery stalks x5

Cucumber 1 large 

Kale stems - as many as you've got 

Royal gala apples x2 

1 inch knob of ginger 

* serve on ice (makes enough for two so please share ;) 

 

Shana Tova to all my Heebs around the world

It's 5774 and I'm wishing only the best, sweetest and most delicious new year to all the Jews that stop by this blog. I saw this video a few days ago and have been patiently waiting to post it. I hope you enjoy it much as I do. Share it with the whole mishpucha if you do.
Much Love xoxo j.

Love, food and yoga!

Happy summer readers, friends, family, snobs and snobettes. I know I have totally abandoned you this summer but with good reason. I took some time off over the last few weeks to pursue my passion for yoga. After the last 10+ years of practicing I decided to take my interests to the next level. Yes I'm very proud and excited to report that I am officially a certified yoga teacher. Over the next few weeks I will be offering free classes downtown Toronto at the YogaSpace on Ossington,  so please contact me if you are interested. I will never give up my love and passion for cooking but rather focus the cooking and teaching I do in a more holistic way. I will be working on developing cooking and yoga workshop to focus on digestive issues and specialty diets. Please stay tuned and let me know if there is a specific type of workshop cooking or yoga that would intrigue you. Lots of love and gratitude to those of you who have supported me in my blog and all my life ventures. Namaste!

Fattouch salad

Hey guys, Yes I'm blogging about another delicious salad this evening. I posted this pic a few days ago on my Instagram of a Middle Eastern inspired dinner and an old friend asked for the recipe. While I can't give out an exact recipe but i'll let you know what I did to make this yummy meal so you can create your own version of this super satisfying Fattouch salad. 

INGREDIENTS: 
mixed baby greens (kale, chard, spinach, pea sprouts etc...)
green beans (cooked - I used that were simply sauteed with some shallots & garlic)
cherry tomatoes
mushrooms (raw and thinly sliced) 
feta cheese
calipo tuna (packed in olive oil) 
sweet onion (thinly sliced) 
pita chips (with za'atar and thyme) 
fresh mint leaves (rough chopped) 
minced raw garlic (one clove)
lemon juice (1/2 lemon)
dried oregano (pinch) 
pinch of Himalayan sea salt & black pepper 
splash of red wine vinegar 

FOR THE PITA CHIPS: Pre heat oven to 350.
Cut whole wheat pita into triangular strips, drizzle with grape seed oil (or whatever oil you like), add a pinch of sumac, za'atar, dried thyme, salt & pepper. Massage the spice and oil mixture in so that the majority of the pitas are well seasoned. Bake for 5 -10 mins until all the pita chips are well toasted. You will have to check on them and agitate the pan every few minutes so that they toast evenly. 

I promise I'm going to try and post more fresh and easy recipes like this over the summer. I know I've been dragging ass in the posting department. Chow for now yall.

Eric's broccoli salad

I know it's been a while since I last wrote a post. I'm sorry lovies but, I've been really focusing my energy on family, cooking and getting fit. This healthy recipe is simple, delicious and will leaving you feeling full and energized. It makes an excellent lunch or light dinner with minimal effort. I can not take any of the credit for this tasty dish as it's my amazing partners creation.  This is his all time favorite salad and he admits to having pretty much lived off of it before we met. Of course his version was using a pre made salad dressing from a bottle, which will just not do for this tomato snobs pallet. My version uses a simple balsamic & olive oil vinaigrette with a hint of raw minced garlic, which you can just toss in with the rest of the ingredients.

For the best tasting salad lightly blanch your broccoli (about one minute in boiling water then straight into a cold ice bath). Thinly slice your onions and put them in a bowl of cold water or vinegar until you are ready to toss everything together. This takes that pungent raw bite out of the onion that some people can find offensive, just be sure to rinse them before adding to the salad. I would recommend 1 large can of tuna or 2 small cans of Calipo (my favorite) per head of broccoli, 4 or 5 medium size mushrooms, 1/2 a small red onion and a few tbs of low fat feta cheese, 1 small clove of garlic, balsamic vinegar, good olive oil, salt and pepper to your taste. Please use the photo about as your guide for chopping and slicing.

Eric's broccoli salad has under 200 calories per serving, 10g of healthy fat, 14g lean protein and a ton of vitamin C and fiber. Serve this salad with fresh baguette and room temperature butter if you've got company, or some gluten free bread if you're being healthy like us ;)