White Wine Tomato-Basil Cod Dinner

Serving up cod dinner in an early 19th century dinning room.

This recipe is one of my all time fav’ fish dinners because it is bursting with lemon and tomato flavor but it’s also low calorie as it is gluten free and dairy free. I recently had the pleasure of making it for a family dinner on Gotts Island, Maine during my visit this summer. The dinning room in this picture is over 100 years old!! There is no electric lamp in the room so every meal is by candlelight.

My grandparents Northwood and Rita Kenway purchased a home in 1947 on Gotts Island that was built in 1870! And it has been a special place for our family ever since. I would visit as a kid and run wild through the woods, collect seashells and sell them for sea glass (the going currency on the island for kids), and help my grandmother pick blueberries, red currents, and raspberries to make jam. After a swim we would warm up on top of the wood well-cover and munch peanut butter and jelly sandwiches. At night before bed, my siblings and I would sit on the rug in the living room and my gandmother would read us a bed time story. Such good memories!

As a little kid I didn’t like fish, lobster, seafood of any kind, which, I don’t have to tell you that, being from Maine, the lobster capital, is a big faux pas. So, it is vindicating to come back as an adult liking to eat and to cook fish. Without further ado, on to the recipe.

Ingredients:

Cod (2 – 4 filets season w/ salt and pepper)
Grape tomatoes sliced in half; 1 pint (double if making 4 filets)
½ cup Fresh basil chopped
2 tablespoons lemon juice (squeeze or from bottle)
Zest of 1 lemon (optional, but highly recommended)
½ cup White Wine (Sauvignon Blanc, Grigio, or Chardonnay all work well)
1 to 2 cups cooked brown rice (depends on how many you are serving)
Dash of Red chili pepper flakes
2 tablespoons Extra Virgin Olive Oil
Handful of spinach/ arugula or both for each plate
Optional: top with kalamata olives and/or feta. (For eaters still learning to love fish.)

Instructions:

I usually make this when I have leftover rice on hand. If you don’t have any, make up a batch of rice before starting the recipe.

Step 1: Sauté a dash chili pepper flakes in pan with some olive oil. (Go easy with these flakes- a little goes a long way.) Next chop up a pint of grape tomatoes and add to the pan and simmer on medium-low till softened (5-10 minutes). Next add 2 tablespoons of lemon juice, lemon zest if you have it, 1/4 cup fresh basil chopped up, 1/2 cup of white wine, season with salt and pepper and cook for couple minutes. Add some water if you need/want more sauce.

Step 2: Mix sauce with brown rice. Pour sauce/rice into a bowl and store in a warm place like the microwave until the cod is done.

Step 3: Put olive oil in the pan and start it heating up. Season the cod with salt and pepper. Once the pan is hot put the cod in with a pair of tongs. Cook cod in pan about 4 minutes per side. You can tell cod is done when it’s golden and starts to flake. Put a handful of fresh greens in each plate and dish up the tomato rice sauce on top. When the cod is done place it on top of the rice mixture. Enjoy your cod with a glass of the wine you have left over. 😉

Ginger Date Tortilla Pizza

Petit pizza slices with fresh peaches and blackberries.

Easy meets gourmet in this savory sweet tortilla pizza.

I love traditional pizza toppings of red sauce, mushrooms, olives as much as the next person, but I also enjoy alternative pizza flavor palettes and fresh ginger on mozzarella cheese is one of the most unusual and delicious pairings I’ve yet to encounter.

I discovered using fresh ginger and mozzarella together at some hole-in-the-wall Thai fusion restaurant and then further adapted it by adding chopped dates, shallots, feta, all drizzled with honey on top. This may sound like strange pizza indeed but, trust me, it is delicious! 😋

I keep my ginger root in the freezer in a plastic bag. That way, whenever I need fresh ginger, I just grab it out and it’s MUCH easier to grate—smooth as parmesan.

Recently I started experimenting with other fruit toppings trying out chopped blackberries, which also turned out to be quite good. I wonder what other fruit toppings I should try?

For ease of use and a low calorie crust to boot, there is no beating whole wheat tortillas. And, I have a trick for getting them to crisp up a bit more and give you that satisfying chewy-crunch. Lightly oil the baking sheet and heat it up in the oven for about 10 minutes. Then your pizzettes will get a toasty sizzle when you place them on the baking sheet that makes the crust less floppy and more firm, holding up the toppings with each chewy-cheesy bite.

