Fresh, Clean, Lemon & Green Smoothie
Want to amplify the health of your skin, hair and insides? I was at a stress management workshop last week and one of the tips were some recipes that were high in folate – which helps with stress hormone regulation. Where does folate come from? Green and orange veggies and fruit! Since I am already an avid spinach smoothie drinker my ears pricked up at this recipe. My husband and I are sold on this recipe because it’s really fresh and clean tasting and the lemon flavour really shines through to make it pop. One of the best smoothies I’ve had in a while I must say! I usually eat some oatmeal or a piece of toast with it too as it’s not substantial enough of a breakfast for me.
Ingredients: (for two servings)
3 handfuls of spinach (or substitute some kale)
1/2 lemon, peeled
1/2 apple or 1 kiwi or 4 strawberries
2 tbsp chia seeds or ground flaxseed
2 tsp maple syrup
4 ice cubes
1 cup of water
Blend ingredients together in a blender and serve/drink immediately.
Ensure you blend it well enough that you don’t have chunks of spinach or kale floating around which tends to be unpleasant (you think?).
I prepare the night before – just put all the ingredients together in the blender (except for the water and ice) and it simplifies your morning!
The name basically speaks for itself, they are AMAZING little balls of goodness – naturally sweet, chewy and satisfying. I like the fact that there isn’t any flour or sugar added to it and that it’s all made of raw ingredients. Try them out for a treat – trust me, they won’t last long.
1 cup almonds
1 cup dates
1 cup unsweetened coconut
1 tbsp cocoa
1. Add almonds to food processor and pulse until the texture of a course flour
2. Add the rest of ingredients and pulse in food processor until forms a cohesive mixture that sticks together. You may have to add 1 or 2 tbsp of water if the dates are quite dry.
3. Squeeze into about 16 balls.
I love apple sauce. Since there were some nice organic granny smith calling to me in the grocery store, I decided to stew up a batch! I don’t tend to like eating granny smith apples on their own as they have tough skin and are quite tart, but baking or cooked…mmmmmh! Tasty!
Granny smith apples, cored and chopped (peeling is optional and use as many as you want to)
1-2 tsp lemon juice (ideally fresh)
1. Peel, core and chop up apples. Add to a pot. Drizzle with lemon juice.
2. Heat until steaming on a medium heat, turn down to low and cover with lid.
3. Stir occasionally and cook until softened (about an hour).
If you like you can blend it in a food processor to make it smooth or you can leave it a little chunky.
My friend invited us for supper yesterday and was making shrimp and ribs. Since I was in charge of the vegetable side dish I choose to make some good ‘ol fashioned coleslaw! I took advantage of my brand new slicer attachment on my kitchen-aide mixer so it was a breeze grating up the cabbage and carrots : ) I also didn’t want to buy a whole container of expensive coleslaw dressing – so I just found a quick and easy coleslaw dressing online. A nice and inexpensive side dish.
4 cups of grated green cabbage
1 large carrot, grated
2 green onions, finely chopped
3 tbsp mayonnaise, fat reduced
1/2 tsp yellow mustard
Dash of pepper
Dash of lime juice (optional)
1. Shred the cabbage and carrots. Finely chop the green onions.
2. Mix dressing ingredients together. Coat the vegetables with the dressing.
If you like your coleslaw crispy, mix just before serving. I prefer it softened so I like to refrigerate it for at least 2 hours before serving.
Mornings are hectic. I get it. I don’t always feel like making myself something to eat but I know I need to fuel my bod for the day ahead!
I love the idea of making my own yummy oatmeal that is ready to go in the morning and feeds hubby and I all week! Plus I know exactly what is in there and I can use up all those extra bits and pieces of nuts and dried fruit I have in the pantry! I think it turned out really well and it was like eating a piece of cake for breakfast! ….only less sweet! If you need you can drizzle a little bit of maple syrup or honey on top.
2 cups of steel cut oats (certified wheat free)
2-4 tbsp ground flax seed
1 tsp baking powder
1 tsp cinnamon
1/4 cup dried fruit like cranberries, raisins, dates, etc
1 apple, sliced
1/3 cup nuts (optional)
1/2 cup frozen berries
2 cups of milk or milk substitute
2 tsp vanilla
1 large egg
1. Mix all ingredients together except for sliced apple. Grease casserole dish and pour batter into it. Arrange sliced apples in top.
