When we were in Maui over New Year’s, we had the most epic acai bowl (really, I had an acai bowl almost everyday). Since I got back, I’ve been searching high and low for Vancouver’s best, and I think I found it at Glory Juice Co. Even still, I’ve been wanting to make it at home and it took me a couple tries, but I think I’ve finally done it!!
I bought a pack of four acai pops, some other healthy ingredients, and I was off to the races!
This definitely isn’t low calorie, but it’s filled with TONS of healthy ingredients, not to mention the benefits of acai.
Acai Bowl Serves 1
2 packets of frozen acai
1/2 cup almond milk (vanilla or unsweetened)
1 banana, sliced
1 handful of granola (this one is my fave because it is gluten free, sugar free and vegan AKA healthy)
small handful of cacao nibs (filled with antioxidants)
2 tbsp of chia seeds
1 tbsp of peanut butter
1) Blend frozen acai and almond milk until smooth.
2) Add to bowl and top with other ingredients.
Where is your favourite place to get an acai bowl? What are your favourite acai bowl ingredients?
One of my favourite easy and healthy breakfasts is any veggie, a little onion, scrambled eggs and hot sauce. My favourite veggie to throw into this combo is zucchini. It’s a crunchy-in-parts, soft-in-others texture, and tastes incredible mixed with eggs and topped with hot sauce. (PS have you seen Beyoncé’s new music video?? #igothotsauceinmybagswag – instant classic)
I made a little video on Snapchat (@sophiecaldwellc) so I thought I would share it here so you can make it too. It’s dead easy and almost embarrassing to write a recipe for, but I swear it’s delicious and can totally change your breakfast game! I spend 25% of my time when I’m home making cooking videos on Snapchat, so if you don’t want to see that do not follow me! Ha!
Easy Zucchini Scramble
Serves 1 because Peter had chocolate chip muffins (life is unfair). You can easily scale up for a big group.
1 tbsp olive oil
1 small zucchini, sliced thinly
1/6 white onion, sliced thinly
pinch of salt and pepper
2 eggs Cholula hot sauce to taste (my favourite hot sauce for eggs and fish tacos) Maldon sea salt to taste (the best salt in the entire world and will change your life trust me)
1) Heat pan over medium heat with olive oil.
2) When hot, add veggies.
3) Add pinch of salt and pepper. Cook veggies until soft.
4) Add eggs directly in pan, scrambling as they heat up.
5) As soon as they’re scrambled, turn the pan off.
6) Top with hot sauce and Maldon.
Today being the first day of Canadian Thanksgiving Weekend, I thought I’d bring you a great recipe for baking up a perfectly thanksgiving-esque treat. The good thing about these muffins is that they’re sweet enough to have for dessert, but healthy enough (hello, coconut oil) to eat for breakfast. Whatever way you cut it, they’re delicious and would be perfect for any morning this weekend, and easy to make shortly after rolling out of bed from your turkey coma. We’ll be heading to Whistler for a night for our first of two Thanksgiving dinners, and I’m really excited to be spending some downtime with close friends and family.
Pumpkin Spice Muffins
Makes a dozen
2 cups pumpkin purée (our family swears by E.D. Smith)
3 cups flour
1 cup sugar
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1 tsp salt
1 cup coconut oil, melted and cooled
1) Preheat oven to 350F. Prepare muffin cups in baking sheet.
2) In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt.
3) In a mixer, beat pumpkin, coconut oil and eggs.
4) Slowly add flour mixture to pumpkin mixture.
5) Add to muffin cups and bake in oven for about 25 mins.
A few weeks ago, I wanted something hearty and healthy for lunch. I had some farmer’s market eggs in the fridge along with asparagus, and my swiss chard was ready to harvest. All I needed in order to add some zest were some herbs from my garden (I love my herb garden…probably too much, it’s a little embarrassing.) We’re lucky enough that between our garden and our family’s garden, we have so many vegetables that we’ve been eating mostly from the ground this summer. It’s been amazing!
Fried Egg with Asparagus and Chard
Serves 2 for a light lunch (or breakfast)
olive oil spray
1 tsp olive oil
1 tbsp sliced onion
1 bunch of asparagus, cut into two inch portions
1 bunch of swiss chard, stems removed and chopped into two inch portions, leaves sliced
1 tsp red wine vinegar
1 tbsp basil, chopped
1 tbsp arugula, chopped
1 tbsp parsley, chopped
1 tbsp celery leaves, chopped
1) Heat tsp of olive oil over medium heat. When hot, onion. Sauté for 2 minutes.
2) Add asparagus and swiss chard stems. Sauté for 5 minutes. Add leaves and cook for 5 minutes.
3) When the vegetables are cooked, add the red wine vinegar.
4) Meanwhile, heat the olive oil spray on a non-stick pan over medium heat.
5) Fry eggs and keep yolk soft.
6) Plate the vegetables. Top with egg, cut the yolk open to act as a dressing. Top with chopped herbs.
A few days ago, I had the pleasure of trying Erin Ireland’s new To Die For Lemon Loaf. And let me tell you, it was to die for! Erin had a great campaign on Twitter that brought together co-workers to tweet for a lemon loaf delivery. I gathered up some MBA friends and we were so excited to try her new creation, being huge fans of her banana bread! The lemon loaf was refreshing, had the perfect amount of lemon, and the best little hint of coconut. It was amazing as a mid-afternoon snack, and I think it would be great if you have any events coming up to serve with tea, or even as dessert! Here are some pics from our experience:
how gorgeous is this packaging?
excited to try it!
I highly suggest grabbing some at the following stores:
When my friend invited us over for SuperBowl Sunday, I was really excited to get together…to eat. Yes, I find eating and the halftime show much more interesting than the football itself. But, I have to admit that I really enjoyed the game as well. I decided that I wanted to cook something not too sweet, but not traditionally savoury like regular SuperBowl food. I wanted something that nodded to Southern cooking, but that I could make in advance and which included Ravens colours. Flipping through my favourite cookbook, Smitten Kitchen, I found the perfect recipe: blueberry crumb bars. (click to see the recipe).
The bars were a huge hit, and if they had a little less sugar, I would totally consider eating them for breakfast!
How was your SuperBowl weekend? I thought Beyonce and Destiny’s Child were amazing!! It’s like my childhood coming back to life.