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Red Velvet Cheesecake Smoothie Bowl

Serves 1


    Red Velvet Cheesecake Smoothie Bowl

    Grab a spoon (yes, a spoon!) and dig into this vibrant and refreshing smoothie bowl. It’s your answer to the 10-minute breakfast and getting in a veggie serving before noon. You can blend in either a raw or cooked beet, with the latter being a better option if you’re using a blender without much horsepower. Granola or muesli is another topping option.


    Red Velvet Cheesecake Smoothie Bowl


    1/4 cup (60 mL) milk or milk alternative of choice

    1/2 cup (125 mL) cottage cheese or vegan cottage cheese alternative

    1 small red beetroot, peeled and chopped

    3 mint leaves (optional) 2 Tbsp (30 mL) ground flaxseed 1 tsp (5 mL) orange zest

    1/4 tsp (1 mL) cinnamon

    1/2 cup (125 mL) frozen strawberries

    1/2 frozen banana, chopped

    1 Tbsp (15 mL) coconut chips 2 Tbsp (30 mL) chopped walnuts

    1 Tbsp (15 mL) dark chocolate chips (optional)

    1 tsp (5 mL) maple syrup


    Per serving:

    • calories397
    • protein20g
    • fat16g
      • saturated fat5g
      • trans fat0g
    • carbohydrates51g
      • sugars31g
      • fibre11g
    • sodium <340mg



    Into high-speed blender container, place milk, cottage cheese, beet, mint (if using), flaxseed, orange zest, cinnamon, strawberries, and banana, and blend until smooth and thick. Pour into serving bowl and top with coconut chips, walnuts, and chocolate chips (if using). Drizzle on maple syrup. Tip: Bowl prep

    To keep your thick smoothie from turning into smoothie soup, serve it in a cold bowl. Place your serving bowl in the freezer for 30 minutes or longer before making a smoothie. Also, go for a bowl that’s deeper than it is wide. The smaller surface area means slower melting.



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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.