Have you ever gone to the grocery store for a specific item or two and come out with a bunch of stuff you hadn't planned to get? Heck, we've all done this from time to time (sometimes way too often).
It wouldn't be too bad if it wasn't for the fact that: 1) we've spent way too much at the store, 2) we now have items that we might not need, and 3) we've frequently forgotten the specific item we've gone in to buy. (I can visualize you nodding your head about this.)
One of TODAY's latest e-mails has an article on how to deal with this problem. “8 ways to cut calories and cost at the grocery store” have top tips for grocery shopping from TODAY's financial expert Jean Chatzky and nutritionist Joy Bauer. Take a peek at the article to get some ideas on how to same time and money in the grocery store.
And now for today's six drink recipes to help you through the day, including Cafe de Olla and Lizard Lounge Tea. Enjoy!
BANANA GINGER SMOOTHIE
This recipe, as well as the next one ( Orange Dream Creamsicle) are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.
This one begins, “Soothe digestion, heartburn, nausea, and other stomach trouble with the fresh ginger in this natural remedy smoothie recipe.”
Servings: 2
1 banana, sliced
3/4 cup (6 oz) vanilla yogurt
1 Tbsp honey
1/2 tsp freshly grated ginger
Combine the banana, yogurt, honey, and ginger. Blend until smooth.
Nutrition Information: Calories: 157; Protein: 5 g; Carbs: 34 g; Fiber: 1.5 g; Sugar: 28 g; Total fat: 1 g; Saturated fat: 0.8 g; Sodium: 57 mg
ORANGE DREAM CREAMSICLE
This recipe begins, “Need to cool down after a hot weather run? Lap up this citrus-infused healthy smoothie recipe.”
Servings: 1
1 navel orange, peeled
1/4 cup fat-free half-and-half or fat-free yogurt
2 Tbsp frozen orange juice concentrate
1/4 tsp vanilla extract
4 ice cubes
Combine the orange, half-and-half or yogurt, orange juice concentrate, vanilla, and ice cubes. Process until smooth.
Nutrition Information: Calories: 160; Protein: 3 g; Carbs: 36 g; Fiber: 3 g; Sugar: 28 g; Total fat: 1 g; Saturated fat: 0.5 g; Sodium: 60 mg
CAFE DE OLLA
The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.
To view this online, click here.
4 cinnamon sticks
4 star anise
4 allspice berries
4 whole cloves
1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)
2 cups medium grind, dark roast coffee beans
2 cups low-fat milk
1 cup coffee liqueur, such as Kahlúa, optional
Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.
Meanwhile, warm milk in small saucepan, and whisk until frothy.
Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.
nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free
LIZARD LOUNGE TEA
My oldest son spent several summers traveling the country, both singly and with friends. Several times, he wound up at the Rainbow Gathering, where he hooked up with a larger group of friends. Most of them had grown up in hot areas of the country, so they nicknamed themselves lizards; their area of the camp site was the lizard lounge. They would cook up their version of iced tea, which they would barter for other commodities. They were frequently asked what their secret ingredient was.
This is a scaled down version. I found that cranberry or cranberry-apple herb tea works very nicely with this, but any herbal tea can be used.
This, as well as other yummy recipes, can be found in my e-cookbook, Off the Wall Cooking.
1/2 gallon apple cider
4 – 5 herbal tea bags
Place cider in a large pan or teakettle and bring to a boil. Place herbal tea bags into a large container and pour the boiled cider over the tea bags. Let steep for 15-30 minutes and cool. Very good.
SPICE TEA
I used to make this every year for Christmas presents; it was quite popular. Unfortunately, life got a little hectic...As simple as this is, though, I may be reigniting this as a present!
This can also be found in my e-cookbook, Off the Wall Cooking.
8 oz loose tea
3 orange rinds/peels
1 1/2-2 sticks cinnamon
2 T chopped cloves
Cut orange peels into small pieces. Bake at 350 degrees for 15 minutes, stirring occaionally. Let cool, add to loose tea, along with broken cinnamon sticks & cloves. Store in tight containers.
I'll post some single-serving drinks in a later post. In the meantime, enjoy!
MANGO FRAPPE
Yield: 3 cups (3 Servings)
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/729.shtml
Ingredients
1 medium whole ripe mango (12 ounces), peeled and pitted
3/4 cup orange juice
1/4 cup lime juice
1-1/4 cups club soda
2 ice cubes
Directions
Puree the mango in a food processor or a blender. Add the orange and lime juices; process until smooth.
Add the club soda and ice cubes; process just to blend and crush the ice. Serve at once.
Nutritional Information Per Serving: Calories: 83; Protein: 1 g; Sodium: 27 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Sugars: 18 g; Carbohydrates: 22 g; Exchanges: 1-1/2 Fruit
Showing posts with label Mango Frappe. Show all posts
Showing posts with label Mango Frappe. Show all posts
Wednesday, July 19, 2017
Thursday, June 8, 2017
Drink Up!
