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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.

Ingredients
  • 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.

Let This Breakfast Trick Fuel Your Day

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December 2, 2013
Prepping food before the start of the week is always the right idea. Check out my simple and delicious frittata breakfast feat. all the vegetables!

I’m a perpetual late riser. No matter how many alarms I set (3!), I always wake up late. I’m always in a rush to grab what I need for the day, so I can make it to the bus stop on time.

While I normally prepare a weeks-worth of lunches on Sunday night, I’ve begun to prepare breakfast as well. The food in my cafeteria is delicious, yet makes for an expensive habit. I bought a slice of frittata last week, and thought that it was easy enough to make at home.

I don’t have a definitive way of making the frittata, as I just tossed a bunch of vegetables in – but I did use 8 eggs (I need all the B12 I can get!), a truckload of veggies: broccoli, spinach, onions, mushrooms, red potatoes, and I added some goat cheese. I made sure the vegetables were cooked first, before adding them to the eggs.

I poured the mixture into a 9″ glass pie dish, and cooked it for about 20 minutes at 350F. I also broiled the top for 5 minutes to make sure all the egg was cooked!  This made 6 pieces of frittata that I froze for each rushed morning.

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.