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.
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!
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!
Minty Green Smoothie
A refreshing mint green smoothie to cool down this summer
- handful of kale or spinach
- 6 ice cubes
- 3/4 cup almond milk
- 3 mint leaves
- 1/2 ripe banana
- chia seeds
- 1/4 cup plain greek yogurt (optional)
- green powder/protein powder (optional)
- Add to high speed blender and mix until smooth. If it is too thick add more liquids.
b a k e a h o l i c http://www.bakeaholic.ca/
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??
Now that I’ve had a minute to breath after the Canada vs. USA game (woohoo!), shall we talk the weekend?
Last weekend I wanted to make a ‘real breakfast’ for Adam and I before he headed off for a week away for work. His new job will have him flying a lot more, so our weekends together will be a little more exciting than the ol’ bowl of cereal. (oh yea, and he just started a new job! lots of exciting things happening over here)
I was craving waffles, but quickly changed my mind to crepes when I realized we hadn’t had them in over a year..maybe two. Plus, crepes are more fun.
After my gift of flours for valentine’s day I had lots to work with, so I decided to try a wheat-free crepe using the Arthur’s Gluten Free Blend.
These worked perfectly, after a few trial (i.e. sample) crepes, I found the perfect combination of wet/dry ingredients to ensure a thin, rollable crepe.
Have a great weekend, Canada. See you at 4:30 Sunday morning for our Olympic Gold medal game =)
Thin, crisp wheat-free and sugar-free crepes. Fill with your favourite fruits and fillings.
- 2 Eggs
- 1 3/4 Cups Gluten-Free flour (I used a brown rice mix)
- 2 Cups almond milk
- Splash of vanilla
- 2 Tbs. water
- Coconut oil spray/pam
- In medium sized bowl, beat together the eggs, milk and vanilla. Add in flour and beat again until smooth. Add in 2-3 Tbs. water until the consistency is right (you want it to be easily pourable, but not too watered down. Start with 2 Tbs. and add more if needed)
- Heat a non stick crepe pan on medium heat and spray lightly with coconut oil or other baking spray.
- Using a 1/4 cup measuring cup or ladle, pour batter in the middle of the pan and roll the pan from side to side to produce a thin, round crepe.
- Cook it for 1 or 2 minutes.
- Use a rubber spatula to check edges. Once it is set, and lightly browned on the bottom and bubbly on top switch to a flipper.
- Flip it up and cook the other side for 1 or 2 minutes and transfer it on a plate - cover until all crepes are ready.
- Repeat with remaining batter.
- Roll the crepes with fresh fruit and other delicious fillings like nut butter, jam, chocolate spread etc.
- I like to warm up frozen berries to use as my 'syrup.'
- A crepe pan works best, but you can definitely make these on a regular non-stick pan. Make sure it is heated well before beginning and be careful when flipping.
b a k e a h o l i c http://www.bakeaholic.ca/