Posts Tagged ‘mango’
Not all healthy smoothies have to be green. Blueberries mask the green kale in this delicious smoothie.
Well. Last night’s game stunk. I scared the cat with my cries of anguish as I watched the painful 4 hour game, losing to an unranked Virginia Tech. I have to say they played extremely well for an unranked team. And Ohio State made a lot of mistakes. Guess if you have to lose, better to do it at the beginning of the season. But anyway, this is s food blog not sports so I’ll get on with it haha.
Want to know the trick to making the green color from healthy green stuff magically disappear? Apparently all you have to do is add blueberries. Believe it or not there is a full, packed cup of kale in this smoothie and only 1/2 cup of blueberries, yet all you see is this pretty purple smoothie. If you look closely you can see little flecks of green but who gets up close and personal with their smoothie? Drink up and feel good about it.
One year ago: Peanut Butter Ice Cream with Dark Chocolate Shell
Two years ago: Gluten-Free Jumbo Chocolate Pomegranate Quinoa Cookie
Peach-mango smoothie made with fresh fruit, nectar and Greek yogurt. So good you’ll think you are having dessert.
Today is the day before my interview in Memphis, so naturally I arrived to town a day early in order to run the Bardog 5K with Maggie this morning! In all the time I lived in Memphis I never managed to participate in this 5K, something always got in the way. But there’s nothing stopping me now and since I don’t like eating a heavy breakfast before running any distance lets make a smoothie.
This smoothie may be my new favorite. Unfortunately with peach season nearing its end it will have a short life unless I get desperate and use canned peaches. I bought both the peach and the mango fresh then cut and froze myself but of course you can buy pre-frozen. Blend them up with peach or mango nectar, honey and Greek yogurt and you’re done. I used peach Greek yogurt with mango nectar. Plain or vanilla Greek yogurt would work too if you want to tone down all that sweet fruit. I personally loved it.
One year ago: Funfetti Ice Cream Krispie Cupcakes
Two years ago: Dark Chocolate Black Cherry Oatmeal Cookie-wiches
Have salsa for dessert with homemade cinnamon tortilla chips and a berry-cirtusy salsa with kiwi, mango, blackberries, strawberries and avocado. Or change it up and make it your own!
It’s tornado season, and it’s the first in 7 years where I don’t have to worry about such things because east Tennessee usually just gets the aftermath-huge rain storms (as I write this one is currently making a lot of noise outside). Oddly enough it makes me miss living in Memphis, but let me explain. Obviously the destruction tornadoes cause is not something to yearn for, I just enjoy a good storm. As a child I was terrified of thunder storms and would run into my dad’s room in the middle of the night to make me feel safe. Somehow as I got older I grew to love thunder and lightning. But when it comes to tornado season in Memphis it means it’s time for Memphis in May festivals (which I pretend is a month long party for my birthday) and that’s what I truly miss about tornado season. And I cannot wait to return in a couple weeks for my favorite festival – BBQ Fest!
But unfortunately tornadoes and festivals have nothing to do with this recipe today. So thank you for listening to my rambling and let’s just get on with it…
Fruit salsa. I know this may not be the first thing you think of when you are trying to come up with a dip for your next gathering by hang on for just a second. For starters these are not just any old tortilla chips, they’re cinnamon-sugar chips! Which makes them the perfect candidate for dipping into a fruit concoction such as this berry-citrusy salsa with kiwi, mango, blackberries, strawberries and avocado. But you change it up to include whatever fruits you prefer.
One year ago: Spring Salsa
I know I was just complaining about the heat being back, but with rain predicted the rest of the week it’s actually staying below 90 for a few days, hooray! I’m really loving this milder summer Memphis has had thus far because that means I can turn on my oven guilt-free (and high-bill free). I should probably bake a bunch this week just in case it’s never cool again, but that also means I need to clear out some space in my freezer to store them. The three ice cream flavors I currently have in there are not being devoured fast enough! Who wants to come over for an ice cream party??
