Crazy for Kale!

On my weekly trip to the local farmer's market this Sunday I happened upon a huge, green, leafy bundle of kale and just couldn't say no. Thing is...there's enough for about four different recipes. Not that I'm complaining.

Kale is full of so many minerals, vitamins and is definitely the "cool kid" these days when it comes to leafy greens. 

Kale has great nutritional value, which I'm sure isn't news to any of us since it has risen to the top of the superfood pyramid. But in a nutshell, Kale is very high in beta carotene, Vitamin K and Vitamin C. This calcium-rich green also contains sulforaphane, a chemical that is said to have anti-cancer properties. These properties are also said to be heightened when Kale is chopped or minced (think- food processor). The great thing about this particular superfood is that it's nutritional value is said to remain intact even after it's cooked. So there are so many reasons to put this vegetable on your shopping list.

So since it's "National Kale Day" and I often get questions about how to prepare kale, I thought I'd break it down for you and share my favourite things to do with Kale.


Kale Chips
These are my favourite and they keep well in an air-tight container. Super easy and quick to make and is the ultimate in healthy snacking

Kale Salad
While many think Kale is a bit bitter or strong tasting, the right techniques and tips can help you make a delicious kale salad that will make you forget all about romaine... well, for a little while. If you are nervous about committing to a whole bowl of raw kale, try mixing it with some field greens or another type of lettuce that you are comfortable with. (As you eat more raw kale, your taste buds will begin to love it)

Kale Smoothies
Kale can be added to your smoothies in addition to or in substitution of any other leafy green. I like to mix it with spinach though as I feel Kale alone is a little strong for my morning smoothie

Kale in place of Spinach
You can use Kale anywhere you'd use spinach. Sauteed with some vegetables, mixed into a rice pilaf, as an ingredient in your pasta sauce... your imagination is the only limitation, so have fun with it and work it into your daily meals.

Using a new ingredient can be an intimidating process but it's also a fun way to experiment and add some extra nutrients to your meals! Will post my Kale Chip recipe following this post so you can get in on the Kale action asap. Stay tuned!

Recipe: Spicy Kale Chips

The best and easiest way to enjoy kale is to keep some on hand in the form of chips. It's easy to take with you on the go and you can dress it with your favourite spices and flavours.

Here are the steps I use to create my favourite recipe of spicy kale chips at home.

All you need is some kale (I use about half of a bunch for my chips), olive oil, sea salt, chili flakes, caesar rimmer, lemon juice

1) Preheat your oven to 375 degrees
2)Remove the ribs of the kale and tear the leaves into small pieces
3) Wash and dry your kale either using a salad spinner or some paper towel (try to get them as dry as you can
4) Spread the leaves out evenly on a baking sheet
5) Drizzle the leaves with olive oil, some salt to taste, caesar rimmer (about a pinch) and chili flakes according to your spice threshold
6) Bake for about 15 minutes, checking about half way to shake the baking sheet to ensure they are cooking evenly
7) Remove from the oven and let them cool a little before spritzing with a little fresh lemon juice

Yum. I think I should go make some of these now with my fresh market kale. Kale chips make a great snack to take when you are on the go and can be served with drinks or can even be used as a crunchy topper on your soup. Whatever way you eat them I'm pretty sure you will enjoy them.

Would love to hear about the spice blends you use for your own kale chips. Leave me a comment and I look forward to trying your combinations too!

Dining: Smell that Sweet Aroma...

Lately, I’ve been working from home more and I’ve found heading to my local coffee shop has been one of the best ways to get a change of pace and a little extra dose of inspiration. It was literally the most perfect timing when a brand new Aroma Espresso Bar popped up within walking distance from my home.

Grilled Chicken Breast Sandwich with Arugula

I’ve been a fan of Aroma since I first walked into their Shops on Don Mills location a few years ago. I love the area, I love the ambience and the lighting. But mostly I love the way the café feels. It’s warm, bright and cozy and I’ve often chosen that location for work lunches or to meet with a girlfriend for coffee.

