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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