Summer Iced Tea Smoothie

Iced Tea Smoothie
During these grueling hot summer days, I know how badly we all need something refreshing to rehydrate and cool us down. When making smoothies we often opt to add in milk, yogurt or juice to get things moving in our blender and of course, to add flavour and texture. Although these add ins are nutritious and add extra protein, sometimes its nice to have a lighter option if you want to have a smoothie more for a snack then a meal replacement. By using an unsweetened tea, you get a flavourful base without any heaviness you may feel from milk or juice.

For my smoothie, I used Pure Leaf Unsweetened Lemon iced tea as the liquid, but feel free to use your favourite tea. I think a cold brewed ginger tea would be amazing as well. A reminder that if you are using all frozen fruits, you most likely will need to add more iced tea. Another great idea is to make popsicles so you have a cold treat straight from the freezer all summer long! Hope you love this recipe as much as I do.
Iced Tea Smoothie

Ingredients

• 1/2 cup unsweetened lemon iced tea
• 1 ripe frozen banana
• 1/2 cup blueberries
• 1/2 cup pineapple
• 1 tbsp almond butter

Directions

1. Add ingredients to blender and blend until smooth. Enjoy!
Iced Tea Smoothie 1

Sea Bass with Lentils, Tomatoes and Asparagus

Sea Bass with Lentils, Tomatoes and Asparagus
I realized recently that although I eat meat and fish, very few of my recipes feature these ingredients. For one thing, I don’t eat it often. Secondly, when I do eat it, I eat it fairly simply. A little olive oil, salt, pepper, fresh herbs and lemon juice is all I need to brighten up a fresh piece of fish or good quality meats. I don’t like to mask the natural flavours of the protein, rather I look to enhance it. With that said, I have made a goal to start experimenting with different crusts, sauces and sides to spice up my simple protein recipes. I think its important as a cook to constantly challenge your skills and taste buds to open your world to a whole new flavour experience.

I know that many of my followers are vegetarian and vegan. I have been very open with my views on eating animal products. Eating organic grass fed beef and free range chicken works for me physically and mentally. However if this does NOT work for you, then that’s OK too. At the end of the day, the most important thing is to do what works for your mind and body. As always, all meat recipes can be swapped with your favourite vegetarian protein such as tofu, tempeh, beans etc..If your someone who does eat meat and isn’t sure where to find grass fed or free range meats take a look online! Many local farms are offering delivery services to surrounding areas for those of you looking for quality meats. You can even go to the farms and see their process so you feel 100% comfortable and satisfied with the product you receive.

Now for the recipe… This sea bass recipe can be swapped with any of your favourite white fish. It is so quick and easy to put together and leaves you feeling light yet satisfied! This recipe is for 1 serving. Just multiply the ingredients by the number of people your serving! Hope you love it.
Sea Bass with Lentils, Tomatoes and Asparagus

Ingredients:

• 1/4 cup sweet onion, sliced
• the tops of 5 asparagus spears
• 1/2 cup cherry tomatoes, sliced lengthwise
• 1/2 cup cooked green lentils
• 1/2 cup kale, thinly chopped
• 1 tsp fresh dill
• 1 tsp freshly squeezed lemon juice,
• 1 tsp lemon zest
• 2 tbsp extra virgin olive oil, divided
• 4 sprigs fresh thyme
• 6 ounce piece of sea bass or fish of choice
• salt and pepper

Directions:

1. Preheat oven to 450 F.

2. In a medium skillet, heat half of the olive oil on medium heat. Add your onions, asparagus and cherry tomatoes. Allow to cook for 7-10 minutes until the asparagus is cooked through and the tomatoes begin to burst.

3. On a small baking tray, coat your fish in remaining olive oil and season with salt and pepper. Place on top of thyme. Cook for 10-12 minutes or until opaque.

4. Add cooked lentils and kale to the onion mixture. Allow to cook for 2-3 minutes then add fresh dill, lemon juice and zest. Put the heat to a simmer.

5. Once the fish has finished cooking. Place lentil mixture on the bottom of a plate or shallow bowl. Place fish directly on top (without the thyme) and sprinkle with more fresh lemon juice, zest, dill and thyme if desired. Bon appetit!
Sea Bass with Lentils, Tomatoes and Asparagus

DIY Banana Pops

DIY Banana Pops | Clean Eating Goddess
Hey guys!
Sorry for only getting this post up now but it has been very hard to concentrate because Zach and I got engaged! I am so happy! I will refrain from writing the typical cheesy lines every engaged girl says but, I do feel all of those things. I am so looking forward to this exciting year- now, back to the food!

So, I’ve seen a lot of banana pops all over the internet that are mostly just dipped in chocolate and then decorated with sprinkles-boooooorinnggggg. When you think about all the amazing combinations that go well with bananas, the possibilities for this healthy summer treat are endless. Although chocolate makes a great sticky base for a variety of toppings, pure maple syrup and peanut butter do the trick as well. You can mix and match these toppings to your liking or even add your own! The possibilities are truly endless and most importantly, delicious! This is also an amazing activity to do with your kids or at a party. So easy to do, and made in minutes. It’s never been so easy to get your nutrients in a tasty, naturally sweet dessert. I know you’re going to love this one!


 

Here are my top 5 favourite combinations:

70% dark chocolate, unsweetened shredded coconut & goji berries

a perfect way to get your superfoods! Simply drizzle melted chocolate and sprinkle toppings.

pure maple syrup, cinnamon, maca & chia

drizzle maple syrup over the banana and spread with a back of a spoon. The sprinkle with toppings.

peanut butter, honey & granola

Loosen stiff peanut butter by whisking with hot water until it becomes more liquid. Spread over banana and drizzle with honey and granola.

70% dark chocolate, cinnamon & maple flakes

Drizzle or dip in melted chocolate and sprinkle with cinnamon and maple flakes.

peanut butter, dark chocolate & maca

Coat with peanut butter that has been whisked with hot water (to make it spreadable), drizzle with melted chocolate and sprinkle with maca.

70% dark chocolate, unsweetened shredded coconut, peanuts & sea salt

Coat in melted dark chocolate, sprinkle coconut, chopped peanuts and a pinch of sea salt.
DIY Banana Pops | Clean Eating GoddessDIY Banana Pops | Clean Eating GoddessDIY Banana Pops | Clean Eating GoddessDIY Banana Pops | Clean Eating GoddessDIY Banana Pops | Clean Eating Goddess

Ingredients:

• bananas (cut in half)
• popsicle sticks
• toppings of choice: peanut butter, dark chocolate, unsweetened coconut flakes, peanuts, honey, granola, goji berries, cinnamon, maca, chia, maples flakes etc..

Directions:

1. Cover a large baking sheet with parchment paper. Slice bananas in half then peel. Place on baking sheet.
2. Insert popsicle stick half way through each banana.
3. Prep toppings and decorate!
4. Place in freezer for at least 3-4 hours.
5. Eat and enjoy!
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