Cocozia Coconut Water Review and 3-Ingredient Pina Colada Smoothie

Recently the nice people at Cocozia offered to send me some of their original organic coconut water to try, and of course I said yes!  

Disclaimer: While I received a complimentary case of Cocozia for review purposes, I was not compensated in any other way for writing this.  All opinions are my own, and as always, I only publish reviews of products that I think my readers will actually enjoy!

To be honest, in the past I have not been a huge fan of coconut water.  The first time I tried it was after one of my half marathons, and despite knowing how super-healthy it was and how much it would help in my recovery, I was put off by the sickly-sweet flavor and watery consistency.

Turns out I still do not love the taste of coconut water straight up.  However, I came up with many other fun and delicious uses for my Cocozia!

The first, best, and most obvious use is in smoothies!  You get all of the hydrating benefits of coconut water plus a boost of sweet coconut flavor.  My favorite is this 3-Ingredient Pina Colada Smoothie.

Ingredients
1 cup Cocozia original organic coconut water
1 frozen banana
3/4 cup frozen pineapple chunks

Directions
Blend and serve!

Remember that when creating smoothies, you can add coconut water as-is (like in the recipe above), or you can freeze it in ice cube trays (a la Kathy Patalsky) so that it’ll be ready for you to drop in to any smoothie at any time.

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I have also had fantastic success replacing plain water with Cocozia in recipes!

For example, I tried out Isa’s Banana Flapjacks (from Vegan Brunch) using Cocozia and ended up with the fluffiest, most delicious batch of pancakes I’ve probably ever made.

H and I were amazed by how awesome these came out. If we really tried, we could detect the slightest hint of coconut flavor, but the main thing about these was the texture. I may never make them with regular water again!

I also subbed Cocozia for regular water in a batch of muffins I made out of Trader Joe’s Pumpkin Bread mix (which I have veganized many a time), also with fantastic, moist, fluffy results!

To this particular batch I also chose to add some fun stuff (dark chocolate chips, dried cranberries, and chopped walnuts) to boost their nutritional and caloric value a bit (because, you know, breastfeeding). [And as a side note, these are very special muffins! They are the first thing (at 15 days post-partum) I have been in the kitchen to bake or cook since Baby H was born. It made me feel a bit like myself again.]

I definitely recommend Cocozia as a way to boost the nutrition and flavor of smoothies and baked goods, or just to enjoy as a post-workout or anytime drink (if, of course, you are someone who enjoys the taste of plain coconut water)!

It’s a Boy!!!

Some of you may have guessed from my extended recent absence that Baby H has made his debut!

He was born the morning of January 8, 2015, weighing a sturdy 8 pounds 5 ounces and measuring 21.5 inches long.  We have been home from the hospital a little over a week and it’s been quite a whirlwind!  He’s an amazing baby; really sweet and snuggly, and also alert and really strong!  We are quite taken with him.

I experienced some extensive blood loss following delivery and was severely anemic for a few days afterward, so I’m taking an iron supplement and have been trying to get lots of rest (the ultimate catch 22 with a newborn!) and eat as healthfully as possible.

Impossibly large bowls of oatmeal (also good for lactation!) and green smoothies have been lifesavers.

Plus a big batch of Becky’s Spinach Artichoke Dip with Garlic Cashew Cream is great for one-handed dipping 🙂

Blogging is definitely still something I intend to do, albeit with somewhat less frequency as I adjust to my new life as a mother.  My goal is going to be once a week but please don’t hold it against me if it turns out to be a bit less here and there.  I do have some fun posts pre-scheduled in the next few weeks so do look out for those!

Oh and I hope to be back to reading and commenting on all of your blogs soon too! Don’t be surprised if the majority of the comments are timestamped in the wee hours of the morning…

It’s Still Pumpkin Season! Pumpkin Pie Smoothie Recipe

I hope everyone had a wonderful holiday weekend!  Knowing that next year there will be a new little human in the mix had me really cherishing the time we spent with family and friends this time around.

I can’t be the only one who feels that pumpkin season shouldn’t end with Thanksgiving, but should continue through the entire fall and holiday season.  My taste for pumpkin is still going strong, in any event!

Remember those wisdom-giving pumpkin pancakes?  The leftovers got me through several breakfasts last week.  I had them rolled up with a bit of White Chocolate Wonderful and they were divine.

