Let's Get it Started: Healthy Breakfast Berry Smoothie


Let's Get it Started: Healthy Breakfast Berry Smoothie


Do you eat breakfast every day? At the risk of sounding like your mother, you really should. Sarah Remmer has five reasons why eating breakfast will change your life, and I agree with all of them, but I must add my own personal justification for "most important meal of the day" love: if I don't eat breakfast by 7:30 am, I become a monstrous, dizzy bitch-person who snaps at everything in my path and/ or faints. Believe me, we want to avoid this situation at all costs.

A good breakfast can set the stage for a great day, and if your mornings are frantic and busy and you don't have time to sit down at the table and tuck into a hot meal, then this recipe is for you! It takes only two minutes to put together, and you can drink it while packing lunches, putting on your makeup, or even nursing a baby! If you need to rush out the door, you can pour it into a to-go cup and take it with you. It's full of vitamins, iron, protein, and fibre; it's nourishing and convenient, a perfect way to start your day. It might even turn you into a morning person! 


3 cups loosely packed spinach
2 tablespoons hemp seed
1 cup coconut milk (or milk of choice)
1 cup frozen berries (raspberries, blueberries, strawberries, or a combination thereof)
1 teaspoon sweetener of choice (optional)


  Place spinach, hemp seed, and coconut milk in a blender; blend on high until smooth and green.

  Add berries and blend until smooth and frothy.

  Taste and add sweetener if needed.

  Enjoy, and have a great morning!

Want more smoothie ideas? Try my Homemade Chocolate Protein Shake, my Easy Tropical Green Smoothie, or my Pear-iffic Green Smoothie. 


Fiesta Confetti Mexican Salad-in-a-Jar

A Great desk lunch that doesn't leave you on empty

Fiesta Confetti Mexican Salad-in-a-Jar

We really never should judge by appearances, should we? And yet, this salad is so pretty, so esthetically pleasing, that I can't help admiring it. I'm one step away from singing to it: you are so beautiful to me, can't you see? A little while ago I was on the morning news, talking about New Year's resolutions and plant-based diets, and to illustrate different protein sources I took a variety of jarred salads into the studio. This Mexican beauty attracted the most attention; I received a number of emails later asking how to make it.

Shake Up Your Regular Lunch Routine With This

The good news is that this scrumptious salad with zesty lime dressing is a snap to make. In fact, if you have leftover rice, you could pull this together in under ten minutes. Beautiful and easy! That sounds like a punchline to a joke that I am not going to make. 

Ah, but this salad is more than just a pretty face! If you're looking for a perfect lunch, the global staple of beans and rice can scarcely be improved upon. Beans and rice are not only good sources of protein, but they also work together to make a complete protein - something vegetarians need to keep in mind. Together with fresh vegetables, this salad is chock-full of vitamins, iron, and fibre. It is the kind of lunch that will keep you from collapsing at your desk at three o'clock, or fall prey to hunger-induced grumpiness while carpooling to after-school activities.


For the dressing

1/3 cup lime juice
1/4 cup olive oil
1 clove garlic, crushed
1 1/2 teaspoons minced dehydrated onion or onion powder
1 teaspoon cumin
For the salad
2/3 cup brown rice
1 cup water
1-398 mL can black beans, rinsed and drained
1 cup canned corn
1 pint cherry tomatoes, halved
1-2 red peppers, chopped
1/2 cup red onion, chopped
Cilantro to taste (optional)
  In a medium saucepan, bring rice and water to a boil; reduce heat and simmer for 25 minutes. Allow to cool. NOTE: This can be done in advance.
  Whisk together dressing ingredients; divide between mason jars (I use 2L jars, as I like a bigger salad).
  Add the rice to the jars, dividing evenly. On top of the rice, layer beans, corn, tomatoes, peppers, and onion. Top with cilantro, if desired.
  When ready to eat, shake it up. Cha cha cha! 
  This recipe keeps in the fridge for two days.
Want more pretty salads? Try my Quinoa Salad-in-a-Jar, my Bruschetta Salad-in-a-Jar, or my Roasted Vegetable and Rice Salad (not in a jar).