Pink Power Smoothie

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We all know that there is only one thing that gets a smoothie this pink right - beets! Now, love them or hate them, they are might pretty.

Growing up beets were a staple in our house, though they were mainly used in borsch - which I hated. So needless to say it wasn’t one of those ingredients that I was drawn to when I first started doing my own grocery shopping, that is until I had roasted beets. They are so sweet yet full of earthy flavour, I was instantly hooked.

Now speaking of borsch - have you guys tried it? I am disappointed in myself to admit that I haven't had it since I was a kid, soooo, perhaps the time has come and that needs to be my next beet adventure. I mean it does have everything in it that I love, so in theory, it should be the perfect meal for me.

But getting back to this show-stopping smoothie. I mean can you imagine giving this to your significant-other first thing in the morning? It sure beats the classic unfortunate green colour that so many smoothies end up being. But the one thing you need to know with this smoothie - it tastes like beets. So if you are expecting a smoothie that just looks like beets and doesn’t taste like them, this one isn’t for you. I also highly recommend prepping your beets in advance so your not waiting 30 minutes before you can blend up your smoothie.

So if you are looking for a way to make your morning's more beautiful blend this up - because how can you not smile when you drinking something that looks like this!

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prep time 10 minutes

cook time 30 minutes

total time 40 minutes

servings 2

Ingredients

1 large beet

1 frozen banana

1 cup fresh or frozen pineapple

splash of vanilla

1 tbsp honey

1/2 cup coconut milk

Ice - optional

Instructions

Preheat oven to 400. Cut and peel your beet then wrap in tinfoil. Bake in the oven for 30 minutes or until fork tender. Remove from the oven and allow to cool.

In a high powdered blender place frozen banana, pineapple, vanilla, honey coconut milk and cooled beet. Blend on high speed for 1-2 minutes or until smooth (ice can be added in at this step as well if desired).

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Hawaiian Mule

Pineapple and ginger beer - the perfect tropical combination!

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Nothing says tropical vacation more than pineapple drinks and little umbrellas right! I mean seriously, a Pina Colada is the quintessential Hawaiian cocktail that instantly comes to mind when I think about lying on a beach. So any time I go on vacation somewhere warm it just seems like a good idea to order one, that is until I taste it and it’s so sweet and sugary and rarely lives up to my expectations. That is where this Hawaiian Mule is a great alternative to give you all the feels without the fake sugary taste.

Now I am not trying to claim that this drink is healthy, I mean it does still have juice and ginger beer, which we all know has a fair amount of sugar, but what it does have is a more natural flavour and the classic ginger beer “bite” which for some reason feels like a better option. Plus, you don’t get the brain freeze that goes along with those slushy drinks.

The other great thing about this drink is that it can very easily be made non-alcoholic. Kids and your alcohol-free friend will seriously love this treat just as much without alcohol.

So serve this up at your next get together and treat your friends to a tropical getaway in your very own backyard!

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prep time 5 minutes

total time 5 minutes

servings 1

Ingredients

2 oz vodka

3 oz pineapple juice

non-alcoholic ginger beer

1/2 lime

1 pineapple spear

1 slice of lime

Instructions

In a cocktail shaker combine vodka, pineapple juice, the juice of half a lime and ice. Shake vigorously then pour over ice into a cocktail glass. Top with ginger beer and garnish with pineapple spear and lime slice.

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Pineapple, Zucchini + Carrot Loaf

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Pineapple, Zucchini + Carrot Loaf - I think it’s such a great alternative traditional banana bread, though this recipe does have a secret banana hiding inside!

So, this recipe is a take on muffins that my mom use to make when I was a kid, but sadly it’s a recipe that seems to have disappeared which means a bunch of recipe testing to try to get it just right. Now, while I know this isn’t a muffin recipe it can easily be baked in muffin tins, and I must say its a dead ringer of the recipe from my childhood.

So, there are a couple of things I have changed from that classic, and that is the addition of zucchini and banana. Most healthy-ish baking recipes tend to use applesauce, which is a good way to cut back on sugar and keep it nice and moist, but I don't know about you, I don’t usually have apple sauce on hand, so that is where the banana comes in. I am way more likely to have bananas, and even if they aren’t super ripe and brown they still work just fine. Now while this recipe has a decent amount of sugar it also has almost 3 cups of veggies and a bunch of fruit so you can feel pretty good about that!

This is a great recipe to make if your garden has produced an overabundance of zucchini and carrots, or you just want a super yummy breakfast or snack - either way, it’s perfection!

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prep time 20 minutes

cook time 55 minutes

total time 1 hour 15 minutes

servings 16 - 20 slices

Ingredients

3 eggs

1/2 cup oil

1 medium banana

2 cups white sugar

2 tsp vanilla

2 cups shredded zucchini

3/4 cup shredded carrots

3/4 cup finely chopped pineapple

3 cups flour

2 tsp baking soda

1/2 tsp baking powder

1 tsp salt

2 tsp cinnamon

3/4 cup walnuts

Instructions

Preheat oven to 350. Prepare 2 loaf pans with cooking spray or parchment paper.

In a large bowl combine eggs and oil and whisk to combine. Add in the banana and mash until it is fully broken down. Stir in sugar, vanilla, zucchini, carrots and pineapple.

In a small bowl combine flour, baking soda, baking powder, salt, cinnamon and walnuts. Add the flour to the wet ingredients and stir until just combined. Evenly distribute the mixture between the loaf pans then bake for 45-55 minutes or until loaf is golden brown and a toothpick comes out clean.

Allow to cool for 10 minutes before turning onto a cooling rack.

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Pineapple & Chicken Sate

This sate marinade is so flavourful. It pairs well with both chicken and pork tenderloin and can be prepared a day in advance for a quick and easy weeknight dinner.

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This sate is the first thing that my husband ever made for me. It’s one of the many recipes of his mothers that he used to woo me in those early days which I guess you could say worked! It has only been in the past year that I have actually started making this recipe without him and let me tell you, it’s so easy - though it was still easier to have him do it!

The addition of the pineapple gives a tropical vibe with the sweet + tart flavour that pairs so well with the ginger/soy combo of the marinade.

This marinade is great to make in advance - the longer your meat marinades the better. It also freezes great. Just make sure you prep your meat in a freezer safe ziplock and pour your marinade over. It makes for an easy weeknight dinner on those busy nights.

chicken skewers

prep time 35 min + marinading

cook time 15-20 minutes

total time 55 minutes

servings 4 - 6

Ingredients

1.5 lbs chicken (approx. 3 breasts)

1/2 cup butter

1/2 cup brown sugar

1 tbsp cumin

1 tbsp ginger

3 tbsp dried minced onion

1 cup soya sauce

1 medium pineapple

Instructions

In a medium saucepan melt butter. Once completely melted add brown sugar, cumin, ginger, mined onion + soya sauce. Allow to simmer on low for 15 minutes then allow to cool for 10 minutes.

Cut chicken into 1.5 inch cubes. Put into a large ziplock bag or marinating container. Pour cooled marinade over chicken. Allow to marinade in the fridge for a minimum of 2 hours and up to 24 hours (the longer the better).

2 hours before you are ready to grill your chicken take 8-10 wooden skewers and place in a shallow baking dish with water. Allow skewers to soak for 2 hours so they do not burn on the grill.

When you are ready to being skewering first chop your pineapple into pieces the same size as your chicken ( 1.5 inches). Skewer chicken an pineapple alternating as you go.

Grill on bbq turning often for approximately 15 minutes or until fully cooked and juices run clear.

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