HEALTHY, DELICIOUS RECIPES
Yummy food choices for everyday living.
Watermelon Mint Lemonade
All you need is this:
1 1/2 quarts water
1/2 cup sugar
2 sprigs of mint, plus some for garnish
5-6 cups cubed watermelon
1/2 cup freshly squeezed lemon juice
In a large pot, bring water and sugar to a light boil, until sugar is dissolved and your mixture is clear, stirring often. Turn off the heat and toss in the sprigs of mint. Allow the mint to steep for 15 minutes, then remove it from the syrup and discard. Allow mint-infused syrup to cool for about 10 minutes then pour into blender with the watermelon. Blend until smooth, and pour the mixture through a fine-mesh sieve into a pitcher and discard the seeds and pulp. Add lemon juice to the pitcher and stir. Serve over ice with a sprig of mint for garnish. Enjoy.
To start off my day, or for a perfect refresher after a run, I love to have one of these green shakes.
1 scoop of unflavored protein powder, I use Vital Proteins
1 tablespoon of almond butter.
A handful of spinach (I keep mine frozen, and makes smoothie cold)
1/2 cup of frozen berries (I like a mixture)
1 cup of almond milk
2-3 tablespoons of vanilla low fat yogourt
Add into the blender, and enjoy.
Things to note. Adding berries will change your smoothie color, but will still taste terrific. You may have to adjust your amounts based on your blender size.
KALE CAESAR SALAD
Inspired by Jillian Harris
1/4 cup extra virgin oil olive
2 tbsp grated parmesan cheese
2 tbsp mayonnaise (or vegan)
1 tbsp white wine vinegar
2 tsp dijon mustard
2 tsp anchovy paste
1/2 tsp worcestershire sauce
2 cloves garlic
I juice of leon
salt and pepper
8 cups of torn kale with stems removed.
In a mason jar, combine olive oil, parmesan, mayonnaise, white wine vinegar, mustard, anchovy paste, worcestershire,garlic, lemon juice and salt and pepper. Shake vigorously.
Assemble the salad, add croutons and parmesan and toss. Add extra parmesan and serve immediately.
Inspired by Jillian Harris
I usually drink simple Keurig pods throughout the week at home or indulge in a coconut milk latte (which is new) at Starbucks. But Sundays… Sundays are for slowing time and breathing. This cappuccino is the perfect creamy, Sunday morning comfort food. My sister in law Jo always makes THE best coffees (with her frother), so when I saw this recipe, I made the investment and purchased a frother as well.
What you will need:
1 can full-fat high-quality coconut milk (400 ml)
1 medium ripe banana
2 ½ tbsp white sugar
1 cup soy milk or non-dairy milk of choice
1 shot espresso
1. In a high-speed blender, add the whole can of coconut milk, banana, and sugar. Blend on high for 3 minutes or until smooth and creamy. Ensure the fat from the coconut milk hasn’t separated for the rest of the mixture. Transfer to airtight jar or container and put in the fridge until ready to use (prepare in advance up to 3 days.
2. If you have an electric frother or steamer, add 5 tablespoons of banana coconut puree to the carafe. Add soy milk and heat until creamy and smooth. In a small mug, add a shot of espresso. Using a spoon carefully pour the steamed milk in, reserving the foam till the very end.
3. Stovetop method. Heat a small saucepan over med-low heat. Add 5 tablespoons of banana coconut puree, add soy milk and whisk to combine heat over med-low heat until warmed through and then transfer to the high-speed blender on high to for 3-4 minutes until frothy. In a small mug, add a shot of espresso. Using a spoon carefully pour the steamed milk in, reserving the foam till the end.
THE BEST FLUFFY PANCAKES
Inspired Joanna Gaines
My kids love pancakes. I mean, LOVE. Maybe because it’s a Sunday tradition, or maybe it’s the Quebec maple syrup we pour on them, I dunno what it is - but it's always a hit. Ever since my kids were young, I have been serving pancakes on my breakfast table. This is a great recipe. They are super fluffy and melt in your mouth.
What you will need:
2 cups all-purpose flour
½ cup plus 2 tablespoons vegetable oil.
¼ cup of sugar
2 large eggs
1 tablespoon baking powder
2 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
Butter for serving
Real maple syrup
1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
2. In a medium whisk together the buttermilk, oil, and eggs.
3. Pour the liquid ingredients into the flour mixture ad stir together until well combined. Let stand for 20 to 30 minutes. The batter will be fluffy.
4. Heat a skillet or griddle over medium-high heat until hot. Generously oil the hot skillet. Pour ¼ cup of batter per pancake into the pan, far enough so they don’t touch.
5. Cook until lightly browned on the bottom and top is bubbly, about 2 minutes. Flip and cook until lightly brown on the other side for about 2 minutes. Transfer to a favorite platter.
6. Serve hot, with butter and favorite maple syrup.
Makes 4 servings.