But today’s post isn’t about ice cream or baked desserts, is about baked meat! Some people are a little weirded out by fruit and meat combos. I happen to thoroughly enjoy things such as hawaiian pizza, orange beef and chicken, kebabs, pineapple fried rice, and the first offender is likely my mom’s pineapple burger. Fruit and meat entrees are especially desirable during the summer and this recipe hits the spot. A (not-dried-out) pork loin chop is topped off with an avocado-mango salsa and served with a spinach quinoa. It’s a light yet filling meal, but if for some reason you need a little more try scooping up some of the salsa with corn chips! I actually had a little bit of leftover salsa and ended up doing that exact thing the next day.
After my cousin’s bachelorette party over Memorial weekend, Shiva’s shower this past weekend, the upcoming two more bachelorette parties for Amber and Shiva and then the 3 weddings themselves, I am super excited about wedding season this summer. Unfortunately, it also leaves my mind very blank when it comes to talking about today’s recipe.
Between avocado, mini sweet bell pepper and mango I cannot get enough. Since this meal includes two of those current obsessions, I ended up making it twice in one week. Plus it was crazy easy to make. I think that’s enough information to convince you to make this for yourself! Ii is halved from the original recipe resulting in 2 servings, but you can easily double it back for four.
Welcome to April’s edition of Pass the Cook Book Club, hosted by Kita of Pass the Sushi and Girl Carnivore (her newest brainchild)! This month we cooked from The Picky Palate Cookbook, written by Jenny Flake herself. I was super excited to dig into these recipes because her blog was one of the first food blogs I started reading back in the day.
Originally I had planned on making the mini peanut butter and jelly pies, but decided that I had to try out the quesdillas using mango because I was curious about the flavors. Unfortunately the recipe called for shrimp (being a non-seafood eater), but was an easy fix by substituting with chicken and was overjoyed with the results! Enveloping the chicken was a cream cheese mixture that was exceptionally creamy, while the mangoes added sweetness. You must make these, because every day that goes by without them is a missed opportunity for deliciousness.
One year ago: Chicken & Spinach Alfredo Pizza
Everyone’s had apple juice, but have you ever had FUJI apple juice?Leave it to Red Jacket to create an entire line of fantastic juices including strawberry apple, raspberry apple, blackcurrant apple, grape apple, tart cherry stomp, apricot stomp, apple cider, and even spiced apple cider. And their company is close to where I grew up, so it’s great to support a local company!
Located in the beautiful Finger Lakes Region of New York State along the rolling hills of Seneca Lake, Red Jacket was originally planted in 1917. Today, the orchard and juice company is managed by the second and third generation of the Nicholson family, who have spent over 50 years mastering the art and science of quality fresh fruit and juice production.
But what makes their juice so special? It is 100% juice, never from concentrate, cold-pressed, unfiltered (so it retains the fiber of the fruit), 50% more antioxidant activity than clear juice, and made right on the orchard in Geneva, NY. It’s as close to eating the whole fruit as you can get! And I’m giving away a 6-bottle variety pack and the end of this post! (US residents only – but they cannot ship to CA.)
After thoroughly enjoying drinking a couple juices straight up, I decided to make a smoothie using the Fuji Apple Juice. I make green monster smoothies almost religiously, so it was fun to change it up a bit. The tangy-ness brought by the Greek yogurt and mango was well balanced with the sweetness of the strawberries and juice. I may need to add some of their juice to my green monsters!
One year ago: More Fudge Less Pudge Brownies
Here it is, the finale of Chobani week complete with the announcement for the winner of the Chobani giveaway. Want to know if you are the lucky recipient of all 6 blended Chobani Greek yogurt flavors which I have been dangling in front of you for the past week? Click HERE to find out! I have also e-mailed the winner, who has 48 hours to respond with their mailing address.
But don’t leave yet, it’s Mango Monday and I still have one last Chobani recipe to share with you. And guess what? It’s a frozen yogurt recipe that does not require an ice cream maker!
