Wednesday, March 31, 2010

Smoothie of the Week: Mango Madness



Here is week two of...“Smoothie of the Week” (where I will share a new smoothie recipe Bebe B and I try)

This weeks recipe is a creation born from two great deals I found.  The first one was organic strawberries on sale for $3.29 for a 16 oz. package!!! So I practically cleaned out the whole lot of them...needless to say I will be using strawberries in a lot of recipes this week.  Second deal I found was yesterday at Whole Foods Market they had gotten in a ton of Ataulfo mangos that were on sale for $1 each, which I adore. They are smooth, soft and sweet...so perfect for smoothies.  These mangos are a bright banana yellow when ripe.

To see a wonderful post from last spring written by James Parker for the Whole Story (Whole Foods Market blog) and find out all about mangos click HERE!

So without further delay, here is this week’s recipe:

Mango Madness Smoothies
Ingredients:
1 1/2 ripe mangos (any variety will work)
1 cup of strawberries (I put them in the freezer for about an hour before)
1/4 of a ripe avocado
1/2-3/4 cup soy milk (any type of milk will work)
a few ice cubes

Toss everything in the blender and whizz up 
until you have a perfectly pink smoothie.  You 
can add more or less of the soy milk depending
on how thin you like it!  Also you can omit the
ice...I only added the ice to cool it a bit since
the mango and avocado were both room temp.
This was a big hit with Bebe B and with Dee who is home today.  Super YUM, empty glasses all around!



This recipe is vegan, dairy-free and gluten-free.



(disclaimer: none of my website or blog content is sponsored and I have not received any compensation or product...these are simply my opinions:)

Wednesday, March 24, 2010

Smoothie of the Week: She's My Cherry Pie



Now that the weather is warming up and Spring is right around the corner I decided to start a new weekly post titled “Smoothie of the Week” where I will share a new smoothie recipe Bebe B and I try. Have I mentioned how much I LOVE smoothies...they are easy, healthy and super YUM!  Here is this week’s recipe:

She’s My Cherry Pie Smoothie
Ingredients:
1 banana
3/4 cup frozen cherries 
about 1/2 cup plain soy milk or almond milk
1/2 cup plain greek yogurt
sprinkle of cinnamon
sprinkle of grated nutmeg




Blend everything together in a blender- that’s it.  This is a perfect recipe to allow children to help with.  Bebe B loved putting the banana pieces into the blender, pushing the button and watching everything whizz around!  This smoothie tasted so much like cherry pie I couldn’t believe it.  Both Bebe B and I sucked it down in record time.  You could leave out the soy milk and make a thicker puree for babies 7 months and older.  This would also be great with fresh cherries as they come into season.





This recipe is vegetarian and gluten-free.



Tuesday, March 16, 2010

Shamrock Smoothie



I must confess that I have loved Shamrock shakes for as long as I can remember, but I haven’t had one this year because I am determined that I need to want for me what I want for my daughter...healthy food.  And I’m sorry friends but the shamrock shake isn’t heathy.  So for those of you resisting the once a year temptation I have a great recipe for you just in time for St. Patty’s Day!  It doesn’t taste exactly like a shamrock shake but it is delicious and light on the guilt.  Enjoy!

Shamrock Smoothie 
1/4 of a ripe avocado 
1 tbsp FINELY chopped fresh mint
1 tbsp chopped fresh spinach
Milk for thinning ( I used coconut milk) 
Organic Chocolate Chips (optional) for topping

Blend ingredients together in a blender until a shake/ smoothie consistency is reached.  Top with chocolate chips if desired.  Both Bebe B and I adored this special treat.  

*I try to avoid refined sugar at all costs, see why.  The organic frozen yogurt I used is made with naturally milled organic sugar, in moderation I am okay with this.

Sunday, March 14, 2010

Spring French Toast



Spring is truly in the air.  I’m sitting here typing with the windows open listening to the neighborhood kids bounce basketballs in their driveway and it sounds wonderful.  I am so ready to say good-bye to winter and welcome in some warmth and sunshine.  I created a new “Spring” recipe for breakfast this weekend and I thought I would share!

Spring French Toast: (10 Months+)
6-8 slices Whole Grain Bread
2 Eggs 
1/2 cup Milk ( I use Soy or Almond Milk)
1/2 cup Carrot Puree (recipe below)
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp vanilla

Simply whisk together everything but the bread until well blended.  Dip the bread in the mixture, coating both sides evenly.  Then cook in a skillet on medium low heat until well toasted on each side.  Enjoy!  Bebe B loved these cut up into bite size pieces and topped with cream cheese, Dee had them with ketchup (He is nuts I know) and I had them with a touch or pure maple syrup.  I was able to make these 100% organic and even had enough to cut into strips and freeze for future breakfasts of Spring French Toast Sticks!  I would recommend  they can be frozen for up to 2 months.

Carrot Puree 
Steam about 2 cups of cleaned chopped carrots till very tender.  If you are steaming them on the stove you will need about 2 inches of water and need to steam for about 10-15 minutes.  Once carrots are tender allow them to cool for a few minutes then puree in a food processor or blender until smooth.  You can add extra water to thin it out a bit if desired.  I don’t recommend using the cooking liquid for root vegetables like carrots because some soils are a bit too high in nitrates you don’t want in your baby or you.  This recipe will keep in the fridge up to 3 days and freezer up to 3 months.