Mango Berry Smoothies
We make smoothies almost every morning. They’re so easy to make and provide an excellent means to get some fruit and veggies into your diet. This Mango Berry Smoothie is a favorite of ours.
PREP TIME: 5 minutes SERVES: 2
2 cups unsweetened vanilla almond milk 1 cup frozen mixed berries 1 cup frozen mango 1 frozen banana ½ cup vanilla Greek yogurt 1 tablespoon honey, optional
- Combine the ingredients. Put the almond milk, mixed berries, mango, banana, Greek yogurt, and honey (if using)in the blender.
- Blend. Blend on high to purée. Pour into two glasses, serve, and enjoy.
- TIP: Throw a handful of fresh spinach or kale into this smoothie for added nutrients —you won’t taste it at all. You can also use fresh berries instead of frozen; just be sure to throw in a few ice cubes.
- SWAP: If you don’t have frozen mango, try frozen pineapple. The sweet fruit adds a clean, crisp flavor to the smoothie.
Per serving: Calories: 225; Total fat: 5g; Total carbs: 42g; Sugar: 29g; Protein: 6g; Fiber: 6g; Sodium: 194mg
Peanut Butter Banana Smoothie Bowls
In the mornings when I want something more substantial than a smoothie, a smoothie bowl comes to the rescue. These bowls have a thicker consistency than smoothies, so they can be eaten with a spoon and topped with fresh fruit and granola. The combination of peanut butter and banana is a favorite of mine.
PREP TIME: 10 minutes SERVES: 2
3 frozen bananas 1 cup unsweetened vanilla almond milk 4 tablespoons peanut butter, divided 2 tablespoons honey, divided 1 fresh banana, sliced ½ cup granola 2 tablespoons chia seeds, optional
- Combine the ingredients. In a blender, combine the bananas, almond milk, 2 tablespoons of peanut butter, and 1 tablespoon of honey. Blend until smooth. Since this is thicker than a smoothie, you may need to stir it up a couple of times to get it well blended. Divide between two small bowls.
- Prepare the peanut butter topping. In a very small microwave-safe bowl, pour the remaining 2 tablespoons of peanut butter and 1 tablespoon of honey. Stir to combine and microwave for 10 seconds.
- Assemble. Top with the sliced banana, granola, and chia seeds (if using). Drizzle with the warm peanut butter and honey. Serve and enjoy
- TIP: If you want to drink this smoothie bowl instead of eating it with a spoon, add ½ cup more almond milk for a thinner consistency.
- SWAP: This is the perfect recipe to experiment with other nut butter, including cashew or almond butter. Each will bring its own distinct, nutty flavor to the smoothie bowls, and you may find out you like one more than the other. Other topping ideas include berries, chocolate chips, chopped peanuts, ground flaxseed, and shredded coconut.
Per serving: Calories: 552; Total fat: 33g; Total carbs: 111g; Sugar: 62g; Protein: 20g; Fiber: 14g; Sodium: 255mg
3-Minute Microwave Vanilla Almond Granola
Granola cooked in 3 minutes might seem too good to be true, but it really does work. Use this recipe as a starting point, and customize it with your favorite add-ins. Serve with milk, on top of yogurt, or on top of smoothies.
PREP TIME: 10 minutes COOK TIME: 3 minutes SERVES: 2
3 teaspoons coconut oil
2 teaspoons water
¼ teaspoon vanilla extract
2 teaspoons maple syrup
⅓ cup old-fashioned oats
2 tablespoons sliced almonds
1 tablespoon dried cranberries
- Combine the wet ingredients. In a microwave-safe bowl or mason jar, mix the coconut oil, water, vanilla, and maple syrup. Microwave on high for 20 seconds, or until the coconut oil is melted.
- Add the dry ingredients. In the same bowl or jar, add the oats and almonds, and stir to combine. Microwave on high for 1 to 2 minutes, stirring every 30 seconds until the oats begin to brown.
- Cool the granola. Spread the granola out onto a plate to cool off. Add the dried cranberries once it’s cool. Serve and enjoy.
- TIP: Be sure to add the dried cranberries after the microwaving process; otherwise they’ll burn
- SWAP: You can customize this granola to your liking by choosing different dried fruits and nuts. Dried apricots, raisins, dried bananas, peanuts, pistachios, and cashews are all good choices.
Per serving: Calories: 182; Total fat: 11g; Total carbs: 22g; Sugar: 13g; Protein: 2g; Fiber: 2g; Sodium: 3mg