Recipe: Makes 3 tortilla pizzas.

3 taco-size whole wheat tortillas
Olive oil
Mozzarella cheese shredded
Feta or Goat cheese
10-15 dried dates chopped into small pieces
Fresh grated ginger
1/4 cup diced shallots or red onions
Honey for drizzling

Instructions:

Preheat oven to 400. Get out a baking sheet and drizzle with olive oil. An oversized baking sheet will fit all three pizzas. Put it in the oven to warm up for about 10 minutes. This is the crisping trick. When you take it out and put the tortillas on it they will sizzle and cook underneath giving you a crisper pizza crust.

While the pan is warming, chop up your toppings. Brush the top of each tortilla with olive oil and layer shredded mozzarella on top of each one. Grate fresh ginger all over on top of the cheese. Decorate the top liberally with chopped dates and shallots.

Take the now hot baking pan out of the oven, rest it on the stovetop, and carefully place each small pizza onto the pan and listen to the little sizzle as each tortilla hits the oil. Drizzle lines of honey across the top of each pizza. Put back in the oven and bake for 15 minutes or until the edges are golden and cheese bubbly. Slice and enjoy!

Ginger Date Tortilla Pizza

Easy meets gourmet in this savory sweet tortilla pizza.

I discovered using fesh ginger and mozzarella together at some hole in the wall Thai fusion restaurant and then further adapted it by adding chopped dates, shallots, feta, all drizzled with honey on top. This may sound like strange pizza indeed but, trust me, it is delicious! 😋

I keep my ginger root in the freezer in a plastic bag. That way, whenever I need fresh ginger, I just grab it out and it’s MUCH easier to grate—smooth as parmesan.

Recently I started experimenting with other fruit toppings trying out chopped blackberries, which also turned out to be quite good. I wonder what other fruit toppings I should try?

Recipe: Makes 3 tortilla pizzas.

3 taco-size whole wheat tortillas
Olive oil
Mozzarella cheese shredded
Feta or Goat cheese
10-15 dried dates chopped into small pieces
Fresh grated ginger
1/4 cup diced shallots or red onions
Honey for drizzling

Instructions:

Lemon Loaf – Using Almond Pulp

Those of you who follow this blog know that ever since I started making my own almond milk at home that I’ve been on a mission to use up all my pulp making delicious healthy treats. Behold my latest creation! I give you …. lemon loaf.

This lemon loaf is moist, chewy, naturally sweetened, and like most of the things I make, easy to make. I like to serve it up with a dollop of Greek or vegan coconut yogurt and fresh blueberries on top drizzled with maple syrup (for vegan) or honey. And bonus! This recipe is also vegan. Instead of eggs I used Red’s egg substitute.

The flavor is mildly sweet with natural lemon tones. This recipe will not give you a grocery store sugar-loaf experience. It’s a breakfast loaf that is a little sweet that you don’t have to feel guilty about. As you can see in the picture, I like to serve it up with a dollop of Greek yogurt and fresh blueberries on top drizzled with maple syrup (for vegan) or honey.

I have discovered the ratio for using almond pulp in baking is nearly always two to one with a dry flour: 2 cups pulp, 1 cup flour and you have a nice bread batter going on.

Did something a little unconventional with the lemon in this recipe. I sliced up a lemon and put it in the blender and turned it into fruit pulp! (There really is a lot of pulp happening in this recipe. If I was to rename this blog I should call it Adventures in Pulp Baking!) The result of lemon pulp was bits of lemon fruit throughout the loaf, giving it a bit of a fruit cake vibe.

For easy clean-up line your loaf pan with parchment paper.

Recipe: makes 1 loaf

Ingredients:
2 cups of almond pulp
1 cup baking flour
1 lemon pulped (or just take it’s zest and juice)
1/4 cup coconut oil
1/2 cup maple syrup
1 tablespoon apple cider vinegar
1 egg substitute (or regular egg can work if you don’t have this.)
1 teaspoon baking soda
1 teaspoon baking power
1/2 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon poppy seeds or chia seeds, optional

Instructions:

In a large mixing bowl, mix up your almond pulp, flour, and egg substitute. Add in your lemon pulp along with the apple cider vinegar and baking soda. These three ingredients react off one another and fizz up to help the bread rise a bit more. Add in the rest of your ingredients and mix well. Preheat oven to 350.

