Immune Boosting Smoothie

Hi everyone! I hope you all had a great Christmas and New Years!

Can you believe 2013 has already flown by? I certainly can't.

I took a break from posting on the blog last week to enjoy Christmas with family, but now I'm back in the full swing of things.

If you're anything like me, you'll probably be looking to start 2014 off on the right track with some powerful nutrition, tons of veggies, and healty recipes to cleanse your body. With all the indulgence over the holidays... and strecthy clothes ;) ... we can forget how good simple clean nutrition can make us feel. So here's a simple smoothie that will help start the process and boost your immunity.

This smoothie starts off with a base of frozen banana's. The perfect solution to making any healthy smoothie thick, creamy, and smooth. The potassium in banana's is an essential nutrient for maintaining normal blood pressure. It's been said that when you feel dizzy, eat a banana. They're also high in vitamin B6, C, and fiber.

Next we add to the blender:

Fresh squeezed orange juice (Not concentrate. The real thing - with pulp)
Lemon juice
Raw honey
Fresh ginger
Matcha green tea

I love this smoothie. It's creamy. It's delicious. It's easy. A great way to start your morning or to give you a boost mid afternoon.

Although I didn't add it, I made protein powder optional. My main goal when creating this smoothie though was to make a drink that was full with nutrition and wellness.

Hello pathway to health:

Fiber
Antioxidants
Potassium
Vitamin C
Vitamin B6
Iron

Bottoms up!

Immune Boosting Smoothie Gluten-Free, Vegan Option | Serves: 2

Print or email this recipe

Ingredients:

• 2 bananas, peeled and frozen
• 1 1/2 cups freshly squeezed orange juice
• 2 tbsp lemon juice
• 1-2 tbsp raw honey (optional - sub maple syrup for vegan)
• 1/2 tsp finely grated fresh ginger
• 1 tsp matcha green tea powder
• scoop of protein powder; your favourite kind (optional) -vega sport is my favourite

Directions:

1. Add all ingredients to a blender and blend on high until smooth.
2. Serve immediately.

Notes: Nutritional info is calculated without protein powder. For a thinner smoothie add 1/4-1/2 cup more juice or water.

Nutrition Information: 

Serving Size: 1 smoothie (half the recipe) Calories: 199 Fat: 0.7g Saturated Fat: 0g Sodium: 2mg Carbohydrates: 49 Sugar: 33g Fiber: 5g Protein: 2g

Chocolate Chip Cookies

Cookies!

Tis the season!

And guess what? It's just less than one week until Christmas. I told you I'd be back back with some more holiday goodies and this time I brought you fresh out of the oven chocolate chip cookies. What would Christmas be like without milk and cookies. Maybe some people leave oreo's for Santa but in my house, it's always homemade chocolate chip cookies. These are our tradition.

This recipe is an oldie. There's something very special about these cookies. Maybe it's because I have fond memories of helping my mom make them. Or maybe it's because they're that perfect texture: chewy and just soft enough to melt in your mouth. Trust me when I say that if make said cookies and place them in a cookie jar on your kitchen counter top, they will disappear before your eyes. I've learnt this the hard way. I know, I know, it's a cookie jar and afterall they're supposed to be eaten, but they didn't even last a week!

These are some of the easiest cookies you'll ever with make. They're tender and seriously chocolate-y and take only 6 ingredients to make. This is simple baking at its finest. You'll have to take my word for it. ;) 

This cookie recipe is a keeper!

Chocolate Chip Cookies

makes 4 dozen cookies (about 48)

Ingredients:

• 1 cup salted butter, softened
• 1 1/2 cups brown sugar
• 1 egg
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 12-oz package semisweet chocolate chips

Directions:

1. Preheat oven to 375˚degrees.
2. In a stand mixer or large bowl mix butter, brown sugar and egg thoroughly. Stir in flour and baking soda (the dough will be stiff). Stir in chocolate chips just until incorporated. Drop dough by rounded tablespoonfuls about 2 inches apart onto a cookie sheet. Bake for 8-10 minutes, or until lightly golden brown. The centers will be soft.
3. Remove from oven and let cool for 5 minutes before serving.

Nutrition Information:

Serving Size: 1 cookie Calories: 109 Fat: 6g Saturated Fat: 3.7g Sodium: 57mg Carbohydrates: 13g Sugar: 7.9g Fiber: 0.5g Protein: 0.8g