Breakfast/Brunch, Dairy-Free, Drinks, Gluten-Free, Low Sugar, Smoothie, Snack, Vegetarian

Bring on the Breakfast “Greens”

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BuzzFeed is brilliant. I’m talking life hacks brilliant that are so painfully simple, they should’ve been obvious — like make not just one, but multiple smoothies at once to only have to clean your blender one time. AND when you clean the blender, fill it up with a third with warm water and a couple drops of dish soap and “blend” until foamy and clean. (Obviously you’ll need to rinse out the blender after.) AND you have breakfast taken care of for the week. I also tried and tweaked their version of a green breakfast smoothie and made my Banana Mango Green Smoothie. I definitely made three ahead of time to have for breakfast that week. Not skimping on protein, the Greek yogurt and Aloha’s plant-based protein jump in here to keep you full and satisfied. The kale was nonexistent because all you tasted was banana and mango. Winning? I think so.

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Asian, Better Than Takeout, Dairy-Free, Entrée, Gluten-Free, Lightened Up, Vegan, Vegetarian

Mighty Mango Curry

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Last week Whole Foods had a 5 for $5 special for mangos. Obviously I had to indulge in this deal. While the mangos were ripening on my counter, I came across Recipe Tin EatsMango Thai Red Curry dish. Um, yes please. Sign me up! Was this timing a coincidence? I think not. The original called for fish sauce and while I have no problem eating anything with fish sauce, I literally cannot cook with it to save my life. It would add a tangier, richer flavor, but I did a little modifying and my version is still tasty. I made the mango red curry sauce separate, allowed it to cool and fully thicken into a delectable sauce to then top brown rice and juicy chicken. (Swap the chicken for tofu and sweet potato to be fully vegan and vegetarian! I also tired this over cauliflower rice and it was still so filling.) Mango Red Curry is tangy, not overly sweet, creamy and perfectly spiced.

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Asian, Dairy-Free, Entrée, Gluten-Free, Salad, Vegan, Vegetarian

Sweet & Spicy Chopped Asian Salad

Colorful Asian Salad

Happy Meatless Mondays! In honor of such a day, I created the Colorful Asian Salad. After having its inspiration at Stephi’s on Tremont, I swapped salmon for tofu because a). last week was too hot to use the oven; b). tofu’s cheaper; and c). tofu calls for an easier prep — chop, marinade and serve. Many different textures (and colors!) come to play to make this salad. The napa cabbage is a more delicate choice from the cabbage family. It pairs well with tofu, and I’m now itching to try it in a stir fry. The juicy mango doesn’t seem like an obvious choice for a salad, but the sweetness plays off the spicy sriracha and ginger and distinct flavors from cilantro. I definitely want to make this with salmon, but I think this salad is one that’s going to pop up again and again.

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Breakfast/Brunch, Dairy-Free, Dessert, Drinks, Gluten-Free, Low Sugar, Smoothie, Snack, Vegan, Vegetarian

Let’s Get Tropical: Plant-Based Protein Smoothie

Tropical Protein Smoothie

I don’t normally like nor use protein powder. I think it tastes chalky and artificial. Aloha sent their new plant-based vanilla protein powder to try. Let’s break it down: 18 g of plant-based protein per packet, 175 calories, low in saturated fat, still TWO servings of fruit and veggies and packed with taste — none of that chalky consistency. Last weekend, the temperature easily pushed high 80s, low 90s in Boston. Throw in a run in that muggy weather and the idea of this smoothie is what got me through my run. Also, how can you not try this when it looks like you’re sipping on a tropical ice cream? Blend frozen bananas, frozen mango, almond milk and Aloha’s vanilla protein, and this Tropical Protein Smoothie was hands down one of the best smoothies I’ve ever had.

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Breakfast/Brunch, Dairy-Free, Gluten-Free, Low Sugar, Meal Prep, Vegan, Vegetarian

Mad for Mango

Mango Ginger Overnight Oats

I’m still on my mango kick after my trip to Florida a few weeks ago. Why not incorporate some mango into overnight oats? Cue the ground ginger and you have an unusually good combination of flavors. The sweetness from juicy, ripe mangos means no added sweetener is needed. (Doesn’t mean you can’t add more, but you probably don’t need to.) Cue the ground ginger with fresh berries and you have an unusually good combination of flavors with this Mango Ginger Overnight Oats.

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Breakfast/Brunch, Dairy-Free, Drinks, Gluten-Free, Low Sugar, Smoothie, Snack, Vegan, Vegetarian

A Tropical Paradise Smoothie

Mango Banana

I just came back from a long weekend on Sanibel Island in Florida. Known for its abundance of shells, Sanibel was a much needed breath of warm weather after the snowiest (and one of the coldest) winters in Boston. I met my parents and family friends there, and my mom had bought honey mangos for the stay. They’re deliciously sweet and rich in vitamin C. The mangos was just begging to be transformed in a smoothie. Given most days were muggy and in the high 80’s, low 90’s, it was only fitting to make a Mango Banana “Green” Smoothie. Bananas, strawberries, spinach and a dose of Aloha‘s 14 superfoods, this smoothies was better than expected. One sip and hopefully you’ll channel some beach vibes like the pictures below of Sanibel and be transported to your own tropical paradise.

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