Coconut Lime Popsicles

Coconut Lime Popsicles

Summer is my favourite season, but judging by the 14-day forecast I should probably make peace with fall's early arrival this year. In due time I'll enjoy some comfort food and hot tea while watching the rain, but for now I'm going to cling to summer through these popsicles!

They're really light, refreshing, and not too sweet. Though that's just my personal preference, you can add more honey if you want. In fact, as with all recipes I suggest you just use these measurements as a guide and make them to suit your taste buds!

Coconut Lime Popsicles
400 mL Can of Coconut Milk
2 Limes, Juiced (aprox. 1/4 cup)
1/2 tsp Lime Zest
1 Heaping tbs Honey (Dissolved in 1/2 cup warm water)

Mix all ingredients together (taste/adjust as needed), then add to a popsicle mold and freeze overnight.

If you give these a try, let me know my tagging your Instagram pic with @FionaElvaJane

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Blueberry Bowl Recipe - Açaí inspired

Blueberry Bowl Recipe - Açaí inspired

Man do I love açaí bowls. I have fond memories of heading to the market in downtown Florianopolis, buying a bowl from a small stall, and sitting under the shade of an umbrella at a plastic table enjoying a cool bowl of açaí na tigela.

For those of you who don't know, açaí bowls are antioxidant rich fruity soft serve/smoothie bowls, traditionally topped with banana and granola.

I lived in Brazil in 2007/8 and since then açaí bowls have exploded in popularity across North America, I mean have you been on Instagram? Surprisingly I have not taken part in this trend because A)holy smokes are they a lot more expensive than at a Brazilian market and B)I'm afraid they just won't be as good.

That being said, this bowl is remarkably similar to a traditional açaí bowl, with a much more affordable North American twist: blueberries! It's also ridiculously simple.

Blueberry 'Açaí' Bowl
1 Frozen Banana
1 Cup Frozen Blueberries
Water

Cut up the frozen banana into smaller pieces. Add the banana and blueberries into a blender. Add a little water at a time to facilitate blending. You want it to be thick, so try not to add too much water. You can always add more.

Serve your Blueberry mixture in a bowl and top it with whatever fruit/nuts/seeds/etc you like. I opted for the more traditional bananas and granola, but there are some seriously colourful smoothie bowls out there.

I'm going to admit that it has been so long since I've had a real açaí bowl that this could be not quite as similar as I think it is. Regardless, it is super tasty and gives you an awesome antioxidant boost.

If you give this a try, let me know my tagging your Instagram pic with @FionaElvaJane

Happy Tuesday!

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Twisted Strawberry Banana Popsicles

Twisted Strawberry Banana Popsicles

Here in Vancouver we are in the midst of a heat wave. My Brazilian boyfriend suggests we get an air conditioner to beat the heat, but I'm thinking that might not be the most practical solution when living in Western Canada. A tastier and more economical solution is eating popsicles for every meal. Too much? Okay, not every meal. But at least you can feel good about eating these healthy popsicles at any time of day! Plus they look lovely.

Banana layer:
2 Bananas
2 handfuls of Spinach
3 tbs Vanilla Yogurt (approx.)
about 1/2 a cup of water (or as needed to blend)

Strawberry layer:
3 cups cut strawberries
1/2 cup Vanilla Yogurt
water as needed

1. Choose whichever layer you would like on the bottom first. Add all the ingredients for that layer into the blender and blend until smooth.
2. Pour the contents of the blender into your popsicle mold, up to about the half way mark.
3. Freeze the first layer with the popsicle stick in it.
*If you have trouble keeping the popsicle stick upright, wait for the first layer to freeze a little bit then try again.
4. Once frozen you can make the second layer in the blender, then pour it over the first layer in the mold. Now place back in the freezer.

Once fully frozen, eat and enjoy!

Tip: Give the layers a taste test after blending, if you'd like a sweeter popsicle blend in some honey!

Help me! How do you beat the heat?

Citrus Maple Ginger Soba Noodle Salad

Citrus Maple Ginger Soba Noodle Salad

Walking down the road yesterday I commented: "It's really nice today! A little chilly though." My companion responded with: "The rest of Canada hates you for saying that."

At about 10°C and sunny, he was probably right. Despite my wimpy comment, I have been loving the weather lately. It seems spring as sprung early this year. But of course I've just gone and jinxed it now. My bad. There are flowers blooming, the days are getting longer, and there is hope at the end of the winter tunnel! Seriously, can you tell I couldn't live anywhere in Canada other than the west coast? We legitimately have quite a mild winter, I'm such a baby about the cold (Unless there's snow! Which makes it rad for a bit!). But this great weather has me shifting away from comfort food and towards light and refreshing meals. This noodle salad hits the spot and can be whipped up pretty quickly:

Citrus Maple Ginger Soba Noodle Salad
2 Soba Noodle Bunches
1 Cup Edamame Beans
1 Cup Shredded Red Cabbage (Packed)
1 Grapefruit (Meat, pith removed)


1 Lime, Juiced
2 Tbs Maple Syrup
1 Tbs Grated Ginger
2 Tbs Sesame Oil
Pinch Salt

1. Cook your soba noodle bunches as the package directs. When cooked cool down the noddles in cold water to prevent further cooking. Drain out all the cold water once noodles have cooled and set aside.
2. Shred cabbage a thinly as possible, I like to use a mandoline slicer.
3. Combine noodles, cabbage and edamame in a large bowl.

4. Combine all the dressing ingredients in a small bowl and beat with a fork to mix. (The best way to grate the ginger is on a small grater - it creates a watery-sort-of-paste that combines well in the dressing. If you are unable to do this, chop as small as possible.)
5. Combine dressing in the salad bowl.
6. Break your grapefruit meat into smaller pieces and now combine gently into the salad.
7. Serve and enjoy! (serves about 2 large portions)

This meal is best served fresh, I find the noodles lose their texture over time. For an extra kick try a sprinkle of chili flakes.
Ps. Those are black sesame seeds as garnish!

Has spring sprung where you are yet?
Thanks for reading, have an awesome day :)

Sunday Review | 1

Sunday Review | 1

Oh man, thanks to this lovely hyacinth it smells like spring in here! The sun is finally shinning after days (weeks, maybe?) of rain and I'm beyond thrilled. I've had a lovely Valentine's weekend, actually.

I am not a big Valentine's fan. Not in a bitter sort of way, I just think it's pretty overrated. But I've had a nice and relaxed weekend with my fella - full of cooking, eating, and spending time together. Not too shabby. How do you feel about Valentine's day?

In other news, this photo pretty much sums up my Sunday. This chocolate is sinfully delicious- rich and dark, a little crunchy, a little caramelly, with a touch of salt. Sometimes I find that salted caramel can be saltier than I'd like, but this is just perfect.

Found this mug thrifting last weekend, and it has been a favourite ever since! Today I have been filling it full of Earl Grey tea with a touch of honey and a little milk.

I seem to have gathered quite a collection of books that I never actually end up reading. Today is the day I make an attempt to dent the collection, The Great Gatsby seemed like a good place to start.

You're wondering what's in the bowl, right? An awesome soap-free face cleanser! It's a DIY I'll be sharing with you in the near future :)

How was your week, anything interesting happen this weekend?

Happy Sunday!

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