Aroma Espresso Bar, Unionville location

                                                                                                                                                                          

The café was founded in Jerusalem and features a healthy Mediterranean-inspired menu with made to order salads and sandwiches as well as a variety of hot and cold beverages. The first Canadian location opened in the Annex but there are now over 30 locations in and around the GTA with more on the way.

Now that Aroma Espresso Bar is my new neighbour, I love taking my laptop and hanging out from my mid-morning matcha almond milk latte until well after lunchtime. The perks? Amazing service and delicious food, but it doesn’t end there.

The real reason I often visit Aroma for a quick pick me up or a longer work session is because no matter who I’m meeting, the café is super comfortable and the menu always has something that intrigues everyone. They have portion sizes to suit the hungriest and the lightest eaters too.

From delicious pastries (I love the coconut orange cake and have heard great things about the date pastry) to savoury soups (I love the Butternut Squash and Red Lentil) and fresh salads, 
there is literally something for everyone.

Coconut Orange Cake 

If you’ve been following along with the Lifestyle File, you’ll know I often like to change up my diet and workout plan to make sure I am hitting my goals and focusing on wellness.

Recently, I started a new diet plan that consists of mainly protein and vegetables with small portions of healthy carbs added in on workout days. You can read about my nutrition plan here. While on this plan, I often prepped my meals in large batches but on really busy days I was pressed for time and had to eat out. 

At these times, I was especially grateful to be in such close proximity to an Aroma Espresso Bar.

Here’s why:

Sweet Potato Lentil Salad with Goat Cheese, Lemon Dressing

Aroma prides itself on using fresh ingredients and lots of whole, healthy foods. Think- kale, lentils, lean proteins, premium veggies like roasted eggplant and portobello mushrooms, and super-grains like quinoa and freekeh. As such, I could easily find options on their menu already which worked with my super clean diet. Additionally, the dressings and sauces are served on the side so you can add as much or as little as you want. But with healthy options like balsamic, lemon/olive oil and tahini you likely won’t be passing on the dressing. 

Chocolate Almond Croissant

At Aroma, fresh produce is delivered each morning and bread/pastries are baked on site all day using natural ingredients. Salads and Sandwiches are made to order every time. That means, there is no one mixing salads ahead of time or re-heating an egg for your breakfast sandwich. Instead, Aroma chefs will make your omelette just the way you like it, right before you eat it.

Date Pastry

Breakfast is served all day, which means you can take advantage of their super healthy “Power Breakfast Combo” (two eggs, mixed greens, tomatoes, cucumber, carrots, olives, feta cheese, cream cheese and avocado with any kind of bread and a hot drink) at pretty much anytime.

But here’s the very best thing… Did I say that already? Aroma is very aware of the many dietary restrictions that people may have. Vegetarian, vegan and gluten-free options are readily available and with the focus on customization, Aroma staff is very understanding when you want to change or substitute something in your order. 

In fact grilled tofu can be substituted for any meat or cheese free of charge. If like me, you are avoiding tofu too, they will help you figure out something that works for you. (Recently, I substituted eggs for a combo of chickpeas and sweet potato with absolutely no problem. Talk about accommodating.)

After reading all this I wouldn’t be surprised if you’re on your way to the nearest Aroma Espresso Bar right now.

NEW: all-natural Chicken or Veg Broth is a seasonal fave

                                                                                 

If so, here are some of my #aromafaves:

Warm Chickpea Salad, Chopped Salad, Organic Kale and Portobello salad and the Sweet Potato and Lentil Salad

*Bonus: you can add proteins like smoked salmon, albacore tuna, steak, sliced turkey or tofu if you like

Drinks: London Fog, Cappucinos, Matcha Green Tea Lattes, Kale and Mango 100% real fruit        Smoothie

*Bonus: all the teas at Aroma are locally sourced and organic from the Toronto-based company, Pluck

Natural Vegetable or Chicken Broth, Vegan Red Lentil Soup, Vegetarian Forest Mushroom soup and Vegetarian Butternut Squash Soup

And if you are on your way to an Aroma location…I might just see you there. 

