How to Make a Layered Smoothie

Handy Hubby and I are smoothie OBSESSED.  In the summer months, it's an unwritten rule that we carry our smoothies out to the deck.  They're deck drinks.  In the winter, we still love a good smoothie but they're best enjoyed fireside, wearing thick socks and cozy sweaters.  Preferably under a blanket.  
 

To facilitate the smoothie obsession, we own three different blenders (because sometimes we want another smoothie while the first blender is still in the dishwasher - I kid you not), but I still pine for the Vitamix.  I've tried SO many different smoothie combinations, but I'm always on the look out for new smoothie ideas (pinned to both my "Breakfast + Brunch" and "Drinks" boards), although I rarely follow a recipe.  I like to make it up as I go and I mix it up a lot, depending on what's in the fridge and freezer - and how adventurous I'm feeling.  I've learned that smoothies are a great carrying agent for healthier fare like greens, whey protein powder, and flax seed.  I've also been getting pretty festive with my concoctions - I still salivate, just thinking about a pumpkin pie smoothie I made to help me get into the spirit of fall. 

Lately, though, I've been wanting to up my smoothie game.  After seeing some gorgeous layered smoothies on Pinterest, I wanted to give it a try!  There's a little trick, but otherwise it's actually really easy to make these multi-colored smoothies.

Here's the secret: pop the glasses in the freezer for about 15 minutes after pouring each layer.  You don't want the layers to be frozen solid, you just want them to morph into a slushier consistency to prevent the different colors from bleeding together.  Here's how I knew they were ready for the next layer: I shook the glasses a bit and if the smoothie sloshed around in the glass, it wasn't ready.  If it only jiggled a little, it was firm enough.  

Because of this extra step, layered smoothies are a tad more time consuming so they're not practical for a speedy workday morning, but for a lazy afternoon snack or Sunday brunch they're perfect!  Hubby and I loved how each layer had a subtle but distinct flavor, but you could definitely create wildly different layers for a unique taste experience.  The best part is how pretty they are, which I swear makes food even tastier.

Here are the three smoothie variations I layered together - I kept it very simple.  These measurements made two 16 oz. glasses, with a tiny bit left over for the chef.  Because I was making three mini-smoothies, I used my Nutri Bullet Blender, which was perfect for the job.

Layer One:
1/2 cup almond milk
1 cup frozen raspberries
1/4 cup yogurt
1 tbsp peanut butter
1/2 scoop protein powder

Layer Two:
1/2 cup almond milk
1 cup frozen peaches
1/4 cup yogurt
1 tbsp peanut butter
1/2 banana
1/2 scoop protein powder

Layer Three:
1/2 cup almond milk
1 cup frozen blueberries
1/4 cup yogurt
1 tbsp peanut butter
1/2 scoop protein powder
1 tbsp flax seed

Sixteen other bloggers are sharing their smoothie recipes too, check them out: Simple Green Smoothies, Orange Carrot Smoothie, Strawberry Lemonade Smoothie, Peach Cobbler Smoothie, Tropical Smoothie, Simple Strawberry Smoothie, Orange Carrot Ginger Smoothie, Chamomile Blueberry and Peach Smoothie, Pineapple Spinach Smoothie, Lavender Smoothie, Green Detox Smoothie, Winter Citrus Smoothie, Chocolate Pea Protein Smoothie, and Tricks for a Healthier Smoothie.

This post was sponsored by Wayfair, but all thoughts and opinions are my own. 

Aloe Can Do That?

This post is sponsored by detoxwater™ but the content and opinions expressed here are my own.

From trying to get to bed early to eating a healthier diet, I really focused on my health and well being in 2016.  But I'm only human!  So I definitely backslid a little recently.  I think my willpower - and common sense - both took extended vacations because I found myself saying yes to every slice of cake, every pile of perogies, and every alcoholic beverage placed in front of me. 

I don't regret a single bite or sip, but I'm ready to start 2017 feeling great - and I'm not waiting for the clock to strike midnight to make healthy goals, I'm already righting the ship!  It doesn't hurt that I was sent a case of detoxwater^™  before the holidays, because not only has it helped me re-hydrate my body, it's also helping to give my metabolism and digestive system a little TLC.   

Did you know aloe can do that?

Why Drink Aloe?

I already knew about aloe's amazing burn-soothing properties, but I was oblivious to the benefits of consuming aloe, although I was definitely curious - especially after seeing some weird looking aloe cocktails online (yum).  In turns out that in addition to 20 minerals (which help detoxify the body of metabolic waste) and 19 amino acids (which fight inflammation and bacteria), aloe also has naturally occurring polysaccharides.  These long chains of sugar molecules are clinically proven to promote healthy digestion and nutrient absorption, plus they help support the immune system and stabilize blood sugar levels - which I definitely need right now.  As an added bonus, these polysaccharides also improve skin's elasticity, which helps skin retain its youthful glow. 

