Copycat Clean Shamrock Shake

Copy Cat Clean Shamrock Shake with Botanica Greens

Did you catch Danni and my Facebook Live the other day? If you missed it, we were reminiscing about the past. Fun clothes (Fancy Ass jeans and parachute pants), fun facts (our kids will never know what it is like to go to the video store on a Friday night to pick out a movie) and most importantly, fun foods!! Does anyone recall thinking Tang was actually “orange juice?” I know I did…

The reason for our trip down memory lane? Well, we were wracking our brains trying to think of a fun post for St. Patrick’s Day. Not being a beer drinker, the first thing that comes to mind for me is the infamous MacDonald’s Shamrock Shake!

oh ya, I’m excited…

Oh wow, did I love that pepperminty, delightful green treat that only came around once a year for a short time. Of course, in the “good old days” when I didn’t give a moment’s thought to what I put in my body, nor to how many calories said drink had, I took advantage any time my parents were willing to stop by the drive thru. YUM.

These days sadly, (or perhaps thankfully!) I see the list of 35 lovely ingredients including 2 dyes that are banned in parts of Europe, and I decide to pass. BUT, that doesn’t mean I don’t get the odd hankering for this treat from my youth…

Enter DANNI TO THE RESCUE – and our friends from Botanica who have a fabulous green veggie powder that they have generously provided for a giveaway this month. Green Powder? Shamrock Shake? Danni was on it, and she concocted a yummy “copycat Shamrock shake” that I (and those pesky teens who love a good milkshake) can’t get enough of.

First, let me tell you a little about the Perfect Greens powder and why we love it. According to the new Canada Food Guide (which just came out at the end of January) the “new plate” should be 1/2 fruits and veggies. This continues to be a struggle for me in terms of getting enough into the family without offering the same boring things they have agreed to eat, over and over. This powder is just a lovely mix of chlorella, spirulina, barley and wheat grasses plus some leafy greens to help top you up and get some more goodness into your diet. And did I mention it is organic?

Now back to the shake. You should make this. Now. It’s yummy, it’s healthy, and because your kids might even say “hmmm, this is good.” This alone is a pretty great reason to make it! It is the perfect clean Shamrock shake.

Copycat Shamrock Shake

  • Servings: 1 large serving
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The perfect healthy copycat Shamrock shake to add greens to your diet, and surprise your teens!


1 scoop Botanica Perfect Greens
1/2 frozen banana
1 cup Unsweetened Vanilla Almond Milk, like Earth’s Own Organic
1/2 tsp Organic Peppermint Extract
2 scoops vanilla dairy free Frozen Treat (we like Coconut Milk and Screamin Brothers)
Throw everything into a blender, mix and serve.

AND since Mama loves a Shamrock shake, throwin’ it back just a few years and reliving my youth, don’t mind if I do…

Happy St. Paddy’s Day all…



Candy Bars

Now that I have your attention, I will let you know, these are healthy candy bars!!

Healthy Snacks - Clean Candy Bar

There are so many times when I struggle at home to find and make snacks that are healthy but that my family will also eat. You make the same old muffins, cookies and loaves and you know everyone is getting tired of them when even the teens won’t eat them anymore. So, here I am again trying a new recipe with great hopes that everyone will like it and devour with a ‘Hey, this is really good’. !! Fingers crossed.

I know I have made a recipe from this book before – It’s all Good by Gwenyth Paltrow, (Super Salmon Burgers) and have always wanted to try the ‘Candy Bars’.. Well not really candy bars but they sound good and enticing, so why not.. Who doesn’t like a candy bar ( without the candy).

Continue reading “Candy Bars”

Sunday Dinner with the fam: Beef Tenderloin and a killer Basil Parm Mayo

Sunday dinner is special. Something about the slow moving, relaxing pace of a Sunday makes me want to cook up something a little more special than the average weekday meal. But really – who wants to pull themselves off the couch and their current Netflix binge to make something fancy and super labour intensive? Not me. I’m a simple “chef” at heart and as much as my family appreciates when I go all out and make a seafood lasagna complete with 42 steps – they equally appreciate a beautiful beef tenderloin. Literally 1/4 of the work, can be thrown together in a jiffy and your family thinks you are the “Queen” of the fancy Sunday meal! This recipe is one I have been using for several years and always gets rave reviews. About 2 months ago, I made this recipe and had the steps on our Instagram story. I think because it looks SO easy, and it looks SO good – you guys all wanted the recipe!

