summer berry smoothie harley pasternak

Another day, another smoothie. Today I’m trying out another smoothie recipe from Harley Pasternak’s Body Reset Diet book. This one is the Red Smoothie and it isn’t as delicious as the Apple Pie Smoothie I tried the other day, but it’s definitely not bad.

With just some frozen berries, half an orange and some vanilla protein powder this meal replacer takes less than five minutes to make, and it tastes like my usual protein shake. I had to add quite a bit of water to get it to blend, and I didn’t love the little orange bits that made it through the blender, but I’d have it again.

Red Smoothie
 
Ingredients
  • 1 cup frozen raspberries
  • ¼ cup frozen blueberries
  • ½ orange, peeled
  • 1 scoop vanilla protein powder (I used Vega)
  • 1 tbsp ground flax seeds
  • water to desired consistency
Instructions
  1. Add all ingredients to blender. Blend until you get a smooth consistency

 

harley pasternak apple pie smoothie for breakfastI was browsing through Harley Pasternak‘s Body Reset Diet book for some smoothie ideas and thought I’d give the “Apple Pie Smoothie” a try. Normally smoothies that masquerade as delicious desserts end up tasking like spinach and diarrhea, but this one is seriously legit.

You can find the original recipe here, but I modified the recipe below based on what I had available this morning. My NutriBullet had no problem blending it out pretty smoothly and I’ll definitely do this again. It tastes sweet and creamy like apple pie à la mode crammed into a blender. Yum!

Apple Pie Smoothie
 
Ingredients
  • 1 red apple, unpeeled, cored and chopped
  • 1 small frozen banana, chopped
  • ¾ cup fat-free plain Greek yogurt
  • ½ cup coconut milk
  • ½ teaspoon cinnamon, or more to taste
Instructions
  1. Place all ingredients in a blender.
  2. Blend at least 30 seconds, until smooth.

 

 

silk purealmond almond milk

My fave brand of silky delicious almond milk

Almond milk is a staple in my house. I gave up the real stuff years ago after horror stories about hormones, puss filled milk, and sad cows with infected teats. Yes – I love beef, but milk seems so…unnecessary, and why do we glorify the discovery of a madman. Why would you get under an animal and drink creamy white liquid from its giant dangling breast(s)?

Anyways – while almond milk isn’t quite as drinkable as cow’s milk it is a great substitute in cereal and smoothies. I use it every single day so when I heard that Doctor Oz was dissing almond milk as being potentially dangerous because of an ingredient called carrageenan I thought I’d look into it…Is almond milk bad for you?!

What is Carrageenan?

It’s a natural ingredient that derives from red algae and is used to thicken the almond milk to make it more like cows milk.

Why do people think Carrageenan is dangerous?

Some studies have suggested that carrageenan may trigger an inflammatory reaction in our gut which could result in tumor production or cancer. it sounds terrible, but it’s more complicated than that because there are two types of carrageenan and while mainly tested on mice we know it reacts differently in different kinds of animals.

Alternatives?

1. Look for store brands that don’t include carrageenan. It must be listed in the ingredients so if you don’t see it on the label then it’s not there.

2. Make your own almond milk, like the folks over at The Kitchn

3. Try other non-dairy substitutes. Rice milk is a little watery and is for the truly advanced non-diary lover. Hemp milk is better for beginners as it’s much more similar to real milk and has a mild nutty taste.

Final Thoughts?

At this point I think the research on carrageenan doesn’t seem particularly damning…yet. I’m going to continue buying almond milk for daily consumption, but it’s better to be safe than sorry so I will consider rotating my ‘milks’ to minimize the risk.

more reading:

 

Earlier this month I ran out of vitamins so I put in an order at Well.ca. While ordering I thought I’d try out a few energy boosting supplements I saw a nutritionist Miranda Malisani recommend on an episode of the Marilyn Dennis Show. Here are three that I’ve been giving a try this week:

SISU To Go Ester-C Energy Boost – Lemon Lime

30 Packets – $13.64 CAD

Claim: These packets combine Ester-C and energy-supporing B vitamins along with minerals, and electrolytes to help keep you feeling at peak performance. Just add water and drink.

