La Oliva would like to thank you for your continued support throughout the past 5 years. Over that time, we have grown and flourished more than we could have ever imagined. We couldn’t be happier with the success of La Oliva, and that’s thanks to you!

As of Friday, February 16th, 2018, we have closed our doors as we have moved to Calgary and are expecting the arrival of our first child in April.  For updates, please visit our social media accounts on Facebook and Instagram.

 

 

Amara is 10 months old (and a week). She is a busy little girl climbing up and down from everything and trying to walk assisted every chance she gets. She loves to babble, take baths, eat and be outside. She is sometimes shy in new settings but once she warms up she is quite a goofball. 
We are also excited to share with you that she will be a big sister come September! 
#babydarling#2 #amararose #ourhappygirl
Amara's favourite curried butternut squash and yam soup!

1 large yam, peeled and cubed
1 butternut squash, peeled and cubed 
1/2 large onion, sliced
1-2 cloves garlic

Place on lined cookie sheet and drizzle with olive oil. Bake at 400F for 40 minutes or until vegetables are fragrant and soft.

Then place into high speed blender with 1 can full fat coconut milk, 1 tbsp curry powder, 2 tsp coriander, 2 tsp cumin powder and 1 cup water. Blend until thick and creamy. Transfer into large pot and add 2-3 cups of finely chopped cauliflower and 1/2 red lentils. Cook on low for 30-40 minutes until lentils and cauliflower are cooked. If you think it's too thick, add a little more water as needed.
My little goofball. I love her so much.