Italian Veggie Medley 3 ways

Ingredients:

- 2 medium tomatoes
- 1 zucchini
- 1 ataulfo mango
- 1 stalk celery
- Any pepper, sweet or hot, to taste
- 1 handful basil, or more to taste

Directions:

- Dice tomato, zucchini, mango, celery, and pepper, very small
- Chop basil
- Combine all together
- Pound in a large mortar and pestle, optional

Eat as is, in lettuce wraps, over zucchini noodles, or on a salad.

Best smoothie ever!

I wasn't able to eat solid food at all yesterday and it doesn't look like I'll be able to today either due to a wisdom tooth that's acting up and not allowing me to open my mouth very much. It's a good thing that I LOOOVVE smoothies!



Ingredients:

- 2 bananas
- 1 nectarine or peach
- 1 ataulfo mango
- 1/2 - 3/4 c strawberries (I use frozen)

Directions:

1. Blend everything together until smooth.
2. Add a little water if you want it to be a little thinner.

Total Calories: 444, 92/5/3

Banana Stuffed Nectarines

Ingredients:

- 1 nectarine, or more depending on how much you want.
- 2 medium bananas

Directions:

1. Cut nectarines in half and remove pit.
2. Scoop out a little of each half to make the indention where the pit was larger.
3. Blend up what you scooped out of nectarines with bananas
4. Fill nectarine halves with banana cream!

Blackberry Banana Freeze

****FYI: It's not recommended to eat frozen fruit on a regular basis b/c eating too much very cold stuff can eventually damage the vital flora of your digestive system. So it's better to just eat cold stuff occasionally if you eat it at all.

Ingredients:

- 2 c frozen blackberries
- 2 medium bananas
- fresh fruit to top, optional

Directions:

1. Blend bananas and blackberries in high speed blender until smooth
2. Put in bowl and top with fresh sliced bananas and/or other fruity goodness!

Total calories with no fruity toppings: 403, 91/5/4

Mexican Cauliflower Rice

Ingredients:

- 1 head cauliflower
- 3 medium size tomatoes
- 1 cucumber
- 3 stalks celery
- handful cilantro, or more to taste
- juice of 1/2 lemon

Directions:

1. Pulse cauliflower in food processor until it's the size of rice. Or chop finely if you don't have a processor. Place in large bowl.

2. Pulse remaining ingredients in processor until still slightly chunky.

3. Mix the tomato mixture into the cauliflower mixture. And voila - Mexican cauliflower rice!

* I think this would be even better with some red sweet peppers, but I didn't have any. :)

Tomato Mango Zucch-etti Sauce

This is a very versatile recipe. It can be used as a sauce for your zucchini noodles or other veggies as well as a dip, soup, or salad dressing. I ate the left overs as a soup after I finished my zucchini noodles.

And by the way, I just bought several boxes of champagne mangoes and I absolutely love them, so forgive me if I have mangoes in EVERY recipe for a little while! My recipes will be using champagne aka ataulfo mangoes, but any will work. They just aren't as absolutely amazing as champagne...lol, in my opinion that is.

Ingredients:

- 2 large tomatoes
- 1 stalk celery, optional, makes it a little saltier
- 1 champagnge/ataulfo mango
- handful of fresh cilantro, or more to taste.
- 1 large zucchini or 2 small, spiralized or sliced into noodles.*

Directions:

1. Place zucchini noodles in a bowl.

2. Blend tomatoes and celery in blender or food processor until smooth.

3. Add cilantro and mango to blender and pulse until almost smooth. I like it a little chunky.

4. Pour sauce over noodles. Garnish with other vegetables and greens.



*note about making noodles out of zucchini:

- You can use a regular ole vegetable peeler to make wide fettuccine type noodles.
- You can use a julienne vegetable peeler with little teeth to make skinnier noodles:



- Or if you want to invest a little more you can buy a saladacco or spirooli. I have a spirooli (I found it in someone's throw away pile!), but mostly use my julienne vegetable peeler b/c it's smaller and easier clean up.

Spirooli:



Saladacco:



Total Calories: 243 (makes 1 lg 811 size portion, or 2 regular size portions of you add another zucchini) 83/10/7

Mango Nanna Pudding

Ingredients:

- 1 ataulfo (aka champagne mango), preferably, but any mango will work
- 2-3 medium bananas

Directions:

1. Peel mango.
2. Blend mango and bananas together in blender until desired consistency is reached. I blended it until completely smooth but you could leave it chunky if you wish.
3. Garnish with other fruits if desired.

Calories: 314, 93/4/3

New Recipe Coming Soon

Hey there,

I've been out of town for the past few days and haven't had a chance to post a new recipe. I'm home now and plan to post one either this evening or tomorrow morning so stay tuned.


Hope everyone had a great weekend!