Mango Bliss Frozen Smoothie

 

The summer heat is here, and I need a cold breakfast, lunch or snack drink. If you like mangos like I do, you must try this luscious and creamy smoothie. It is both refreshing and filling. You can use fresh or frozen mango chunks. If you start with fresh mango, cut in chunks and place on a parchment covered cookie sheet. Place in the freezer for 30 minutes along with a sliced banana. Use immediately or store in a freezer container.  The frozen banana and mango add a creamy smoothness reminiscent of ice cream. Yum!

This is also a fabulous afternoon snack or even a dessert that is filled with antioxidants. Research shows that antioxidant compounds found in mango help protect against a long list of cancers. Besides that, it helps with eye health, gut health, lowers cholesterol and more. Add low fat Greek yogurt for protein or a tablespoon of protein powder, a frozen banana, & juice and in 5 minutes you have a frozen, lush treat that is good for you! Surprise family and friends with a fast dessert in a pretty glass with optional garnish of fruit.

 

 

Mango Bliss Frozen Smoothie

Use organic when available, serves 1

Ingredients

• 3/4 cup frozen mango chunks
• 1/2 banana sliced and frozen
• 1/2 cup non-fat plain Greek yogurt
• 3/4 cup cold mango or pineapple juice

Instructions

• Combine all ingredients in a food processor or high speed blender
• Process 5 to 6 minutes until smooth and creamy
• Serve immediately

 Enjoy!

 

 

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Best Healthy Tri-Color Sweet Cole Slaw Mayo-Free

 

 

In the past, I’ve shared multiple salad recipes with shredded cabbage. I just love cabbage. I’m a fan of any crunchy slaw that comes together fast and balances out a meal. Then I discovered broccoli slaw and fell in love again. Most of the cabbage/broccoli salads used a creamy dressing that contained mayonnaise and few were sweet. My sister’s family is definitely a fan of sweet slaw. Today’s version of healthy coleslaw is vegan, Paleo, and dairy-free. 

 

 

 

 

 

Tri-Color Sweet Cole Slaw

Use organic when available. Serves 6

This healthy coleslaw with a sweet vinegar dressing is a no-mayo alternative to the classic creamy coleslaw version.  It is vegan, paleo & dairy free   

Ingredients

Slaw

• 1/2 medium red cabbage head shredded
• 1/2 medium green cabbage head shredded
• 2 heaping cups shredded carrots
• or use 1 lb package of tri-colored slaw or broccoli slaw
• 2 tbsp optional thin slivers red onions

Dressing

• 3 tbsp olive oil
• 1/3 cup apple cider vinegar
• 1 to 2 tbsp sugar
• 1/2 tbsp Dijon mustard  
• 1 tsp optional caraway or celery seeds
• salt and pepper to taste

Instructions

• In large bowl, mix all slaw ingredients
• In small bowl, whisk all dressing ingredients together until sugar dissolves
• Pour dressing all over the slaw and toss well to combine
• Cover and place in refrigerator for at least 1 to 2 hours
• Serve cold

Enjoy!

 

 

 

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Stuffed Peppers, A Classic Comfort Food

 

 

I wanted to share a couple of photos I took yesterday of two camellias from the bush on the walkway. A cold front is moving in, the sky is filled with dark clouds, and the wind is strong.  I know there won't be a blossom left tomorrow. Let's share this moment of nature's gift, and then I'll share a recipe.

 

 

Classics are something that stand the test of time. A great example is stuffed peppers filled with ground beef and rice, topped with a seasoned tomato sauce. This comforting meal is great for company. No one will ever know this flavorful and hearty dish took about forty minutes to make. It’s a traditional favorite in many homes, and it is extremely versatile.

 

Stuffed Peppers

Use organic when available, serves 6

Ingredients

• 6 bell peppers any color
• 1 lb lean ground beef, turkey, chicken
• Optional vegetarian use mushrooms instead of meat 
• 2 cloves garlic minced
• 1 onion chopped
• 1/4 cup chopped fresh parsley
• 2 tbsp fresh basil
• 1 tbsp fresh oregano
• 1 15 oz can tomato sauce
• 1 cup cooked brown rice (white rice, quinoa, cauliflower rice)
• 1 tbsp  Worcestershire sauce
•  salt and pepper to taste
• 1/4 tsp optional crushed red pepper flakes
• 1/4 cup grated Parmesan cheese or cheese of choice  

Instructions

•  Preheat oven to 350 degrees F
• Cut off top of peppers and set aside
• Cut thin slice from bottom to keep upright
• Remove ribs and seeds with spoon
• Rinse out peppers and lightly salt inside
• Place peppers in baking dish with cut side up and water in bottom
• Cover with aluminum foil
• Bake for about 10 minutes
• While pre-cooking the peppers, combine meat, garlic, and onion in skillet
• Cook over medium heat until beef is browned
• Drain any fat
• Remove peppers from oven and drain water
• In bowl, mix beef, rice, parsley, basil, oregano, half a can of tomato sauce, Worcestershire sauce, salt and pepper
• Spoon mixture evenly into peppers
• Spoon the rest of the tomato sauce on top of peppers
• Bake for 30 minutes
• Sprinkle grated cheese on top before last 5 minutes of baking or when pull from oven
• Serve hot with salad and baked potato  

   

   

   

   

   

  

  
  

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