Momo In The 6



FoodMomo in the 6Comment

I'M DEFINITELY MORE inclined towards savoury smoothies (namely my peanut butter and banana smoothie) but some days I want a fresher taste and an extra hit of fruit and veg in my morning. I tried this and believe me, it is hard to resist! The kids loved it too so a win all around!

INGREDIENTS (makes 5 cups):

  • 2 cups unsweetened plain almond milk
  • 1 frozen banana
  • 1.5 cups frozen mango
  • 1/2 medium avocado (60g)
  • 1 cup spinach
  • 4 ice cubes

Blend and enjoy! (Macros below)

MACROS (for one cup): Fat 3g, Carbs 17g, Protein 1.5g, Calories: 96


FoodMomo in the 6Comment

OH AUTUMN, I just love you. Every year, by the end of the summer I am always so excited for all the root vegetables and stews and crockpot type meals again. We try to take a cue from “French Women Don’t Get Fat” and eat local and what is in season, so in the summer that means all the salads and lighter meals. Come the fall we dive into the heartier meals that feel like home. Eating what is in season also makes me really excited for the colder weather, even though I don’t love winter, because there are so many amazing foods that come with the colder weather. Truth be told I normally hate stew, but that was before I learned how to make it like a pro! This stew is my adapted recipe from Michael Smith’s Beef Stew. There are a few tricks to make your stew next level.

The first is to cut all the meat and veg to roughly the same size. I find that 1/2 inch cubes are my perfect size, but do whatever size works best for you.

The second tip, which is A MUST, is to sear your beef on all sides before you begin. THIS is the trick to delicious and moist beef that falls apart and melts in your mouth.

The third is to cook the vegetables in two parts. Half goes in right at the beginning to dissolve into and flavour the stew, the other half goes in thirty minutes from the end to give a great colour, shape and texture to your stew.


1lb stewing beef
Salt and pepper
Splash of vegetable oil
A couple of onions, peeled and roughly chopped
2 cloves garlic, peeled and chopped
A couple of carrots, peeled and roughly chopped
A couple stalks of celery, roughly chopped
A couple potatoes, peeled and roughly chopped
One sweet potato, peeled and roughly chopped
28 oz can diced tomatoes
1 cup hearty red wine
2 cups beef stock
2 bay leaves
1/2 tsp dried rosemary leaves or a sprig of fresh rosemary


  • Pat the beef dry and cut into 1/2 inch cubes.
  • Place in a bowl and add a 1 tbsp flour, add salt and freshly ground pepper and toss together until the beef is evenly coated.
  • Add oil to pot, enough to create a thin film across the bottom, then add your beef to just cover the bottom without stacking on top of each other - even if this means doing it in batches.
  • Sear meat on all sides, taking the time to allow the beef to brown on all sides. It takes time but the caramelized flavours are the secret to fantastic stew! (If you’re doing it in batches take the meat out as it is done to avoid it burning).
  • Put the beef back in the pot, add half of your vegetables, the tomatoes, wine and beef stock. Add the bay leaves and rosemary and bring the pot to a simmer. Cover and simmer for about an hour, until the meat is almost tender, then add the other half of the vegetables and the barley and continue to cook for another thirty minutes or so until meat is tender and vegetables are cooked through.
  • Season to taste and devour.


FoodMomo in the 6Comment

AHH THE BELOVED mango. It is one of my favourite fruits. I love them while they are in season and when they are not in season I enjoy frozen mangos by the bowlful. It only occurred to me recently that a lot of people cut their mangoes into slices, but truthfully, they are best in cubes. How to achieve this, you ask? Let me walk you through it...

Step 1: Admire whole mango in all it's glory.


Step 2: Cut mango into thirds. Holding it lengthwise, cut the mango about 1/4" from the center line (or from the little stem) avoiding the pit if you can, repeat on the other side. You should be left with three pieces, two halves and the centre piece with the pit.


Step 3: Cut horizontal slices across the mango without cutting through the skin on the opposite side. Cut vertical slices across those to create cubes. Invert mango slices so your mango looks like a hedgehog.


Step 4: Carefully cut the cubes off of the inverted mango skin. Peel the skin off of the center piece and cut any remaining bits mango off the pit.