As we approach office party season, it’s worth it to note that Aroma brings its fresh approach to your door with catering for parties, small family dinners and larger corporate events. You can find out more here: Aroma

  

Hearty and Heart-Healthy…Salads

I often try to take salads to work for lunch. It’s an easy thing to make, doesn’t require heating and is super-healthy for you. Also, it’s light enough that you feel fresh and energetic but heavy enough to keep you from indulging in office donuts at 4pm….

Well, they can be. Salads to me are a great go to that I can prep ahead of time and have ready in the fridge to grab on my way out the door. But you have to have fun with your greens. You can chop all the lettuce in the world and put it in little containers all you want, but if your salad is boring or not filling then you might as well be taking fries to work because that’s probably what you will be ordering from the drive through when your lunch fails to satisfy you.

            So how to do salads and do them right. Well I have found the best way to prep your salads is to wash/chop/prepare a bunch of leafy greens. Dark green is the best so think about romaine, arugula, spinach or kale. Then add more veggie power with grape tomatoes (don’t cut them as they wont keep as long as the whole ones do in your pre prepped salad lunches).

Next add additional vegetables that won’t go bad: I find cucumber, once cut, can last with other dry vegetables for about 2 days. Celery and carrots however, will last a week. So as long as it won’t spoil quickly, add it to your salad ahead of time.

Same goes for fruits. Strawberries can be cut and added the day before but if you are prepping a week’s worth of salad I’d leave these out until the night before you are going to eat. Blueberries however, hold up well. Same goes for pomagranite seeds or dried cranberries.You can also add nuts and seeds like pepitas, almond slivers or walnuts to top up your salads. 

"So that’s great, Angelie," you say to me, "but no amount of vegetables is going to fill me up." Hmm, that’s what you think. If you roast a huge amount of root vegetables (carrots, celery, turnips, sweet potatoes) ahead of time, you can pack these separately, warm them up and add them to your salads all week.  The warm veggies will trick you into thinking you are eating something more than plants. Try it…I’m always full after this.

If root vegetables aren’t your thing, you can always top your salad with some tuna fish (I like the flavoured ones, especially lemon pepper, but I eat this on rare occasions because of all the problems with mercury in Tuna fish) or grilled chicken (again, make a big batch to keep in your fridge to last a few days to help with meal prep).

Other vegetarian options include a bean salad with vegetables and a salt, pepper, lime juice dressing. This however is something I’d pack in a separate container and put over my salad before eating. I put it over my salad because the lime and juices from the veggies make a very light and tasty dressing (I save calories by not adding dressing in this way).

You can also pack hummus or guacamole into the same container as your salad (night before) and use this as a dressing as well as something that fills you up. Avocado also, is such an awesome option to add to salads but again this is something I cut either the night before or right before eating as it turns dark quickly (keep the avocado pit with the fruit while storing in order to prevent this).

If you need more flavour than all of that, you can take dressing in a separate container (I bought my little squeeze containers at Home Outfitters) but there are even healthier alternatives. Putting a cut lemon wedge into your pre prepped salad containers will save you time the morning of and they keep quite well for a few days. Orange wedges also work really well and your salad will have a sweet, fresh taste.

Tis the Season...So Eat With It!

Now that winter is here, it means the weather's changing and different fruits and vegetables are in abundance. While we will all always have our favourites, it is so important to eat seasonal fruits and vegetables whenever possible and here's why:

Seasonal produce that grows locally is inexpensive to buy. When a fruit is in season, it is widely available. When it's available locally and on every other corner, the shops can source it easily and quickly and therefore can keep up with the demand. In fact, they often have more of one particular fruit than they need and since every store has that same access to it, they lower their prices.

