Mango Banana Smoothie If you’re looking for a refreshing nutrition packed start to your morning or even later in the day this Mango Banana Smoothie is a favorite of mine. I often buy frozen mango chunks but I will use in this either fresh or frozen bananas. By using fruit no ice is needed when blending so there is no dilution of flavors. Mango Banana Smoothie Ingredients 1 cup cubed frozen mango cubes 3/4 cup sliced ripe banana (about 1 medium) 2/3 cup milk or almond milk 1 teaspoon honey 1/4 teaspoon vanilla extract Preparation: Place frozen mango and the remaining ingredients in a blender. Process until smooth. Pour into a tall glass and enjoy! To freeze your own mangos: If using fresh mangos, peel and cube then arrange the mango cubes in a single layer on a baking sheet; freeze until firm (about 1 hour).
I think fall and I think what can I make with pumpkin A hearty healthy breakfast in the fall needs some additional fall ingredients such as pumpkin. Two of my favorite things about fall….the brilliant leaves against sunny gray skies….and the classic fall flavors of pumpkin, cinnamon, the new fresh crop of apples, and cranberries. Just makes me think cozy fires and hanging around with friends and family. It’s fun for me just seeing what’s in the kitchen and experimenting with new flavor profiles. This is one of those recipes with things always in the pantry but a new combo to please the palate. Super simple, easy and quick…all things you love for a weekday morning recipe. One of my prerequisites creating a new recipe is nutritional value. If we fill with food lacking what our body needs, we will wind up eating more later because our body isn’t satisfied and that promotes overweight. The addition of the pumpkin in this recipe boosted our daily intake of Vitamin A, C, iron, B6. and magnesium. Just one cup of pumpkin is 197% of the Vitamin A which we require daily but only 30 calories. That’s a win-win food: tasty and healthy! Warm
There really is nothing like fresh muffins right out of the oven, but who has the time? You do! Make these Busy Morning Corn Muffins Here’s how I save time in the morning. If I’m already pulling out all the ingredients, measuring spoons and cups I also pull out a 2nd bowl or more and here’s why: You can make at least 1 extra dry mix and store individual recipe portions in air tight containers. Please remember to label them as muffin mix so there’s no confusion later. Label the container with the liquids you need to add and baking times also. This is like making your own box mix muffins without the chemicals and with out over paying! Do this the night before, days ahead or even weeks ahead. This is also a nice gift mix to bring with you too (dress up the packing and attach instructions for finishing and baking) I often use those quart size deli containers since I have so many I’ve saved with Chinese takeout over the years. Love those containers for portioning and storing soup stocks, marina and other sauces also. These muffins are perfect on their own or slathered