Once those were gone, I put the leftover pumpkin puree to good use in delicious smoothie form.  There are a thousand and one pumpkin pie smoothie recipes on the Internet, and now I’m throwing mine into the mix as well!

Pumpkin Pie Smoothie
Serves 1
Vegan, dairy-free, gluten-free, soy-free

Ingredients
3/4 – 1 cup non-dairy milk (I used almond-coconut)…add less milk for a thicker consistency, more for thinner
1/2 cup pumpkin puree
1 frozen banana
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. vanilla extract
Small pinch of ground cloves

Directions
Blend and enjoy!

Are you still getting your pumpkin fix? Let me know how!

Return of the Green Smoothie

Green smoothies are back in my life.  Life is good.

Green smoothies played a big role in the early days of my pregnancy. I was blending them up almost daily with plenty of fresh ginger (remember the Tropical Ginger Smoothie with a Secret Ingredient?) to help combat my nausea while also giving Baby H a nice dose of fruit and veggie goodness to start the day.

But after first trimester I found that I lost my taste for smoothies for a while (ironic since this coincided with the middle of summer!). It was one of those situations where the thought of one brought me back to the queasy, unpleasant feeling I had had for those first few months. Just…not appealing.

Miraculously, however, over the last two days my taste for green smoothies has come back with a vengeance!

Last week H picked up some Orange Peach Mango juice from Trader Joe’s (sooooo good) so I used that for the base. On Monday I made one with 1 cup of OPM juice, 1 frozen banana, 3/4 cup frozen strawberries, and a large handful of organic baby spinach.

Yesterday I did the same thing but used 2 frozen bananas because I was out of strawberries.

So sweet and frosty and delicious–I can’t get enough!

And I swear you cannot taste the spinach at all. Not that I personally mind the taste; I just think this would be a great starter smoothie for people who feel weird about drinking their greens.

Just a reminder: today is your LAST CHANCE to enter my Ecolissa infinity scarf giveaway! Don’t miss out!

Banana Mocha Milkshake Smoothie

Okay I’m going to backtrack a little bit today into Simply Perfect breakfasts because I just HAVE to share my newest concoction with you all…the Banana Mocha Milkshake Smoothie.

As you already know, smoothies are always a simply perfect breakfast because they require little more effort than placing things in a jar and hitting a button. That’s my kind of breakfast!

This weekend I baby H wanted something a little decadent, which is how this wondrous beast was born.  It’s sweet, thick, and creamy like a milkshake, but much healthier!

Ingredients
1/2 cup brewed coffee (I used cold decaf)
1/2 cup chocolate non-dairy milk OR 1/2 cup non-dairy milk + 1/2 tbsp unsweetened cocoa powder
2 frozen bananas
1 tbsp peanut butter (optional but so worth it)
More non-dairy milk to thin, if necessary

Directions
1) Blend until smooth. It comes out pretty thick so if you want, add a couple extra splashes of non-dairy milk to thin it.
2) If there are other people around and you’re concerned about looking like a weirdo, try to limit the amount of times you say “mmm” out loud while drinking.

Drink up and enjoy!

Wyman’s Frozen Wild Blueberries

Disclaimer: I received a coupon for a free product sample of frozen wild blueberries from Wyman’s of Maine.  I was not compensated in any other way for this review and all thoughts and opinions are my own.

Well, the summer is rapidly dwindling, and with it, the supply of fresh produce.  Here in Massachusetts, an exceptionally brutal winter has been followed by an unusually cool summer.  I can’t be alone in noticing the impact this has had on this years produce.  It definitely seems less sweet and succulent than usual.

Our blueberries in particular were pretty tart this year even while in season, and now that season is all but over.  Fortunately, I have a great stash of frozen blues to see me through!

You may have noticed Wyman’s frozen wild blueberries in your store’s freezer section before (they come in a dark blue packet-style bag).  If you’ve never tried them, I can tell you they are distinctly different from your everyday frozen blueberries.

For one, they are much smaller. Check them out in proportion to the other ingredients of this smoothie-to-be:

They also pack a lot of berry flavor into that little shape!  I frequently use blueberries as a smoothie ingredient but often find that, once blended, the only indication that they were even there is the purple hue of the finished product.  Not so with Wyman’s wild blueberries.  You can definitely taste as well as see them in the end result.

