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As we have all likely noticed, smoothie bowls are the biggest trend on social media these days and for good reason! Take your smoothie make it thick and ditch your straw for a spoon. These thick and colourful bowls provide a ton of variety and the gorgeous toppings you can play with are not only healthy but fun.

Why are smoothie bowls so popular? You can eat them for breakfast, lunch or snack and feel confident that you will be getting the energy and fuel you need to tackle whatever the day throws your way. Filling your smoothie bowl with fruit, veggies, nuts, seeds and healthy fats gives you an easy meal packed with nutrients, fiber and vitamins.

The Açaí berry is the popular superfood from Brazil. It is an indigenous berry found in the rain forests of the Amazon. Along with this berry’s delicious taste, it provides an array of health benefits.  The Açaí is a powerful fruit and its popularity is well deserved.  Adding this energy-boosting fruit to your diet, will help stimulate your immune system and may help repair oxidative damage because of its high antioxidant content. In my popular eBook “Healthy is Sexy”, I speak a lot about beautifying from the inside-out and achieving true beauty from a whole foods diet. Antioxidants provide our cells with protection while slowing down the aging process.

Being an entrepreneur and mom I am always looking for fast and easy meals that are packed with nutrients to keep me going all day long. Needless to say, Acai smoothie bowls are my favourite these days.  After eating this beautiful bowl of deliciousness you will feel satiated and full for hours.  Not to mention it will satisfy any sweet craving you may have (minus any guilt or blood sugar dips).

Unfortunately here in Toronto, we are not able to get our hands on fresh Açaí berries. You can only purchase Açaí as a fruit puree and this can be found in the freezer of your local health food store. The biggest producer of this puree is Sambazon. Finding this puree is not the difficult part of this recipe, the challenge here is to find the balance of thickness for your smoothie bowl so that your toppings simply float on the top and do not sink into the mixture. Smoothie bowls really are not difficult but they can take a few tries, especially if you’re new to the smoothie-bowl scene.

If you want to blend a super thick and spoonable smoothie bowl follow my tips and tricks below:

  1. Make it thick – use frozen fruit to give you a thick base (you do not want a soupy smoothie bowl). The more frozen fruit and less liquid you use, the thicker the bowl. Be sure to use a powerful high speed blender like a Vitamix.
  2. Chill your bowl before starting – smoothie bowls can be delicate and can begin melting the moment you pour your mixture into the bowl. By chilling the bowl first you can avoid this.
  3. Find your perfect smoothie bowl – Its best to use a deep bowl versus a wide or shallow one to keep the mixture cold and it is a smaller surface to add your toppings to.

Açaí smoothie bowls are popping up at trending local juice & smoothie bars however I encourage you to try my recipe below. Remember smoothie bowls have personality so you can change up the toppings to whatever your heart desires adding your own flare!

Prep time  10 minutes

Total time 10 minutes

Makes: 2 Bowls

Ingredients

2 frozen Açaí packs (unsweetened)

1 frozen banana

¼ cup coconut milk

¼ cup coconut water

Toppings

½ banana (slices)

strawberries

¼ cup coconut flakes

¼ cup hemp hearts

1 Tbsp chia seeds

Instructions

  1. Run Smoothie Packs under hot water for 5 seconds.
  2. Blend all ingredients in a high speed blender until well combined (consistency should be that of a very thick smoothie).
  3. Poor Açaí mixture into a deep bowl and top with toppings.

I have to admit I have been on a kale kick these past few days (or maybe weeks lol)! I can add this hearty vegetable to any dish and be pleasantly full and satiated. Try swopping out spinach or rapini, at your next meal, for this fibre packed cruciferous vegetable.  It contains a ton of fibre which is excellent for elimination and aiding in digestion which puts this leafy green vegetable high on the list of the world’s healthiest foods.

