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styling@mariezydek.com

Cooking With Charlotte! Super Green Smoothie Bowl (Vegan)

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We are continuing our "Cooking With!" series with Charlotte's delicious, nutritious, super healthy, super easy, SUPER Green Smoothie Bowl! This recipe is perfect for breakfast or even a little pick-me-up/fill-me-up snack post barre class!

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INGREDIENTS:

SMOOTHIE BASE

- 2 handfuls of spinach
- 1/2 banana
- 1/2 cup frozen mangos
- 1 scoop of greens superfood powder (their are many different types and brands, sold in the health food sections of grocery stores)
- 1/2 cup coconut water w/ pineapple 
- OPTIONAL: 1 tbsp chia seeds
- 2-5 ice cubes if you'd like to thicken the base

ON TOP

- 1 handful of blueberries
- 1 handful of grapes
- 2 sliced strawberries
- 1/2 cup of granola
- 1/2 banana 

DIRECTIONS

1. Blend the smoothie base ingredients in a blender
2. Pour into a bowl
3. Sprinkle the rest of the ingredients on top 

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Enjoy!


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styling@mariezydek.com

Cooking With Tess! Raw Pad Thai (Vegan and GF)

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At Barre Body Studio we believe in living a healthy, balanced lifestyle. Along with exercising, drinking lots of water and getting enough sleep, eating well is vital to your well-being. So all summer long we'll be sharing our BBS Instructors' favourite, nutritious recipes in a blog series called 'Cooking With!' Today we're sharing Tess's delicious, gluten-free and vegan raw pad thai, perfect for the sizzling hot weather when you don't want to heat up your house while cooking! Scroll down for the recipe!

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Ingredients:

1 zucchini, spiralized or julienned
2 carrots, julienned
1/4 of a head of purple lettuce, chopped into thin slices
1 red pepper, julienned
4 green onions, chopped
150 grams of rice noodles
1/2 cup of frozen edamame beans
1/2 cup of raw, unsalted cashews (optional)

For the sauce:

1/4 cup of peanut butter
1 1/2 limes, juiced
2 tbsp. soya sauce (can sub sesame oil if you have a soy allergy)
1 tbsp. chili garlic sauce
1 tbsp. agave syrup
2 tbsp. water
2 cloves chopped garlic
1" x 2" chunk of ginger, grated


Directions:

1. Toast the cashews at 350F for 6 minutes or until golden. Chop them up.
2. Thaw the edamame beans.
3. Boil the rice noodles for 5 mins, drain them.
4. Combine the vegetables and rice noodles.
5. Add the sauce.
6. Garnish with cashew nuts and green onions.

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Voila! Enjoy!


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