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Almond Milk

Clean Eats, Dairy-Free, Healthy, Recipe, Smoothie, Vegan

Healthy Shamrock Smoothie

March 16, 2016

Shamrock Smoothie //

Shamrock Smoothie //

Lately, I’ve been trying to make a smoothie for breakfast before work. Usually I have breakfast at my desk; either oatmeal or homemade granola. When I’m running out the door I don’t leave myself enough time to grab smoothie ingredients and whip one up. Yeah, I know I could prep better the night before, make a smoothie bag with ingredients chopped up but I haven’t actually done that yet. 

I have been improving, however, waking up slightly earlier (than my wakeup time of 7:00), and throwing ingredients in the blender before giving it a whirl and pouring it in my to-go cup. The other morning I got to work (I’m a teacher) and was still sipping on my green smoothie when the kids came in. They were asking if I was having a ‘Shamrock Shake’ (they were obsessed with this phrase the week before spring break) – and I laughed, saying yes, but it wasn’t what they probably wanted to eat. I told them it had kale and spinach in it. Many ‘eews’ ensued from the class. They’re in grade 5, they don’t know they like vegetables yet. 

Shamrock Smoothie //

On the weekend or when I’m off, like for spring break, I’ll have a green smoothie everyday. This is my version of a ‘shamrock shake’ – healthy and green! If you’re like me and find yourself without time to prep a smoothie in the morning, chop up all the ingredients and toss it into a bowl or bag, then pour it into the blender with some ice and almond milk in the morning. 

Shamrock Smoothie //

…but if you want to indulge a little tomorrow, these chocolate stout brownies are ah-mazing. 

Have a happy, lucky & green St. Patrick’s Day!

Healthy Shamrock Smoothie
Serves 1
A healthier green version of your favourite Shamrock Shake Smoothie
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  1. Big Handful Kale
  2. Big Handful of Spinach
  3. Big Chunk Cucumber, washed & peeled
  4. 1/2 ripe banana
  5. 1-2 Tbs. Hemp Hearts
  6. Sprig of Mint
  7. Handful of Ice
  8. 1 Cup Unsweetened Almond Milk
  9. Scoop Vega Proteins & Greens Powder (optional)
  10. Chia Seeds (optional)
  1. Add all ingredients to a high-powered blender.
  2. Blend until smooth and creamy.
  3. Pour into big glass - top with frozen raspberries and chia seeds if desired.
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 Shamrock Smoothie //

Giveaway, Smoothie

Minty Green Smoothie + Giveaway

July 2, 2014


Summer has arrived! Woohoo!! Time to break out the bathing suit and sunscreen.

I’ve spent the last week sunning myself in the Okanagan – which is why there’s been such a delay in posts. As a teacher one of the perks (amidst our strike battle right now) is having the summer off which means I get to enjoy our beautiful province. It really is a beauty. We had our annual family vacation up in Osoyoos last week and went boating, tubing, and I even attempted my first wake boarding adventure. Needless to say I still need lots of practice. However it was fun trying, and the lake was beautiful to swim in. Right now I’m covered in a few bruises from boating and remnants of Canada Day tattoos.

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We also have camping coming up and a trip to the island, as well as more interior trips planned for later this summer. With Adam only home one week at a time we’ve pretty much mapped out our entire summers plans. I was happy to come back from the Okanagan to find Vancouver has been amazingly hot as well. We rolled in last night and it was 28+, still felt like we were in the interior where it was going to get up to 33+ today. 

One of the best summer cool-down treats to make in only a couple minutes are smoothies. They can consist of anything you like – fresh in-season berries, greens, other fruit, coconut milk/almond milk, and lots of ice cubes to chill it.

A few weeks ago Bernardin sent me some summer smoothie-must haves: Mason Drinking Jars + Sip & Straw Lids!! These are so so great. I usually drink all of my smoothies in mason jars because they’re SO big!! Which means even more smoothie for drinking. 

The drinking mugs are perfect for smoothies, or even Caesars! and the Sip & Straw lids are great for smoothie with large straws – they’re dishwasher safe and BPA free too.


If you follow me on Instagram @AliciaBakeaholic you’ll see all of my smoothie creations in Mason Jars

I even received a Mason Jar bookmark for my birthday! 

mason jar

As you can see, I love a good mason jar. 

Lucky for you, I also received my own sip & straw lids for my birthday, which means I have another set to give away!

**All you need to do to enter the contest is comment letting me know which smoothie combination is currently your favourite! or what you’d like ‘sip’ with the new sip & straws **

The winner will be announced next week on July 11th =)

*** The Winner is Justine! Thanks for entering everyone! Happy Summer!! ***

Now you can take your smoothie and cool down on the go!

Happy Summer! 


Minty Green Smoothie
A refreshing mint green smoothie to cool down this summer
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  1. handful of kale or spinach
  2. 6 ice cubes
  3. 3/4 cup almond milk
  4. 3 mint leaves
  5. 1/2 ripe banana
  6. chia seeds
  7. 1/4 cup plain greek yogurt (optional)
  8. green powder/protein powder (optional)
  1. Add to high speed blender and mix until smooth. If it is too thick add more liquids.
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Birthdays, Cakes, Dessert

Coconut Cloud Cake

April 23, 2014


This past weekend we celebrated Easter, along with two birthdays! My brother’s girlfriend and my mom’s birthday (which is actually today) – Happy Birthday Mother!


Every year I ask her what type of dessert/cake she wants for her birthday (past birthday cakes including carrot cake and a cheesecake) and this year it was the same as last year: a coconut cloud cake. However, unlike last years two-layer round cake I opted for a single layer slab cake. Slab cakes are easier to prepare and transport and good for feeding a crowd. Since we were having it at Easter dinner too, it needed to feed a crowd, or in our case our ever-expanding family.

Last year I made the coconut cloud cake using swiss meringue buttercream – this year I simplified things by first making the slab instead of the two layer, and instead of buttercream I simply used coconut cream for a 1-ingredent dairy-free frosting. The coconut cream is light and fluffy making it even more of a ‘cloud’ cake. I added a little bit of coconut extract for a deeper coconut taste then topped it with roasted coconut chips from Trader Joes. I used the coconut cake recipe from Butter Baked Goods cookbook – which is currently 50% off right now on Chapters Indigo! (I’ll have to add the recipe later, as I forgot to do it and now I’m posting this while I’m out and don’t have the cookbook with me! oops) 

I think this will start to be a tradition – coconut cloud cakes for birthdays. Growing up we had a traditional Italian St. Honore cake for birthdays – or ‘bon bon’ cake – the one with the layers of pastry, bavarian cream filling, whipped cream and cream puffs on top. It was always a special treat. Did you have any birthday traditions growing up?? any special cakes?? 


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