Green Matcha Power Smoothie.

Smoothie Wonders:

Recipes to Start the Day off Right and tackle the afternoon.

This wonderful (almost magical) drink is my everyday drink and it energizes me like crazy. And I say magical because it makes you feel incredibly fit. I have a go to breakfast drink  (see below), and now I have also come up with this afternoon version which I take to work everyday.

My breakfast drink is,  most of the time the one here below or one of these here Detox tips plus Smoothie freezer packs.  I never have the same smoothie twice in the same day, try to vary as much as you can to benefit from all kinds of veggies and fruit.

I drink my afternoon Green Matcha smoothie as soon as I feel the first little hunger pang. It is soooo good and I love it like crazy. It might be something you need to get used to, but I am a die-hard green smoothie drinker so for me goes the greener the better.  Kale can be hard to digest at first, so go slow on the kale if you are new to green smoothies, start off with a 1/4 cup.  The same goes for the flax seeds*. If you are not used to eating a high fibre diet, start off with one teaspoon of flax and gradually up your intake to about a tablespoon a day.

My Green Matcha smoothie is refreshing, filling, nutritious and so healthy!!!! It will make your skin glow and you’ll look radiant all day, everyday. And don’t even get me started on the Matcha, I just love it! It burns FAT! I give a full description of the health benefits here Matcha Cupcakes with White Chocolate Buttercream and once you read that you’ll understand why I love it SO much.

Green Matcha Smoothie


Prep time:  5 min.

Vegan, Vegetarian, GF

Serves 1

Breakfast version


  • ½ frozen banana
  • 1/4 cup fresh (frozen) pineapple
  • ½ pear or apple
  • juice of 1/2 lime or lemon
  • 1 handful of spinach or kale
  • 1 tbsp ground flaxseed*
  • 1 tsp Matcha powder
  • 1 tbsp.  protein powder, optional
  • some stevia to sweeten (optional)


  • Blend everything until really smooth.
  • Drink straight away or transfer to a bottle and take it with you

Green Matcha Smoothie

Prep time:  5 min.

Vegan, Vegetarian, GF, Low Carb

Serves 1

Afternoon version


  • 1 pear or apple, peeled if not organic and core removed
  • juice of 1/2 lime or lemon
  • 3 celery sticks washed and chopped
  • 1/2  cucumber, peeled if not organic.
  • 1 handful of spinach or kale
  • 1 tsp Matcha powder
  • some stevia to sweeten (optional)
  • a few fresh mint leaves


  • Blend everything until really smooth. Add water if needed.
  • Drink straight away or transfer to a bottle to take it with you.


NOTE: If it is extremely hot outside, you can sub the water for coconut water since it’s loaded with electrolytes.


Myra XO



Green Matcha Smoothie

Get hooked on green smoothies!

Raspberry Rose Mimosas

Raspberry Rose Mimosas with a surprise

Raspberry Rose Mimosas

Raspberry Rose Mimosas


With the  weather  we’re having now and Easter on it’s way, I thought we should get our Cocktail groove on. These beautiful cocktails are perfect for your Easter Brunch, or any celebration for that matter. With this pretty pink hue they’re irresistable and a breeze to make.

Every leisurely brunch deserves a delicious cocktail and whatever you’re  serving these Raspberry Rose Mimosas will pair perfectly.

A  brunch is a great time to break out the bubbly and since it’s for Easter make it extra festive with the addition of speckled eggs. They’re placed at the bottom of each glass as a little surprise. Beverages should be fun, refreshing and exciting.  If you’re looking for a beverage to serve that guests will love, this is the recipe! And it can be made Virgen or alcoholic.

You can make the syrup the evening before or even two days in advance.



Serves 4-6


  • 1/2 Cup sugar
  • 1 1/2  Cups Water
  • 1 heaped tbsp. dried Rose buds for tea (for consumption)
  • 1/2  Cup Raspberries, fresh or frozen
  • 1 bottle of champagne (with or without alcohol)
  • 1 bag of speckled egg candies
  • ice cubes frozen with Raspberries and/or rose buds in them


Raspberry Rose Mimosas

Raspberry Rose Mimosas


  • Bring the water to a boil in a kettle, meanwhile put the sugar and the rose buds in a pot on the heat.  Add the boiling water slowly and stir until sugar disolves.
  • Turn on the heat to a gentle simmer.
  • Add the Raspberries and muddle to break them up and release the color.  Allow to simmer for 3-5 minutes then remove from heat.
  • Strain and cool.
  • Let cool completely and reserve until ready to use.
  • To assemble the mimosas, place a speckled egg in the bottom of each glass.  Top each glass with about 1 ounce  of Raspberry Rose syrup.  Fill the remaining portion of the glass with champagne and then carefully add a Raspberry ice cubes and some edible flowers.



