Amy Longard | Plant-Based Nutrition, Culinary & Wellness Consulting

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I'm always hesitant to call myself a chef (since I don't make fancy stuff, I just make hippie food), but this weekend I felt worthy of the title thanks to the support of Kathy Smart and the amazing kitchen staff at Fairmont Le Château Montebello. Fellow guest chef Brenden Johnstone shared his knowledge & insight for cooking on a large scale, was a model of professionalism, not to mention that he gave me double servings of his winning avocado tacos. Thanks to Pete's Gluten Free for the deee-lish vegan/gluten free panini & scones (they were a HIT!), Michael's Dolce @michaelsdolce for the world's best sriracha, and Mermaid Fare for the seaweed. The Culinary Festival was a huge success thanks to everybody involved. I feel so lucky to have had the opportunity to work alongside all these incredible people and share healthy & delicious food with the participants. Although you won't see any photos of him, Jeremy was there behind the scenes & saved the day with a last minute (sea)'weed delivery. #worldsbesthusband Swipe left to see a few photos of the event, including my seaweed dish that Fairmont staff plated so beautifully.
I recently had the pleasure of doing a collab with my pals at Pure Kitchen restaurant. I came up with a deee-lish twice baked sweet potato recipe featuring their equally delicious ranch dressing. 🐇 Hop on over to @purekitchenottawa and check out their most recent post to get the recipe for these crowd pleasing sweet taters.
🥑Hey gang! Just a heads up that registration for Plant-Based Breakthrough, my 4 week online nutrition and meal makeover system, closes in 2 days! If you're ready to up your nutrition game, now's the time to enrol. Over the next month you'll learn about meal planning, creating a balanced diet, adding more plants to your plate, the fundamentals of plant-based cooking, and, most importantly, you'll make lasting lifestyle changes. Here's what you can expect: -A comprehensive guide outlining the program; An introduction to plant-based whole foods; -Weekly plant-based and (mostly) gluten free recipes & grocery lists; -Weekly nutrition webinars & coaching; -Daily emails + goal and intention setting; -Access to the private Facebook group to share and learn with other participants; + and more! The Spring program starts on Sunday, April 8. For more information or to register for the program click on the link in my profile (@amylongard) 💚🥑
Nature and rescue dogs. Best way to spend the weekend. Hoppy Sunday, everyone! 🐇
Some days I'm a chef's jacket or apron, other days you'll find me at the office sporting a blazer. Today's an office day and I'm hard at work getting ready for the launch of my Spring nutrition program. If you're ready & waiting to take the next steps to improve your nutrition and wellness, Plant-Based Breakthrough is the program for you! The online nutrition & meal makeover system starts April 8 and runs for 4 weeks. Here's what you can expect: Weekly vegan recipes & grocery lists Weekly webinars Daily tips, tricks & nutrition advice Access to the private Facebook group to share and learn with other participants ...and more! Fast action enrolment prices are available until midnight tonight (March 23)! You can save $30 on the program by using the promo code "PBBSPRING". . If you have any questions, feel free to email me at info@amylongard.com, DM me, or visit my website AmyLongard.com! . 📸 @hannygrace1
Ohhh, I love this photo of miso soup taken by the folks at @nugrocery. Miso soup is one of my all time faves. It's rich in flavour (nutrients too!), briny, & comforting. Did you know that you can make your own quickly and easily at home? I like to make what I call "Miso Mugs". Here's my recipe: Ingredients: 1.5 cups of water  1 - 2 teaspoons miso paste, to taste  Optional add-ins: sliced green onions, pieces of @mermaidfare dulse or hana tsunomata, grated carrot, sesame seeds, little cubes of tofu, dried or fresh mushrooms, or tiny pieces of a delicate leafy green (like spinach or arugula) Directions: Bring water to a boil in a pot or a kettle. Transfer hot water, plus miso paste, to a mug. Stir until the miso is dissolved. Enjoy immediately on its own like a tea, or choose any of the add-ins listed above. If you'd like to receive more healthy recipes directly to your inbox, be sure to sign up for my newsletter. The link is in my profile (@amylongard).

© 2017 Amy Longard Nutrition    |     613.878.5086     |     info@amylongard.com

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Plant-Based Nutrition, Culinary & Wellness Consulting based in Ottawa, Canada.