Busy days calls for quick and easy meals.  My days lately have been non-stop however I refuse to allow that to compromise our health and making wholesome nutritious meals are my top priority.  This simple, yet delicious, pasta dish is my family’s “go-to” on days like these.  This is one of those dishes that never disappoints!  You will love the look, smell and taste of this.  It is both hearty and healthy not to mention absolutely beautiful in colour 😉

Most bean based pastas, which are naturally gluten-free, pack more fiber and protein than your typical white pasta (which only raises blood sugar).  You can also opt for an organic brown rice pasta which is filled with fibre and iron.

If you’re a pasta lover like me, it doesn’t get much better than this! Enjoy!

Ingredients

  • 1 bag orecchiette brown rice pasta, cooked to Al Dente
  • 3 chicken breasts
  • 2 Tablespoons Avocado Oil
  • 2 Tablespoons olive oil
  • 4 cloves garlic
  • 1 bunch organic kale, torn into pieces (stalks discarded)
  • Salt and pepper, to taste
  • 1 tablespoon lemon juice

 

Instructions

Marinade chicken breast in olive oil, lemon juice, salt and pepper and leave for 10 minutes. Bake at 350 degrees for approximately 20-25 minutes.

Heat the avocado oil in a large skillet over medium-high heat. Add the garlic and quickly stir (avoid burning). Toss in the kale and add salt and pepper and continue cooking until slightly wilted about 1 to 2 minutes.

Add kale, pasta and chicken and toss.  Serve hot!

 

The only thing that gets this girl energized in the morning is a breakfast filled with fuel.  As a crazy-busy passionate entrepreneur and mom, I have a few projects on the go right now and have been living  my life a mile a minute. This is most definitely not my preference but it is also reality right now. There are days that as soon as my feet hit the floor in the morning I am moving so fast that I forget to eat!  This leaves me low on energy which doesn’t start my day off on the right foot.  My blueberry super smoothie is nourishing, fueling and energizing, providing me with exactly what my body needs to get through these busy busy days.

If you are reading this and nodding you can relate. If you experience rough mornings from time to time then you can use a healthy-on-the-go smoothie that will take your mornings from rough and grumpy to smooth and happy!

Smoothie bars seem to be popping up impressively fast here in Toronto.  Some are good, most are not.  Most smoothies we think are healthy are actually filled with sweetened fruit juice, way too many bananas, dairy and can contain as much sugar as a large coke!

Be mindful of what ingredients are in your smoothie while out buying one! Or better yet, make my Blueberry Morning Super Smoothie and avoid wondering.  Enjoy!

Ingredients

½ cup blueberries

1 cup almond milk

½ cup coconut water

2 scoops Sunwarrior natural protein powder

½ cup spinach

2 tablespoons sunflower seed butter

½ Tbsp pure maple syrup

½ Tsp cinnamon

1 Tbsp chia seeds

1 Tbsp flax seeds

Directions

Blend all ingredients (add ice if you want it cold)

Of the winter soups, leak and potato is one of my favourites.  I have fond memories of my grandmother making this soup for me when I was young.  I have taken her classic recipe and added a twist! This creamy and comforting soup is delicious and takes less than 30 minutes to whip up!

In spite of the name, this soup does not have a drop of dairy. It might seem like a strange addition but I have used full fat coconut milk as the substitute to cream making this soup incredibly flavourful and thick.

Ingredients

3 tablespoons coconut oil

2 cloves garlic

1 medium yellow onion

2 leeks

4 large potatoes

1 tablespoon salt

1 tablespoon pepper

1/2 tablespoon cayenne

4 1/2 cups vegetable broth

3 tablespoons full fat coconut milk

Instructions

  1. Cut of the tough dark green tops and discard. Slice the white and light green parts of the leeks into 1/4-inch thick slices. Peel and cut potatoes into cubes
  2. Melt the coconut oil in a medium pot and sauté garlic and onions until soft.  Add leeks, potatoes, salt, pepper and cayenne then lower heat and cook for 10 minutes
  3. Add vegetable broth and bring to a boil the simmer for 20 minutes
  4. Using a hand blender, puree half of the soup (for a chunkier consistency)
  5. Add more spices after tasting (potatoes soak up salt so you may need to add more here) and coconut milk. Top with chopped parsley