Seasonal produce tastes delicious. When you eat a fruit or vegetable when it was meant to be eaten and close to where it was grown, it ripens naturally on the tree or bush instead of on the back of a truck. That means it stays where nature intended it to for a longer period of time and is allowed to reach it's full taste potential. 

Seasonal fruits and veggies are also so festive! At this time of year, the sweet treats are abundant but nothing will fulfill my craving for something sweet and juicy like a persimmon or some jewel-like pomegranate seeds. 

While taste, price and accessibility is so important, the most important thing to me is the nutritional value. It's as if nature had intended us to eat what we are meant to at the right time...which is to say, at the time when we need it most. For example, pomegranates have tons of antioxidants and clementines and tangerines are filled with vitamin c. It seems to be more than a coincidence that these become naturally available during the peak of cold and flu season. Similarly, in the summer, we have access to cooling fruits like watermelon and cherries. 

So what fruits and vegetables are in season now? When you hit the grocery store or market, keep your eye out for fun winter favourites that add a festive touch to your plates and table. Some of my winter favourites are brussel sprouts, collard greens, sweet potatoes, kale, kiwi, mandarins, tangerines, persimmons, pomegranate, pears, red currants, leeks and turnips. Also don't forget to pick up some chesnuts and walnuts, perfect to keep you warm from the inside out during the cold winter months.

Stay tuned for more recipe posts using seasonal ingredients. I'd love to hear what your favourite seasonal fruits and vegetables are at this time of year. Share them in the comments! 

For me, persimmon wins hands down. What's your favourite?

Recipe: Sriracha-honey-lime Tofu Power Bowl

Getting Back to Eating Clean

Post Superbowl Sunday and we're all probably thinking about getting some more veggies in our diet.
Today I vowed to stop dreaming about nachos and wings and to get back into my meal prep and regular healthy eating.

Photography by Josh Tenn-Yuk courtesy of Canola Eat Well

Luckily, I had the perfect inspiration! I recently attended Canola Connect -  a culinary workshop, held at the beautiful Luxe Appliance Studio , with fellow foodies where we cooked a little and ate a lot! The theme was brunch and the special guest chef is definitely an expert on the matter. Chef Matt Petit of Rock Lobster led the way through the evening.

Photography by Josh Tenn-Yuk courtesy of Canola Eat Well

We tasted a lot of his delicious dishes and truly brunched our hearts out, but when I saw "Matty's Workout Power Bowl" I knew I'd be recreating something similar at home. It was love at first sight, and then - it was love at first bite!

Photography by Josh Tenn-Yuk courtesy of Canola Eat Well

Chef Matt really layered the delicious flavours in this bowl with his dressing and the tofu marinade. He also had baby kale, quinoa, carrots, pea shoots, Crispy Maple Glazed Tofu, avocado, flax seeds and a canola- soy-lime-ginger vinaigrette.

The tofu was fried to a perfect golden brown and the veggies were nice and crunchy. When you took a bite, you got all the taste plus a healthy dose of veggies. For me, that's a perfect combo!

Photography by Josh Tenn-Yuk courtesy of Canola Eat Well

So how did he get that perfect texture on the tofu and all the flavours in his dressing? The secret is Canola oil. He used it to fry, marinate, saute, sear and dress his dishes.

Trust me- if you're not using Canola oil at home, you are seriously missing out. Why?

Canola is:

• healthy
• affordable
• versatile 
• local/sustainable
• accessible

Health Benefits

I was surprised to learn that canola is one of the oils with the lowest amount of saturated fat. If you need numbers, I'll share that per 100g, it contains only 7g of saturated fat compared to olive oil's 14g and coconut oil's 87g.

It's high in unsaturated fat (the good kind) and contains vitamin E and vitamin K. It also contains omega 3, an anti-inflammatory which protects us from heart attacks and strokes.

