Monthly Archives: September 2015

All-Natural, Protein-Rich Smoothies & How to Eat Your (Hidden) Greens

Can't see the kale, can't taste the kale...but it's in there!

Can’t see the kale, can’t taste the kale…but it’s in there!

One of my friends is a holistic nutritionist and recently ran a 30-day smoothie challenge on her fb page. Shout out to @KarinRHN! She lives in a converted schoolhouse, goes on wildfood foraging adventures, and grows her own heritage vegetables. Needless to say, she’s living a holistic foodie’s dream. I normally just eat cereal for breakfast (works for my IBS issues, I’ve found), but her gorgeous pictures of smoothies, and her delicious sounding recipes inspired me to create my own smoothie.

I also came across some dried kale powder in Bulk Barn last week and thought it would be the perfect addition to a smoothie. I ignored the additive-rich protein powder in the bin beside it, and went for the pure stuff: 100% dried kale. I put it on my kitchen counter to remind me to make smoothies for breakfast.

So smoothies were on my mind. And then I came across a recipe on Buzzfeed last week, that talked about adding almond butter to smoothies, and I thought, huh, I’ve got peanut butter…I wonder if that works?

Let me tell you, it does! Read on for the super-easy, super-DELICIOUS recipe!

Invisible Kale Smoothie

  • 1 tbsp. peanut butter (all natural, chunky)
  • 1/3 c. frozen Ontario strawberries
  • 1/3 c. frozen blueberries
  • 1/2 c. ice cubes
  • 1 c. Greek yoghurt, vanilla
  • 1 generous tsp. dried kale powder
  • 2 tsp. ground flax seeds (ground, so you can digest them)
  • optional topping: homemade chocolate granola

Blend all ingredients together. And…done! If it’s a bit thick, you can add in a bit of milk, but I like mine thick so I rarely add that in.

What’s awesome about this recipe is that the Greek Yoghurt and peanut butter make it high in protein, the ground flax seed gives it a dose of omega-fatty acids, and the frozen fruit and kale powder gives you a generous dose of fruits and veggies. Basically, it couldn’t get any healthier!

And it tastes soooo good! Fruity, creamy, and with a hint of peanutty goodness! Mmm…I know what I’m having for breakfast tomorrow!

Next Post: Peanut Butter Cups or Grind-Your-Own Garam Malasa? Choices, choices!

Memories of Meals Past: Let Them Eat (Baby Shower Themed) Cake!

Ignore the wobbly letters; focus on the cute animals! #squee #yum #nomnomnom

Ignore the wobbly letters; focus on the cute animals! #squee #yum #nomnomnom

I’m at that age where the invitations one gets for life-stage events tends to be mostly for baby showers. Which is fine by me, because I love babies! And yes, I say that recognizing that I don’t have a baby and therefore am speaking from a non-sleep-deprived viewpoint. But I think babies are always A Good Thing!

And speaking of Good Things, I made a baby shower cake for a friend last weekend, hence this Memories of Meals Past post, using the inimitable Martha’s recipe for a basic vanilla cake. I baked the first layer and prepared the animal themed fondant cake toppers, and then realized that I needed to bake a second layer for the cake. So I was still up and baking at 1 am the night before the shower. Needless to say, I was tired the next day. But also satisfied, because I rather liked my cake. Was kind of cute, I thought!

I made some homemade marshmallow fondant using this recipe from Wilton, but frankly, I’ll try another recipe next time. I found the fondant wasn’t as pliable as I’d like (I like to sub in some cornstarch for some of the icingĀ sugarĀ — I find it easier to mold), even though it was super-fun to play with. It’s basically grown-up playdough, that you eat; what’s not to love? And how did I make the animals? I just googled pictures of animal themed fondant cake toppers and went from there. It’s easier than you think, so I urge you to try it.

I made the fondant on a Thursday, baked the cake on a Friday, and made the cake toppers in the wee hours of Saturday morning. I froze the cakes overnight on Friday (err, Saturday really), and the next morning, whipped up some homemade buttercream frosting (using coconut oil instead of shortening in it, which gave it a fabulously coco-nutty flavour).

As I told my mom, it looks homemade, but homemade with love! And I think that’s really the best kind of cake that there is. Wouldn’t you agree?

Next Post: Veggies. Seriously. (Of course as I type this, I’m snacking on homemade chocolate granola. Now if only I could invent chocolate vegetables….Hmm. Food for foodie thought!)