In addition to smoothies, they are fantastic stirred into oatmeal:

Added to pancakes:

Or baked into muffins:

I used Chocolate Covered Katie’s recipe for Chocolate Chip Banana Bread Mini Muffins and simply subbed tiny Wyman’s blueberries for the mini chocolate chips 🙂

Overall, I love these little berries and they’ve been a huge help in getting me through this summer’s mediocre harvest.  If you spot these in your grocery store, be sure to snatch them up!

Berry Lemonade Smoothie

Thirsty?  This ultra-refreshing, sweet, summery smoothie is just what the doctor ordered.

In honor of the 5th Virtual Vegan Linky Potluck, I present one of my new favorites: a Berry Lemonade Smoothie.

Serves 1

Ingredients
1 cup lemonade (I used Newman’s Own diet lemonade)
Generous squeeze of fresh lemon juice
3/4 cup frozen strawberries
1 cup fresh blueberries (can also use frozen)
5 fresh mint leaves
Agave nectar or other natural sweetener to taste

Directions
Blend first 5 ingredients together until smooth.  Taste and add sweetener if necessary (it may be tart depending on the lemonade you use and the sweetness of your fruit).

Drink up and enjoy!!!

Food Assembly for Incredibly Lazy People

Well, my streak of being boring and lazy continues, even as the weather has somewhat improved in my part of the world.  For whatever reason, I still cannot find the motivation or inspiration to get out my knives and pans and actually cook something.  At times like these, I essentially have three options.

1) Requiring the barest minimum of effort, I can go out and buy something to eat:

…which is tasty, though not the healthiest or cheapest option.  Btw this is a close-up of yucca fries from the Whole Foods hot bar–SO AMAZINGLY GOOD.  Like a cross between a french fry and a donut.

2) Also requiring little to no effort, I can have something pre-packaged that I only have to heat and serve:
…also not the healthiest or most economical way to eat.

3) Or I can muster enough gumption to at least assemble something decent to eat!  Lately I’ve been trying to shame myself into trying to put something together most days.  Some recent examples:

Breakfast
Of course, the ultimate exercise in food assembly is a smoothie. Even on my most apathetic mornings, I can usually find it in me to put things in cup and hit a button.

This one was a lovely cherry-chocolate concoction. I gave myself bonus points for color-coordinating it with my outfit.

Assembly: blend stuff.

This morning I assembled what I am taking the extreme liberty of calling a Breakfast Quesadilla.  There is no semblance of queso in this and so the name is based only on its appearance and the fact that a corn tortilla has a vague connection to Mexican food.

Assembly: simply spread on PB&J, add half a sliced banana, then fold over and go.

Lunch
The laziest tofu sandwich of all time, using pre-baked SoyBoy Tofu-Lin tofu (because God knows I’m not baking my own tofu these days), reduced-fat Veganaise (which I am in LOVE with btw), and romaine lettuce, on an Arnold’s whole wheat flax sandwich thin.

Assembly: spread Veganaise on one half of sandwich thin and cover with romaine.  Slice one block of Tofu-Lin in half, then in half again, and place it on the romaine.  Cover it with the other half of the sandwich thin.  Done.

Dinner
Lazy pizza. Everything is storebought except the cheese sauce (I used Jackie’s, which I now just keep on-hand in the fridge at all times).

Assembly: Preheat oven. Spread some sauce around the crust then toss on some toppings (I used jarred roasted red peppers and manzanilla olives). Bake it and then pour cheese sauce on top.  Not gonna lie, this was tasty as hell.

Ten-minute (or less) taco salad.

Assembly:  Warm up a meatless taco filling (I used Meatless Select…review coming next week).  While it’s warming, chop and rinse some romaine.  Once it’s warm, put the romaine in a bowl, add taco filling, salsa, sliced avocado or guacamole (I used this two-ingredient one—avocado + NW Elixirs Verde Hott), and cheesy sauce (Jackie’s again).  Add taco sauce for dressing and some tortilla strips if desired.

You could use lentils cooked with taco spices as the meatless filling but again, that would require cooking. In the interest of full disclosure, I did actually *make* the tortilla strips in the salad above. This grand culinary endeavor consisted of brushing a corn tortilla with olive oil, sprinkling it with cumin and salt, and sticking it in the oven until I was ready to break it apart and eat it.

