Tag Archives: mango

Orange Power Smoothie

We officially hit summer here. And by that, I mean it is HOT! Thankfully, a couple splash pads and our HOA pool have opened. But I still feel hot most of the day. I try to exercise first thing in the morning. First, it just gets it out of the way and starts my day off with accomplishing something. Second, workout endorphins can’t be beat to get your moving through the day. Third, at least it is the coolest part of the day. But after I workout, I’m still hot and struggle to cool down.

Enter smoothies for breakfast. After a good workout, it is so refreshing to get a nice cold drink. Water on an empty stomach isn’t my favorite. I love to make a big glass of a cold, filling smoothie. This orange power smoothie is so colorful and mild tasting, it’ll be a hit with your kiddos too. Enjoy!

Orange Power Smoothie (Serves about 2)

Orange Power Smoothie<

3 carrots, peeled and chopped
1 ½ cups ice cubes
½-1 cup water (as needed)
2 cups frozen mango pieces
1 banana, peeled
½ cup plain low fat Greek yogurt
1 tablespoon honey
¼ teaspoon grated ginger (can use ground ginger)

1. In blender, process carrots, ice, and ½ cup of water on high until mostly smooth (this could take a couple minutes). Scrape down the sides of blender.

2. Add remaining ingredients to blender. Continue to process on high until smooth, adding more water as needed to obtain desired consistency. Serve cold.

Nutritional Information (amount per serving):

Calories: 271
Protein: 12 g
Fat: 1 g
Saturated fat: less than 1 g
Cholesterol: 4 mg
Carbohydrates: 59 g
Fiber: 7 g
Sodium: 96 mg

Recipe notes: You may need to adjust the honey if it isn't sweet enough for you. Also be sure to use a different sweetener if feeding this to a child under 1.

Source: slightly adapted from America's Test Kitchen

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Curry Chickpea Nachos with Mango Salsa and Raita

Lunch is a really difficult meal for me. I don’t want to expend much effort, but I want something delicious. Sometimes, a pb&j is that sweet spot. I find on the weekends, however, a simple lunch just won’t cut it. Weekends feel like they should have special, slightly more indulgent meals to me.

These nachos seem like a bit of work, but they come together fairly quickly. And the reward is huge. Most things taste better on a chip with dip, don’t they? Don’t skip the salsa or the “raita” like sauce. Both make this dish even more special.

Enjoy!

Curry Chickpea Nachos with Mango Salsa and “Raita” (Serves 6)

Curry Chickpea Nachos

1 cucumber, grated (peel half of the peel if regular cucumber, can leave peel on if English cucumber)
1 cup nonfat plain Greek yogurt
5 tablespoons lime juice, divided
1 tablespoon chopped fresh mint
2 mangoes, peeled, pitted, and diced
2 tomatoes, diced, divided
1 red bell pepper, diced, divided
1 red onion, diced, divided
½ cup lightly packed coarsely chopped cilantro, divided
1 avocado, diced (optional)
1 teaspoon olive oil
1 can garbanzo beans, drained and rinsed
½ teaspoon black pepper
1 ½ teaspoons curry powder
1 teaspoon garam masala
½ teaspoon cumin
1 teaspoon sriracha or hot sauce
½ large bag baked tortilla chips (basically, enough to make a good layer on a baking sheet)
6 ounces mozzarella cheese, shredded
3 ounces feta cheese, crumbled

1. For the raita, squeeze out and discard the excess liquid from the cucumber. In a bowl, combine the cucumber, yogurt, 2 tablespoons lime juice, and mint. Cover and refrigerate until needed. Can be done up to 24 hours in advance.

2. For the mango salsa, combine mango, ½ the bell pepper, 1 diced tomato, ¼ cup chopped onion, ¼ cup cilantro, 2 tablespoons lime juice, and avocado if using. Cover and refrigerate until needed. Can be done up to 24 hours in advance.

3. Preheat oven to 375.

4. Heat a olive oil in a large skillet over medium heat. Saute remaining onion until translucent. Add beans, remaining pepper, remaining tomato, curry powder, garam masala, and cumin. Cook, stirring constantly for 2 minutes, until fragrant. Remove from heat. Stir in sriracha, remaining lime juice, and black pepper.

5. Line a large, rimmed baking sheet with foil. Arrange tortilla chips in a single layer on baking sheet. Top with mozzarella, followed by curried beans and feta cheese. Bake until the cheese is melted and chips are hot and crisp, about 12-14 minutes. Top with remaining cilantro. Serve with mango salsa and raita.

Nutritional Information (Amount per serving):

Calories:  403
Protein:  21 g
Fat:  15 g
Saturated Fat:  6 g
Cholesterol:  33 mg
Carbohydrates:  51 g
Fiber:  9 g
Sodium:  527 mg

Recipe Notes: I kind of chop all the ingredients at once, and even have made the dips as the beans cook. It works just fine that way, you are just very busy right then. The original recipe called for ground turkey or lamb, which I’ve subbed beans for, but I like going the vegetarian route. It also says to drain all the liquid from the salsa and pour it over the top. I kind of like the liquid in the salsa since I prefer to dip it. Draining the liquid means draining flavor to me, but you can try that if you prefer a “dry” salsa.

Source:  adapted from Mel’s Kitchen Cafe

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