Taste: At first I mixed this into a small glass of water and the taste was awful. Second time around I mixed it into a full bottle of water and the taste improved drastically. It’s like a dull lemonade that could use some sweetness.

Result: I felt good about this one, but it made me feel so bloated and gassy. I’ll have to wait and see if this is something my gut will get used to. I’m not sure yet if I’d buy this again.

Amazing Grass Green Superfood – Original

480 g (60 Servings)  – $49.99

Claim: This green powder will help you meet your required daily servings of fruit and veggies. It naturally detoxifies and boosts your immune system, plus it comes in a full range of flavors that taste great.

Taste: In a glass of water it tastes like leafy death. In a glass of juice or in a shake it’s great!

Result: Again, this might be my imagination, but I just felt great about drinking some veggie powder. I’ll definitely buy this again.

Vega Sugar-Free Energizer – Lemon Lime

136 g – $44.99

Claim: With ten synergistic ingredients and only 5 calories it is a healthy alternative to coffee, giving you both immediate and sustained energy – without the jitters! Not only is it a great pick-me-up, but also it can help you focus and boost energy so you can power through a yoga class or lower intensity exercise.

Taste: Pretty similar to SISU’s muddy lemonade. Not bad in a glass full of water or juice

Result: This didn’t make me feel like I was going to deflate from my butt like the SISU product. I felt a distinct pick me up after taking this in the afternoon. I’d definitely buy it again and keep it at my desk at work for the 3 o’clock slump.

 

Once a year Daniel and I treat ourselves to a vacation in New York City because we think it’s one of the best places in the world. It’s wild and exhausting and beautiful and so unlike anywhere else in the US. This time we stayed at a new hotel between Bryant Park and Time Square and had a great time – far enough from Time Square to avoid that chaos, and within walking distance to all that midtown has to offer. Later this week I’ll be sharing some natural energy boosting supplements I purchased before my trip, but until then…some pics of NYC:

Grand Central Station

Grand Central Station

Midtown View from Hotel

Midtown View from Hotel

Radio City at Night

Radio City at Night

Late Night with Seth Myers...The guest was TINA FEW

Late Night with Seth Myers…The guest was TINA FEW

Midtown Manhattan

Midtown Manhattan

Bryant Park

Bryant Park

Central Park

Central Park

Today we went to Toronto’s CNE and walked home along the waterfront. The fried chicken was a fail, but how could I resist trying deep fried chicken covered in chocolate?! Thinking back on it I can’t see what I thought was appealing, but I fell for the hype and the pull of an I insanely long line in the food pavilion. The chicken wasn’t sweet or chocolatey – it was slightly smokey and just…not great. Regardless, the CNE is always a great for a few hours of chaos.

coco's fried chicken toronto CNE coco's fried chicken with fries downtown toronto lake ontario marina toronto music garden view of cn tower

fresh egg pastaI keep seeing the contestants on MasterChef throw together pasta from basically nothing and after my success with making bread from scratch I thought I’d try my hand at making fresh egg pasta. Turns out it’s not so bad!

This basic recipe from Jamie Oliver calls for a pasta machine, but I don’t have room for any more equipment into my tiny condo kitchen so I just rolled it out thinly and sliced it with a knife.

I find it amazing that one of my favourite foods is made from only two ingredients, and while rolling it out thinly was pretty hard this whole process was surprisingly quick and easy. The bonus here is that the ingredients are incredibly low cost, and the lack of preservatives means that unlike processed pasta your body breaks down the pasta easily. Slightly gross picture proof here.

