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Carrot Cinnamon Smoothie January 22, 2012

Carrots Smoothie- topped with Cinnamon & Ground Flax

Carrot Cinnamon Smoothie
with Strawberry & Mango

Ingredients
Serves 2

-4 oz 100% carrot juice
-3 large frozen organic strawberries
-1 fresh banana
-1/2 cup almond milk
-1/2 cup frozen mango chunks
-1/2 tsp cinnamon
-dash of turmeric

Garnish
-dash of cinnamon
-pinch of ground flaxseed
-a few carrot shreds (optional)

Method

1) Blend until smooth.

2) Top with ground cinnamon and ground flaxseed.

Nutrition Highlights: This smoothie is high in Vitamin A. Carrot juice is lower in sugars than many fruit juices and is used as an accent to the fruit and calcium-containing almond milk. Cinnamon and turmeric have valuable anti-inflammatory properties, adding to the health value of this smoothie without tarnishing the refreshing taste. Turmeric pairs well with sweet and tangy mango and cinnamon pairs well with the the radiant carrot flavor.

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Freshly Chilled Mango Frozen Yogurt August 5, 2011

Freshly Chilled Mango Frozen Yogurt made with Organic Lowfat Yogurt

Freshly Chilled Mango Frozen Yogurt
Topped with a spoonful of whipped cream & cinnamon

I recently found an absolutely delicious frozen yogurt that did a great job emphasizing its nutritional high points on the packaging. Only after eating far more than I should have did I take a look at the ingredients and find to my disappointment that it was full of high fructose corn syrup and other food-like substances that I would rather not be eating. From this came the motivation and inspiration to finally make my own!  I still hope to one day soon take it a step further to learn to make my own yogurt. If you have tips please share!

Ingredients

16oz Organic Lowfat Plain Yogurt (other flavors would work too)
1-2 14oz Packages of GOYA Mango Pulp (More = more intense flavor)
Splash of OJ
1 Banana
3 Very Ripe Plums
3 tbsp Lemon Juice
1/2 tsp Honey

(Toppings: Whipped Cream & Cinnamon)

Methods

Pre-freeze ice cream maker overnight (following instructions for your model). Combine ingredients in large bowl and blend using a hand blender. If you don’t have one just blend everything in a large blender. Pour mixture into ice cream maker and allow freezing process to take place.

Serve fresh & cold. Delicious when topped with a dash of whipped cream and cinnamon as shown.

Nutrition Perks

Low-fat, good source of healthy pro-biotic cultures, good source of vitamin A, excellent source of calcium.

 

Healthy, Simple Mango Lassi March 5, 2011

Healthy, Easy, Mango Lassi

Mango Lassi Recipe

I was inspired by dining out at some local Indian restaurants recently to try making my own Mango Lassi. The restaurant version I treat as more of a dessert but I came up with a simplified recipe to make at home without added sugars but without lacking taste.  For an incredibly easy, healthy, and delicious take on this traditional Indian yogurt smoothie I like to stick to three ingredients:

1) Non-fat plain yogurt (my favorites are FAGE 0% or Trader Joe’s European Style Organic Plain Nonfat)
2) Mango– fresh or frozen
3) Very ripe banana (optional but this is a great way to add natural sweetness and an extra smooth texture)

Methods

Place about 3/4 cup yogurt and whole banana first in the blender then place about 1/2 cup frozen mango chunks or 3/4 cup fresh mango. Blend until smooth.

It’s that simple. Really.

 

Nutrition highlights
This recipe is is fat-free (if you stick to fat-free yogurt), a good source of potassium and protein and rich in calcium and vitamin A.

 

Fresh Basil & Bok Choy Stir-fry February 13, 2011

This bok choy stir-fry dish is full of color and flavor complexity

Fresh basil, garlic, mango, and subtle hints of ginger give this dish a complex and inviting flavor.

Fresh Basil & Bok Choy Stir-fry

Ingredients
4-5 heads of fresh Bok Choy
3 cloves fresh garlic
Fresh basil leaves (a small handful)
2 leaves red cabbage
Stir-fry cut 100% grass-fed lean beef
1 overflowing cup of beech mushrooms
2 tablespoons olive oil
1 tablespoon reduced sodium soy-sauce
1 tablespoon Thai ginger marinade

Heat olive oil in pan at medium high heat and begin cooking beef. Rinse all vegetables thoroughly and add bok choy stalks cut into bite-sized pieces (save leaves to add in later) once the meat is mostly browned. Stir food frequently. Cut up cabbage leaves into small pieces and add cabbage and mushrooms to pan. Allow these ingredients to cook as you slice the bok choy leaves and fresh basil, then add these into the mixture along with the soy sauce and marinade. Once leaves have wilted, add in a few pieces of fresh (or de-thawed frozen) mango.

 

Pineapple Banana Mango Smoothie January 9, 2011

Pineapple Banana Mango Smoothie

Take a tropical escape with this Pineapple Banana Mango Smoothie: Fresh banana, frozen pineapple, frozen mango, unsweetened coconut milk.

Customize It
To amp up the protein add a few spoonfuls of unsweetened fat-free yogurt. Trying to get more greens? Toss in a few spoonfuls of fresh or frozen spinach. You’ll never taste it with the flavor of sweet, tangy, pineapple dominating the drink.

Nutrition Highlight: Pineapple is a very rich source of vitamin C and is a mildly anti-inflammatory food. To get the most nutritional bang for your buck be sure to look for the unsweetened kind when buying frozen. The fruit has plenty of natural sweetness without adding extra.