Food & Drink

Glowing Green

I love everything about Green Smoothies, the way they taste (i know you are thinking – ya right Delainie- but trust me you will learn to love), the energy they provide, the cravings they curb, and even the weird looks I get when people ask “what are you drinking” or “is that actually good?”

While I like to switch up my greens regularly to keep things interesting I always revert back to the Glowing Green Smoothie by Kimberly Snyder. It has truly become a staple in my daily regime as it is so quick and easy and  maximizes my plant consumption first thing in the morning.

When I first started having my daily GGS, I immediately noticed a difference in my energy level and mood, not to mention loss of unwanted pounds and clearer skin. I was shocked at how great I felt and how I wasn’t dying for a coffee first thing in the morning.   The GGS  keeps me full between meals and has allowed me to cut out coffee completely (although I do enjoy a nice cup of java- it’s a simple pleasure). I will be honest, it took me some time to acquire a taste for the smoothie, but now I find it simply delicious and when I go without for more than a few days, my body craves the nutrients.

It is also great for the fact that you can mix and match with seasonal greens and fruit for this combo and all work equally as well. You can also incorporate fresh herbs like cilantro and parsley as they have wonderful cleansing properties and mix in well with this recipe.

Here’s the recipe (yields 60 oz, 4 servings):

  • 1-2 cups water
  • 1 head romaine lettuce, chopped
  • 2-3 cups of spinach or kale
  • 4 stalks of celery
  • 1 apple
  • 1 pear
  • 1 banana
  • juice of 1/2 lemon
  • 1/3 bunch of cilantro or parsley (optional)

Directions: Add the water and chopped romaine and spinach into the blender. Start blender on low speed, mix until smooth. Gradually move to higher speed, add celery, apple, pear. Add cilantro or parsley if you choose. Add banana and lemon juice last.

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 Get Glowing. xx

Sweet Potato Corn Bisque

With the leaves changing, fall is officially upon us. Each year, I reach for my favourite soup recipes to make and stock up the freezer for those cooler months ahead. There is something truly comforting with being able to cozy up after a long day and enjoy a heart warming soup. This past weekend, my mom and I spent much of our time making different soups, so I am quite stocked for a while now (super thrilled about this!). We made a hearty cabbage soup, a sweet butternut squash soup and a spicy sweet potato corn bisque.

My mom’s recipe for sweet potato corn bisque always ends up being a crowd pleaser. It is sweet, spicy, warm, hearty and creamy-without-the cream! I love making this soup because is so easy to prepare, nutritious and full of flavour. Here’s the dish-

Sweet Potato Corn Bisque

  • 6 tbsp coconut oil, divided
  • 2-3 large sweet potatoes, peeled and diced into 1 ” pieces
  • salt & pepper to taste
  • 1 onion, diced
  • 2 stalks of celery, diced
  • 1 carrot, peeled and diced
  • 1 clove garlic, crushed
  • 2 tsp mild curry powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 4 cups chicken or vegetable stock
  • 1 can coconut milk
  • 3 cups frozen cornIMG_4070
  1. Preheat the oven to 425 degrees.  Lightly oil baking sheet.  Pour 2 tbsp of the cocnut oil into large bowl.  Toss in the sweet potatoes and season with salt & pepper.  Transfer to baking sheet and bake until tender, approx 30 minutes.
  2. Meanwhile, heat remaining oil in a large pot over med-high heat.  Add onion, celery, carrots.  Cook until onion is translucent, approx 3 minutes.  Add garlic and spices and stir.
  3. Add stock and coconut milk and bring to a boil.  Reduce heat and simmer 10 minutes.  Add cooked sweet potatoes and corn and continue to cook 10 minutes longer or until corn is tender.IMG_4086
  4. Puree 1/2 of soup or leave chunky.
  5. Serve warm or freeze in individual portions for easy meals in the weeks ahead. Yields 6-8 servings.

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Get Cozy & Enjoy. xx

No Bake Vegan Pumpkin Spiced Energy Bites

Every fall I totally jump on the bandwagon of all things pumpkin. There’s pumpkin spice this and pumpkin spice that, all of which don’t offer much nutritional value. While it’s nice to treat yourself, it’s a bonus if there is some goodness to what you are indulging in. I came across these vegan pumpkin spice energy bites and knew I had to try them.

These bites are super easy to throw together, very filling, packed with energy, and satisfy that sweet craving. They can double up as breakfast, a snack, or dessert. Check out the recipe linked here, or below with a few of my own modifications.

No Bake Vegan Pumpkin Spiced Energy Bites

  • 1 cup pumpkin puree
  • 8 pitted medjool dates
  • ½ cup raw pumpkin seeds
  • 2 cups of oats
  • ½ cup of hemp seeds
  • 1 tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp nutmeg
  • 2 tbsp maple syrup
  • 2 tbsp almond butter
  • 3 tbsp unsweetened coconut
  • 1/3 cup mini cacao chipsIMG_4032
  1. Combine dates, almond butter and half of the oats in a food processor. Process until finely chopped.
  2. Transfer to a large bowl and add remaining ingredients. Mix well.
  3. Refrigerate for an hour (easier to then roll).
  4. Roll mixture into balls and store in refrigerator in airtight container. Makes 20-30 balls.IMG_4036

 Keep Calm & Pumpkin On. xx

For the Love of Fall

While the Summer heat is what we yearn for all year long, it’s the crisp Fall that really warms my heart. The freshness in the air, the changing colours in the trees, and the Fall fashion- I welcome it each year with pure delight.

As we enter October and start to feel the presence of Fall with the cooler temps, I am comforted knowing that many of my favourite things are amongst us;  Thanksgiving (my fav holiday), Autumn hikes, all things pumpkin, cozy knits, fur, scarves, dark mani’s, plum lips, and warm savoury soups (can’t wait to share with you some delish recipes).

What do you love most about Autumn? image

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 Happy Fall! xx

Lemon Miso Sesame Salad

Don’t you love when you come across a new recipe that inspires a new dish of your own. The Oh She Glows Orange Miso Dressing is one that got me thinking of new dishes that I could use this new favourite go to dressing with- I double up the recipe it’s just that good!

I first tried this dressing when I made the Oh She Glows  Enlightened Miso Power Bowl (which all of you must try, it is delish!) and I started to think  of the perfect salad combination to use with the remainder of this sweet nutty dressing.  Side note- I do slightly modify the recipe by using lemons instead of oranges (as I have an intolerance 😦 ).

With some careful thinking, I like to think I have come up with a pretty stellar combo! This flavourful meal is piled high with raw vegetable goodness, which can easily be adapted to whatever you may have on hand or whatever inspires you when  picking up your groceries. I prefer napa cabbage for this particular salad for it’s light and crunchy texture and think the shrimp is a nice added touch, when lightly sauteed in coconut oil and garlic- yum!

This isn’t so much an exact recipe that I’m sharing today, but more less the basics of a tasty combination to hopefully inspire you to create your own.

Lemon Miso Sesame Salad

  • 1 cup chopped napa cabbage
  • 1/4 cup jicama cut in matchsticks
  • 1/4 cup red pepper thinly sliced
  • 1/4 cup shredded carrots
  • handful of shelled edamame
  • 1 green onion chopped
  • handful of chopped cilantro
  • 2 tbsp of hemp hearts
  • 6-8 shrimp sauteed with 1 tbsp of coconut oil and 1 clove of garlic
  • orange miso dressing to taste

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Eat Up! xx