Sometimes we all go off the rails, especially at the holidays. We eat out more often or we're too tired to cook something healthy. Our jeans fit a bit tighter, we feel a bit slower, and the scale said we're a bit heavier.
I have resolved to get back on track, ditch the bad foods, and start fresh. Step 1: Find healthy recipes that I'd like to try.
Thankfully, I had my copy of Cooking Fresh out on the dining table, so I flipped through the pages to find something to start off my health recharge. What’s better than a smoothie? Not much. So that is what I chose. The Mint Mango Smoothie from page 126. Simple enough. Quick enough. Sounded tasty. Done.
I managed to whip out this smoothie in less than 10 minutes. The longest process was cutting and peeling the mango, so it was not that difficult. Because I’m vegan, I used coconut milk frozen yogurt rather than the real stuff, which I imagine doesn’t make that much of a difference.
This smoothie was delicious. Creamy. Refreshing. Fruity. It makes for a wonderful breakfast smoothie along with some oatmeal or serves as a nice dessert after dinner. It satisfied my craving for something sweet and put me in the right direction toward my holiday binge recovery. Enjoy!
Mint Mango Smoothie
(page 126 from The Old Farmer’s Almanac Cooking Fresh)
1 small ripe mango, peeled, pitted, and coarsely chopped
1 banana, coarsely chopped
½ cup vanilla frozen yogurt
8 spearmint leaves
½ cup or more fresh orange juice, as needed for consistency
- Put the mango and banana into a blender or food processor. Add the frozen yogurt, spearmint, and orange juice and blend until smooth. Add more juice as necessary for a smooth consistency.
Want great, fresh-from-the-garden recipe ideas? Pick up a copy of Cooking Fresh!