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

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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! ✌️💚 🌱
If you’ve ever been to one of my events, cooking lessons, or yoga retreats where we’ve made buddha bowls, you’d be familiar with my chili roasted sweet potatoes. As you can see they look like sweet potatoes that are slightly overcooked. I didn’t burn them, I swear, they are simply coated with lots of tasty chili spice which plays nicely into the sweetness of the sweet potatoes. I always make these when I do my buddha bowls, but they make a great side dish for just about anything. The recipe is now on my blog. Click the link in my profile @amylongard to get the full recipe! Enjoy! 💕💕
This firecracker 🧨 of a human to my left is Tina aka @yogaattic. We’ve been working together for over a year now planning and organizing seasonal yoga and wellness retreats at her gorgeous home studio in Greely, Ontario. If you’ve been lucky enough to meet her or spend a day at Yoga Attic you’d know she’s full of positivity, inspiration, motivation and also the most authentic in every way. I feel so lucky to work with her, learn from her and continue to be inspired by her drive and passion for connection, community and delicious food. Tina and I are offering the spring edition of our seasonal retreat this Saturday, April 27, and we have such a great day in store for you. There will be two yoga classes, a wellness talk on how to optimize your health for spring, a hands-on veggie sushi class, a meditative journaling exercise, time in nature & much more! Based on all of the other retreats we’ve hosted together I know you’ll leave feeling refreshed and inspired, which is exactly why we continue do these events each season. To learn more click on the link in my bio or feel free to DM me if you have any questions. We look forward to hosting you! 💚💚
Life is full of surprises... . 10 years ago if you told me I'd be talking to huge groups of people in corporate boardrooms, on stage doing cooking demos at festivals, or speaking at wellness events I wouldn't have believed it. I always loved planning and organizing events, but I was usually behind the scenes. This past week I was in Birmingham, Alabama and had the opportunity to be a speaker at the first ever Alabama Vegan Fest (pictured above) and host a workshop at TherapySouth (a physical therapy clinic where my sister works as a PT). I had no idea what to expect as this was my first time working in Birmingham. Honestly, I was blown away by the positive feedback, enthusiasm, as well as the turnout at these events. The people I met with were so wonderful and super interested in plant-based foods, health and wellness. I'm really looking forward to my next visit to the South! Whether you live in Ottawa or elsewhere, if you are looking to book a keynote speaker, live cooking demo or cooking lesson for your workplace, corporate team building, or wellness event feel free to reach out! . 📸 @cierralashay

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