Green Sunrise Smoothie
So, I know I promised that the next time I tried to do a green drank, I’d be brave and use Kale instead of Spinach… but this recipe just sounded too good to ruin! I’m sorry! I lied. But it’s okay because now I have another awesome spinach smoothie recipe for you that is SO YUMMY. I promise. I actually think this is my favorite one. Thank you, Rachael Ray!
And I guess I should warn you…
If you’re all like WHOA what is up with the super healthy green smoothie?! I should definitely tell you that as of MONDAY, Dave and I are starting our back to healthy eating habits/lifestyle. We had a few months off track and now we’re back on! I made this yummy smoothie for us for breakfast and it will definitely be in our rotation.
Green Sunrise Smoothie
- 1 cup (fresh or frozen) Mango Chunks
- 1 Cucumber, peeled and seeded
- 3/4 cup Apple Juice (I used organic, no sugar added)
- 1/2 cup (packed) Baby Spinach
- 2 Tablespoons fresh Mint Leaves
- 1 Tablespoon fresh Lemon Juice (I used 1 packet True Lemon)
1. Put ingredients in a blender and blend for two minutes until everything is combined.
Slightly adapted from Rachael Ray
Trader Joe’s frozen fruit is my favorite. It’s so cheap too!
This stuff is awesome. Dave’s Mom introduced me to it years ago.. it’s great to have in the pantry!
HAPPY FIRST DAY OF SPRING!!!!!!!
I’m pretty much just excited to get free Rita’s Water Ice and see the sunshine. Where did they ever get the idea “It’s Always Sunny In Philadelphia”?!?! I feel like it’s quite the opposite, but then again maybe that’s the point.
Feeling very Spring-gy today, I wanted to share this great Guac recipe for you that I tried out… it has MANGO in it!!!!! The mango is awesome in Guac since it gives it a great color and the sweetness and the spicy work so well together.
Sweet & Spicy are my all-time fav combination. For sure.
3 Ripe Avocadoes (How to Cut an Avocado), cut into cubes
¼ Cup finely diced Onion
1 Mango, peeled & diced
1 Jalapeno, seeded & finely diced
1 teaspoon minced Garlic
1 teaspoon Cayenne Pepper
1 teaspoon Salt
1 Tablespoon Cilantro
½ teaspoon Lime Juice
½ teaspoon Lemon Juice
You don’t even need to measure anything in this recipe… just stir it all together and make changes when you taste it. The avocado will mush more when you add the citrus juice, but try not to mash it since it’s good to keep some of the pieces in there.
YUMMY! I haven’t been very adventurous when making Guac since my normal stuff is just so darn good! I’m glad I got to try this version… it was especially delicious along with this breakfast I made with Eggs, Corn Tortillas, Beans, & Tomatoes. Try it with tortilla chips or I imagine it would be super perfect on fish tacos!
To make your first day of Spring even BRIGHTER, check out some pictures of these adorable BABY ZOO ANIMALS! I love them!!
… and check out these other fruity recipes 🙂
Blueberry Oatmeal in a Mug
Pineapple Upside-Down Cake (Eva Longoria’s Recipe!)
So, I am VERY into making smoothies lately. I love drinking them as a snack or breakfast after working out. They’re so refreshing! This weekend, I made a really awesome smoothie that was much different than the last two i’ve made… here and here.
Peach-Mango Greek Yogurt Smoothie
1 Peach (fresh), peeled and sliced off of the pit
1/2 Cup Frozen Mango Chunks
1 Tablespoon Ground Flax
1 HEAPING Tablespoon Fat Free Plain Greek Yogurt
1-2 Tablespoons Kefir (drinkable yogurt… I use Trader Joe’s Strawberry 1% version! Or use 1/4 cup Juice or Milk)
Directions: Blend until smooth and enjoy!
I actually really liked this flavor combination! Typically, I always throw a whole banana into whatever smoothie I’m making… this time I was all out, so from the start this smoothie was different than the others. I also have never tried using a fresh peach… it was really yummy and tart because of this, which went really nice with the mango. It was also really nice not having to chew the seeds from berries I normally use! 🙂
One of my fav blogging friends Steph from Dairy Free Omnivore just made this dish with CHICKEN THIGHS… amazing!
Oh.My.GOSH. This sauce is SO GOOD. Sometimes, the best meals are the ones you don’t plan and just throw together at the very last minute. This chicken recipe is a product of that very type of night!
It’s been a while that I’ve make my boyfriend, Dave (or Dahv, as we call him) a nice, spicy, Sriracha covered meal. Sriracha is going to be the best addition to your pantry, if you don’t have it already. It’s an asian hot sauce that tastes fantastic. If you’ve ever had a “spicy” sushi roll… you’ve tried it! I have used Sriracha in so many recipes, such as: Spicy Asian Chicken Noodle Soup , , Peanut Butter Soba Noodles, and even Sriracha Chicken w/ Onions which is a huge hit on the “Sriracha Cookbook”‘s page on Pinterest. Sweet! PS, who wants to buy it for me? I want it so bad!