We have our friend, Ina Garten to thank for this one. I adore her respect for “real” food, and although she does not go easy on the butter or salt, sometimes I like to throw out all the latest trends on healthy eating and just do homemade real food. It may not be low fat, low carb, or low salt, but you can pronounce the ingredients and you can guarantee it is going to be great.

The key to this recipe is a fresh, prepared by the butcher, beef tenderloin that has been trimmed and tied. The one I purchased recently was 6 1/2 lbs and from MY place BonTon Meat Market, but quite often you cannot find a tenderloin this large. Typically they run about 4 1/2 to 5 lbs. Now, having two teen boys and a hubby with healthy beef appetites plus my daughter, a guest and myself, this allowed plenty and leftovers for sandwiches, or steak and eggs the next day. If you are open to trimming the roast on your own, Costco has some fantastic cryovac beef that you can get for a super decent price.

Trimmed, tied, and seasoned with olive oil, salt and pepper – easy peasy
Can I just say, I could not find tarragon in the stores when I made this, so I just loaded her up with some dried tarragon. Didn’t miss it a bit! 🙂

Beef Tenderloin - Slow and Low

  • Servings: 8
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The perfect recipe to impress guests for a dinner party, or your family at Sunday dinner and still get your binge watching in! Adapted from Ina Garten, Foolproof


1 whole filet of beef tenderloin, trimmed and tied (4 1/2 pounds)
3 tablespoons good olive oil
4 teaspoons kosher salt
2 teaspoons coarsely ground black pepper
10 to 15 branches fresh tarragon

Preheat the oven to 275 degrees.
Place the filet on a sheet pan and pat it dry (all over) with paper towels. Brush the filet all over with the oil, reserving about half a tablespoon. Sprinkle it all over with the salt and pepper (it will seem like a lot but believe me, it makes a difference). Place the tarragon branches around the beef, tying them in 4 or 5 places with kitchen twine to keep them in place, and then brush the tarragon with the reserved oil.
Roast the filet of beef for 1 1/4 to 1 1/2 hours, until the temperature registers 135 degrees in the center for rare and 145 degrees for medium-rare. Cover the filet with aluminum foil and allow to rest for 20 minutes.

Typically, while cooking this beast on uber low heat I get to work on some simple sides of roast potatoes and my favourite veg – roasted cherry tomatoes. BUT – you can take this beef to another level with a homemade BASIL PARM MAYO – that is simply to die for.

Easy to prep, this mayo just adds that “specialness” to the meal. Equally delicious is a heavy cream gorgonzola sauce, but jeez, you add dessert to that meal, and you are getting out the Thanksgiving pants 🙂 So – the slightly less rich homemade mayo it is!!

Prepping this mayo is so easy as it is all done in the food processor. Throw it all in, pulse away, add oil and you are good to go. It really is amazing how it emulsifies into a thick beautiful addition to your meal.

Basil Parmesan Mayo

  • Servings: 12
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A yummy flavourful addition to your tenderloin. Perfect for sandwich leftovers too! Adapted from Ina Garten, Foolproof


2 extra large egg yolks. at room temperature
3 tablespoons freshly squeezed lemon juice
1/2 cup freshly grated Parmesan cheese
1 tablespoon Dijon mustard
1/2 cup chopped fresh basil leaves, lightly packed
1/2 teaspoon minced garlic
Kosher salt and freshly ground black pepper
1 cup vegetable oil
1/2 cup good olive oil

Place the egg yolks, lemon juice, Parmesan, mustard, basil, garlic, 1 tablespoon salt, and 1 teaspoon pepper in a food processor fitted with the steel blade. Process for 20 seconds, until smooth. Combine the vegetable oil and olive oil in a 2-cup liquid measuring cup. With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion. Taste for seasonings. Store in the refrigerator until ready to use; it will keep for up to a week.

I have to tell you – I make this meal for special things. On Sunday, I made it because our son was going back to Uni after being home for a week on Reading Break. He loves his meat, and my entire family appreciates this tenderloin roast. This is one of my “LOVE” meals. You know the ones. The meals you make to show them just how much they are missed, how much you cherish them and how proud you are. Kinda like that laundry we do for them, right?

This one’s for you Zaker …