By incorporating detoxwater™ into my (once again) healthy diet, I'm feeling really good!  It's fun to drink aloe water - it feels so strange! - and that's helped kick start some other good-for-me habits.  By the time we ring in 2017 I'll be ready to tackle anything. 
 
Learn more about the health benefits of aloe here!  Or check out detoxwater™ on Facebook and Instagram. 




Wondering how it tastes?  I was definitely expecting a really green tasting beverage, but it's DELICIOUS! 

It's mild and refreshing, and it comes in three soft and subtle fruity flavors: Lychee & White Grape, Mangaloe, and Pinamint.  It's sweetened with stevia (my favorite) and organic agave nectar, so it's not packed with sugar, which I appreciate.  It's also free of any artificial flavors, colors, or preservatives (yay!) - and it's only 15 calories a bottle.  More good news:  it's also USDA organic, OU Kosher, vegan, and gluten-free. 

Get 30% Off!

Curious about detoxwater™?  Now's the chance to try it, because Dans le Lakehouse readers get 30% off by using the code ALOE30!

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Orange + Turquoise Holiday Brunch Tablescape | Plus a Delicious Emergen-C Mango + Orange Pick-Me-Up

This shop has been compensated by Collective Bias, Inc. and its advertiser.  All opinions are mine alone. #EmergencCRecipes #CollectiveBias

After such a beautiful, unseasonably warm fall, it was such a shock to be plunged into -20 weather!  Overnight our bay of Lake Superior began to freeze and suddenly it felt very wintry.  I don't typically relish these winter months - actually, I dread winter - but this year I'm trying to embrace and enjoy all of the seasons, instead of hibernating and waiting for spring like usual.  I'm trying to look on the bright side: sure, our well might freeze (again) and I'll probably break another dozen shear pins on the snowblower, but at least I don't have to contend with the geese or mosquitoes.  Oh, and no lawn cutting!  And the best part: I'm a sucker for citrus, which is abundant this time of year.

Although I usually consider winter a cordial invitation to stay indoors and keep cozy for six months, this year I'm also vowing to get out there and enjoy the snow more.  I've been thinking about taking up snowshoeing!  I've been really focused on my health this year and getting enough sleep, eating well (but treating myself occasionally), and finding new activities to help me relax and unwind have been high on my list of priorities.  It has felt really amazing to finally make my health a priority; I don't know why it was always something that got put on the back burner in lieu of tackling an endless to-do list.  I have to admit, though, that it was easier to keep the momentum going in the spring, summer and even the fall, when I was naturally more active and wasn't craving so much cozy comfort food!  Sometimes it's a challenge to keep my motivation high when the mercury drops.  To help keep my energy levels up, I've added Emergen-C to my cupboard because it's an easy way to take the vitamins that help me feel refreshed and replenished.  It's chock full of more Vitamin C than 10 oranges, plus antioxidants (like zinc and manganese), Vitamin B (which helps enhance energy naturally*), and electrolytes (to replenish the body after a winter workout).     

Even the cheery packaging is uplifting and it inspired me to put together a casual brunch party, decorated with an abundance of sunny orange, pops of aqua (naturally), plus healthier brunch fare mixed in with decadent treats.  It was such a beautiful, relaxing (and delicious!) way to spend a blustery winter morning.   





Is it just me, or does putting a little effort into setting the table make food tastier?

For this brunch, I let my vintage teak table shine by skipping my usual tablecloth and opting for a pretty polka dot runner in my favorite shade of turquoise (recognize the fabric remnant?).  Then I added some fresh cedar boughs and nestled in my DIY dyed bottle brush trees, favorite ornaments, and a handful of cute clementines.

The pretty orange napkins, teak candle stick holders, white vase, and brass cutlery were all thrifted finds.  The set of three teak bowls is my most recent find.  I had been wanting one of those for ages and after a day of running errands with my Grandmother, we hit up the thrifts and - lo and behold - this set was waiting for me, 50% off that day!  





I stumbled across the prettiest orange roses at Wal-Mart and bought myself a bouquet.  Why don't I buy myself flowers more?  I always vow to, but it gets pushed to the bottom of my budget.  But I really can't look at these beautiful blooms without smiling - they're an instant mood-booster. 



Because I have a small dining table, I used the foods served as part of my decor too!  A carrot cake (recipe coming soon) was topped with a gorgeous fresh "wreath" and sliced oranges.

The matcha madeleines I shared earlier in the week looked really cute - and complemented my bottle brush trees!  I live for little details like this.

I also made sugar-free, grain-free muffins (with almond and coconut flours, plus homemade applesauce as the sweetener) and protein-packed, cottage cheese pancakes.  Healthy food can be delicious too - and cute, with the help of polka dot muffin liners and a sprinkling of shredded coconut.   

To complete my brunch decor, I dried slices of orange in the oven on low heat for an afternoon and hung them in the window from a tension rod - they looked like stained glass, so pretty!  As an added bonus, the house smelled delicious for days. 

