Here we are again–Smoothie Saturday!
I’ve been staring at the frozen cherries in my freezer for a while, and while I don’t equate cherries with the fall, who care?! After my car battery dying and two flat tires on a cold day yesterday, Mama needed a taste of summer. Adding the chia seeds thickens the smoothie a bit and adds some healthy omega-3 fat to your drink.
Today we started off our day with a Mom & Baby Bootcamp. We’ve had some pretty good nights lately, even a full night sleep once (yay!), but of course, last night was a bit tougher. Baby Boy woke up at midnight for a feeding but had some trouble falling back asleep. I’m convinced this happens on the days I have coffee. So I’ll be avoiding caffeine again. So waking up this morning was a bit tough, but I had to push and get us out the door for bootcamp. It was a tough workout, but I feel so amazing once it’s done! An after workout smoothie topped it all off. This smoothie is delish and is an adaptation of Kimberly Snyder’s summer smoothie. Enjoy!
Coconut Bliss Smoothie
- 1 cup almond milk
- 1/3 cup coconut milk
- 1 cup green grapes
- 2 tbsp chia seeds
- 1 frozen banana
- 1 tbsp shredded dried coconut
- 1 tsp bee pollen granules
Combine all ingredients in your blender and blend away!
Wow. I cannot describe the heat wave we’re having in Toronto today. With humidity, feels like 46C. Seriously?
Definitely called for a light dinner.
I tried a Sobey’s fish recipe tonight, served on brown rice, with a side of sauteed Swiss chard and garlic. Delicious!
Sobey’s Roasted Cod with Capers, Olives, & Tomatoes (serves 4)
- 1/4 cup brine-cured black olives, drained, pitted and chopped
- 1 tablespoon well-drained capers, chopped
- 1/2 lemon, zested and juiced
- 4 cod fillets
- 1/4 teaspoon salt (I tried Real Salt, which I won through a Naturally Savvy giveaway)
- Pepper to taste
- 1 cup grape tomatoes, quartered
- 1 tablespoon Oregano, finely chopped
- 2 teaspoons olive oil
Preheat oven to 425F. Combine the olives, capers and 1/2 tsp of lemon zest in a small bowl and set it aside.
Dry the fish with paper towels. Use parchment paper to line a baking sheet and place fish on top. Season the fish with salt and pepper and sprinkle 1 tbsp of lemon juice. Top the fish with the olive mixture and grape tomatoes. Sprinkle oregano and drizzle olive oil. Roast the fish for about 12 minutes and serve with brown rice and my sauteed Swiss chard!
Sauteed Swiss Chard and Garlic (serves 2)
- 1 bunch Swiss chard, coarsely chopped
- 5 garlic cloves, well smashed with a bit of salt ( I do it the old school Lebanese way with a wooden mortar and pestle)
- 1 tbsp vegetable oil
- 1 tsp olive oil
Heat your pan on medium heat and add vegetable oil. Add garlic and sautefor a minute. Add Swiss chard and saute until wilted. Turn heat off and drizzle with olive oil.
Followed by an ice-cold watermelon juice. Heaven.
Watermelon Juice (inspired by the watermelon juice served to us in San Pedro, Chile) Serves 4.
- 1 baby watermelon (you know which ones)
- a whole bunch of ice
- 1 tsp agave, depending on how sweet the watermelon is
Blend. Yeah, that’s it. And it’s delicious.