It's that time of year when we start looking for drinks to help cool us off during the day. Here are six yummy drinks to help you through the day, including Cafe de Olla and Eastern Sunrise Smoothie. Enjoy!
GREEN TEA, BLUEBERRY, AND BANANA SMOOTHIE
This recipe and the next (Very Berry Breakfast Smoothie) are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.
This recipes begins, “Antioxidant-rich green tea makes this healthy smoothie a nutritional powerhouse.”
Servings: 1
3 Tbsp water
1 green tea bag
2 tsp honey
1 1/2 cups frozen blueberries
1/2 medium banana
3/4 cups vanilla soy milk
Boil water and pour in a small bowl. Add tea bag and allow to brew 3 minutes. Remove tea bag. Stir honey into tea until it dissolves.
Combine berries, banana, and milk in a blender with ice crushing ability.
Add tea to blender. Blend ingredients on ice crush or highest setting until smooth. (Some blenders may require additional water to process the mixture.) Pour smoothie into tall glass and serve.
Nutrition Information: Calories: 269; Protein: 3.5 g; Carbs: 63 g; Fiber: 8 g; Sugar: 38.5 g; Total fat: 2.5 g; Saturated fat: 0.2 g; Sodium: 52 mg
VERY BERRY BREAKFAST SMOOTHIE
This begins, “Start your day off with a bang with this fruit-packed smoothie recipe.”
Servings: 2
1 cup frozen unsweetened raspberries
3/4 cup chilled unsweetened almond or rice milk
1/4 cup frozen pitted unsweetened cherries or raspberries
1 1/2 Tbsp honey
2 tsp finely grated fresh ginger
1 tsp ground flaxseed
2 tsp fresh lemon juice
Combine all ingredients in blender, adding lemon juice to taste. Puree until smooth. Pour into 2 chilled glasses.
Nutrition Information: Calories: 112; Protein: 1 g; Carbs: 25.5 g; Fiber: 3 g; Sugar: 20 g; Total fat: 1.5 g; Saturated fat: 0 g; Sodium: 56 mg
EASTERN SUNRISE SMOOTHIE
It seems that bottled smoothies have hit it big in stores over the past few years. And while many of them are, no doubt, good, and even healthy, there's nothing that quite compares with fresh-made smoothies. The only thing holding one back are one's imagination and the fruits available.
The fruits used in in this smoothie are from the eastern U.S.: orange juice and strawberries from Florida, cranberries from Massachusetts. Top that off with a beautiful pink color. It’s a yummy way to start the morning.
This, as well as other yummy recipes, can be found in my e-cookbook, Off the Wall Cooking.
1 C orange juice
1/2 C yogurt
4-6 frozen strawberries
1 T wheat germ
1/2 C frozen cranberries
Blend juice & berries. Add yogurt & wheat germ & blend about 15 seconds more.
PURPLE HAZE SMOOTHIE
Variation on a theme. You can make smoothies out of almost any fruit and/or juice (or milk). Experiment; use any juice to your liking: apple, cranberry, orange (my favorite), whatever, then add whatever fruits you have around. If none of the fruits are conducive to freezing (berries work best), add a few ice cubes, or better still, frozen juice cubes.
This one is similar to the above smoothie. The blueberries give it a pleasant taste and a beautiful color.
This can also be found in my e-cookbook, Off the Wall Cooking.
1-1 1/2 orange juice (see note)
1/2 C frozen blueberries
4 frozen strawberries (optional)
1/2 C yogurt
1/2 C frozen cranberries
1 T wheat germ
Blend orange juice & berries. Add yogurt & wheat germ, blend for 5-15 more seconds.
NOTE: If adding strawberries, add the extra 1/2 C orange juice. Or use 1 C juice and 1/2 C soymilk.
MANGO FRAPPE
Yield: 3 cups (3 Servings)
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/729.shtml
Ingredients
1 medium whole ripe mango (12 ounces), peeled and pitted
3/4 cup orange juice
1/4 cup lime juice
1-1/4 cups club soda
2 ice cubes
Directions
Puree the mango in a food processor or a blender. Add the orange and lime juices; process until smooth.
Add the club soda and ice cubes; process just to blend and crush the ice. Serve at once.
Nutritional Information Per Serving: Calories: 83; Protein: 1 g; Sodium: 27 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Sugars: 18 g; Carbohydrates: 22 g; Exchanges: 1-1/2 Fruit
CAFE DE OLLA
The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.
To view this online, click here.
4 cinnamon sticks
4 star anise
4 allspice berries
4 whole cloves
1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)
2 cups medium grind, dark roast coffee beans
2 cups low-fat milk
1 cup coffee liqueur, such as Kahlúa, optional
Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.