Myra XO


Raspberry Rose Mimosas

Raspberry Rose Mimosas

Raspberry Rose Mimosas

Raspberry Rose Mimosas

Raspberry Rose Mimosas

Raspberry Rose Mimosas


If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Detox tips plus Smoothie freezer packs.


Let’s get down to business.

If you are anything like me, you couldn’t wait to get back on track and start with nutritious healthy food now that we’ve started the new year.
I feel like I am in desperate need to replenish. How about you?

Although I had a great time during the whole month of December, enough is enough.
The first thing I do, is to clean out the fridge and check very well what you have, write it down if necessary. Plan meals to use up leftovers if you have any, and as far as I’m concerned throw out the fattening stuff. Get rid of chips and salty stuff too. We need to get rid of all that water retention, you may not notice it per se, but you’ve got excess water weight for sure, unless you only ate carrots and cucumbers in December.
Cleaning your fridge helps you to get the right mindset, it gets you in the mood to fill the fridge with vegetables and beautiful crunchy nutritious foods.

Clean the fridge as you normally would and then rinse with warm water and soda to get rid of any smells.
Then what I do is, I get lots of vegetables, wash them, prepare them and put them in containers in the fridge at eye level. So whenever I’m hungry I can pick a healthy snack, Other things I may have are a bowl of hard boiled eggs, fat free yoghurt and low carb fruits. Some nuts are ok too, unless you want to loose a lot of weight then you really need to watch your portions, no more than 1 tablespoon a day.

TIP No. 1:
First thing in the morning drink a glass of warm water with the juice of half a lemon.  It purifies and detoxes the body from toxins and also kick starts your metabolism. And I mean… does wonders.Wait for twenty minutes before consuming anything else.
Meanwhile make your detox water for the day.

TIP No. 2:
Make Detox water
Boil 2 liters of water ( about 0.5 gallon / 8 1/3 Cups) and let it sit for two minutes or so.
Pour in a large container or teapot over 2 tablespoons of Dandelion thee, the juice of half a lemon, a few slices of ginger and one bag of green tea. Leave to infuse and drink all of it during the day. If you must,  sweeten with little bit of Stevia.

Now let’s make some smoothie packs;



When you have smoothie packs ready in the freezer you will be less tempted to grab something else, and you might even feel a little guilty if you do because you really don’t have any excuses not to have a smoothie (wink).

The first thing you need to do, a day in advance, is to freeze coconut milk in an ice cube tray. It’s the best thing ever, great for smoothies and also for recipes that require just a bit of coconut milk.

Then we are going to freeze two or three more trays with a mixture of yoghurt, flax and almond butter, like this;

32 oz. of high protein yoghurt (more protein will keep you full the longest, I like Skyr)

3 tablespoons flax seeds

6 tablespoons almond butter.

Mix this in a bowl and divide over the ice cube trays. Freeze. When ready divide over six zip lock bags. This is the base. Now add the remaining ingredients and store the bags in the freezer. I have given you a few examples of what to put in the zip lock bags, but you can add whatever you like.



Cane Sugar Free  Dairy Free   Egg Free   Gluten Free   Raw     Vegetarian

Blueberry Acaï Spinach

1 cup spinach

1 cup blueberries

2 tsp. Acaï  powder or a frozen Acaï  pack

1/2 banana, sliced



Blueberry Acaï and Raspberry Delight



Pineapple Goji

1 cup pineapple cut into chunks

1 tbsp. dried goji berries (I love these)

1 whole banana, sliced

5 frozen coconut milk cubes


Mango Passion Baobab

1 cup Mango chunks

pulp from 1 passion fruit

1 banana

1 tsp. Baobab powder (optional)

1 tangerine in segments



Green Detox

1 cup kale

1 apple or pear, peeled and core removed

1 kiwi

1 lemon segment

1/2 banana



Green Detox


Strawberry Fields

1 1/2 cups strawberries

1 orange, peeled and in segments

1/2 banana


Raspberry Delight

1 Cup raspberries

1/2 Cup strawberries

5 frozen coconut milk cubes

1/2 banana


Chocolate Moca Smoothie

1 banana

1/2 cup blueberries

1 tablespoon semi sweet chocolate chips

1/4 avocado

1 tsp. instant expresso powder

(no yogurt cubes in this one, replace with milk of choice)


When ready to use:

Place freezer bag ingredients in a blender and add 1/2 cup almond milk or soy. Blend until smooth. Add a little water if you like it a bit thinner. Enjoy and feel the goodness!



