Recipe: Pineapple, Mango, And Orange Smoothie
IowaGirlEats gave us the greatest idea for a smoothie to start our week our right. We love that she used frozen fruit instead of ice, which is a great way to add flavor! Swap in our POM Mango juice, and you’ll be back at it in no time.
1 cup frozen chopped mango (about 1 mango)
1/2 cup frozen chopped pineapple
1/2 frozen banana
2 small carrots, chopped (about 1/2 cup. Optional – use only if you have a high-powered blender with a juicer setting)
6oz Pineapple Chobani Greek Yogurt
1/2 – 3/4 cup POM Mango
Add mango, pineapple, banana, carrots (if using,) yogurt, and 1/2 cup juice to a blender. Blend until smooth, adding up to 1/4 cup more juice if needed. (Different blenders require more or less liquid to get going.) Serve immediately.
This vegan & gluten free soup is one of my favorite recipess. It starts with mountains of fresh tomatoes (I purposely leave the skin on although most people peel them so that I can have chunks of tomatoes in the finished product). Then it gets some love from fresh basil, plenty of onions & garlic, classic Italian spices, and finally gets a hearty finish with both protein adding white beans and gluten free pasta. Best of all the pot really does all the work here. Just chop, time, and enjoy!