Get parchment paper and squish into loaf pan. It won’t stay perfectly in place but as soon as you start pouring in the batter it will settle down. Doing this makes clean-up a breeze.

Bake loaf for 60 minutes. Test for doneness with a toothpick. The parchment paper makes it super easy to lift the loaf out of the loaf pan. Let it thoroughly cool before slicing, maybe 20 minutes to half hour. This loaf is fragile while warm, but once cooled it slices very nicely. Keep leftovers in the fridge.

Blueberry Pear Salad with Lemon Honey-Mustard Vinagrette

I’m a Maine girl, which means that a love of blueberries runs in my blood. When I was a kid during summer we would visit my grandparents at their summer home on Gotts Island, off the coast of Maine. Tons of blueberries grew wild all over the island. Needless to say, when picking them, I probably ate one for every berry that went in the bucket.

As you can see from the photo it gets really foggy on Gotts Island. One time, on a recent visit back, my husband and I thought it would be fun to go for a walk in the fog at night. It was so thick we lost sight of the house after just a few steps! Just a few yards away and the fog was so thick we weren’t sure which direction the house was in any more! I started to worry that we would get really lost, or fall in a ditch, or worse, into the ocean! So, we turned around and groped cautiously forward till we found our way back inside. So much for our little fog-walk adventure. lol! 😂

This salad pairs my love for the blue berry with some fresh greens and fruits, topped with a versatile dressing that compliments any salad with fruit. The pears swap out well with some canned apricots or fresh figs. Lately, I’m into the cute Persian cucumbers with have a more delicate flavor and crunch.

Recipe: Makes 2 dinner sized salads or 4 small side salads. Takes about 20 minutes.

Salad:

2 cups Spinach
1 cup arugula
1 half cup chopped cucumber
Big handful of blueberries!
1 fresh pear or 1 can of pears, chopped
1/4 cup chopped red onion
Feta or Goat cheese to sprinkle on top; Optional: sprinkle with chopped pecans.

Dressing:

1/4 cup Extra Virgin Olive Oil
3 tablespoons of lemon juice
2 heaping tables Dijon mustard
3 heaping tablespoons of honey or maple syrup
Season with salt and pepper

Instructions: Mix up all the dressing ingredients in a large measuring cup, whisk together, and set aside. Taste test your dressing and add more lemon, or honey, or mustard to suit your taste. Assemble your salad greens first, chopped ingredients on top. Whisk dressing once more before drizzling on top.

French Tuna Fish Salad

I grew up eating tuna fish sandwiches with mayo in the tuna and had no idea there was any other way to prepare tuna. As I became more health conscious I figured there had to be another way and began to look for it. One day I stumbled across a recipe for a gourmet French tuna fish sandwich.

It was semi-complicated sub sandwich involving marinading a baguette or some such thing. 🤔 I knew right away, with all the carbs and complication, that it wasn’t for me, but what I took away from it was using lemon juice and extra virgin olive oil to flavor the tuna. Such a simple dressing and the entire salad just bursts with light zesty flavor and, unlike that sandwich, it’s easy to make. 🍋😋

Kalamata olives pair so well with the tuna and lemon in here. I’m absolutely addicted to kalamatas. I used to think I didn’t like olives and then I had a Kalamata and it was so completely different and so much better that it bears almost no resemblance to the tiny black rings in cans that they insist upon calling black olives. And, you guessed it, with all the olives in this salad, you just had to know, it goes great with a glass of wine. It is, after all, a freeeench saalaaad, n’est pas? (😆 Sorry! Couldn’t resist the accent, stopping now.) Might I recommend a chilled glass of Sauvignon Blanc?

There are olives and then there are Kalamatas.

For my vegan friends out there, this salad shares quite a few ingredients with the vegan chickpea of the sea, tuna substitute, like this tasty catch from Veganista. So, to make this salad vegan, begin by crafting a batch of chickpea tuna and then proceed with the rest of the recipe.

This is a warm salad, which makes it great for winter but the bright flavor makes it a winner for summer too. The only ingredient in it that is cooked is the green beans, which are sautéed in a pan with some olive oil. My pups 🐶 love it when I make this salad because they get what we call a “second dinner” of squeezed tuna juice over a little bit of kibble.