This means if you're getting back on the health-wagon like I am, this is the oil you want to reach for.

The Go-to Oil

Canola is also versatile- It's perfect for frying and can be used a few times. It also is a great oil to take on the flavours of other foods, which means it would be perfect to use for salad dressings, dips and marinades.

Canola is definitely one of my go-to oils now for the long list of benefits but mostly because it's healthy, local and versatile.

Salads and Dressings

Making your own dressing can be fun and it also helps when it comes to keeping the calories and sodium from sneaking up on you.

Chef Matt says he loves healthy options and he's often turning to salads to keep the calories at bay. Tofu has become one of his go-to ingredients.

Photography by Josh Tenn-Yuk courtesy of Canola Eat Well

I like it too, but as a woman, I definitely try to control how much soy I'm consuming. (Many health experts say it's an ingredient women should enjoy in moderation due to some of its effects on female hormones). Once in awhile, I do decide to pick some up from the grocery store and I use it as a meat alternative to get some veggie protein.

You can also use this marinade recipe on a fermented soy product like tempeh which would have a similar taste or you can use it on some lean protein like salmon.

Tip: When I do buy tofu, I, like Chef Matt, always buy the extra firm kind and give it a rinse before using it.

"I find the texture of extra firm tofu is just right to give me something to chew, especially on top of a salad. " Chef Matt Dean Petit 

Today I'm sharing a recipe inspired from Chef Matt Petit's Power Bowl to fuel you through this Meatless Monday.

Like his fresh Workout Power Bowl, this one also has some leafy greens, lots of colour, crunch and a seriously delicious flavour punch with the dressing.

Photography by Josh Tenn-Yuk courtesy of Canola Eat Well

Sriracha-Honey-Lime Tofu Power Bowl

Tofu
1 tbsp Sriracha
1 1/2 tbsp honey
lime zest
juice of half a lime
Extra Firm Tofu, cubed
Canola oil to fry

1) Heat a non-stick skillet on medium-high heat with canola oil
2) Add the tofu to the pan and let it fry until it is a light golden brown
3) Remove from the heat and pat off excess oil with a paper towel
4) Combine the remaining ingredients and mix with a fork
5) Toss the tofu in the marinade

Salad
carrots, shaved or cut into matchsticks
romaine lettuce, chopped
spicy chickpeas
half an avocado, sliced
quinoa (cooked)
pea shoots or cilantro (for added colour, taste and texture)

1) Prepare all the ingredients and arrange them in a bowl, on a platter or in a to-go container

Tip: try to arrange them so all of the ingredients are visible - you eat with your eyes first and colour is huge!

Dressing
1 tbsp canola oil
1 tsp lime juice
1 tsp soy sauce
a bit of grated ginger
1/4 tsp seasame oil

1) Combine the ingredients and whisk them together
2) Adust the seasoning to taste and serve with your power bowl

Tip: If you are taking this salad to go, keep your dressing in a separate container and combine before eating.

Hope you enjoy prepping this make-ahead healthy meal at home too. Let me know what you're adding to your Power Bowl in the comments below!

Photography by Josh Tenn-Yuk courtesy of Canola Eat Well

Thank you so much to my friends at Canola Eat Well for sponsoring this blog post. As always, all thoughts and opinions are my own. 

Nutrition Challenge- Care to Join Me?

Hi Everyone!

I'm starting a new fitness and nutrition plan this week to challenge myself thanks to the new bootcamp I started and just stocked up on what I'll need at the local farmer's market.

I love to try new plans like this to shake it up a little in my daily routine and I find it helps me gain energy, lose a few pounds and exercise my will power. All in all, once you've completed it- you feel lighter and better.

This week I'm cutting gluten, dairy, alcohol and fruit. Normally I put brown sugar or honey in my tea or coffee but will be swapping out with stevia this week.

