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.
I’ve been on a healthy eating kick leading up to the holidays. It may have something to do with the fact that I will be wearing a bikini in two weeks in Maui….but that’s besides the point. It’s a crazy time of the year so I like to take advantage of being healthy as much as possible. Luckily, I love vegetables so I have lots of yummy recipes up my sleeve. It may not taste like pasta but it will make you feel a lot better than pasta will! [Who am I kidding…nothing is better than pasta]
Kale and Brussels Sprouts Salad Serves 4-6 as a side (2-3 as a main)
2 bunches of kale
1 tbsp olive oil
1 tsp salt
15 brussels sprouts, thinly sliced
half a shallot, diced
half a lemon, juiced
1 tbsp dijon mustard
1/3 cup olive oil
1 tbsp olive oil
1/2 cup chopped almond or hazelnuts
1/3 cup shavings of asiago
Slide kale thinly and toss into a big bowl with 1 tbsp olive and 1 tsp salt and massage until soft.
Add brussels sprouts.
Mix shallot, lemon, mustard, salt and pepper, and 1/3 cup olive oil in a bowl. Set aside.
Add 1 tbsp olive oil to pan and when hot, add chopped nuts (cook for 2 minutes) and set aside on a paper towel.
Add dressing to brussels sprouts and kale.
Top with almonds and asiago (or any hard cheese you like).
Enjoy with a glass of red wine. The wine pictured above is a Côtes Du Rhône, which is one of my favourite red wines. It pairs with lots of different types of food, and is really a crowd pleaser. It’s my go-to red when I am ordering or feeding a group of people. At $20, this one is a steal (and it’s SO good).