Step 5: Feed your mango lovin' bubba. "Mennnnnngoh"



Fitness, FoodMomo in the 6Comment

FOR THOSE OF you who don't know my son Finn, you should know that he is obsessed with oats. The first thing he says to me when I go to get him in the morning, every morning, without fail, is "oats". Sometimes I opt to make a big batch of oatmeal and keep it on hand for a few days, other times its last minute oats in the morning and he hates waiting for them to cool down since he wakes up starving. So lately I have been tinkering around with overnight oats and i made these and they are a WIN. While eating them for breakfast Sam told me they were the best ones I've made yet.

Peanut Butter Cup Overnight Oats

If you are planning on using protein powder to up the heartiness of these oats I highly recommend using Canadian Protein's "Grass Fed New Zealand Whey Isolate" in milk chocolate or vanilla. Milk chocolate is my all time fave but the vanilla is also delicious, particularly in my protein power balls.



FoodMomo in the 6Comment

SINCE IT IS the summer we are always looking for ways to help keep cool + we always have way more fruit on hand. We are big believers in eating what is in season and so when berries and cherries are here for a few months of the year we definitely indulge! When they aren't in season, Costco is my best friend for stocking up on all the frozen fruits. This is a great smoothie to have on a hot summer day. It's also a great way to get greens into your kiddies diets! Finny loves fruit and veg but the texture of spinach, kale, arugula etc. isn't his jam, so this smoothie is a win all around!     (Throw it into a popsicle mold for some delicious homemade popsicles!)


3 cups pineapple
1/2 cup dark sour cherries
1/2 cup rasperries
1/4 cup blueberries
1 cup spinach
1 cup kale
four ice cubes
2 cups water


Blend up the pineapple first so you have a juice base.

Combine all other ingredients together and blend until smooth(ie). See what I did there?



FoodMomo in the 6Comment

SINCE WE FOUND out that Finn had a milk protein allergy we made huge adjustments to how much dairy any of us consume. Even now that Finn is no longer breastfeeding and can eat some dairy (butter and cheese) he still is sensitive to cow's milk. Once we realized that cow's milk was an issue for him I began to try different alternative milks and discovered that we all really enjoy almond milk. The problem though is that we go through so much of it and at two $4-5/2L a week we were starting to go through a lot. So I began to play around with different recipes and portions and I came up with a winning solution that ends up being cheaper than purchasing cows milk or store bought almond milk.

I ordered this bag of almonds and at $19 for 8 cups of almonds this will make three litres of almond milk a week for a cost of roughly $2.30. You can't beat it - we use it for everything from smoothies to cereal to baking to a substitute for milk in any recipe really. If you are looking for a blender and have a hard time shelling out $700 for a Vitamix , we have been SO happy with our Blendtec, I really can't say enough about it. Plus, it's blades aren't sharp to the touch which is extra comforting to know when Finn wants to help make his daily smoothie, I can let him help put the ingredients into the blender without worrying.


FoodMomo in the 6Comment

LATELY I HAVE been really into everything and anything citrus. Since having Atticus a week and a half ago all I want is hot lemon water in the morning (followed by coffee, obviously) and we have been trying to eat fruit in the evening to avoid eating the 5 C's we crave when were tired (cookies, cake, chips, chocolate, candy...). Lately we've been eating more and more navel oranges, partially because they are delicious and partially because Finny has a cold and we're trying to boost his vitamin C intake with lots of fruit! We have also been giving him lots of frozen berries as his "dessert" to help boost his immune system and to ease the teething he has just started again. Did you know there is more vitamin C in one strawberry than there is in an entire orange? And good news, this smoothie has both so you will be chalk full of vitamin C by the end of this smoothie!

I made this smoothie earlier this week and it was a huge hit with both Sam, myself and Finny. I hope you enjoy it as well!


2 lemons, juiced
2 oranges, juiced
2 green apples
1 cup frozen strawberries
1 frozen banana
4 cubes ice


In a high speed blender, blend together the lemon juice, orange juice and apples. 

Add the rest of the ingredients and blend again.



Foodmomointhe68 Comments


A MONTH AFTER Finn was born we discovered he had a milk protein, or "casein" allergy. I learned this after I ate a lot of dairy one night and woke up to blood in Finn's stool the next morning. As a new mother I felt terrible, knowing that something I have full control over something that caused my poor one month old babe to be in pain. So from when Finn was one month old until he was about 10 months I eliminated dairy from my diet. This was a huge challenge for me since I love cheese so much. It was extra hard since you have to avoid a lot of cheese's (any unpasteurized) when you are pregnant due to the risk of listeria.