Meanwhile, warm milk in small saucepan, and whisk until frothy.
Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.
nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free
GREEN TEA, BLUEBERRY, AND BANANA SMOOTHIE
This recipe and the next (Very Berry Breakfast Smoothie) are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.
This recipes begins, “Antioxidant-rich green tea makes this healthy smoothie a nutritional powerhouse.”
Servings: 1
3 Tbsp water
1 green tea bag
2 tsp honey
1 1/2 cups frozen blueberries
1/2 medium banana
3/4 cups vanilla soy milk
Boil water and pour in a small bowl. Add tea bag and allow to brew 3 minutes. Remove tea bag. Stir honey into tea until it dissolves.
Combine berries, banana, and milk in a blender with ice crushing ability.
Add tea to blender. Blend ingredients on ice crush or highest setting until smooth. (Some blenders may require additional water to process the mixture.) Pour smoothie into tall glass and serve.
Nutrition Information: Calories: 269; Protein: 3.5 g; Carbs: 63 g; Fiber: 8 g; Sugar: 38.5 g; Total fat: 2.5 g; Saturated fat: 0.2 g; Sodium: 52 mg
VERY BERRY BREAKFAST SMOOTHIE
This begins, “Start your day off with a bang with this fruit-packed smoothie recipe.”
Servings: 2
1 cup frozen unsweetened raspberries
3/4 cup chilled unsweetened almond or rice milk
1/4 cup frozen pitted unsweetened cherries or raspberries
1 1/2 Tbsp honey
2 tsp finely grated fresh ginger
1 tsp ground flaxseed
2 tsp fresh lemon juice
Combine all ingredients in blender, adding lemon juice to taste. Puree until smooth. Pour into 2 chilled glasses.
Nutrition Information: Calories: 112; Protein: 1 g; Carbs: 25.5 g; Fiber: 3 g; Sugar: 20 g; Total fat: 1.5 g; Saturated fat: 0 g; Sodium: 56 mg
EASTERN SUNRISE SMOOTHIE
It seems that bottled smoothies have hit it big in stores over the past few years. And while many of them are, no doubt, good, and even healthy, there's nothing that quite compares with fresh-made smoothies. The only thing holding one back are one's imagination and the fruits available.
The fruits used in in this smoothie are from the eastern U.S.: orange juice and strawberries from Florida, cranberries from Massachusetts. Top that off with a beautiful pink color. It’s a yummy way to start the morning.
This, as well as other yummy recipes, can be found in my e-cookbook, Off the Wall Cooking.
1 C orange juice
1/2 C yogurt
4-6 frozen strawberries
1 T wheat germ
1/2 C frozen cranberries
Blend juice & berries. Add yogurt & wheat germ & blend about 15 seconds more.
PURPLE HAZE SMOOTHIE
Variation on a theme. You can make smoothies out of almost any fruit and/or juice (or milk). Experiment; use any juice to your liking: apple, cranberry, orange (my favorite), whatever, then add whatever fruits you have around. If none of the fruits are conducive to freezing (berries work best), add a few ice cubes, or better still, frozen juice cubes.
This one is similar to the above smoothie. The blueberries give it a pleasant taste and a beautiful color.
This can also be found in my e-cookbook, Off the Wall Cooking.
1-1 1/2 orange juice (see note)
1/2 C frozen blueberries
4 frozen strawberries (optional)
1/2 C yogurt
1/2 C frozen cranberries
1 T wheat germ
Blend orange juice & berries. Add yogurt & wheat germ, blend for 5-15 more seconds.
NOTE: If adding strawberries, add the extra 1/2 C orange juice. Or use 1 C juice and 1/2 C soymilk.
MANGO FRAPPE
Yield: 3 cups (3 Servings)
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/729.shtml
Ingredients
1 medium whole ripe mango (12 ounces), peeled and pitted
3/4 cup orange juice
1/4 cup lime juice
1-1/4 cups club soda
2 ice cubes
Directions
Puree the mango in a food processor or a blender. Add the orange and lime juices; process until smooth.
Add the club soda and ice cubes; process just to blend and crush the ice. Serve at once.
Nutritional Information Per Serving: Calories: 83; Protein: 1 g; Sodium: 27 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Sugars: 18 g; Carbohydrates: 22 g; Exchanges: 1-1/2 Fruit
CAFE DE OLLA
The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.
To view this online, click here.
4 cinnamon sticks
4 star anise
4 allspice berries
4 whole cloves
1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)
2 cups medium grind, dark roast coffee beans
2 cups low-fat milk
1 cup coffee liqueur, such as Kahlúa, optional
Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.
Meanwhile, warm milk in small saucepan, and whisk until frothy.
Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.
nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free
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