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/
I have a passion for Bananas. You might say I’m a connoisseur. We usually have one or two large bunches in the house at all times. I love them on their own, sliced over warm oatmeal, mixed in with cool cereal, over ice cream (even banana ice cream), in cookies, as a substitute for butter in many baking recipes, and even in brownies. You might say Banana’s are one of my favourite fruits. I think they’re tied with apples. I feel like apples and bananas are just a given staple in our house, we’re never without either of them. Ok, well maybe not true for this week.
Adam sold his truck last week, so he’s been taking my car to work (since I’m only at school a few days a week). This means during the day I have no car. Although, we live right across from an outdoor shopping centre/mall that I can easily walk to if we actually needed anything. It’s funny, I thought I’d be over there everyday when we first moved in, and much to Adam’s surprise, and probably relief, I don’t go over that often. Maybe once every two-three weeks I’ll walk over and shop (it’s not as hard as I though it’d be to live across from an H&M haha.) This is probably because I’m so busy anyways to even have time to stroll over and peruse.
I have been trying, and I mean trying not to go overboard with buying groceries. I was feeling like we were throwing away a lot of produce at the end of the week because it wasn’t getting eaten. And I wasn’t happy about it (although we do compost all organics.) I tried to blame Adam, because really he won’t make himself food unless I’ve already prepared it. He only eats breakfast at home, lunch at work, and then I make dinner. However, if there is produce etc in the fridge and he’s hungry, he’d rather not go to the hassle of making an entire meal, and opt for something like an apple or bowl of cereal if I’m not making something. He’s not a fan of cooking. So, a lot of the food doesn’t get eaten. And I’m home most of the day now that school is out, and my classes are later in the day. I only really eat a small breakfast and a smoothie, so I’m not making a huge meal other than dinner. But when it comes to dinner it is always heavy on the veggies. But still, I was finding I was throwing out some bad lettuce or even kale, tomatoes, cucumber etc. that I had bought too much of in anticipation of eating it during the week.
I think it’s also our schedules. Lately, I’ve had baseball Monday night, Tuesday and Wednesday I have classes until late, and then Thursday I might have baseball again. So, we’re not home for dinner a few nights each week. Which means, lots of veggies get left. Weekend are usually ok, because we’ll make dinner Friday, Saturday and Sunday at home.
In the end, I’ve realized I have to buy less groceries. Even though Adam can eat a lot. Usually we’ll just go up to the produce market or the butcher shop that night if we want to make a specific meal. Now, I do love meal planning, and I always have some idea of what I want to make that week, but I won’t buy all the items just in case we actually don’t get around to having time for dinner that week.
I have to say, it’s actually nice not to have to go on a big grocery run, or think I had ‘better go buy that.’ It’s against my usual habits, but I think I’ll get used to buying less. And hey – even better, less money, and no money/food wasted, which was my biggest concern, wasting food.
Do you do a big grocery shop at the beginning of each week? Or do you buy-as-you-go for meals, and pick up that day?
One thing I never worry about really is fruit. If it’s starting to brown, it goes in the freezer. And when it comes to Bananas, you can never waste them. If they’re really brown/starting to brown, they either get sliced up for banana ice cream, whole for banana bread, or for smoothies and put in the freezer.
And even better – 2-Ingredient Peanut Butter Banana Ice cream. My new favourite combination.
It’s super easy, and can be prepped well in advance, and kept in the freezer for up to a month. For summer I think I’ll have a batch in the freezer each week for a quick healthy, yet satisfying, sweet frozen treat to beat the heat.
2-Ingredient Peanut Butter Banana Ice Cream
*Wheat-free, gluten-free, dairy-free, sugar-free, vegan*
- 4 Medium ripe bananas
- 1-2 Tbsp. All Natural Peanut Butter
Slice your bananas, and place into a plastic freezer bag. Make sure they are in a single layer, and lay flat in the freezer. Allow to freeze overnight, or up to a week.
Remove frozen banana slices from freezer and place in food processor.
Turn food processor on and blend bananas, stopping to scrape down when needed. This will take about 5 minutes. Pulse if you need to, and stop to scrape down the sides so the chunks all get mixed int.
Allow to blend until smooth. When it is all blended, add in the Peanut Butter. Pulse again until completely mixed.
You can eat it like this, soft serve, or, transfer ice cream to a plastic tupperware container and return to freezer. Freeze at least 3-4 hours, or longer before serving. Keep leftovers in the freezer.
It’s BBQ season – and that means everything gets barbecued. Even Meatless Monday.
I LOVE barbecued veggies. The best is when they’re slightly soft, but crispy and charred on the outside. I threw together a whole bunch of foil packets of veggies to throw on the grill for dinner.
In one packet I diced onions, and threw some green beans on top with a little olive oil and pepper. In another packet I had sliced red peppers with olive oil. I tossed Kale with a bit of lemon juice and olive oil topped with sea salt. I also diced sweet potato/yam into chunks, tossed them with olive oil and some steak seasoning.
It’s easy, with little prep, little clean up, and you don’t have to ‘watch’ it. Just set the packets on the BBQ over medium/high heat.
The sweet potatoes will take the longest, about 20-30 minutes, so toss them on first, along with the beans. The peppers will take about 15 minutes. Then in the last 10 minutes add the kale.
Start off with the packets of peppers, beans and sweet potato fully closed to get the steam heat, then in the last 10 minutes take off the top so they can get crisp.
Do the kale open, with the foil just folded up on the sides. It should be crisp, like Kale chips. If you need to leave it on a little longer, move the other packets to the top rack on the BBQ.
You can also serve it with a side of Quinoa for extra protein.
What are your favourite BBQ meals??
BBQ Foil Packets
- Green Beans
- Olive Oil
- Onions, diced
- Red Peppers
- Sweet Potato, cut into small chunks
Toss sweet potato with olive oil, spices. (20-30+ minutes on BBQ)
Top onions with green beans, olive oil and pepper. (20-30 minutes on BBQ)
Drizzle peppers with olive oil. (15-20 minutes on BBQ)
Toss Kale with 1/2 Tbsp. lemon juice, sprinkle of olive oil. Massage kale/toss together. Sprinkle with sea salt. (20-30+ Minutes on BBQ)
beans + kale before cooking
red peppers – perfectly charred
Great for Meatless Mondays.
Also, Lazy Sundays.
this dog could not be more relaxed
Lainey also likes meatless mondays – she enjoys cooked sweet potato.