Initially it was tough. Eating out is a huge challenge since there is butter and milk ingredients in almost everything. Same with most snacks... did you know that a lot of chips have milk powder in them to make the flavour stick to the chip!? Who would have guessed that my beloved ketchup chips were covered in milk powder? Eating in was a challenge since we spent the first three months of Finn's life living with our families as Sam's job required us to be in Ontario. It was such a blessing to not have to cook and to be able to just relax with my newborn but I felt bad that I was requiring special meals or for everyone to eat dairy free.

After about a month things got easier and by two months I knew what I could and could not eat, I was not craving chocolate or cheese as much and things felt dramatically easier. I learned how to sub out dairy ingredients like butter or milk while cooking or baking for vegan alternatives like Earth Balance butter and/or baking strips, or almond milk. Or I even discovered that Costco's chocolate chips don't contain milk! They use soy lecithin instead so I was able to use these as a substitute for the odd cookie craving. More importantly than just finding that things got easier I found that I was eating significantly better and actively pursuing a healthier lifestyle in general. I had way more energy, the extra baby weight came off really quickly and I didn't crave junk food or sweets anywhere near as often (the cookies were often made as per my husband's request ;) ).

I invested in some incredible cookbooks that are either vegan or have mostly dairy free meals in them which made this process so much easier. Gwyneth Paltrow's It's All Good is probably my most used cookbook and is fantastic. I've yet to try a meal that I haven't loved. Not every dish is dairy free but she always includes the dairy free alternative. I also got a copy of The Oh She Glows Cookbook which is really great. I especially loved the dessert options in this cookbook when Christmas time came around and I wanted to be able to indulge in some delicious dairy free sweets.

Finn began eating solid food at five months and by eight or nine months he was eating significantly more than he was breastfeeding. His milk allergy also had changed from resulting in blood in the stool to constipation, still a concern and something I wanted to avoid but significantly less serious. This worked out well for us so that when we went to France as a family when Finn was nine months old, I was able to enjoy some cheese and chocolate (I aimed for non-cows milk cheese whenever possible and dark chocolate since their is significantly less milk protein in it)

As a result of spending nine months avoiding dairy, our family's eating habits have changed dramatically and have continued to change even though Finn has weaned himself and I no longer have to monitor my dairy intake. (Side note: Finn still gets a bit constipated with dairy so we avoid it as much as possible, although his reaction is not as severe and nothing a few prunes can't help!) Sam and I eat vegetarian/vegan at least four times a week, which has freed us up financially to justify purchasing beautiful 100% responsibly sourced fish from our local fish monger once a week and organic meat once a week. Not only do we feel better and have more energy, I love that I can teach my son and future children to love vegetables and to appreciate great produce, fish and meat that are interesting and healthy.



FOR ANYONE WHO knows my son you know the child can pack a meal down. He has always loved to eat and seems to enjoy anything and everything that we are eating, no matter how exotic it is! He likes veggies but he struggles with the texture of dark leafy greens. Since spinach and kale are SO good for you I created this smoothie for him and he drinks a variation of this multiple times a week. I stock the smoothie with other nutritious fruit such a blueberries which are high in antioxidants as well as hemp seeds which are a great source of fiber, are a perfect protein and have tons of omega-3's in them! [amd-yrecipe-recipe:6]


City Life, Foodmomointhe62 Comments

HERE ARE A few of my favourite things links from this past week. concrete-kitchen

Genius kitchen designs. I have a dream to design a custom kitchen for myself one and this article was so inspiring!

To accompany my goals for 2016, and the January Cure, this is a practical list to keep our home clean for 20 minutes or less a day for 30 days.

This post about Raising Foodie Kids is amazing, and I totally am on board with it.

A great video of Adele and James Corden doing Karaoke together.

I loved this tribute from one of my favourite artists, Brooke Fraser, to David Bowie after his death.

And this tribute from Emma Thompson to Alan Rickman after his death. (this was a sad week for the entertainment industry for sure)

Emily Blunt and John Krasinski listed their beautiful home and I have been swooning over the pictures.

One of the things I miss most about Montreal is their amazing chicken shawarma (shish taouk). This chickpea shawarma salad looks amazing and like it may just curb my cravings.