Karlene is a nutritionist, wellness seeker, mother of 3, author, foodie, and loves to live life to the fullest. She is happiest with her family, and loves to spend her free time outside in nature.

What’s your morning routine look like?

I’m an early riser, and appreciate the time alone before everyone wakes up. I drink lemon water, stretch and meditate before doing anything else. I then switch over to coffee and the newspaper before starting my work day. I believe in the power of a healthy and happy morning routine to help set the intention for the day ahead.

Go-to weekend activity for spring?

We love to bike ride or walk/hike as a family. Vancouver has so many beautiful trails and areas to spend a beautiful afternoon outdoors.

What is your #1 time saving tip for the busy mama?

Meal plan- it’s a game changer! 

Finish this sentence: The funniest thing I ever did as a mom was ….

Put green food colouring in the toilet bowl on st. Patrick’s day. The kids could not figure it out. Haha.

What Was The Best Advice On Motherhood Have You Ever Received?

Let “it” go so as to not waste precious energy and time worrying about every little detail. There is no such thing as perfection.

What is your favourite part about being a mom?

The feeling of completion.

Is there a food that you think is really gross but you make your kids eat it because it’s good for them?

Hahah, well actually I think pretty much all food is good but my kids think that putting kale into homemade popsicles is gross. Lol.

Do you have a favourite recipe that you would like to share with our readers? 

Pesto reminds me of my father- in- law’s garden that bursts with fresh basil every August. One of the best ways to savour all the basil throughout the winter months is to turn it into pesto and freeze. Rather than pine nuts, I used hemp seeds which add a nutty flavour and extra nutrition which make this sauce even more satisfying, complete, and delicious by delivering healthy fats and protein.


Hemp Seed Basil Pesto 

GF, Vegan, DF

Servings: 1 cup 

Prep Time: 10 minutes mins

Cook Time: 5 minutes mins

Servings: 1 cup 



3 cups tightly packed fresh basil

12 cloves of garlic,  – chopped 

½ cup hemp seeds

¼ cup nutritional yeast or freshly grated parmesan cheese

Juice of 1 2 medium lemons

¼ cup olive oil

½ teaspoon tsp salt 

Pinch of black pepper 

4 tablespoons Tbsp of water (– to thin out the pesto if would like) 



  1. Place the basil, garlic, and hemp seeds into a food processor. Pulse for one minute to help break down the basil.
  2. Add all the remaining ingredients. Process until smooth, adding one tablespoon of water at a time if you want to thin out the pesto. 
  3. Adjust the seasoning. At this point I added a pinch of salt for more flavour. 
  4. Enjoy right away as a dip or use in pasta dishes. 
  5. Refrigerate the leftover in an airtight container for up to 5 days. 


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