If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.



Oven Baked Christmas Churros with thick Spanish Mocha hot Chocolate



Great childhood memories for me about Churros, we used to get them at the weekly market in my village in Spain, they’d be deep fried and sprinkled with lots of cinnamon sugar. Served in a paper cone. Crunchy and warm, and oh sooo good.

My version is baked, not fried. Just because it can get a little heavy otherwise and it’s also less calories.

Traditionally these are served with hot thick Spanish chocolate but since I love Coffee, I have made us a Mocha Hot Chocolate. Basically the best of both worlds.

I have sprinkled the Churros with a cookie spice mix (pumpkin spice) to give it an extra “Christmassy” flavour.

Some people have this even for breakfast but they are great any time of day and even as a dessert (YUM is all I can say).





Serves 4

Ingredients Churros;

½ cup unsalted butter or cooking margarine
1/4 teaspoon salt
1 tbsp. sugar of choice (I use coconut)
1 cup water
1 cup all purpose flour
3 eggs at room temperature
1/2 teaspoon vanilla
1 tsp. mixed spice (like pumpkin spice
1/4 C. powdered sugar of choice (regular, coconut, stevia, xylitol)
cooking spray

Preheat oven to 400° F / 200° C

In a medium saucepan combine the butter, salt, sugar and water. Bring to a boil over medium high heat.
Remove from heat add the flour and stir with a spoon to combine. Mixture will thicken…add the vanilla.

Leave dough in the saucepan, but beat it on low with a hand mixer, adding one egg at a time, mixing well before adding another. After adding each egg, the mixture will become wet and glossy, but after mixing on high for a few seconds it will thicken again.

Spoon the dough into a pastry bag fitted with a large star tip. Lightly spray a cookie sheet and pipe 8-inch rows of the dough with at least 1 inch between each Churro.
Bake in the oven for 15-20 minutes or until golden brown*, and when a toothpick comes out clean.
Mix spice and sugar in a shallow dish.
Spray Churros lightly with cooking spray, and one at a time, transfer them to the dish and sprinkle with spiced sugar. Serve immediately with Spanish hot Chocolate




Cane Sugar Free   Egg Free   Gluten Free  Vegan  Vegetarian

Ingredients Spanish Mocha Hot Chocolate;

1/2 C. hot freshly brewed coffee

3 tbsp. cocoa

1/2 tsp. vanilla

5 tbsp. coconut sugar or of choice

2 c. full fat milk (or of choice)

2 tbsp. corn starch mixed with a little water

Whipped cream to serves

golden mini starts to decorate (optional)



Make the cup of coffee and mix in a saucepan with the cocoa, sugar and vanilla. Mix to dissolve sugar and cocoa completely. Add the milk and stir to combine. Heat until just begins to bubble. Add the corn starch slurry and combine well. Keep stirring frequently and heat thru until thickened, for about 5 more minutes.

Pour into cups and serve with whipped cream and dip the Churros in the hot mocha chocolate.




If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.


Not quite what you’re looking for? How about Cream Cheese Cranberry Chocolate Chip stuffed Cinnamon Rolls or Triple Chocolate Donuts


Smoothies Galore

Since I post all my Smoothie Creations on Instagram on almost a daily bases, I thought I’d let you know about it and share some with you.

I am very passionate when it comes to making my healthy breakfast drinks, mostly smoothies and sometimes Smoothie Bowls. I try to make them as beautiful as I can and it has become a real sport for me.

I try to challenge myself to be as creative as I can be. Here are a few of my creations, they are tremendously beneficial to your health and will keep you full until lunch for sure.

Be sure to try at least one out, I’m telling you once you’re hooked, you’re hooked for good.