I decided not to pack my ice cream maker for my month long stint away from home (here I was thinking I was being rational by not packing large kitchen items), so when the time inevitably arrived that I craved homemade ice cream/frozen yogurt, I was kicking myself. I didn’t even bring my popsicle molds! Thankfully the food blogging world had already found a way around the need for an ice cream maker. As a bonus, this method can create both a soft serve or a more ice cream-style frozen yogurt.
This mango frozen Greek yogurt was healthy enough to have it for breakfast this morning. You better make this, because I know you want to be like me and have the breakfast of champions.
Hope everyone had as great of weather as we did over the weekend. First my dad and I took care of a few odd things around my apartment, such as hanging my newest work of art (check it out). We were super crafty too because I didn’t have a level, just used a straight piece of wood and a tape measure. Then my dad and I took advantage of the weather and spent some time walking around the Lichtnerman Nature Center on Saturday followed by a movie and some great frozen custard eaten on a bench outside. On Sunday we enjoyed brunch on a friend of mine’s roof-patio, followed by cooking our holiday dinner with all the windows open in my apt, while the wonderful aromas were filling my kitchen.
Now that we are on the subject of food, have you ever flavor injected your meat? If you haven’t you really should. It results in serious flavor saturation. And with this ham recipe, you also get a nice sweet glaze on the outside, locking in all of that flavor. Of course, since this was a pre-spiral cut ham some of the injected juices leaked out, but having it seep through the layers was good enough for me. This recipe made way too much for the number of people who were eating it, but leftovers are not frowned upon!
Serves approximately 20
1-10 lb. fully cooked, spiral-cut smoked ham, on the bone
1 cup mango chutney
1 cup light brown sugar, packed
1/4 cup pure maple syrup
1/2 cup pineapple juice
- Preheat the oven to 350 degrees. Place the ham on a rack in a heavy roasting pan, cut-side down.
- In a pot over medium heat, add chutney, sugar, syrup and juice. Stir until sugar is dissolved and then bring to a simmer. Continue to cook until it begins to thicken, about 5 minutes. Remove from heat and allow to cool slightly.
- Using a flavor injector, inject ham with some of the cooled glaze mixture all over, inserting the needle in various directions (use as much as desired). Pour the remainder of the glaze over the ham and cover completely with foil.
- Bake for 2 hours until the ham is fully heated. Allow to sit for 10 minutes before serving.
Source: The Spiffy Cookie original
If you haven’t yet, vote for my Funfetti Truffle Chocolate Cupcakes in the “So You Wanna Be a CakeSpy” contest! I’m not sure at what time, but a winner should be announced sometime today:
- Like on Facebook (<–click)
- Like on Flickr (<–click)
- Leave a comment on the bottom of CakeSpy’s post (<–click)
While we are on the topic of food contests, I entered a chili contest on Saturday and came in second by 2 votes! Want the recipe? It’s the spiced up version of my dad’s chili recipe, found HERE.
But wait, there have been other battles going on lately. As you know I’ve already tackled my fear of adding spinach to a smoothie with the berry detox smoothie, but next was the green spinach smoothie affectionately named the Green Monster – you cannot hide from the spinach-green color of this one! Despite the green-ness, my reaction to this smoothie may have even been better than to the non-green spinach-containing smoothie. It was creamy and slightly sweet without a single sign of spinach, other than the color.
This was the first combination I tried, with a little pineapple in there. Second time I tried with mango and couldn’t taste much of a difference. But I have seen many other additions floating around other blogs and I plan to test them out as well. For now I was very pleased with this one and plan on making it again. Spinach, for the win!
GREEN MONSTER SPINACH SMOOTHIE
1/2 frozen sliced banana
1/4 cup frozen pineapple or mango
1/2 Tbsp creamy peanut butter
1/4 cup nonfat Greek yogurt
1/2 cup unsweetened vanilla almond milk
2 cups baby spinach (or more, or less)
- Combine all ingredients in a blender and blend until smooth.
Source: Adapted from Iowa Girl Eats.