Smoothie Addiction

I have developed a slight addiction to smoothies recently… I pretty much have a smoothie every day without fail, and more often than not, it’s the exact same one too.

In late May, a co-worker of mine went on a 15-day smoothie cleanse/diet. For the first 5 days she replaced all her main meals (in other words, breakfast, lunch, and dinner) with smoothies. For days 6-10, she replaced 2 of the 3 meals with smoothies and the last 5 days she only had smoothies for one of her meals. When she first told me she was doing this, I thought she was insane. Yes, she was a allowed certain (measured out) snacks, but how could a person have smoothies for 15 days straight??  By the afternoon of the first day she was also wondering how she’d handle it but by the third day she was loving it. Eventually curiosity got the best of me and I  agreed to try some of her “PB & J” smoothie. I’ve had smoothies before, and for the most part enjoy them, but this smoothie was on a whole new level! It was like a peanut butter and jam sandwich in a smoothie form! Safe to say, I was hooked almost instantly.

Since June I have been hauling out my magic bullet every day after work to make smoothies. A couple of times I have made the ol’ mixed berry smoothie that I used to adore but now it just doesn’t seem to cut it. My favourite it still the “PB&J”. Below I’ve written out the ingredients for 2 smoothies, one’s is the PB & J, the other is a green smoothie. I don’t have any exact measurements for them, I just play it by ear. I hope you enjoy!

PB & J Smoothie

1 Banana, 2-3 strawberries, 1-2 tablespoons peanut butter, soy milk (or your milk of choice), 1-2 tablespoons hemp powder.

Kale Green Smoothie

Couple of leaves of kale, 1 apple, a couple of mint leaves, ground ginger (the amount depends on how gingery you’d like it), dash of lime juice, 1 banana, and either water or your choice of milk.

That’s all for today! Happy smoothie drinking!



Coconut Oil – Part1: Cooking

So sorry I’ve been MIA for a bit! But now I’m back!!

Part 1 in my series on Coconut Oil is all about getting to know it and how to cook with it!

Here are 5 facts to know when using coconut oil:

1. When buying coconut oil, you should be buying virgin, unrefined, coconut oil (or if you’re outside of Canada, you’ll want the Extra virgin). Unrefined has a stronger coconut flavour (although I personally don’t find it that strong) but if you don’t like that you can get refined. Just be aware that some refined oils  have been processed and bleached.

2. At room temperature, coconut oil is a solid. When heated up it becomes a liquid but if left to cool it will become a solid again. It’s melting point is 76 degrees Fahrenheit, so even just holding a bit in your hands can cause it to melt. (For storing: you can leave it in the refrigerator if you’d like but I leave mine in the cupboard.) To melt it, you can place it in the microwave (although some people will scream bloody murder if you do – the jury is still out on whether microwaving it is bad or not though), or you can place it in a small bowl and place that bowl in a bigger bowl full of very hot water and stir until it’s melted. (Just be sure your bowl can take the heat…)

3. Coconut oil can take high heat (unlike olive oil, for example, that is best used at low heat otherwise it burns and ruins its properties).

4. It can replace other oils, shortenings and butter at a 1:1 ratio. Because of this it is often used in vegan baking since it can replace butter.

5. Coconut oil has a very long shelf life (approximately 2 years – although the way I go through it, I’d be lucky if it lasted a month!).

Examples of using coconut oil: On toast instead of butter, in smoothies or tea, on popcorn, in stir-fry, used to make vegan frosting, etc.

I should mention that while coconut oil is very beneficial, many say that you should only consumer 2-3 tablespoons of it a day… So although it is easy to, don’t go overboard!

This isn’t as long of a post as I intended but I do hope it was helpful! Keep an eye out for part 2!