Woman in Real Life

11 Plant-Based Recipes I’m Loving Again, Thanks to a Local Strawberry Haul!

There’s something truly special about spending a morning at a local U-pick farm—especially during peak strawberry season. We went recently on a hotter-than-usual day, and I’ll admit, I felt a little lightheaded after wandering the rows under the sun. Thankfully, my husband stepped in and picked most of our overflowing basket while I took a breather. (I did manage to eat a few sun-warmed, chemical-free strawberries straight from the vine!)

Despite the heat, the experience was sweet in every sense—and we’ve already made plans to head back this week before the short Ontario strawberry season wraps up.

Back at home, with a kitchen full of juicy, sun-ripened berries, I found myself returning to some of my favourite plant-based recipes—dishes that showcase the fresh, vibrant flavour of strawberries in both comforting and creative ways. Whether you’re juicing up a strawberry lemonade, churning some easy dairy-free strawberry ice cream or baking a plant-based treat, these 11 recipes are perfect for helping to the most of every berry. Let’s dig in!

*This post is sponsored by Flora. All opinions are authentic and my own. Thank you for supporting the awesome companies that partner with Woman in Real Life.*

Compared to the quick and carefree days of summer, winter can feel long and oh-so challenging. The scarcity of sunshine, combined with bitter cold and an abundance of snow, can leave us feeling depleted and down. Plus, we inevitably spend more time indoors in close proximity to others—and their germs—so we're at higher risk for colds and flu.

Before we give way to doom and gloom though, the good news is that we can take steps to stay as healthy as possible through the dark days of winter. Play an active role in your health and navigate winter with a more positive outlook. Here are my 10 tips to help.

When I woke up this morning to the sounds of a Toronto radio station, the morning radio host was talking about his company’s campaign to feed needy children in Canada.

With 36% of food bank clients being children, I feel fortunate to be able to feed my children healthy, nourishing food every day.

This What I Ate Wednesday, I am looking back at some highlights of meals from the past week. This week, I am seeing them with a different set of eyes.

Wouldn’t it be great if all children (and adults for that matter) had access to healthy, fresh meals and snacks each and every day?

Top photo: my favourite kamut udon noodles with a simple homemade pasta sauce.








Fresh juice. My crappy little juicer comes out about every two years. I think I would juice more often if I had a good one. If anybody knows of a reasonably priced juicer that works effectively, let me know...please. Juice recipe below.