With the decor and menu completed, I mixed up an easy drink recipe featuring Emergen-C, to help sneak in some vitamins during the busy holiday season.  Frankly, it is delicious on its own (and I love the effervescence), but I added a few fresh ingredients for fun! 

Mango Orange Pick-Me-Up Drink (serves four):

4 packets of Emergen-C (Tangerine or Super Orange)*

1 cup fresh mango juice (1 mango, 1/2 cup water, 1 ice cube)

1 cup fresh squeezed orange juice (2 medium sized oranges)

2 cups carbonated water

*1 packet is best when mixed with approximately 4-8 oz. of fluid.  

Pour the Emergen-C packs in a pitcher and add 2 cups of carbonated water - I bought an orange flavored sparkling water for an even more intense flavor.  The Emergen-C already has a delightful fizziness, but adding the carbonated water just intensifies the bubbles.

Make the Fresh Mango Juice 

If you have a juicer, this step will be easy!  If not, wash, peel and cube the mango, then drop the cubes into a blender with an ice cube and 1/2 cup of water, and blend until smooth.  

If you prefer, strain the juice through a sieve to remove pulp but it's got a really nice, full body to it as-is so I highly recommend skipping the straining.     

Make the Fresh Orange Juice

Wash and slice two medium sized oranges in half - then get juicin'.  Fresh squeezed is so much tastier than from a bottle, but I don't often make the time for it.  Somehow laboring over my teeny tiny retro juicer makes fresh orange juice feel like a triumph.  

Add the juices to the pitcher and mix well.    

Serve with ice or a slice of orange - or just a pretty paper straw!  I recently went to a party supply store in town for the first time, and have decided that every drink, from now until summer, needs a turquoise paper straw.  Maybe even a paper umbrella to hold onto those summery vibes - just a little - while I'm busy embracing winter. 

What a delicious way to take vitamins!  I found Emergen-C in the Health & Wellness aisle of my local Wal-Mart (you can't miss that cheery packaging) but you can also find it online.  Did I mention it's manufactured in the USA?  I love finding products made in North America.

I had so much fun putting together this brunch fête and we all felt really refreshed and relaxed afterward.  I think I might have to add "brunch more" to my list of health objectives for 2017!
 

*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.

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DIY Vanilla Infused Vodka with Blood Orange Sparkling Beverage

Here's a deliciously simple drink idea: DIY vanilla infused vodka with Aranciata Rossa San Pellegrino, which boasts a juicy hit of blood orange.  It's pink, so it's perfect for Valentine's Day, but it tastes like summer in a glass - like a creamsicle.  Drool.  (This isn't a sponsored post, I just really enjoy San Pellegrino sparkling fruit beverages because they're sweet and carbonated, but not as cloying as soda - although I fully admit I might be swayed by the cool history and vintage-inspired branding).  

Making my own vodka infusion was something I had been wanting to try for awhile and it turned out to be so simple!  Now I'm eager to try different variations.

How to Make Vanilla Infused Vodka

Supplies:

• Mason jar (might I suggest the, now ridiculously priced, blue ball jars?)
• Empty bottle (these are cute)
• Coffee filter
• Funnel (I used my Melitta cone brewer)
• 2-3 vanilla beans/pods  

Step One:

Pour the vodka into a clean mason jar, plop in some vanilla pods (2-3 for almost 750ml of vodka), and twist the lid tightly.  Seriously, that's it!  I photographed the smaller blue ball jar but ended up using a larger mason jar so that I didn't have to break the vanilla beans.  A mason jar ensured that I could easily retrieve the vanilla pods - they would have been difficult to fish out of a narrow bottle.  You could also pop them right into the vodka bottle and decant later, but I didn't want to infuse my entire bottle.  Some folks break open the pods or scrape out the insides but as I understand it, that can produce a gritty tasting vodka.  You really just want the oil from the pod to infuse the vodka, so leaving them whole will produce the best results. 

Step Two:

Place the mason jar in a cool, dark place for 7-10 days.  Peek into the cupboard obsessively, everyday, to check on the development.

Step Three:

Open the mason jar, remove the vanilla pods (trust me, it's easier than having them flop around), and strain the vodka through a clean coffee filter into an empty bottle.  This removes any gritty bits that have been shed by the vanilla.

I love what a soft golden hue the vodka picks up.  And it's so tasty - now I want to try adding pears and figs and all kinds of deliciousness. 

Vanilla Vodka with Blood Orange Sparkling Beverage

A glass of San Pellegrino, a splash of the vanilla infused vodka, a couple of ice cubes plus a slice of blood orange and all of a sudden Wednesday is looking a lot better.

This is the perfect drink for "Valentine's Day," "Galentine's Day," or "I'm Going to Drink at Home on the Sofa Because Who Wants to go out into That Madness Day?"  Cheers!

P.S. Curious about the oddly specific numbers on my tumblers?



Handy Hubby and I were married at City Hall in Toronto but held our brunch reception at a swank hotel.  We stayed there the night before our wedding (we flew to Greece immediately after) and the hotel gifted us these glasses - the number is our room number!

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