Recipe: Makes 2 large servings or 4 small ones. Takes about 20 minutes to make.

2 cans tuna (in water, not oil)
Cup or so of Green Beans, fresh or frozen (enough to fill the bottom of your frying pan)
2 cups fresh spinach
1 cup arugula
1/4 cup rough chopped fresh basil
1/2 teaspoon Herbs de Provence
1/2 cup diced red onion
10 chopped Kalamata Olives
2 tablespoons Extra Virgin Olive Oil
4 tablespoons lemon juice (or juice of one lemon)

Instructions:

Dump all the green beans into a frying pan with some olive oil and sauté on medium high heat until lightly browned in places. If you are using fresh green beans don’t forget to chop the ends and stems off.

Chop up the red onion, olives, and basil, and put to the side. If you don’t have any fresh basil on hand, just spinkle in a bit more Herbs de Provence.

While the green beans are cooking, get a large bowl out and start putting together the rest of the salad. Drain the liquid from the tuna cans and scrape the tuna out into the big bowl. Mash up the tuna cake. If you are using a fresh lemon, zest some of it into your tuna to bump up the lemon flavor! Season tuna with salt and pepper, herbs de Provence, olive oil, and lemon juice.

Add in all chopped ingredients to the salad and toss. Add in the cooked green beans and toss again. Add more salt, pepper, lemon juice, or olive oil to adjust the flavor to your liking.

Blueberry “Sour Patch” Smoothie with Veggies & Apple Cider Vinegar

Some of you are probably making that face and thinking “apple cider vinegar, ewww!” My stepson told me the other day that it tastes like “trash.” 😆 But all the time I run into articles and videos trumpeting the health benefits of ACV, such as weight loss, targeting fat in particular. Three tablespoons a day is the target goal, and this smoothie will get you to at least two tablespoons.

I’ll admit ACV taken alone is potent medicine and I will be posting on ways to manage doing that as well. I was going to say this smoothie masks the ACV flavor, but really what it is doing is harnessing the flavor in service of a delicious tartness. It’s a bit like sour gummy candies, so if you like those, this smoothie is up your ally. And, this smoothie is loaded with fruit & veggies! I’m always trying to sneak extra servings of veggies into my diet.

Getting funky with frozens: Why cool things down with ice cubes when you can get more vitamins and veggies into your system with frozen ingredients? I’ve come to think of broccoli as a sort of green ice cube that just happens to be packed with calcium. Funny fact: my dogs like to eat frozen broccoli 🥦🐶; its basically a veggie pupsicle, so when I make smoothies with it I give each of them floret to munch. If you’re in the mood for a bigger dose of blueberries, skip the broccoli and toss in more blue pebbles.

Sometimes for the lemon component in this smoothie, I freeze small chunks of lemon, rind and all, in the freezer and add 3 or 4 pieces into the smoothie. Get that vitamin C out of your lemon, get every last bit!

I use a Ninja blender that blends the smoothie in the tall drinking cup. I love my Ninja; making daily protein shakes with it is so convenient and cleanup is so quick!

I will probably update the photos on this post next time I make this smoothie. Silly me, I didn’t take a pic with the ACV bottle in it. 😝

Recipe: Makes 1 smoothie

1/4 chopped celery
1 cup spinach
Half of one avocado 🥑
3 tablespoons of lemon juice
2 tablespoons of apple cider vinegar (up it to 3, I dare you!)
1/2 cup of water
1/4 cup nonfat Greek yogurt (or vegan coconut yogurt)
1/2 cup frozen blueberries
3 or 4 pieces of frozen broccoli
1 scoop of vanilla protein powder
Dash of chia seeds

Place all ingredients in the blending cup, starting with fresh veggies, next yogurt and protein powder, then all liquids, and add frozens last (so they are closest to the blender blades). If using ninja, or other similar cup blender, place the blender on top and close it up, then give it a good shake or two to disperse the liquids throughout. If your blender gets a stuck trying to grind up those frozens, stop it and give the cup another shake, until things start to “smooth” out. Finished smoothie is a pretty shade of violet. 🥰 Enjoy!

Easy Almond Pulp Waffles

Once you start making your own almond milk, as those who do know all too well, you are constantly looking for ways to use up your almond pulp. One of the easiest and tastiest ways I’ve found so far to use up a bunch of pulp is waffles!

