Drink: Vegan 'Buh-Bye Buddha Belly' Shake

Hi Everyone,

Its been a while since my last blog recipe- I have to apologize, its been a busy few months. Brian got unexpectedly deployed, I was juggling our condo, his house, doggie-care and a 6 courses at school. My brain goes to mush even thinking about how busy I have been.

Spring is here and so is the new addiction to the gym (my long lost love) and eating lighter and healthier. After all summer is just around the corner (Halifax is still trying to get those temperatures up).

Slim down while you drink up this delicious vegan beverage.


What you will need:

1 1/2 cups Almond milk (I like original unsweetened)
1 whole nectarine sliced
handful of blueberries to taste
1 Scoop 'Sequel' Vegn complete Whole Food Health Optimizer (available at grocery stores-check natural food section)


Toss it all in a blender and pulse until smooth. To burn a few calories while you wait you could do a little shimmy around your kitchen, while your drink dances along with you in the blender. When its done it froths up into a delightful soft green.

Pour into a tall glass- cheers to a slimmer figure and a happier you!

Topping or sauce: Blueberry Maple Syrup

Blueberry Maple Syrup 


What you will need:


2 cups Maple Syrup
2 cups Blueberries (fresh or frozen)
1 TBS Vanilla extract (I stock organic- tastes more natural)
1 tsp cinnamon
1/2 tsp nutmeg or all spice 


Directions:


Heat a sauce pot over low-medium heat.
Add blueberries and vanilla extract, keep the berries moving for 5 minutes and gradually reduce to low heat. Add cinnamon and nutmeg, let the spices hang out with the blueberries mixture for a few minutes and then add the maple syrup. The longer you can simmer this the more sticky and concentrated it will become, I like to leave it on low for 15-30 minutes but if you don't have time or are very hungry it will still taste great after just another 10 minutes.


Remove from heat and ladle over pancakes, waffles, ice cream, cakes, or pies. (served over my homemade whole wheat waffles with large mug of tea) YUM! 


Tip: If you want to keep your syrup, transfer into container with screw top lid. Lasts 2-3 weeks in the fridge.  If you like more blueberries and less syrup cut one full cup of syrup from the recipe.