2. Bake in per-heated oven at 350F for about 35-40 minutes or until golden brown.
Reheat in the morning with a splash of milk and a drizzle of maple syrup or honey!
I’ve always wanted to try blacked eyed peas – especially now that I am reading The Help by Kathryn Stockett and they talk about different Southern cooking dishes. So I googled some recipes and this was once of the recipes that had a 5 star rating….so I assumed it was good! I found some black eyed peas at my local bulk store and they were nice and cheap – gotta love inexpensive sources of protein : ) Plus they also pack in more vitamins and minerals than meat, are low in fat and high in fibre! And taaaaasty….a new favourite recipe. Apparently it’s good with corn bread, but I didn’t have cornmeal so I just cooked up some rice with it and had it with a nice green salad. Hearty and filling. Apparently it’s supposed to be good luck to eat black eyed peas on New Year’s Day in the South….guess I’m too late for that!
2 cups of dried black eyed peas
1 large onion
5 slices of cooked bacon
Dash of cayenne pepper
1 clove of garlic
1/2 tsp salt
2 cups of water
1. Cook black eyed peas by bringing peas and 3 inches of water to a boil and simmer for 45 minutes until tender.
2. Add to slow cooker along with the rest of the ingredients and cook on low for 7-9 hours or until thickened.
Well I got this inspiration off of pinterest….it looked so good. But I just kind of did my own thing because that’s what I do. For breakfast we had a treat of bacon and eggs so I had some bacon leftover to use in this recipe. A little goes a long way and adds a lot of smokey bacon flavour. Play around with whatever spices or flavours you have on hand in your house!
4 to 6 slices (1/2 inch thick) of green cabbage
2-4 slices of precooked bacon, crumbled
1 tbsp white vinegar
1-2 tbsp olive oil and/or bacon drippings
2 tsp terragon
1-2 tsp minced garlic
Freshly ground black pepper
1. Clean and slice cabbage steaks.
2. Mix together marinade ingredients. Spread dressing over top of cabbage slices.
3. Bake on parchment paper coated baking sheet at 425F for about 30 minutes or until browned and getting crispy.
Everyone needs a good slow cooker potluck recipe! This one might just do the trick. It’s hearty, saucy and flavorful. I love the way the pineapple’s tangy flavour matches with the sweet bold flavour of the hearty barbeque sauce.
This one is actually extra special because my dear brother and sister-in-law brought it to Christmas dinner! It was a good way to change things up from the standard fare and honestly it was a big hit!
It’s tasty, quick, easy and is full of heart healthy beans! Note that this recipe is quite high in sodium and uses a lot of pre-packaged ingredients. However if it’s not going to be a weekly menu item, don’t worry about it too much!
2×14 ounce cans of beans in tomato sauce or ordinary navy beans without sauce
1 14 oz can of kidney beans
3 tbsp onion flakes (or you could use 1/2 of a real onion)
1/2 cup hickory smoke flavour BBQ sauce (ensure that it is gluten free)
14 oz can of crushed pineapple, drained
1/4 – 1/2 cup brown sugar, packed
1 1/2 tsp prepared mustard
Mix ingredients together in a slow cooker. Heat on low for 6-8 hours or on high for 3-4 hours. Makes 6 1/2 cups, enough for about 10-12 servings.
I was told to have more omega 3’s recently since I had eye surgery and it will help them heal properly. I admit I am bad about getting enough fatty fish in my diet which is mostly where they are found (other than nuts and flaxseed). So I bought a few cans of salmon that were on sale in the store and committed to eating them over the next couple of weeks. After a nice ski this morning this provided me with a nice lunch meal that was super satisfying! It would also be good in a sandwich or to scoop up with vegetables.
1 can of tuna, drained and mashed up well
A couple of tablespoons of light mayonnaise
1 pickle, diced
1 tsp dill
1 tbsp vinegar
Mash up salmon well, mix the rest of the ingredients together in a bowl. Serve with salad or in a sandwich.