Green Goodness Smoothie Bowl

Green Goodness Smothie Bowl

If you follow Instagram accounts that post healthy recipes, you are already aware that smoothie bowls are the biggest brekkie trend right now – and if you’ve ever had one, you would know why. No matter which type your palette leans towards; tropical fruit, creamy avocado or leafy grinds, they are all equally nutrient packed and super tasty.

Although most know that breakfast is the most important meal of the day, it gets neglected due to people having lack of time in the morning. If you happen to fall under this category, you will be happy to know that my bowls can be made in under three minutes. To keep you fuller longer, you need a smoothie bowl that ‘s best eaten with a spoon. So, basically extra thick! This means less liquid than a regular smoothie you drink, resulting in a rich, creamy, thick consistency. Throwing your fave fruit or veggie elements in a bowl allows you to go craze on super tasty toppings like; shaved coconut, chia seeds, hemp hearts, blueberries, gogji berries and even dragon fruit. Yesterday’s version on Instagram I kept a little paired down in comparison to what you see below with only hemp, chia, coconut and blueberries but it kept me full for hours.

Green Goodness Smoothie Bowl

While I usually opt for acai berry bowls (you can find my recipe here) for obvious reasons, when I feel like I have been low on my greens consumption, I turn to what I call my “Green Goodness” bowl. Yes, I am fully aware that veggie packed smoothies can sometimes taste like a mowed lawn but I promise you this bowl which contains apple, avocado, agave nectar, ginger, cinnamon and blueberries; topped with amazing super foods, totally masks the taste of the disease fighting nutrients from the spinach you get in each mouthful.

What You’ll Need

1/3 Cucumber

1/4 Apple

1/4 Avocado

3 Cubes of frozen spinach or 2 handful of fresh spinach (I prefer to use fresh)

1 Small piece of fresh, peeled ginger (size of fingertip)

1 Cup of coconut water

1 Teaspoon of cinnamon

1 Handful of ice cubes if you’re not using frozen spinach

Optional: 1 scoop of Vega vanilla protein powder and a sweetener of your choice (I usually go with agave nectar)

Suggested toppings: Gogji berries, unsweetened shaved coconut, blueberries, kiwi, chia seeds, hemp hearts, strawberries and dragonfruit


Finely chop ginger, apple, cucumber and avocado and place in blender with spinach. Add coconut water, cinnamon, ice cubes, vanilla protein powder and agave nectar, then blend on high until desired consistency. Pour into a bowl and top with any fresh fruit or super foods you have on hand. And enjoy!

Superfood Breakfast | The Antioxidant Rich Acai Bowl

Acai Berry Bowl Recipe

Although acai berries are nothing new, it seems as though the Acai Bowl was everyone’s obsession this summer – myself included. Acai (pronounced “Ah-Sigh-EE”) is a Brazilian super fruit berry that grows on palm trees in South and Central America and is known to have the highest content of antioxidants than any other food on earth. If you’ve been to Brazil, or even California because lets be real, LA is always on top of anything healthy, you can literally find them everywhere. Thankfully, Toronto now has options for when you crave this power packed treat, such as my fave go-to on Queen St West, Bolt Fresh Bar.

I found out this weekend that making acai bowls at home is surprisingly easy, all you’ll need to do is track down acai in the form of frozen puree, juice, dried or powdered form. Don’t waste your time trying to be a purist hunting down fresh or frozen acai berries, like I did, as they only exist in the amazons. I decided to use Sambazon Unsweetened Smoothie Packs, which you can find at your local health food store or Whole Foods, because I heard it’s the easiest to use. It’s a little piece of heaven that tastes a mix between bitter chocolate and blueberries. The perfect way to refuel after a workout, as breakfast or a late night snack!

What You’ll Need…

  • 4 packs of Acai berry puree
  • 2 cups of soy milk, almond milk, coconut milk, coconut water, or filtered water
  • 2 bananas (fresh or frozen)
  • 1 cup of frozen strawberries (or any other berry you like)
  • 2 tbsp of hemp protein powder (optional)

Mix all ingredients in a blender or food processor. If you prefer it chilled, place in the freezer for 20-30 minutes. I pimped my bowl with shaved coconut, chia seeds, bananas and diced almonds. Granola is also a tasty topping to add as well!

Easy Brunch Recipes: Poached Egg & Avocado Toast

Poached Egg and Avocado Toast

I have a slight addiction to Eggs Benedict and often told myself that I would eat it everyday if only I knew how to make them. For years I have often wondered how the heck these little perfect pillows containing yolk were made and just figured that recipes that called for poached eggs are reserved for real foodies or those skilled in the culinary arts. Over the summer months I have been hearing about little tips and tricks on how to make the process easier like; adding a teaspoon of white vinegar into the water to stop the eggs from falling apart (Thanks Steve D.) and using the outer rim of a mason jar covers to house each egg while poaching. Both tactics were used and if you ask me, the results were more than I could have asked for. I originally wanted to make a traditionally Eggs Benny but after being sick for the last several days, I thought ingesting a creamy, fatty hollandaise sauce probably wouldn’t have been a great idea – so I opted for this healthy Poached Eggs & Avocado Toast recipe.

What You Will Need

  • 2 organic, free-range eggs
  • slices of bread (whole grain, spelt or ezekiel bread)
  • 1/2 avocado – I actually LOVE avocados and used a whole one…1/2 on each slice of toast
  • 2 tablespoons of shaved parmesan cheese
  • fresh herbs finely chopped (parsley, thyme, or basil) for topping
  • quartered heirloom tomatoes for the side serving
  • salt and pepper to taste
  • *Recipe serves 1

Poached Eggs & Avocado Toast

Bring a pot of water to boil (you must use enough water to cover the eggs when they lay in the bottom). Drop the metal rims (outer rim only) of two mason jar lids into the pot so they are laying flat on the bottom. When the water has boiled, turn off the heat and carefully crack the eggs directly into each rim. Cover the pot and poach for 5 minutes max (4 for super soft, 4:30 for soft, 5 for more for semi-soft yolks).

While the eggs are cooking, toast the bread and smash the avow on each piece of toast. When eggs are finished, use a spatula to lift the eggs out of the water. Gently pull the rim off the eggs (I did it right on the spatula over the water) and place the poached eggs on top of the toast. Sprinkle with parmesan, salt, pepper and fresh herbs. Then serve with fresh quartered heirloom tomatoes. *Adding a teaspoon of white vinegar to the water before boiling helps the eggs stay together in the water!

poached-egg-toast-4Recipe found on Pinterest.com


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