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Superfood Smoothie

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Disclosure: This post contains some affiliate links (marked with an *). As an Amazon Associate I earn from qualifying purchases. I only share products that I love! Thank you for your support.

Happy New Year! This is my first post of 2019 and I’m so excited to continue bringing you all new recipes in 2019! 2018 was a huge year for me personally and professionally. A huge part of that was taking a leap of faith and starting this blog. I’m so proud of myself for committing to this blog and I cant wait to bring you more content this year.

So with that said lets get into the first post of 2019! Today I’m sharing my go to smoothie recipe. After the holidays I always want to clean up my diet a bit and get back to my normal routine of eating. I love smoothies! They are such a great breakfast option since you can pack so much heathy goodness into glass. Since I work full time smoothies are always in our breakfast rotation.

As much as I love smoothies I do take issue with a lot of smoothie recipes. Many of them are super high in sugar. In my opinion a smoothie should be sweet and delicious but not spike your blood sugar. It should have protein, fibre and a healthy fat to keep you full until lunch. And it absolutely should have greens. I try to get some greens in at every meal, but it doesn’t always happen. So knowing I will get at least one serving in before 10 am makes me super happy.

Todays smoothie is packed full or nutrients and superfoods. A breakfast full of iron, calcium, vitamin A, vitamin C, magnesium, fibre and antioxidants. From some very delicious ingredients.

It’s a great way to start your day and you year. So cheers to a happy, and healthy year ahead!

Superfood Smoothie

Yields: 2 servings

Ingredients:

  • 1 cup Frozen Mixed Berry Blend (my favourite includes blueberries, blackberries, raspberries and cherries)
  • 1/2 Banana, frozen
  • 1 cup Spinach, packed
  • 1 tablespoon Natural Almond Butter
  • 1 tablespoon Flax Seed, ground
  • 2 scoops Protein Powder, vanilla or natural (whey or plant based, whatever is your favourite)
  • 1 cup Unsweetened Almond Milk
  • Optional: 1 Medjool Date, pitted (if you like your smoothies extra sweet)

Directions:

Combine all ingredients in the blender. Blend until completely smooth. Add water to thin if needed. Serve in tall glasses or to go cups.

Disclosure: This post contains some affiliate links (marked with an *). As an Amazon Associate I earn from qualifying purchases. I only share products that I love! Thank you for your support.

Grapefruit and Ginger Champagne Cocktail

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Hi everyone! I’m back to blogging after a little Christmas break. It was so nice to get out of the kitchen and visit with all our family for a few days. It was hectic and I’ll admit I’m still exhausted from travelling but it was well worth it. We had a really great Christmas. I hope you all did too.

Now we’re all in this awkward stage between Christmas and New Years where like isn’t totally normal yet and chocolate and sweets are a main food group. I went back to work the day after boxing day and I will admit that really messes with my post Christmas coma I typically enter into. But it’s almost the weekend and then before we know it it will be New Year’s Eve.

New Years Eve is my jam, but I’m very particular in how I spend it. I’ve been on trips to Mexico, snowboarding, parties, game night and fancy dinners. But the only way we spend our New Years now is at home. We decorate the house, dress down in brand new comfy sweats eat fabulous food and drinking the best cocktails and wines. We play games, watch movies. And our strangest but favourite tradition is eating homemade cinnamon buns and drinking champagne while watching the ball drop at midnight. Then we stay up until 2 am chatting about our hopes, dreams and goals for the next year. It is one of the best nights of the year!

In the past I’ve cooked an elaborate dinner for New Years, but this year I am working, so we are doing appetizers only. I’m planning a charcuteries platter, baked brie, various homemade dips with the best bread in town and all of the homemade puff pastry appetizers in my freezer (yum!). I will be making fresh homemade cinnamon buns for midnight so I thought that keeping it simple with our savoury options was the right choice.

I’m also saving myself time so that I can make some delicious champagne cocktails. The recipe I’m sharing today has been a staple at our New Years Eve celebration for a few years now and I just cant get enough. I think it’s great to leave cranberry and pomegranate behind after Christmas and celebrate the brighter flavours of the season like citrus. Such as grapefruit. I love the colour a ruby red grapefruit gives this cocktail and the addition of ginger ale helps to sweeten things up and give another dimension of flavour. This is perfect for a small party where you have time to make your guests drinks. It is super fun and festive for New Years. I hope you enjoy it.

Grapefruit and Ginger Champagne Cocktail

Yields: 1 cocktail

Ingredients

  • 1 ounce Vodka
  • 1 ounce Ruby Red Grapefruit Juice (blood orange is great too!)
  • 2 ounces Ginger Ale
  • Champagnes
  • Mint Leaves

Directions:

In a champagne flute combine vodka and grapefruit juice. Add ginger ale, then top with champagne. Garnish with mint leaves.