I’ve been experimenting with using almond pulp for a few months now and find that the dampness effects recipes a bit, weighing them down and making them more moist. The trick is to use that to your advantage and sometimes compensate for it a bit with a little more of whatever dry ingredients are in play. I’m working out my ratios with a citrus loaf recipe that I’ll post on soon.

There is something about waffles that just triggers happy for me, like good times and relaxed weekends are just built into that word.

In the back of my mind, I hear Eddie Murphy, in the role of Donkey from Shrek, saying “And in the mornin’, I’m makin’ waffles!”

I chose oat flour to make the recipe gluten free. If you don’t have oat flour, you can use regular baking flour. I’ve not tried this with coconut flour but would probably work great too. I’m kind of half way there already since the almond milk I make has a fair amount of coconut in it. You can also make your own oat flour by putting 2 cups of rolled oats into your food processor for a few minutes; double the ratio to account for the big flakes being ground down into powder.

About the banana. I’ve made this recipe without the banana in it and it still works. I just really like the hint of sweetness and tenderness the banana gives the waffles. So, in a pinch, you can skip the banana; it is just a little better with it.

Make your waffles vegan? This is a very flexible recipe so some chia eggs would do nicely here. I include eggs for some extra binding effect but they can probably be skipped altogether without much ill effect.

Toppings!

Real Maple Syrup is a must for me. I’ll have none of that fake, corn-syrup imposter stuff.

Fresh Fruit: I’m sure I don’t need to tell you that fresh berries of any kind are amazing on waffles. Strawberries are my favorite with blueberries as a close second. Fresh or canned peaches are also lovely. What’s the most unusual fruit, or other topping, you’ve ever topped a waffle with?

Cream?: Pad of real butter or cashew butter. If you’re feeling decadent or celebrating—and honestly, just having waffles feels like its own mini celebration— top off with some whipped cream. There are some terrific nondairy whipped creams out there, so the party is on for plant milk peeps! These waffles are gluten free and naturally sweetened so healthier waffles is something to celebrate, right?

Almond pulp waffle topped with strawberries. 😋

Recipe: (makes 3 Belgian-sized round waffles)

2 cups almond pulp
1 cup oat flour
1/2 Teaspoon salt
1 Teaspoon baking powder
1 Teaspoon cinnamon
1 Teaspoon vanilla extract
1/2 cup unsweetened Greek yogurt
2 eggs
1 ripe banana

Instructions:

Mix all ingredients together in a big bowl or food processor.

Turn on your waffle iron and let it warm up. Brush with coconut oil or your non-stick oil of choice. Once the unit is hot, pour in batter amount appropriate for your waffle maker. The light on my waffle iron that is supposed to indicate when they are done doesn’t seem to work, so I just peak in every now and then to check for golden-ness. I keep my done waffles on a plate in the microwave so they stay warm until it’s time to eat.

Serve warm with your favorite toppings!

Almond Coconut Milk

Recently, I heard the dairy industry is lobbying for legislation to stop almond milk companies from labeling their product using the word milk because it’s misleading. Seems a little late in the game to be doing this. Call it what whatever you want, I will still drink it! Almond juice? Almond sweat? Almondaid? Almond Essence? Jus d’ Amande? 🤪 I couldn’t help coming up with silly new names for it. It seems almond beverage is the preferred term.

It’s true it doesn’t have the protein milk has, but it has more calcium and less calories. And, dairy milk has a lot of bad things in it, which is why I switched in the first place.

So, this is how I started making my own milk. One day, my husband came over to my desk excited by a new gadget he discovered for making almond milk on one of his tech blogs. He is a total geek for gadgets. I, on the other hand am always wary of new gadgets and appliances that fill up, my already limited, counter space. He made a persuasive case for it that won me over.

There are 2 added bonuses to making milk at home:

1.) You cut down on waste. When I would go grocery shopping I used to buy like four almond milk cartons at a time. It makes me happy to cut down on the garbage my household generates. 2.) You make pulp! And pulp is both tasty and useful stuff. After grinding up the almonds and what not, which flavors the water and gives you milk, there is pulp, about 1 cups worth per batch of milk.

You can use pulp for all kinds of things: pancakes, cookies, put in smoothies, bowl of pulpmeal & fruit. One person said you can make a shower scrub with it! I really have to try that some time. At the moment, my favorite thing to do with the pulp is make waffles. I will give my recipe for that in another post. I’m not always able to use up all my pulp but I do manage to use most of it.

