Fresh Mango Margarita

Frozen Mango Margaritas

 

We came across this recipe on the How Sweet It Is Blog right in time to get ready for Cinco de Mayo! The pictures look so amazing, we can’t wait to try it!

The recipe calls for this to be made with fresh mango, but you can substitute frozen chunks that are easy to find at Trader Joe’s or Target. It will make the drink extra frosty. If you use the frozen mango, you will just need to use a little less ice.

Personally, I could go without the chili powder for sprinkling, but that’s totally up to you and your taste. Enjoy!!

Fresh Mango Margarita Frosty

ingredients:

  • 4 cups fresh mango chunks
  • 4 cups ice
  • 1/2 cup silver tequila
  • 1/2 cup freshly squeeze lime juice
  • 1/4 cup grand marnier liqueur
  • pinch of salt
  • lime wedges for garnish
  • chili powder for sprinkling
  • simple syrup, if needed for sweetness

directions:

Add all ingredients to a high powered blender and… blend! Taste and if desired, add a little more tequila or a little simple syrup – whatever you need. I like to blend without the simple syrup and then taste and add it if the mango is not sweet enough.

Spoon the frosty into cups and serve with lime wedges. Sprinkle with chili powder if you’d like!

If your mango isn’t sweet enough, add a few tablespoons of simple syrup! To make the syrup, heat 1/2 cup sugar and 1/2 cup water over medium heat, whisking until the sugar dissolves. Bring to a boil then turn off the heat and let cool to room temp.

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Broccoli Melts

broccoli melt ingredients, clean eating, healthy snacks

If you’re trying to work your way into a healthier diet, but not ready to plunge right into Lentils and Kale for dinner, this will make for an excellent “gateway” snack.

We found this delicious looking recipe on smittenkitchen.com this morning, and can’t wait to try it. For set by step pictures, visit the smittenkitchen site. For a healthier version, I suggest cutting back on the provolone.

Broccoli Melts

I usually make this with broccolini, which I prefer because it much less notably discolors when hit with lemon juice. Outside of aesthetics, both broccolini and regular broccoli work the same here, and are equally delicious. If you’re the sort of person who enjoys anchovies, they meld well here with the garlic and pepper flakes.

Yield: 8 small-medium open-faced melts

1 pound broccolini or regular broccoli
2 tablespoons olive oil
3 cloves garlic, minced
A few pinches red pepper flakes, to taste
Finely grated zest, then juice, of 1/2 lemon (juice before zesting only if you enjoy being grumpy)
Coarse salt, to taste
1/2 cup finely grated aged pecorino romano cheese
8 thin slices totally unfancy deli provolone
8 slices bread of your choice

If using broccolini, cut it into 2-inch segments. If regular broccoli, peel the stems with a vegetable peeler first so that they cook evenly, and cut the rest into large chunks.

Pour about 1-inch puddle of salted water into a large sauté pan and bring to a boil. Add broccoli and cover with a lid and boil/steam for 2 minutes. Drain well and pat dry on paper towels, wringing out as much extra liquid as possible. Chop into small (roughly 1/2-inch) bits.

Wipe sauté pan dry and heat over medium. Add olive oil and let it heat for a full minute. Add garlic and pepper flakes, cooking for 1 minutes, or until the garlic is just beginning to turn golden. Add the broccoli and cook 1 to 2 minutes more, seasoning with salt. Transfer mixture to a bowl and add lemon zest, juice, pecorino and more salt and pepper flakes to taste.

Heat broiler. Arrange slices of bread on a tray and lightly toast on both sides. Scoop broccoli mixture onto each slice of bread, lay a slice of provolone over it and run under the broiler until cheese has melted and begun to blister. Eat. Repeat. Don’t forget to share, or at least hide the evidence if you decide not to.

broccoli melts, healthy recipes

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Source: smittenkitchen.com

Dessert for Breakfast: Acai and Smoothie Bowls

If you follow any health food accounts on Instagram, you have definitely noticed the new trend moving toward smoothie and Acai bowls. Whether you are big on greens, or prefer something a little sweeter, there is a recipe out there for you! These super-bowls will fill you until lunch with no problem, are full of nutrients and most importantly taste great!

