Some of My Favourite Smoothies

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February 5, 2014

in the kitchen smoothies

When I have extra time in the morning, I make smoothies for breakfast. They make for a great meal (especially if you’re on the go), and they’re a fantastic source of fruits of vegetables – you can sneak so many things in! I used to use a food processor (my blender is horrible), and it took way too long and the end result was very messy. These morning frustrations led me to purchasing a Vitamix – an expensive, but fantastic decision! (Merry Christmas/Happy Birthday to me!) 

Here are a couple of recipes that I’ve recently enjoyed, and one that I’m nervous (but excited) to try!

Pink Power Detox Smoothie | A few years ago I was on a short-lived juice cleanse. I didn’t enjoy it at all (does anyone?) and the taste of pure carrot juice still makes me shiver. But, it did introduce me to beets, and their sweet, but mellow flavour. After stumbling upon this recipe via twitter, I knew I had to try it out. The smoothie is sweet and tangy and is packed with fruits and vegetables – 5 servings!! (out of the recommended 10 per day). I’ll definitely be making it again.

Green Juice | I admit, I haven’t made this yet, but it’s certainly on my short list. I’ve actually never tried green juice  (which is surprising considering what/where I study), but now I have the perfect tool – and I won’t have to worry about small pieces of kale being stuck in my teeth.

Morning Smoothie | This (my personal recipe) tends to change on a daily basis, with substitutions happening if I’ve run out of certain ingredient, but the base recipe is as follows: healthy fat, fruit, and protein. That’s it. I always make sure I have avocados on hand (why do they take forever to ripen?!), and at least a type of berry.

  • 1 cup of water
  • 1 scoop of protein powder (I like Sunwarrior)
  • 1/2 a banana
  • 1/2 an avocado
  • 2 kale leaves (discard middle stem, and break leaves into pieces)
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • pinch of cinnamon
  • 1 tsp of honey (optional – the banana is usually sweet enough)

Instructions: Blend together.

in the kitchen

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January 20, 2014

wild mushroom soup

I’m on a bit of a mushroom kick this week (appetizers & entree). I essentially love all types of mushrooms – they’re incredibly delicious, and many of them even have medicinal properties. Their earthy and nutty flavours give great depth to dishes when cooked for long periods of time.

Roasted Mushrooms | You know a recipe is good when your brother begs you for it. This is a quick and delicious appetizer that pairs well with chicken and has a fantastic flavour profile. I tried it with simple button mushrooms – so I’m excited to try it with something a bit more fancy.

Wild Rice and Mushroom Soup | A few weeks ago I was at my local bulk foods store and came across an interesting ingredient – wild black rice. I purchased a cup without knowing what exactly I’d use it for. That was until I came across this delicious recipe. I must admit that I tweaked it a little bit by adding ‘simmering short ribs’ to appease the family and add some meat.

My extra ingredients: 1lb of short ribs, salt & pepper

Instructions: Cut the short ribs into smaller pieces (and de-bone them), and season with some salt and pepper. Add 1tbsp of oil (I like grape seed, but it doesn’t really matter) to a heated dutch oven, and then place the short ribs inside to brown the sides (you want a nice crisp on most sides). Once browned, begin to follow the original recipe.

To make it a lactose-free recipe, omit the milk/cream, and it will still taste just as delicious. To make it a gluten-free recipe, omit the flour – I did not try this variation, although I’m sure it would taste just as great, but perhaps wouldn’t be as thick as the original recipe.

Paleo Vanilla Cupcake | I’ve made this quite a few times last week (that dreaded sweet tooth!). It’s no secret that I love all of Delighted Momma’s recipes (especially the cupcake ones), and this newest addition does not let down. If you have coconut flour lying around, go make this right now.

in the kitchen

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November 25, 2013
photo (2) Yes, it’s often difficult to experiment with new recipes in the weeks leading up to finals – but cooking is incredibly therapeutic for me. Sometimes I’ll try something new (depending on time) or stick with an old favourite. Here’s what I’m loving right now: 1. Oven Roasted Brussel Sprouts with Bacon | I ate brussel sprouts for the first time this past February (true story). I don’t know why I waited so long – they’re amazing! Thinking of the combination of brussel sprouts and bacon makes my mouth water – you must try this for yourself. If you’re not a bacon eater, you can simply thinly slice the brussel spouts then sauté them in olive oil with a little salt and pepper. 2. Butternut Squash Gnocchi with Sage Brown Butter | Although I should have probably recruited my nonna to help make the gnocci (she’s a pro), the results are delicious! This was a hit with my family – even though there was squash! Please note that this recipe is a labour of love and will require a few hours – but you’ll have enough gnocchi to last you for awhile. 3. Superfood Energy Snacks | This recipe is reserved for the time when I want something sweet, yet healthy (aka. I don’t want to resort to a donut to satisfy my sugar craving). It contains so many ingredients that are good for you (I discussed it here), and it’s incredibly simple to make!