The tech for making plant milk has gotten so good!

There is the Almond Cow which is for nut milks of all kinds. Almond coconut is my favorite but I really want to try making oat milk sometime.

If you are more into soy milk then the Soyabella is the one for you:

These two appliances are pretty similar except the Soyabella has a heating feature which is necessary for soy milk. I’ve heard almond cow is best for nut milks as it achieves a finer grade of grind as it is specifically designed for nuts.

You can make almond milk without one of these gadgets just using a food processor. It will just be a little more work as you will need to strain the milk out of the pulp through a cheesecloth or handkerchief. For me, the convenience of the gadget is what gave me the confidence that I could handle making milk on a regular basis.

You will also need glass bottles for storing your milk. Sadly, I don’t recommend the almond cow bottles as the lids don’t stay on tight, which means milk goes bad much more quickly. I found some nice bottles on amazon with screw-on lids. Almond milk tends to separate so it needs to be shaken every time before pouring and these are great for shaking!

First add shredded coconut, then chopped dates, then almonds.

Almond Coconut Milk Recipe:

Half cup of almonds (soaked in water in fridge for at least 4 hours or overnight)
Half cup unsweetened shredded coconut
4 chopped dates (or as I like to call them congealed honey pods)
1/4 teaspoon Pink Himalayan Salt (I know, this sounds a bit hoity-toity but the reason for using it is to put the extra minerals that are in PHS in your milk)
5 cups filtered water (There is a min max fill line on the inside of the almond cow maker.)

Pour the water in your almond cow or processor and sprinkle in the salt. Drain excess water from soaked almonds. Load the almond cow basket with all ingredients. I always put the coconut first, then dates (slice dates in half), then almonds.

Make sure the basket is tightly secured to the grinder! and load into the almond cow pitcher. (I broke the basket the first time I made milk because it wasn’t fully locked on. Almond Cow was really nice about it and replaced it for free.) Next, press the cow button and grind, baby, grind! I usually run my almond cow for two cycles. Pour milk into glass bottle. Empty pulp into storage container.

Repeat as necessary. I tend to make 3 batches at a time, so that I’m not constantly making milk. Enjoy that first sip of milk you made yourself! 😋

Cute lil’ baby milk! Reminds me of what they used to drop off on doorsteps when milk was delivered to your door back in the day. Three batches is just enough for two big bottles and a little bottle or mason jar. I tend to save cute bottles from other things that I buy.

Chocolate Strawberry Protein Shake

A while back, inspired by the many awesome cooking blogs out there, (shout out to my fav’ cookieandkate.com!), I decided to start my own lil cooking blog and quickly became overwhelmed thinking I needed to keep up with the level of polish and detail of other blogs. 😵

My new approach is to make this my cooking journal where I can talk about what I’m up to, what I’m making and share my favorite recipes. This blog is a fun, casual hobby for me so, just gunna do what I want. 😝

Right now, I’m in the middle of writing my dissertation in English literature!!! 😮‍💨 Don’t ask me what it’s about. Lately, I get asked that question a lot and I’m always surprised because I just assume no one outside of academia will be interested. Guess I’m wrong about that! It is laborious, complicated, and very challenging writing so a little bit of fun casual writing might do me some good.

Cooking interesting healthy things is my other form of stress relief. I really enjoy the challenge of making food that tastes really good but has way less calories, or carbs, or sugar.

So, to kick things off here is my chocolate strawberry protein shake! Tastes decadent! but totally healthy. Tastes just as good (dare I say, even better?) as fast food ice cream shakes they have a burger joints but way better for you!

Made with 12oz fresh homemade almond milk ( I make my own milk these days, but store bought is fine too. Gunna have to post my milk recipe some time.) 1 scoop chocolate protein powder, 1 teaspoon dark chocolate cocoa powder, 1 cup frozen strawberries (it works out to like 5 to 8 berries), dash of chia seeds for fun. Dump all ingredients in your blender and presto!

This recipe makes one shake. I use the ninja blender that you drink out of the same cup you blend in. I’m into whatever makes clean-up easier and more efficient.

This smoothie is great if you need a mood booster, and, with the way the news cycle has been lately, I think we could all use one of those right now.