Why? I started to notice my working out and weight loss was starting to plateau. So I decided to challenge myself to try something new. It keeps me motivated and inspired to get the results I'm looking for and with the exception of fruit- these are items I try to limit in my daily life anyhow.

In addition, I'm trying to increase my water intake and will be taking a multivitamin (more regularly because I often forget) and one cod liver oil capsule with each meal (3 meals a day).

Cod Liver oil has health benefits like improving cognitive function, joint repair and is an incredible source for Vitamins A and D as well as Omega 3s (I'd suggest you do your own research though to decide whether it is right for you).

My three daily meals will be consisting of healthy proteins (about the size of your palm)  and as many veggies as I'd like. Some examples of the proteins include: skinless chicken, canned tuna in water, perch, salmon, egg whites, veggie burgers or tempeh.

Some exampled of the vegetables include: zucchini, salad, celery, cabbage, kale, cauliflower, onions, garlic, broccoli, bok choy, eggplant, mushrooms and tomatoes.

Snacks will also be veggies but you can pair them with things like- guacamole, salsa or tahini.
I'm  looking forward to this week of clean eating. If you're planning to join me this week for this eating challenge, let me know on Instagram @angeliesood

Happy Clean Eating :)

Recipe: Moroccan Stewed Lentils

Moroccan Stewed Lenti

Autumn is here for real and so I'm looking for new, creative, healthy ways to stay warm. In the colder months I love making hearty soups and stews but sometimes you want something with a little bite to it so that you feel a little more satisfied. Cue the lentils.







Lentils are a great addition to your soups because they are full of protein and you have to  chew them. To me, that makes a huge difference in how slowly I eat and how satisfied I feel.

Today, I'm sharing my recipe for Moroccan Stewed Lentils. This is a great meal to make when you're prepping lunches or dinners for the week. It requires a bit of simmer time (about 20 minutes) so you'll want to be cooking or prepping something else while it works.

This is a great dish to eat hot or cold. I love to take it for lunch on the go and warm up the lentils and then add them to a green salad for a healthy and fulfilling meal.

Moroccan Stewed Lentils

Ingredients 

1 1/2 cup green lentils

2 carrots, chopped

2 celery stalks, chopped

1 onion, chopped

1 bunch leafy greens (like spinach, kale, swiss chard)

1 green chili, chopped (optional)

3 garlic cloves, minced

1/2 tsp cumin

1/2 tsp red chili powder

salt to taste

1/2 tsp of cinnamon 

1 tbsp olive or canola oil

1 bay leaf

2 cups of chicken or veggie stock or water

garnish: 

chopped walnuts

chopped dried apricots or figs

dried cranberries

1) Heat pot on medium heat and add the oil.

2) When the oil has heated add the cumin seeds.

3) Add the onions and begin to brown. When they are almost cooked and transparent, add the garlic and green chili (if you are using). 

4) Add the celery and carrots and saute until they soften.

5) Add the lentils and use a spoon to mix everything together until it is combined.  

6) Add all the spices and stir.

7) Add broth or water to the pot and simmer for about 20 minutes. 

8) Keep the dish on low heat and add your leafy greens for the last few minutes of cooking time. Cook until the greens soften.

8) Adjust your seasonings as needed and garnish with chopped nuts and dried fruits. 

Hope you enjoy this recipe and the finished product! Let me know what you think by sending my a tweet or message on Instagram @angeliesood

The final dish, garnished with walnuts, dried apricots and dried cranberries

My dinnerware is from Anthropologie and my kitchen tools and crockery are from Zwilling Canada/ J.A. Henckels

Travel Guide: Prince Edward County

Weekend Escape in Ontario 

It's always nice to sneak away for a few days in the middle of a season just to recharge. I love exploring my beautiful Ontario as it always amazes me to see just how amazing our province really is.

On a spiritual level, travel is such a great way to reconnect with yourself, and getting a chance to see the incredible places that exist just outside my front door, always gives me a sense of gratitude.

