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

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Lately I've been on the road quite a bit. With all this travel I've become somewhat of an expert on finding great plant-based restaurants no matter where I go, so I figured I'd share some of the tips I've picked up over the years. Before I dive into it, I'll admit that depending on where I'm staying (which is rarely a hotel and usually an @airbnb accommodationation wit a kitchen) I don't eat out as much as you might expect. Upon arriving at my destination, I'll head to a grocery store & grab veggies, fruits, dried goods (oats, nuts, seeds, etc), canned beans, plant-based milk, etc to make healthy breakfasts, snacks and main courses that can double as lunch or dinner. I feel better and have more energy when I eat homemade meals for the majority of the day (plus I save so much $$$). Eating at restaurants is one of my favourite things to do, but even healthier restaurants will add a more sweeteners, oil and salt than I'd add to a homemade meal. When I do eat out, I tend to use google maps on my phone. Plug the search word "vegan" in the maps and you’ll find restaurants, cafes, or health food stores that offer plant-based options. Using google maps you can find places nearby or move the map around to find options throughout the town or city you are visiting. It's great for locating and navigation, and you can look at the photos and reviews to help you decide where to eat. Sometimes there aren't many (or any!) vegan places and I'll end up going for Mexican food (burritos!), veggie sushi, Indian or Thai food. In the past I've also used the @yelp app - which is free - and it has helped me find amazing plant-based restaurants in Canada, US and Europe. I have friends who swear by the @happycow app (costs $5.49). I haven't used it but I like the Happy Cow website. It's a great resource because you can customize your search by location & filter by vegan, vegetarian or by restaurants that have veg options. The meal pictured above is a gado gado salad with blackened tempeh from @floraweha. I actually found this gem on the drive home from NYC on pitstop in West Hartford, Connecticut. Do you have any foodie tips for plant-based travelers? Share them below 👇
Woah! What a weekend! I came to NYC to be a speaker/culinary presenter at the @plantbasedworldexpo . Here’s a little behind the scenes video of the prep that goes on before stepping on stage and a shot of the demo in action. In the video I’m putting together everything I needed to make a chickpea salad (aka chickpea “tuna”) for the audience. The last few minutes leading up to the demo are always frantic and exciting, but being prepared is key and having great helpers ensured that everything went smoothly for both of my demos. Thanks to Jeremy, Melissa, the PBW volunteers for assisting with the demo, and @edenfoods for proving products! I had such a blast at this conference presenting, trying allllll the food, meeting others in the plant-based food and wellness industry, and attending health and business seminars. To see more from my adventures be sure to check out my stories and NYC 🌃 highlights. If you’re thinking of coming to this conference next year, I highly recommend it. 💯 Apparently the dates are already set and the venue is booked. Although the conference is over I’m not headed back to Canada yet. Jeremy and I are currently tucked away on the quiet shores of Belford, NJ staying with friends. We’re enjoying the city from a distance and having a little downtime before heading back to NYC tomorrow. Jeremy will be at conference most of the week and I plan to go try a few restaurants and fitness studios, catch up with friends, and try to get some work done too. Hope you are having a great weekend! ❤️
I’m so excited to share a brand spankin’ new recipe featuring gorgeous photography by food stylist & photographer @debracowie. Debra participated in my Plant-Based Breakthrough program this past winter & spring and she kindly captured this stunning photo of one of her fave recipes: Veggie Quinoa “Fried Rice”. If you were pondering 🤔 your Friday night dinner, this is it! Head on over to my blog for the full recipe. Oh and quick reminder: Plant-Based Breakthrough starts on Monday (May 27). This is the last program I’ll be running until fall 2019 - so don’t delay - save your spot today! Links to the recipe and to the Plant-Based Breakthrough registration page are in my bio 👉 @amylongard
Normally pancakes are reserved as a special treat for the weekend, but thanks to this quick and healthy recipe pancakes have been in high rotation at my house! 🥞 You can find the recipe for these banana oat pancakes on my blog. Link in bio 👉 @amylongard
Attended my first @terroirtalk Symposium with my pal Taylor of @mermaidfare. This is us at the top of the CN Tower for the opening event. Although there was lots of 🍷 and food, the wide array of speakers presented lots of opportunities to expand my understanding of the food system & current culinary trends. I was really pleased to see so much emphasis on mending our broken food system - including making a shift towards more sustainable food choices (including lots of talk about plant-based protein 💪🌱), food security, gender equality, and more. Food waste was a prominent topic too. @lorinikkel1 of @secondharvestca said that nearly 60% of food in Canada is wasted. This is higher than I originally thought, but I’m not surprised. Sadly this lost and wasted food could be used to feed those in need, plus when excess foods ends up in the landfill and rots, it produces methane, a greenhouse gas even more potent than carbon dioxide. There are many factors along the food supply chain that contribute to lost and wasted food including overproduction, conservative expiry dates, reluctance to donate edible food, poor waste management systems and so on. As consumers, many of these factors are out of our hands, but let’s face it, most of us are guilty of buying too much and wasting perfectly good food. I’m personally committed to keeping my food waste to a minimum, but I’m not perfect and will be working extra hard to hold myself accountable and hopefully inspire others as well. Meal planning is one of the things that has truly helped me keep my food waste low. I only buy what I need and cook and eat every last thing in my fridge before heading back to the grocery store. Freezing excess fruit avocado (like 🥑& 🍌) and veg (any greens or herbs) works well. Smoothies can be great for overripe fruit or wilted veg. At the end of the week we often do buddha bowls, curry or stir fry to clean out our fridge. Proper food storage is important too and I’m thinking that could be a topic of a future blog post. If you are a zero waster or just plain amazing when it comes to minimizing food waste, pls share your tips and tricks below.👇
Currently en @viarailcanada en route to Toronto for the weekend I couldn’t be happier as I flip through the pages of the May/June edition of @edibleottawa and see this gorgeous article about @yogaattic & me! We were featured as part of their plant-based issue and I’m over-the-moon excited to be part of this stunning publication along with many of my friends including @hippiemylk @growyourrootscafe @thesweetsanctuary & @karloestateswinery. This is definitely a career highlight for me and I feel so honoured to share the pages with many women & men (hi @stevenjorens!) who I respect and admire. If you’re in Ottawa be sure to grab a copy. There are some great recipes (including some of mine) & lots of great weekend reading material. Thank you @edibleottawa, ✍️ @kshap17 & 📷 @amyzambonin. . I really don’t know if I could be happier right now, but the icing on the cake is that I’m headed to Toronto for two long-awaited conferences. The annual Canadian Holistic Nutrition Conference #chnc2019 and the topic this year is inflammation. I’ll also be attending @terroirtalk symposium - a foodie’s dream - for the first time with Taylor Widrig 🧜‍♀️ (aka @mermaidfare). I can’t wait to spend this weekend immersed in all things nutrition and food. I plan on taking it alllll in and hopefully share as much as I can with all of you. . Have a great weekend, friends! ✌️💚 🌱

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