I’m always looking for new smoothie recipes (because I can get lazy and just make the same ol’ one over and over — like this zingy green smoothie is tasty, but it’s nice to have something new in the repertoire). This week, I was invited by Florida Orange Juice to a workout at OrangeTheory, and this creamy orange smoothie we enjoyed post-workout is a nice change from my usually berry-based ones. (Plus, while in general, I’m looking to reduce the sugar I drink on a regular basis, and have been using my Sodastream and my Bonne O to do so, I’m fine with some juice after a workout, and this one incorporates protein from the Greek yogurt — and your body needs replenishment of both after you’ve put it through a workout). Here’s the recipe:
Florida Orange Cinnamon Smoothie
- 1 1/2 cups Florida orange juice
- 6 oz low-fat vanilla-flavoured Greek yogurt
- 1/2 cup low-fat milk of your choice
- 1-2 cups ice (depending on what consistency you’d like for your smoothie)
- 1/4 tsp cinnamon
Combine the ingredients in a blender and blend til smooth and creamy. Makes 2 servings.
March 31, 2017
So I don’t normally care to break out my blender and shaker when it comes to enjoying a cocktail at home. But I received a very sophisticated looking bottle of Boodles Gin and one of the cocktail recipes sounded so fruity and tropical that I gave it a shot.
Gin & Gomme
2 oz Boodles Gin
3/4 oz pineapple juice
1/2 oz mango puree (blended chopped mango)
3/4 oz fresh lemon juice
Shake all ingredients thoroughly. Strain into a large rocks glass with ice. Top with a splash of soda and garnish with a sprig of fresh cilantro.
The cocktail was good but tbh I’ll probably only make it again if I have friends over. Too much fuss for making one cocktail for me. I’ll likely enjoy the Boodles simply in a G&T, which is, in fact, how they recommend drinking it (more simply, that is, but of course Boodle Gin works well if you want to get your mixology on!).
By the way, you can also win a private butler for a week from Boodles Gin. It’s open to Ontario, Alberta and B.C. residents, and you can enter here!
July 1, 2016
As I’ve mentioned, I’m working with Staub and trying out some of their products, and first up is their super adorable tomato cocotte.
For years, I’ve longed for a Dutch oven, namely Staub or Le Creuset. But the cost always stopped me from investing in one. How much braising and soup-cooking do or would I do, after all? (Oh, in case, you’re wondering what the heck a dutch oven is, it’s a large heavy cast-iron pot that you can use on the stovetop or in the oven. ) Now that I’m in a much smaller space (with limited storage space), is a large heavy pot really something I need?
And the answer is yes. I now wish I hadn’t stalled all these years to get one. For one, you can simply use it in whichever way you use a large pot (even if you’re not braising, I mean), I have no idea why but I never thought of it in this way, I really thought of it only for stews. Plus, this tomato cocotte from Staub is so cute that if you don’t have anywhere to store it, it looks great sitting on your stovetop (and even the classic Staub cocottes do as well). Plus, it may cost you a few hundred but it’ll last you a lifetime. Trust, you’ll come to love your heavy, sturdy cocotte very much.
On top of this, of course, there are all of the wonderful dishes you can make in a Staub cocotte. For one, I only recently learned you can bake the easiest no-knead bread using your Staub. Freshly baked bread is one of my weaknesses but I’ve never been motivated to make it from scratch because it seems like so much work, but this one is virtually zero work. I’m more than a little obsessed with this recipe. (And I run…so it’s OK if I eat all those carbs, right? Or that’s what I tell myself…) And there’s delicious recipes like this healthier version of chowder I made (I mostly followed this Canadian Living recipe for Cauliflower Corn Chowder — I had to substitute a few ingredients based on what I had in my kitchen). Next, I plan on trying a ratatouille recipe, and the recipe for braised brussel sprouts, which you can find on page 19 here in this Staub recipe book.
June 6, 2016