Fresh Egg Pasta Recipe
Author: 
 
Ingredients
  • 1 cup flour (Tipo "00" is best for pasta, but I used regular all purpose white)
  • 1 egg
  • 1 egg yolk
Instructions
  1. Pour out your flour and form a well at the centre.
  2. Add eggs to the centre of your flour well.
  3. Use your fingertips to combine the flour and egg until it comes together.
  4. You can't over knead this dough so just go for it - kneading until it becomes a dense ball.
  5. Wrap your ball in cling wrap and throw it in the fridge for 30 minutes (if you don't have time you can skip this step, but your pasta won't be quite as good).
  6. When you're ready to work with the dough begin by rolling it out as thinly as you can.
  7. Once it's thin use a knife to cut your dough into thin strips.
  8. Now your pasta is ready to keep in the fridge for a few days

 

 

apple cider vinegar dressing

Apple cider vinegar is said to help with a multitude of things from acid reflux, to liver detoxification, to weight loss. One thing it’s not known for is having a great taste…Unless you turn it into a simple vinaigrette with a few other basic ingredients.

And once you do you won’t be disappointed. This apple cider vinegar dressing is soooo good! It takes about 5 minutes to make and it’ll keep in the fridge for a week – if it lasts that long. Toss it in with your favourite greens or into a nice slaw and you’ll be hooked!

Apple Cider Vinegar Dressing
 
Ingredients
  • 1 garlic clove, finely chopped
  • 1 tbsp mustard
  • ¼ apple cider vinegar
  • 2 tbsp lemon juice
  • 2 tbsp honey
  • ⅓ cup extra virgin olive oil
  • dash of salt and pepper
Instructions
  1. add all ingredients to a mason jar and seal the lid
  2. shake until all ingredients are combined and add additional lemon juice or salt to taste, if necessary
  3. serve over your favourite greens

quick bread recipeThis no-knead bread recipe could just as easily be thrown in a pyrex bowl and baked in the oven, but I love a gimmick! When I found out that you can make bread in a rice cooker I picked up a package of yeast next time I as at the grocery store. The ingredients only set me back a few dollars, and the end result was a crusty wheel of bread that exceeded my wildest expectations. Not only is it delicious with a bit of butter, but it has no sugar, or preservatives. I used quick rise yeast and this was done from beginning to end in barely over an hour – with no dirty dishes!


No-Knead Bread Recipe
 
Ingredients
  • 3 cups all-purpose or bread flour
  • 1½ cups water, hot
  • 1 package quick-rise yeast (I used Fleischmann's)
  • 1 tbsp olive oil
  • 1½ teaspoon salt
Instructions
  1. mix all the dry ingredients in your rice cooker
  2. add hot water and stir until the mixture is wet and sticky
  3. put on the rice cooker lid and set the dough aside until it bubbles (15 minutes)
  4. spread some flour onto a cutting board and dump out the dough mixture
  5. fold the dough over itself once or twice until you get a nice ball
  6. coat the dough in olive oil and set it back into the rice cooker.
  7. let this rise for another 15 minutes and then turn on the rice cooker.
  8. cook for 10 minutes, pop out the bead and put it back into the rice cooker upside down for another 10 minutes.

Quick Bread - after first rise

Quick Bread – after first rise

 

Quick Bread - after second rise

Quick Bread – after second rise

Bob Harper Jumpstart to Skinny Breakfast.jpgWell, no…I didn’t have breakfast with Bob Harper, but I did read just “JumpStart to Skinny” and it got me hooked on a new breakfast. It takes me more time to prepare than my usual Vega shake, but there’s something more satisfying about it.

What you may or may not know about me is that I love reading diet books. I’ve bought more than I’d care to admit, and borrowed countless editions from the e-library on my Kindle. I think that most of them are nonsense, but a bunch of them are written by reputable leaders in the fitness or nutrition industry and I like to take away tips or tricks every once in a while.

What’s nice about JumpStart to Skinny is that Bob doesn’t even pretend that this is a long-term lifestyle solution. It’s labelled right off the bat as a low-calorie crash diet that will help you drop some pounds, and it segue’s perfectly into Bob’s other book which guides you to a more realistic healthy lifestyle solution.

