Blueberry Protein Smoothie!
Blueberry Protein Smoothie
- 2 cups blueberries (I use frozen most of the time)
- 1 cup chopped cantaloupe
- 1 scoop vegan vanilla protein powder
- 1 cup lettuce of choice
- 2 large peaches, chopped up
- 2 cups cold filtered water
- 1/3 cup chopped parsley (optional)
- Ice (optional)
Add the lettuce, blueberries, peach, parsley (if you’re using it), protein powder, cantaloupe and water to a blender. Blend well to desired consistency. Adjust water if you think you need to add a bit more. Add in some ice if you want your smoothie colder & blend well.
*Below are some of the reasons why I use parsley in my cooking but also in some of my smoothies as well!*
Health Benefits Of Parsley!
My daughter holding a perfect yummy organic peach!
This is one of my favourite smoothies to whip up for breakfast! Fast to make, it has simple ingredients and then it’s topped with some healthy chia!!! I use a super huge mug for this baby when I make it! 🙂
- 1 large handful of spinach
- 1 1/2 frozen bananas
- 1 cup frozen mixed berries
- 2 cups unsweetened almond milk
- 1-2 tbsp. chia seeds (for topping)
- a few frozen blueberries (for topping, optional)
- a few large ice cubes if you want your smoothie to be colder (optional)
- 1 tsp. Spirulina
Toss spinach, almond milk, mixed berries, spirulina and ice cubes if you’re using them into a blender. Once it’s at the consistency your happy with pour into your large glass or huge mug like I do. Top with 1-2 tbsp. of chia seeds and frozen blueberries.
Enjoy your energy booster breakfast smoothie! 🙂
One of my gotta get dinner on the table fast meals is vegan/vegetarian tacos. They are always a hit with my kids! I love how you can use whatever veggies you have on hand and create a super fast meal. I cook up the veggie “meat” and always add black beans to it because it’s my kids favourite bean. As far as toppings go I use whatever I have in the fridge. I’ve made it using just the “meat” & beans along with chopped bell peppers, mushrooms and cherry tomatoes like pictured below. Other times I add in spinach or other mixed greens, corn and sliced avocado. Top it with a little hot sauce or taco sauce to give it a kick if you like and your cheese of choice. I don’t always top my tacos with “cheese” but if I do then I use a bit of daiya cheese. My kids eat their tacos vegetarian style and use regular cheese because they are not fans of faux cheese at all. As far as the veggie meat goes I try not using it very often because soy is one of the biggest foods genetically modified. When I do buy it I try to get organic when possible for a little piece of mind.
Dinner Rush Tacos!
You will need:
- 1 package of tortilla wraps (I use the small size)
- 1 package of veggie ground round/veggie “meat”
- Spices and herbs of choice. I use paprika, oregano, chili powder, Himalayan pink salt and black pepper.
- Veggies of choice, bell peppers, greens, tomato, etc.
- 2 – 3 cloves of garlic, minced
- 1 cup water
- A couple tbsp.’s of olive oil
- 1 can of black beans, drained and rinsed very well.
- 1 large frying pan
- Heat olive oil in frying pan and add in garlic and sauté it for a minute on medium heat.
- Add your veggie “meat” into the pan and crumble it up.
- Next toss in your spices & herbs of choice as well as the black beans.
- Give it a good mix and sauté for about 5 minutes on a medium heat.
- Add 1 cup of water and combine well. Cook for about 15 minutes until most of the liquid has been absorbed and your beans are softened.
* You can either add in veggies such as bell peppers & mushrooms to your meat & bean mixture and slightly cook them up or serve them raw in your taco*
- Grab a tortilla wrap and add some of the meat & bean mixture to it and add your veggies of choice.
- Top with cheese and taco or hot sauce if desired.
- DONE!!! Dinner is served! 🙂
Yep it’s pretty much the easiest meal to whip together which is perfect for rushed dinner times!
I always enjoy a yummy breakfast smoothie daily. It’s the perfect way to add extra greens into our diets! I love creating new smoothies and trying different combinations of fruits and veggies. This recipe is very easy and fast to whip up so it’s perfect for hectic mornings!
Breakfast Green Smoothie
- 1 frozen banana
- 1 tightly packed in cup of spinach or mixed greens of choice
- 2 1/2 cups filtered water
- 1/2 cup chopped cucumber
- 1 large peach, sliced
- 1 scoop of vegan protein powder
- 1 tsp. Spirulina
Toss everything into your blender and liquefy. Check consistency and add a bit more water if needed as some protein powders thicken smoothies up more than others.
I grew up eating collards and every year I grow them in my vegetable garden. They are incredibly healthy and I use them a lot in my soups. I also really enjoy using them to make healthy wraps instead of using a tortilla. Our waist lines will thank us for these small healthy conscious choices that we make!!! You can eat the collards raw if your using small leaves. Mine were large and a bit tough so I popped mine into boiling salted water for just a few seconds just to soften them slightly. Once I remove them from the water I pat them dry with paper towel or a clean tea towel. You can eat them wrapped up with veggies and add optional sautéed tofu strips if desired. I like to add homemade garlic Dijon dressing to them sometimes just to give them some extra flavor. 🙂
Garden Fresh Collards
What you will need:
- Washed Collard leaves, as many as you need. Small leaves can be used for one wrap. The larger leaves can be cut in half and you can make two wraps with them.
- Chopped/Julienne veggies of choice. I like adding carrot, cucumber, sprouts and bell peppers to mine.
- small bowl
- Serving dish or plate
- 1 tsp. natural garlic Dijon mustard
- 2-3 tbsp. apple cider vinegar
- 3-4 tbsp. olive oil
- black pepper, to taste
- pot with water and a dash of Himalayan salt to it
- Place pot of water on to boil with the salt.
- Make the dressing by adding the garlic Dijon mustard to a small bowl, then whisk in the apple cider vinegar and olive oil. Add desired amount of pepper and give it another mix.
- Chop/Julienne your veggies of choice.
- Add the collard leaves to the pot of boiling water for just a few seconds to soften slightly.
- Remove the collard leaves and pat dry with paper towel or a clean tea towel. Allow them to cool before assembling your wraps.
- Once cooled add the collard leaves on a time to a plate or cutting board so you can start filling your wraps. Add a little of each vegetable of choice. If your going to be eating these wraps right away then you can add a drizzle of the dressing in the wrap before you close it up. If you’re not eating them right away then I suggest you just place the dressing on the side. You can add the dressing to them later or else you will have soggy wraps!
- Transfer each wrap to a serving dish or plate.
That’s it! So easy and fast to make and collards provide you will incredible health benefits!