Meet Carley, Holistic Nutritionist and Wellness Educator.
Here's how she answered our questions.
How would you define your lifestyle?
I live a holistic, active and balance life. I’m always growing, learning, shifting, changing and moving. I try to live each day with gratitude, curiosity and intention.
Is spending time in nature important to you? Tell us why!
Of course! This is so important to me. As someone who struggles with anxiety I find spending time in nature is such a valuable tool (amongst other things) to keep me feeling grounded, recharged and calm.
I am incredible fortunate to have a partner that loves nature as much as I do. Although we live in a large city, we make time to go to go on hikes, walks and bike rides.
On a scale between 1-10, how ‘Green’ would you say you are?
I would say that the past 3 years I’ve changed a lot of little things (which add up!)
I would say I am a 7 but slowly working towards an 8. I have reduced my single use plastics significantly but using canvas tote bags for produce, reusable coffee cups, reusable water bottles, bamboo utensils, I don’t use straws and I rarely order takeout.
What excites you about choosing a sustainable lifestyle?
Food waste and single use plastics break my heart. I love to do my part to eliminate waste and reduce my carbon foot print. I get very excited about educating and inspiring others to do the same.
Was there an ‘aha’ moment you recall where you realized you wanted to putmore effort towards sustainable living?
I worked in the restaurant industry for over 8 years and witnessed first-hand of the astronomical amount of food waste and single use plastics that goes on behind the scenes. I remember one day feeling very frustrated and it inspired me to start living more sustainably.
When I went back to school for nutrition and began living a more holistic and plant-based lifestyle, I took environmental studies where learned more about sustainable agriculture and the overall state of our planet. This is when I started to make big changes in my life.
Abeego Food Wraps & Stasher Bags
If you were to give advice to others about embarking on a ‘greener’ life and style, where/how would you tell them to start?
The kitchen is always a great place to start. Using reusable containers to pack your lunch, swapping bee wax food wrap instead of plastic wrap and shop strategically to avoid food waste.
Keeping in mind that its ok to start slow. Sustainability and a greener lifestyle doesn’t happen overnight and isn’t all or nothing. It’s all about exploring, learning, experimenting, committing to increasingly green practices and, above all, doing it with love and intention.
What are you passionate about? Where do you find inspiration?
Holistic health, cooking with local whole foods, community, travel, mother nature and herbal medicine. I find inspiration in nature, travelling, books, podcasts, local farmer’s markets, collaboration and getting involved + hosting events that I care about.
How did you hear about Logan and Finley?
Through Social Media and from walking by the store. I’m so glad I did.
What’s your most treasured item from Logan and Finley? Why?
I’m always on the go but love packing my lunch. I would say my stainless steel Dalcini lunch container. I use it all the time and it conveniently fits into my bag perfectly.
What place do you think Logan and Finley has in helping Torontonians live a greener life and style?
Logan and Finley is a great place to get accounted with living a more sustainable and eco-conscious lifestyle. They offer free education workshops and are located right downtown in the heart of Queen West. Making living greener more accessible. Not to mention they also have a sense of community and outstanding customer service.
Here are Carley's Tips and Recipes to Reduce Waste in the Kitchen
When it comes to embarking on a “greener” and more sustainable life, the kitchen is always a great place to start. Keep in mind that its ok to start slow. Sustainability and a greener lifestyle doesn’t happen overnight and isn’t all or nothing. It’s all about exploring, learning, experimenting, committing to increasingly green practices and, above all, doing it with love and intention
Carley's top 5 tips for reducing waste in the kitchen
Use reusable shopping bags
Consider bringing your own reusable shopping bags instead.
Keep a small reusable bag in your purse or bag. Keep a bunch of reusable shopping bags in your car. Avoid produce wrapped in plastic or has styrofoam. Consider buying loose produce and bringing your own reusable produce bags instead.
Shop in bulk
More and more stores offer bulk bin shopping. There are bulk stores like Bulk Barn and many supermarkets have a bulk section. You can also get reusable bags for your balk items.
Swap saran wrap for reusable wax wraps: Wax wraps give you all the convenience of using plastic wrap without the negative impact on the environment. Wax wraps are made with cotton fabric treated with beeswax and other natural and biodegradable ingredients, and easily adhere to whatever object you’re covering.
Eat Real food and Avoid Packaging. Choose to buy food that is not over-packaged like dried fruit, trail mix and other yummy snacks at a bulk food store. Oranges, bananas, apples and hard-boiled eggs all come with their own handy packaging. Great for your body and the planet.
Pack your own metal silverware and use a reusable lunch container.Bring a fork, knife, and spoon with you from home so you don’t have to use disposable plastic silverware. When you’ve finished your lunch, rinse off any food scraps before putting the silverware back in your container. Wash the silverware at home so you can easily use it again.
Here are some of Carley's favourite lunch recipes that are delicious, cost efficient and so easy to make.
Quinoa Salad
Great on its own or added on top of some greens for a healthy and hearty waste free lunch.
INGREDIENTS
1 cup uncooked quinoa, rinsed in a fine-mesh colander
2 cups water
1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
1 medium cucumber, seeded and chopped
1 medium red bell pepper, chopped
¾ cup chopped red onion (from 1 small red onion)
1 cup finely chopped flat-leaf parsley (from 1 large bunch)
¼ cup olive oil
¼ cup lemon juice (from 2 to 3 lemons)
1 tablespoon red wine vinegar
2 cloves garlic, pressed or minced
½ teaspoon fine sea salt
Freshly ground black pepper, to taste
DIRECTIONS
- To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
- In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.
- In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.
- Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary.
This salad keeps well in the refrigerator, covered, for about 5 days. Serve chilled or at room temperature
Super Seed Mix
This combo of high fibre seeds is the perfect addition to any salad, smoothie or oatmeal. All the ingredients can be purchased in bulk.
INGREDIENTS
1/4 cup of raw sunflower seeds
1/4 cup of hemp hearts
1/4 cup of sesame seeds
1/2 cup of pumpkin seeds
1/4 cup of flax seeds
DIRECTIONS
- Add all ingredients to a large bowl and mix until combined.
- Keep in a large mason jar in the fridge for up to 5 months.
Nut Free Energy Ball
A perfect heathy nut-free snack for kids and adults. Not only can all the ingredients be purchased in bulk but they can be kept in the freezer for up to 3 months which will reduce food waste.
INGREDIENTS
3/4 cup pitted dates
1/4 cup coconut oil
2 tsp cinnamon
1 tsp sea salt
1 cup nut butter
1 cup gluten-free oats
1/4 cup chia seeds
1/4 cup hemp hearts
DIRECTIONS
- soften dates and coconut oil in a small pot or double boiler over medium-low heat (5 minutes)
- put date mixture in a food processor with nut butter, cinnamon, salt and process until smooth
- add in oats, chia and hemp hearts, and pulse until it starts to come together into a sort of dough. You may need to add a few tablespoons of water.
- let the mixture chill in the fridge for 15-20 minutes before rolling into balls
*can be kept in the fridge for up to 10 days or in the freezer for up to 3 months