Adapted from Half Baked Harvest.

Brown Butter Shortbread with Maple Glaze

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Today’s post is the very last Christmas cookie recipe I will be sharing for 2018. How did this month go so fast? I cant believe Christmas is in just a few days. If you still haven’t checked out week one through three of this series click here, here and here.

Today’s recipe is a variation on shortbread cookies. I know people think they are dry and tasteless, so I’ve added brown butter and brown sugar for a deeper flavour. I also added a delicious maple glaze to make then ever more flavourful.

These cookies are great because you probably already have all the ingredients in your pantry. These are also a slice and bake cookie so there isn’t any rolling and cutting out shapes to do. Slice and bake cookies are so simple to make.

So if you’re up for some more Christmas baking give these or any of the other recipes in this series a try. This is my last recipe post before Christmas, so I hope you have enjoyed all the festive holiday content over the past few months as much as I’ve enjoyed sharing it. Merry Christmas!

Brown Butter Shortbread with Maple Glaze

Yields: 24 cookies

Ingredients:

  • 2 Cups All Purpose Flour
  • 1/4 Teaspoon Salt
  • 1 1/4 Cup Unsalted Butter
  • 2/3 Cup Brown Sugar
  • 2/3 Cup White Sugar
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Confectioners sugar
  • 2 Tablespoons Real Maple Syrup
  • 1 Tablespoon Half and Half
  • Optional: Raw Turbinado Sugar

Directions:

Melt butter over medium heat in a light coloured skillet. Swirl the pan occasionally. Cook until butter browns and has a nutty aroma, 2-3 minutes. pour butter into a bowl and place in the fridge to solidify for about 30 minutes. The brown butter should have a similar texture to softened butter.

Whisk flour and salt together set aside.

In a stand mixer beat the cooled brown butter on high until creamy and smooth. Add white sugar, brown sugar and vanilla, cream until smooth. Add dry ingredients to the mixer and beat on low until just combined.

Form dough into two 8 inch logs. Wrap in plastic wrap and chill for 1-2 hours.

Preheat the oven to 350°F, line baking sheets with parchment and set aside.

Roll the logs of dough in turbinado sugar and slice each log into 12 equal sized pieces. Place cookies on lined baking sheet about 2 inches apart. Bake cookies for 12-14 minutes. Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack.

In a small bowl combine confectioner sugar, maple syrup and half and half. Drizzle glaze over cooled cookies. Place in the fridge to set.

Adapted from Sally’s Baking Addiction.

You may also like…

Sugar Cookie Snowflakes
Cranberry White Chocolate Oatmeal Cookies

Peppermint Bark

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Today marks one week until Christmas….. let that sink in a moment.

Ok how are we all doing? Stressed, excited, organized, overwhelmed? Personally I’m feeling pretty good. I think I have things pretty under control. Since we travel at Christmas I’ve always had to be organized well in advance. And I think this year will be the smoothest… knock on wood. 

Today I am sharing a recipe I have made since I was a kid. I would make this with my mom and brother every Christmas as a kid and it’s still one of my favourites today. Peppermint Bark is seriously simple to make and so delicious. It looks great on a cookie tray, and it’s also a great hostess gift.

It’s so easy you can even make it in the microwave. Don’t we all need easy at the holidays? So give it a try and let me know what you think.

Peppermint Bark

Yields: 1 sheet pan

Ingredients:

  • 16 ounces White Chocolate
  • 8 ounces Milk or Dark Chocolate
  • 1 1/2 teaspoons Coconut Oil, divided
  • 1/4 teaspoon Peppermint Extract
  • 5 Candy Canes, crushed

Directions:

Line a large baking sheet with parchment paper. Set aside.

In a microwave safe bowl melt 6 ounces of the milk chocolate in 30 second intervals (1-2 mins), string in between. Stir in remaining chocolate and 1/2 teaspoon of coconut oil. Spread the chocolate thinly on the prepared baking sheet. Allow to set in the refrigerator for 20 minutes.

Repeat the same melting process with 12 ounces of the white chocolate. Stir remaining chocolate, remaining coconut oil and peppermint extract into the chocolate. Pour chocolate over the set milk chocolate and spread out to cover. Sprinkle crushed candy canes all over the white chocolate. Return bark to the fridge to set for at least 2 hours or overnight.

Once set break bark into sizes of your choosing. Store in an air tight container in your refrigerator for up to 2 weeks. You can also store in your freezer for a few months.

You may also like…

Sugar Cookie Snowflakes

Peppermint Chocolate Cookies

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Week three in my Christmas cookie series has arrived! If you missed the last two weeks find those posts here, and here.

This weeks cookie is so so delicious. These cookies are so delicious and rich, there are the perfect chocolate cookie for your Christmas spread. I actually have to make a few more batches of these since we can’t stop eating them!