Green:Spinach-Banana-Flax, White:Banana-Protein-Oat and Purple:Raspberry-Banana, each layer with soy milk and Stevia (2 servings)

  1. Blend 1 Cup Spinach, 1 banana, 1 tbsp Flax seeds with 1/2 – 1 cup  milk of choice.
  2. Blend  1 Banana, 2 tbsp Oats and 1 scoop vanilla protein with 1/2 – 1 cup milk of choice.
  3. Blend 1 cup frozen Raspberries, 1 Banana and 1/2 – 1 cup milk of choice.

Add Stevia to each mixture to sweeten. Hold your jar or glass tilted and fill with the different layers.


Brown: Chocolate Chia Pudding-Stevia, Purple: Berries-Banana-Stevia-Soy milk, Pink: Raspberry-Banana-Pomegranite nice cream (1 serving)

  1. Soak overnight 1/4 Cup Chia seeds & 1 -2 tsp. cocoa with 1 cup  milk of choice.
  2. Blend  1 Banana, 1 tbsp Oats, 1 scoop vanilla protein with 1 cup Berries add  1/2 – 1 cup milk of choice.
  3. Blend 1 cup frozen Raspberries, 1 Banana, 3 tbsp Poms seeds and 1/4 cup milk of choice.

Add Stevia to each mixture to sweeten. I have poured some melted chocolate over the rim of the jar and let it set in the fridge for half an hour.



White: Skyr yoghurt, or yoghurt of choice

Purple: Berries-Banana-Beet-Stevia-Soy milk, Pink: Raspberry-Banana-Soy milk

  1. Blend  1 Banana, 1 tbsp Oats, 1 scoop vanilla protein with 1 cup Berries and 1 cooked beet,  add  1/2 – 1 cup milk of choice.
  2. Blend 1 cup frozen Raspberries, 1 Banana, and 1/4 cup milk of choice.

Add Stevia to each mixture to sweeten.

Layer the yoghurt and the coloured smoothie layers like above.



White: Soy Yogurt, Purple: Blueberry-Flax-Banana-Protein-Soy Milk (2 servings)

Mix 1 cup Yogurt with some Stevia and divide between two cute bottles.

Blend 1 cup Blueberries, 1 banana, 1 tbsp Flax seeds, 1 scoop vanilla protein and some milk of choice. Pour over the Yogurt.


White: Coconut milk Chia pudding , Green: Spinach-Banana  Soy Milk & Protein, Pink: Raspberry-Strawberry-Banana Smoothie (1 serving)

  • Soak overnight 1/4 Cup Chia seeds & some Stevia  with 1 cup  coconut milk .
  • Blend  1 Banana, 1 tbsp Oats, 1 scoop vanilla protein with 1 cup Spinach add  1/2 – 1 cup milk of choice and some Stevia.
  • Blend 1/2 cup frozen Raspberries, 1/2 cup Strawberries, 1/2 Banana and 1/4 cup milk of choice with some Stevia.



Pear, Lemon, Banana, Stevia & Spinach with Almond milk (3 servings)

  • Blend 2 peeled pears (core removed), 2 tbsp. flax seeds, 1  1/2  cups spinach, 1 banana, juice of 1 lemon, stevia with 1 cup almond milk .


For daily posts please follow me on Instagram

P.S. Use any kind of milk you like and swap Spinach for Kale, Stevia for Xylitol etc…

…and always use cracked Flax seeds for better absorption.

Sunrise Smoothie




When I come back from the market with bags full of beautiful fruits and vegetables, I feel very blessed and lucky to have all that produce within reach. As though I’d just won the lottery I am smiling as I enter my home. Anticipating the joy of unpacking all my treasures and displaying them in beautiful bowls, in the kitchen, in the dinning room and even in the living room. Looking at all that fruit and veg, inspires me to cook and eat as healthy as possible. Creating new dishes every .




Bottom layer.

1/2 Mango, peeled and diced, some extra Mango to make spears for decorating

1/4 C. Spinach

1/2 Frozen BananaIMG_6337

1 C. milk of choice

1 tsp. Maca

1 tsp. Lucuma

Top Layer

1 tbsp. of Goji berries, plus some more for decorating.

1/2 C. Strawberries

Some Chia seeds for sprinkling on top.

A little bit of Yoghurt for decorating



Blend the ingredients for the bottom layer first and put them in a beautiful tall glass. Add a little water if it’s too thick for your liking.

Rinse your blender  and add the ingredients for the top layer. Blend.

Carefully spoon over the Mango Banana layer.

Decorate with some extra Goji berries, chia seeds, Mango spears and flowers.

Drink immediately, and feel the energy flow.



Myra XO