This recipe in particular, is very different than the others. I used Trader Joe’s Mango Butter in the sauce which made gave it that sweet-hot kick. MMM! Sidenote: TJ’s Mango Butter isn’t that great. It worked well for the sauce but as a “butter” not so much. Try the FIG Butter instead, you won’t be disappointed.
Recipe by: It’s Good to be the Cook
4 Chicken Breasts, cut into thin cutlets
2 Tablespoons Mango Butter
2 Tablespoons Sriracha Sauce
2 Tablespoon Rice Vinegar
1 teaspoon Sunflower Oil (or Canola?)
1 teaspoon Minced Garlic
Ground Black Pepper & Sea Salt
1. Season the chicken with the pepper and salt.
2. In a bowl, whisk the Mango Butter, Siracha, Vinegar, Oil, and Garlic until the Mango Butter breaks up. It will take a minute or two and some force!
3. Set 1/2 cup of the sauce aside. You can use this as a dipping sauce or to top the chicken off with it later.
4. Pour the sauce over the chicken. Let it sit for 10 minutes or until the chicken is room temperature. It doesn’t need to marinade.
5. Cook the chicken on the grill or a cast iron skillet (my new toy!). Depending on the thickness of your chicken, cook on each side until it is done and the juices run clear, the thermometer reads 165, or you cut it and check it… whatever you do just make sure it’s done!
6. Serve w/ the side of sauce.
Whisk, whisk, whisk!
I used my new cast iron skillet. My Mom had the great idea to use this screen to cover the pan so no oil or sauce sprays up onto me!
The results? Like I said before, OMG! We loved this one! I love any sweet and hot combination and this one was really interesting. It was definitely hot but not hot enough to deter the entire family from eating the entire batch! I served ours with grilled Zucchini & Squash, and some Roasted Dill Potatoes (recipe to come soon!). This is a great light but interesting meal to keep you on your toes and for me… on my diet!
Usually when I come home from work and working out, the last thing I feel like doing is making a fancy dinner. If I put together a salad or some stir-fry… chances are that I won’t be writing about it on the blog.
With that being said, this “ordinary” weeknight dinner salad was just too pretty and too delicious to not brag about!
Recipe by: It’s Good to be the Cook
Makes 1 Serving @ 5 WW Points
1/4 Head Iceberg Lettuce, torn
1/4 Champagne Mango
1 slice Bacon, cooked crisp
6 Grape Tomatoes
4 Green Beans
Green Onion, Sea Salt & Black Pepper
1 teaspoon Sunflower Seeds
1/4 lb Cooked Shrimp
Strawberry Balsamic Vinegar
1. Chop all of the ingredients except the shrimp. Mix in a large bowl with the iceberg lettuce. Pull the tails off of the shrimp and top the mixed salad.
2. Dress the salad with some chopped green onion, a sprinkle of sea salt, and a few grinds of black pepper. Sprinkle w/ a teaspoon of Sunflower Seeds. Drizzle w/ Strawberry (or plain) Balsamic Vinegar.
Loved this salad! I am not a big fan of raw veggies, so my salads tend to rely on the heavier, less healthy items such as chicken, cheeses, croutons, nuts, etc. This salad was the perfect combination of the “good” stuff & the “bad” stuff. I don’t put oil on my salads when I use Vinegar, and trust me, you aren’t missing it. The touch of salt and pepper enhances the flavors and makes everything delish!
As ginormous as this salad is, believe it or not, it only racks up FIVE Weight Watchers Points. FIVE! OMG!
After a nice long walk/run outside today, I needed something refreshing. I whipped up this smoothie and OMG was it amazing! Mom and I bought a giant container of Fat Free Vanilla Greek Yogurt to make smoothies. I put the yogurt and fruit into our blender… not even checking to see if we had milk! I was so disappointed, thinking I wasn’t going to be able to make my smoothie… and the only juice we had in the fridge was Ruby Grapefruit. Although I thought it would ruin it, I had to give it a shot.
It was SO delish! The grapefruit juice gave the smoothie a little bit of a sour taste at times which I loved! The fruits went so well together too. I can’t wait to make more… this is going to be a new obsession 🙂
Kiwi–Strawberry & Mango Smoothie
Recipe by: It’s Good to be the Cook
1/2 Cup Fat Free Vanilla Greek Yogurt
1/2 Cup Frozen Strawberries
1/2 Cup Frozen Mango
1 Small Banana
1 Kiwi, peeled
2 Tablespoons Ruby Grapefruit Juice
1 teaspoon Wheat Germ
1. Put everything in a blender
2. Blend!! I blended mine for 1-2 minutes. You might have to stop it and stir once or twice if the frozen fruit gets stuck!