These bowls are meant to be a bit thicker than a regular smoothie, and you can achieve this simply by using a little less liquid. When you see how delicious and creamy the pictures below look, you’ll be running out to the store to buy ingredients to make your own.

Here are some great recipes and articles you can follow to make your own.

Coconut Acai Berry Bowl 

acai bowl

Ingredients

  • 2 frozen acai smoothie packs
  • 1/3 cup non-dairy milk, used: almond milk (more as needed to blend)
  • 1/4 cup coconut milk (or substitute with more almond milk)
  • 1 large frozen banana
  • 1/4 cup frozen or fresh blueberries
  • toppings: 1 tsp goji berries, 1 tsp cacao nibs, 1 tsp shredded coconut, splash of coconut milk, fresh blueberries, chopped nuts or raw jungle peanuts

Recipe listed on lunchboxbunch.com

Chocolate Peanut Butter Smoothie Bowl

chocolate peanut butter smoothie bowl

  • ½ cup rice milk (125 ml)
  • 4 bananas (2 of them were frozen)
  • 2 tbsp peanut butter
  • 8 tbsp carob powder or unsweetened cocoa powder
  • 8 dates

Recipe listed on simpleveganblog.com

The Best Green Smoothie Bowl

green smoothie bowlIngredients

  • 1 Cup Milk of Choice (Cashew, Almond, Coconut, etc.)
  • ½ Frozen Banana, Chopped
  • ¼ of an Avocado, Sliced
  • 2 Cups of Spinach, Packed
  • ½ Cup of Ice
  • 1 Teaspoon of Chia Seeds (can sub Hemp or Flax)
  • Optional:
  • 1 Scoop of Your Favorite Protein (I like Vega One)
  • 1 Teaspoon of Honey (If you like things sweet)
  • Toppings:
  • Chopped Fruit, Coconut, Granola, Nuts, Seeds, etc.

Recipe listed on thebalancedberry.com

Vanilla Raspberry Protein Smoothie Bowl

Vanilla raspberry protein smoothie bowl

  • 1 small frozen banana
  • 1 cup frozen raspberries
  • 1 cup almond milk
  • 1 packet Vega Vanilla Protein Powder
  • 2 tbsp chia seeds + 2 tbsp water
  • 1/4 cup of granola
  • A few fresh raspberries
  • A sprinkling of cacao nibs

Recipe listed on mydarlingvegan.com

 

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Cinna-Crunch Power Smoothie

smoothie picture

Who doesn’t love Cinnamon Toast Crunch. It’s actually my personal all-time favorite cereal – so when I came across this recipe on fitbottomeats.com, I just had to share it. It’s quick, easy, healthy and most importantly DELICIOUS!

Ingredients
  • ½ cup plain Greek yogurt
  • 1 frozen banana
  • ¼ cup almond butter
  • ½ cup Cinnamon Toast Crunch cereal
  • 1 cup skim milk
Instructions
  1. Add all ingredients in a blender and blend until smooth.
  2. Top with some extra cereal squares and serve.

You can see the nutritional facts listed below. Don’t freak out when you see the 19g of fat! Our bodies need fat (if you missed our post A Beginner’s Guide to Fat be sure to read it). You’ll see of the 19g of fat only 2g are saturated fat. The best part of all is that the protein in this smoothie packs a punch accounting for 42% of your daily value!

nutritional facts for cinna crunch smoothie

 

Recipe credit: Leslie Baradel of My Menu Pal

 

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Copy Cat Recipe: P.F. Changs Lettuce Wraps

pf changs lettuce wraps

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time 20 minutes

Yield 4 servings

A copycat recipe that you can easily make right at home in just 20 minutes!

Ingredients

1 tablespoon olive oil
1 pound ground chicken
2 cloves garlic, minced
1 onion, diced
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoons freshly grated ginger
1 teaspoon Sriracha, or more, to taste
1 (8-ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce
Make Turkey Cutlets w/ Braised Red Cabbage
Instructions

Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

Notes

Adapted from Eat. Drink. Love.

Credit: damdelicious.net

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