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UPDATE: This post made it to Tastespotting.com!
Banana Mango Smoothie
Serves 4
2 bananas, sliced and frozen
1 mango, chopped and frozen
1 cup soy milk
1/4 cup agave nectar
1 teaspoon vanilla
mint leaves for garnish
In a blender, combine the frozen bananas and mango, vanilla, agave nectar and soy milk. Blend together until smooth.
Pour into glasses. Garnish with mint leaves. Serve.
The smaller the banana and mango are chopped the easier it is to chop up in the blender. Trust me. I was standing over my blender cursing at it because I didn’t take my own advice.
This smoothie comes out super thick. So thick that you need to eat it with a spoon. It’s creamy and good! Enjoy!
Have you tried this recipe? What do you think? I’d love your feedback.
UPDATE: This post made it to Tastespotting.com!
Creamy Mushroom Pasta
Serves 4-6
16 oz. pasta (I used orecchiete)
16 oz. mushrooms, sliced
2 tablespoons extra virgin olive oil
2 tablespoons butter
5 garlic cloves, minced
2 tablespoons flour
1 1/4 cup chicken broth
1/4 cup soy milk
salt & pepper
1/2 cup grated parmesan cheese
1/8 cup parsley, chopped
Directions:
Cook pasta in a pot of salted, boiling water until al dente. Drain then set aside. Let pot cool off the heat for several minutes.
In a different pan to stove over medium heat then melt butter in olive oil. Add garlic then saute until golden brown, about 30 seconds.
Sprinkle in flour then whisk and cook for 1 minute. Slowly pour in chicken broth and milk while whisking until mixture is smooth. Season with salt & pepper. Bring to a simmer.
Add the mushrooms to the pan. Cook at a simmer until soft about 10 minutes. The sauce should be pretty thick at this point.
Take pan off the heat then stir in parmesan cheese and parsley flakes until smooth then add cooked pasta and stir to combine.
Serve.
Garlic Baby Kale
Serves 4 (as a side)
2 garlic, minced
2 tablespoons extra virgin olive oil
2 pounds baby kale
1/2 cup chicken broth
2 teaspoons red pepper flakes
Add olive oil to a hot pan. Then add garlic and red pepper flakes. Cook until fragrant, about 30 seconds.
Add the chicken broth and kale to the pan. Toss to combine. Cover and let cook for about 5 minutes then sitr the kale so that it cooks evenly. Cover and let cook for another 5 minutes until the kale is cooked.
Serve hot.
My boyfriend needs meat with every meal. I could take it or leave it. Since he was out of town this weekend I thought I would try something different. While this recipe doesn’t have meat, it’s not quite vegetarian or vegan because I used chicken broth and parmesan cheese. This recipe is very hardy, even without meat. The mushrooms give that meaty flavor without the added fat. It’s a great substitute.
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