Our country is so beautiful and I always feel lucky to get to explore parts of it that I've never seen before. 

Prince Edward County

I've been wanting to visit Prince Edward County for awhile so it was an obvious choice when I had a weekend to get away.

It has a reputation of being a great wine and food destination as well as a place with historic charm and lots of character. In short, it sounded right up my alley.

If you haven't heard too much about the county, I'll share that Maclean's magazine said it is one of "Canada's Top Ten Places 'You've Got to See'!" and in 2015, Time Magazine called Prince Edward County "one of the best places in the world to visit". 

The county is in the South-east and sits on Lake Ontario between Ottawa, Toronto and Montreal. It is close to Kingston and is made up of a group of small towns - the largest two are Picton and Belleville. 

PEC is also home to one of the largest communities of Loyalist architecture (second to Williamsburg) and there's lots to see and do - especially for a history buff. 

Getting There

The drive from Toronto was about two hours and I visited from Friday night- Saturday evening. While it was a short visit, I had a great time and felt it was the perfect quick getaway and reset. I do think a full weekend here would be lovely and in the summer, you could easily fill a week with visits to Sandbanks Provincial Park for a little beach time.

Where to Stay

I stayed in Wellington at a lovely Bed and Breakfast called Tangela's Gate Suites. It opened in June 2016 and has just a few rooms so you really get a sense of the small-town feeling while staying here. The owner, Tangela is so sweet and friendly. She's done a great job mixing new age luxuries (they have a rain shower!) with vintage decor. 

The room was spacious and the king size bed was super comfortable. They also had a kitchenette so you could prep a few things for breakfast. Tea, coffee and cereal were also available in the room.
I thought the location was perfect as it was just a few minutes drive from the main street. It is located in the midst of farmland, so it really was a very picturesque and relaxing place to stay.
                         

the view from my room at Tangela's Gate Suites

                           

Where to Eat

There is no shortage of great places to eat in PEC and if you are staying in Wellington, I'd suggest checking out a few local gems.

Drake Devonshire - For brunch, make a reservation at the Drake Devonshire. It's right on the lake and the dining room consists of ceiling to floor glass windows. To say the view is spectacular would be an understatement. You can actually see the waves breaking just below you as you enjoy your meal.

On the menu, they have classic options like Fried Chicken and Waffles as well as Pancakes.

I ordered the Mushroom Eggs Benny with sauteed kale and a side of sausage to share - it was the perfect hearty breakfast. To drink, I had their special blend of Earl Grey tea - I'd highly recommend trying it if you're a tea drinker.

Note: If you have some time, grab a coffee from the dining room after your meal and head out to enjoy the view. It's always so calming to be around nature and the Drake's beautiful lakeside view paired with the fire pit and abundant seating would make this the perfect place to relax for awhile. Price Edward County is all about that slow living after all - you should definitely take it in while you are here. 

The Courage - I arrived into town late at night and most restaurants had closed their kitchen (the kitchens shut down at 10pm during the off-season). We went into the newly opened The Courage and were greeted so warmly. They made us feel comfortable and whipped up whatever they could for us regardless of the fact that their kitchen was closed too.

For "dinner" we had popcorn with pecorino cheese and truffle oil as well as a delicious cheese plate with local artisinal honey and apple butter.

While it wasn't what we'd normally eat for a meal, the warmth and kindness of the owners definitely filled our hearts. This is a great place to enjoy a drink and I've heard they do a great brunch or lunch also. We will be back.

Pomodoro- A cute Italian restaurant with lots of ambience and mood lighting. I didn't get a chance to eat here but I've heard from some excellent sources that this is a great place for dinner. I loved the atmosphere and will have to visit next time I'm in the area.

