Here in the mid-Atlantic it seems like the temperatures just keep climbing. I keep thinking, “This is the hottest it can possibly get,” until it’s hotter the next day, and the day after that… Fortunately, hubby and I currently have a working air conditioner (hurray!) and we’ve been hiding inside for the most part. Last week I went to IKEA (more on that later) and the walk from the parking lot to the front door and back was about all I could handle. And I actually enjoy hot weather. So that really is saying something.
So to beat the heat I’ve become quite the smoothie guru lately. These tropical smoothies are a perfect way to start another hot-hot-hot day with some cool, fruity nutrition. Just make sure to drink them, okay? I know it’s tempting to pour them over your head, but that’s not the intent here.
Tropical Sunshine Smoothies
1 1/4 cups almond milk (or organic milk)
1 cup frozen mango cubes
1 frozen banana
1/2 cup frozen or fresh pineapple chunks
1 scoop vanilla protein powder (optional)
- Blend all ingredients together in a high speed blender. Enjoy!
Source: Covered In Flour
Fruit salad is one of my favorite foods. Growing up, it always seemed like a special treat to have fresh fruit salad. Now that I’m an adult (according to the government, anyway), I get to have fruit salad whenever I want… and I want a LOT of fruit salad. Several mornings a week, I’ll throw together a quickie fruit salad from whatever fresh fruit I happen to have on hand and take it to work to eat for breakfast at my desk. But this isn’t your run-of-the-mill weekday fruit salad, although it’s almost as easy. The addition of mint and fresh orange juice really take this salad to the next level and make it perfect for a fresh dessert or celebratory brunch… or even for any spring weekend when you just feel like having something extra special.
Minted Fruit Salad
1 cup quartered strawberries
1/2 cup mint, roughly chopped
- Peel and cut mango as follows: slice the cheeks off, being careful not to cut into the pit. Score into the mango cheeks in a grid. Pop mango cheeks inside out and carefully cut the pieces out, creating cubes. Add to mixing bowl. Repeat with second mango.
- Segment an orange: cut the tops and bottoms off, then slice the peel off between the pith and the flesh. Cut between the membranes and pop out orange segments. Cut each segment in half and add to mixing bowl. Squeeze the juice from the membranes over the mango and orange segments. Repeat with second orange.
- Slice two bananas and add to mixing bowl, along with strawberries and mint. Carefully toss all together.
Nota Baker: You don’t have to use the fruit I suggested above. If you happen to have something else knocking around your produce drawer, or you see a particularly good-looking pineapple at the market, by all means, use that. Just make sure you invite me over to enjoy it with you!
Source: Covered In Flour