I really can’t tell you how I became this lazy.  For now I’m just rolling with it, in the hope that once our farmer’s markets open up again, I will be reinvigorated and find some fresh cooking inspiration.  Cross your fingers for me!!

Tropical Ginger Green Smoothie (with a Secret Ingredient!)

I have been on one of the most intense green smoothie kicks of my life over the past couple of weeks.  Today I’ve got a new one for you that makes use of an ingredient for which I’ve struggled to find a use in the past…

Broccoli stalks!

Now, you may be thinking one (or more) of the following things:

• Gross!  Broccoli in a smoothie?! 
• What do you mean you’ve struggled to find a use for those?  Just eat them, dummy!
• This is not new.  I do this all the time.  <—the thoughts of my very enlightened, smoothie guru readers!

But seriously, I eat broccoli ALL. THE. TIME.  And this does usually include parts of the stalk.  However, I just have a *thing* about the proportion of stalk to floret that I want to have in a dish (it can only be like, 30:70, max, but preferably closer to 20:80).  This means that 99% of the time, I have some broccoli stalks left over.

They can be composted, of course.  But really that is such a waste of money (since you pay for broccoli by weight), not to mention outstanding nutritional value (including folate, potassium, and Vitamin C)!

So I finally decided to take a flyer on using it in a smoothie, and lo and behold, it blends right in, adding bulk and tons of nutrients while imparting no detectable broccoli flavor.  Win!
Tropical Ginger Green Smoothie with Broccoli Stalk
Yield: 1 very large smoothie
Vegan, dairy-free, soy-free, gluten-free

Ingredients:
1 cup water
1 large frozen banana
1/3 cup frozen strawberries
1/2 cup frozen mango or pineapple chunks
1 broccoli stalk, roughly chopped (about 1/2 cup)
1 inch piece fresh ginger, peeled and cut in half (use about half this amount if you don’t adore ginger…I *adore* ginger)
2 big handfuls baby spinach (about 2 cups)
(optional) agave nectar to sweeten, if necessary

Directions
Add to blender in order shown, blend from low to high, and serve!Try it, you’ll like it!

Have you ever tried broccoli stalks in a smoothie before?  What other leftover veggies have you smoothie-fied?

Cherry Smoothie Jubilee

I love, love, love cherries.  Sadly, in the northeast we have an extremely short window each year for good cherries.  During that window (which usually starts in late June/early July and lasts about 3-4 weeks), I buy and eat an unreasonable amount of these ruby gems, and justify the price by how seldom I get to enjoy them fresh.

The rest of the year, I settle for frozen cherries, and I most often enjoy them in the form of–you guessed it!–smoothies.

Below I’m sharing my three favorite cherry-based smoothies.  Enjoy them while you’re waiting for cherry season to arrive!

1) CHERRY VANILLA GREEN SMOOTHIE
This one isn’t super-thick but it tastes like vanilla ice cream.  So good!

Ingredients
1 cup water
1 frozen banana
1 cup frozen cherries
2 cups fresh leafy greens (in the one pictured above I used a mix of collards and kale)
1/4 teaspoon pure vanilla extract

Directions
Blend and serve!

2) CHERRY ALMOND SMOOTHIE
Though it looks dark purple, this is actually a green smoothie!
Ingredients
1 cup unsweetened almond milk
1 cup frozen cherries
1/2 cup frozen blueberries (I am currently obsessed with Wyman’s wild blueberries)
1 frozen banana
1/8 teaspoon almond extract
1.5 cups fresh leafy greens (the one in the picture contains spinach)

Directions
Blend and serve!

3) CHOCOLATE CHERRY BLISS SMOOTHIE
No greens in this one (though you could obviously add some)–it’s like having dessert for breakfast!
Ingredients
1 cup water
1 frozen banana
1 cup frozen cherries
2/3 cup frozen blueberries
1 tablespoon unsweetened cocoa powder
2-3 drops pure vanilla extract
1 tablespoon brewed coffee (optional–enhances the chocolate flavor)

Directions
Wait for it…
Blend and serve!

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My cherry concoctions have really been helping to get me through the last throes of winter.  Y’know, those days where you wake up and are immediately thankful that 1) your ice scraper is still in the car, and 2) you haven’t packed away your scarf and gloves yet.

Sigh.

P.S. – I wanted to call this post Cherry Smoothi-lee but I didn’t know how well my cheesy pun would translate into a post title so I played it safe 🙂