I love the combination of a chewy brownie like double chocolate cookie, cooling peppermint and rich white chocolate. It truly is perfection. These are also great warmed up and eaten with a fork like a warm brownie. YUM!

Now when it comes to decorating these cookies with white chocolate the world is your oyster. Light drizzle, heavy drizzle. Half dunk, full dunk. Go ahead and do whatever you love. Just remember to work fast so your crushed candy canes will stick! Also did you know you can buy crushed candy canes? I found that out shortly after making this recipe and am so annoyed I wasn’t informed earlier. Crushing candy canes is such a pain. Oh well I guess I can buy pre crushed for next year!

Make sure to come back next week for the final Christmas cookie in this series…. I can’t believe we’re already there!

Peppermint Chocolate Cookies

Yields: 24 cookies 

Ingredients:

  • 1/2 Cup Unsalted Butter, softened
  • 1/2 Cup White Sugar
  • 1/2 Cup Brown Sugar, packed
  • 1 Egg
  • 1 Teaspoon Vanilla Extract 
  • 1 Teaspoon Peppermint Extract
  • 1 Cup All Purpose Flour
  • 1/2 Cup + 2 Tablespoons Unsweetened Cocoa Powder
  • 1 Teaspoon Baking Soda 
  • 1/8 Teaspoon Salt
  • 1 Cup Mini Chocolate Chips
  • 8 Ounces White Chocolate
  • 3 Candy Canes, crushed

Directions:

Using your stand mixer beat the butter on medium speed until smooth and creamy. Add the sugars and beat on medium high speed until fluffy and combined. Mix in the egg, vanilla and peppermint on high speed. 

In a medium bowl whisk the flour, cocoa powder, baking soda and salt together until combined. On low speed add the dry ingredients to the wet and mix until just combined. Beat in the chocolate chips. Cover and chill for at least 3 hours or overnight. 

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper. Scoop out dough and roll into balls. Place on the cookie sheet about 2 inches apart. Bake the cookies for 8-10 minutes.  Allow to cool for 5 minutes on the cookie sheet. Then transfer to cooling rack to cool completely.

Melt the white chocolate in the microwave, string in 30 second intervals. Drizzle or dip each cooled cookie in the white chocolate. Sprinkle with crushed candy canes. Repeat for all the cookies. Place in the refrigerator to set completely.

Adapted from Sally’s Baking Addiction.

You may also like…

Sugar Cookie Snowflakes
Cranberry White Chocolate Oatmeal Cookies

Eggnog French Toast Casserole

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I have never made Christmas breakfast, but I have hosted a few pre Christmas brunches for friends and you will always fine some form of a french toast casserole on my brunch table. It’s sweet, delicious and always the first thing to go!

Today I am sharing a recipe for Eggnog French Toast Casserole. Now this recipe is based of a bread pudding and doesn’t have a crumble topping like many french toast casseroles do. I just don’t think it needs it. It is sweet and delicious enough sans topping. See I’m trying to save you a few calories for later in the day…. I’m always looking out for you!

What makes this recipe perfect for Christmas morning is that you can prep in all a day ahead and store in the fridge until you’re ready to bake. Then when everyone wakes up you can pop it in the oven and leave it to bake while everyone opens their gifts.

For this recipe I used french bread, but Challah would also be great. I know it can be difficult to find in a regular grocery store, so if you’re trying to make as few trips to the store this Christmas then stick with the french bread. For the best texture when you get home from the store cube your bread and leave it on the counter covered with a kitchen towel. You can leave it there for a few hours or a few days either way it will dry out a bit and soak the custard up much better.

I like to dust mine with powdered sugar and cinnamon, and then top each serving with a healthy dose of maple syrup!

Eggnog French Toast Casserole

Serves: 8-10

Ingredients:

  • 1 Loaf of Bread, french or challah
  • 6 Eggs
  • 3 Cups Eggnog
  • 1/2 Cup White Sugar
  • 2 Tablespoons Bourbon (can substitute for Vanilla Extract, 2 teaspoons)
  • 1/8 Teaspoon Salt
  • Optional: powdered sugar, ground cinnamon, and maple syrup for topping

Directions:

Cut bread into 1 inch cubes. Place in 9×13 baking pan, cover with a dish towel. Set aside to stale for a minimum of 2 hours or up to 48 hours.

In a large bowl whisk together eggs, eggnog, sugar, bourbon and salt. Pour mixture evenly over cubed bread. Cover and place in the fridge for at least one hour or overnight.

Preheat the oven to 350°F. Bake the casserole uncovered for 45 minutes to an hour. The top should be golden brown and a cake tester should come out clean. Dust the casserole with powdered sugar and cinnamon. Serve with pure maple syrup.

Recipe adapted from The Kitchn.