icon-facebookicon-twitter copyicon-instagram

Cooking With Charlotte! Super Green Smoothie Bowl (Vegan)


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!






- 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


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


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






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

Tess 018_copy4

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!

 Tess 003_copy3


Tess 004_copy


tess edit 4_copy


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


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.

Tess edit 3


Tess edit_copy


tess edit 2_copy

Voila! Enjoy!