East and Main- East and Main also came with high recommendations. It's a few doors down from Pomodoro and is a casual restaurant that features local ingredients in a home-cooked style. This is another one that I missed this time but will definitely dine at in the future.  I did get a chance to peek through the window and found that it looked like a very charming spot with a great date night vibe.

What to Do

There's lots to do in PEC and if you ask me there's something for everyone, whether you're there to spa or to sip and sample the famous wines. 

Shopping

I spent some of my time shopping for some antiques and later picked up some homemade goodies at a local farmer's market. 

I had some luck with great vintage finds at Dead Peoples' Stuff, a well-known local antique store in Bloomfield. 

Scenic Drives

Driving around the small towns was also a lot of fun as I went during the peak time for fall colours. While PEC is a year-round destination, I really think the bright golds and oranges added a certain magical ambience to the vintage homes and shops.

Wellington Main Street

I drove over to Belleville to run an errand and was in awe of the beautiful scenes when I crossed the main bridge. It really was a beautiful moment and looked just like a postcard. For me, Autumn was the perfect time to visit.

The spectacular November sunset as we left Karlo Estates Winery

Farmer's Markets

I made a stop at Hagerman Farms for some fresh produce to take home. I left with quite a little goodie bag, including a freshly baked, cheese and jalapeno scone and some spicy orange and pepper jelly. 

Meeting the cows at Hagerman's farm

Note: This would be a great place to visit if you have kids, since you can stop and meet their farm animals which include chickens, pigs, goats and cows.

Wineries

To say the wine is one of the main reasons tourists come here would be a bit of an understatement. A younger wine scene than Niagara, Prince Edward County's wineries seem to be smaller operations that are family owned and run. To me- this means they are full of character
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I stopped at Karlo Estates Winery which is located in a 250 year old barn. It has been beautifully restored and decorated with reclaimed wood furniture and soft golden lighting.

Photo courtesy of Karlo Estates Winery

If you come here, make sure to look up! When the sun peeks through the rafters just right, it's a beautiful sight to see.

Karlo is an artisinal winery and well known for its unique way of using old world techniques to produce new world wine. They are also the world's first vegan winery! 

The owner Sherry Karlo and her late husband Richard Karlo decided to open their winery when their car broke down at the Danforth Road location. While waiting for help, they realized it was the perfect place for their passion project and in 2010, they opened the doors to the winery. Talk about fate. After hearing that story, I couldn't wait to taste the wine!

Sherry made us feel right at home. Her partner, Saxe led us through a guided tasting and we honestly felt we were over at a friend's place; chatting about wines, enjoying some food pairings and taking in the beautiful view of the vineyard.

They have lots of seating and the tasting room was lively as some big groups enjoyed a girls' night out as well as family-style tastings.

The restored barn from 1805 at Karlo Estates

Note: If you visit, you must taste their signature red wine Triumvirate which is made with old world techniques. I also loved their delectable Red Port and Cabernet Sauvignon and purchased a bottle of each to take home for later.

Photo courtesy of Karlo Estates Winery

Confession- After tasting their port, I've actually found myself craving it regularly after dinner. It's the perfect not-too-sweet dessert wine. You need to try it!

The winery trail is full of some great vineyards and I also made a stop at Black Prince Winery. I had come to meet Pete Bradford, the maker of some delicious Canadian Vinegar.

He makes his homemade specialty vinegars in peach-melon. black current and cranberry flavours and trust me- it's like nothing you've ever tasted! Worth a stop to buy some especially if you love salads and cheese boards.

Final Thoughts

I had heard a lot of hype and PEC did not disappoint. I found it was the perfect place to enjoy a quiet, relaxing weekend away from home with delicious local food and wines.

A quaint, peaceful place with all the rustic charm and character of the 1800s as well as the sensibility of the 21st century. I will definitely be back to explore more of this beautiful county.

Thank you to Branding and Buzzing as well as Karlo Estates Winery and Tangela's Gate Suites for sponsoring this blog post. As always, all views and opinions expressed are my own.