Healthy Matcha Shamrock “Freak” Shake

This healthy freak shake has all the flavor without all the calories and guilt of a “regular” freak shake!

Check out my almond brownies to top it off!


1 cup almond milk (250 grams)

1 frozen banana (126 grams)

1 scoop vanilla protein powder

1 teaspoon matcha powder

1 tablespoon pure maple syrup

4-5 ice cubes

*toppings are optional

Melt some Lily’s chocolate chips to drizzle on top and inside the glass:)


Place all of the ingredients in a blender and mix for 30 seconds.

Pour into a large glass and top with *whipped almond (or coconut) cream, almond brownie, marshmallows, and drizzle with melted chocolate.  Enjoy!!

This shake has about 450 calories as opposed to the 2000 (or more) calories in a regular Freak Shake!!!

Trust me, you are not going to miss those empty calories, and you won’t crash from all the sugar….you’re welcome:)!!

I hope you try this, and if you do, please tag me on Instagram.  I would love to hear from you and see your photos!


Sugar Coated Cranberries


Cranberries covered in sugar are not only pleasant to look at, they taste good too!  Soaking them in simple syrup removes a bit of the tartness, and paired with sugar, it is the perfect combination of sweet and sour….win, win!

These beauties can be used as an elegant garnish on cakes, pies, or tarts.  They look enticing on a dessert table or placed on a charcuterie board.  The possibilities are only as limited as your imagination:).

They are so easy to make too!  Just a few simple ingredients!


  • 1 cup granulated sugar (200 grams)
  • 1 cup water (236 grams)
  • 2 cups fresh cranberries (224 grams)
  • 1/2 cup decorating sugar Wilton Decorators Sugar (100 grams)*


In a small saucepan, add the granulated sugar and water.  Stir until combined.  Cook over medium heat just until sugar dissolves.  Do not boil the sugar water.  If the water is too hot, it will cause the cranberries to pop and split.

Remove the pan from the heat and add the cranberries.  At this point, I like to refrigerate the berries overnight or for at least eight hours.  This removes some of the tangy taste.  The cranberries are naturally going to float, so I place a small plate on top to help them sink into the syrup.  Cover with plastic wrap and place in the refrigerator until ready to dip in sugar.

**Strain the cranberries and place on a piece of parchment or wire rack to set for an hour.


Add the cranberries to the decorating sugar in small batches.  Gently remove the covered berries from the sugar and place on a rack for another hour before using.



*You can use granulated sugar too.  I just like the look of the sugar crystals.

**Save reserved simple syrup for drinks or to brush on cakes.

At this point, these dazzling sugar coated cranberries are ready to eat, garnish or give as a gift.

Coated cranberries can be stored for up to two days in an airtight container in the refrigerator.  Any longer than that and the berries will start to sweat and won’t be very pretty.

I hope you make these tasty treats, and if you do, tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!