My takeaway from this book was pretty simple : Bob’s 40/40/20 rule.
A meal comprised of 40% protein, 40% carbs, and 20% fat is the ideal mix of macro nutrients to keep you feeling full and keep cravings in check. I really felt that this works, and I plan to stick to this breakfast for a while. It takes some time in the morning, but it’s very filling while being quite low calorie – and along with a coffee it keeps me full until lunch.

Bob Harper’s Jumpstart to Skinny : A 40/40/20 Breakfast

1. Omelette:
3/4 cup of liquid egg whites (equivalent to 6 egg whites).
1 tsp coconut or olive oil.
Coat pan with Pam or olive oil. Add eggs and cook on medium-low heat until cooked through and golden on one side.

2. Oatmeal:
1/3 cup of Quaker Large Flake Oats
1/3 cup frozen blueberries
6 raw almonds
Add water to cover oatmeal. Add berries and microwave for 2 minutes. Sprinkle almonds on top or eat separately.

Here’s what all this looks like in Myfitnesspal. You can see it meets the 40/40/20 guideline pretty closely.

jumpstart to skinny breakfast

 

For the past month now Daniel and I have been going for a run early on Sunday morning and I thought I’d take the opportunity to show you what I’ve found. Some great places to walk or run right in the heart of the city.

1. The new Park at the heart of the Regent Park Revitalization has lots of play space and is adjacent to the new Aquatic Centre.Toronto Regent Park Revitalization

2. The Western half of Riverdale Park is always full of people playing baseball of walking their dogs.20140622-102101-37261280.jpg

3. Cross the footbridge to Riverdale Park East and climb a huge hill to find one of the best views of downtown. The park is full of runners and ambitious hill climbers.20140622-102100-37260868.jpg

4. Leaving the park before hitting Riverdale Farm you’ll find this quiet marshy area to stop and catch your breath.toronto green 2

5. Farther into Cabbagetown you’ll find old homes with fantastic gardens, like this ivy covered cottage. These quiet one way streets are full of joggers.toronto cottage cabbagetown

 

thai turkey sloppy joe

It was a long weekend in these parts and Daniel and I decided to take a trip home to visit my family. That came with too much food, too much napping and zero exercise. Now that I’m back in the city and back to work I need to refocus on my goal to lose a few pounds before summer arrives and I have to shed gut concealing sweaters and cardigans.

This week I’ll be taking my lunch to work, which is always a good idea since it saves money and is healthier. I will take my lunch and I will eat it rather than be tempted to hit the food court. To make it easier I’ve prepared three days worth of brown rice, and I have enough chicken breasts in the freezer to get me through the week.

To make the week doubly challenging I’ll be preparing healthy dinners when I get home from work. Tonight is an easy recipe based on fit2fat’s Thai Turkey Skillet. I ruined it slightly be replacing the lettuce wraps with whole grain thin buns, but overall it’s a fairly healthy take on an unhealthy fave. The recipe for the Thai Turkey Sloppy Joe:

Bringing Lunch to work, and a healthy take on the sloppy joe
 
Ingredients
  • 1 pound lean ground turkey
  • 2 red bell peppers, thinly sliced
  • 2 tablespoons chopped ginger
  • 3 cloves garlic, chopped
  • 3 Tbsp peanut butter
  • 2 Tbsp lime juice
  • 2 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 tsp red pepper flakes
  • ½ cup cilantro, chopped
Instructions
  1. Brown the ground turkey in a large nonstick skillet.
  2. Add the peppers, ginger, garlic and red pepper flakes. Cook over medium-high heat about 4 minutes or until the peppers have softened.
  3. Meanwhile, whisk together the peanut butter, lime juice, soy sauce, sesame oil and cilantro.
  4. Pour the wet mixture into your skillet and mix well.
  5. Serve hot over whole grain buns