Lunch Recipes

Breakfast Farmer's Market Freezer Meals Lunch Recipes Main Dishes Quick and Easy

Pea Shoot Potato Ricotta Tortilla

written by Ali

This was our second week of our CSA (Community Supported Agriculture) share, which led me to make this pea shoot potato ricotta tortilla. This is a tortilla in the Spanish tapas sense – a fluffy treat with veggies and eggs, cooked until just set.

Before I get to more the pea shoot potato ricotta tortilla, a quick rundown of what was in our CSA share this week. This basket contained many of my favorite veggies, including the cutest head of lettuce, a fat kohlrabi, lacinato kale, pea shoots, asparagus, artichokes, and mint. I’m happy to say that I’ve made it through every veggie. The kohlrabi made its way into quick and spicy kohlrabi pickles, the lacinato kale into an egg and sausage dish for dinner one night, the lettuce into a salad, and the asparagus into an asparagus, potato and egg bowl for breakfast. I roasted the artichokes and snacked on them on Sunday afternoon. The mint is infusing in white rum, which will be perfect for mojitos in a few weeks. I’m definitely getting better about figuring out how to use the CSA veggies in a timely fashion.

We received a generous small bag of pea shoots. I took one look at them and thought – Spanish tortilla. This was so easy to make with ingredients I pretty much already had on hand: potatoes, eggs, ricotta cheese. The pea shoots add a quick sprig of green to the dish. You could certainly add in other veggies to this – if I’d had asparagus on hand, I might have tossed some in. As is, this is a quick and easy dish to make, freezes up beautifully for lunches for the week, but would also be a perfect brunch or would be gorgeous as part of a tapas spread for a party.

If you can’t readily find pea shoots at the farmer’s market, you can substitute out any other microgreen. I’d even considered thinning out my radishes and tossing in the tiny leaves from the radishes I pulled up.

All and all, I can’t wait to see what’s in my CSA basket this week! Be sure to check back here next Monday to see what we got, as well as a rundown of what happened to it all.

To make the pea shoot potato ricotta tortilla, start out by roasting some baby potatoes.

Once the baby potatoes are roasted, place them at the bottom of a cast iron skillet and pour the egg, ricotta, and herb mixture over the top.

Sprinkle the pea shoots or micro greens over the top before cooking.

Yum

Pea Shoot Potato Ricotta Tortilla

Ingredients

14 or 15 baby potatoes, cut in half
2 tablespoons olive oil
8 eggs
1/3 cup ricotta cheese
2 tablespoons of freshly chopped herbs (thyme, oregano, etc.)
1 bunch pea shoots or similar microgreens
salt
pepper

Instructions

Preheat oven to 450 degrees.
Place the baby potato halves on a parchment lined cookie sheet and drizzle with 1 tablespoon olive oil. Sprinkle with a pinch salt and a pinch ground pepper. Roast for 15 minutes or until potatoes are soft.
Combine the eggs, ricotta cheese, herbs, and a pinch of salt. Beat until smooth.
Use the other tablespoon of olive oil to coat a cast iron or non-stick, oven safe, skillet. Preheat over medium heat. Add the roasted potatoes in a single layer. Add the egg mixture and sprinkle the pea shoots on top. Gently tilt the pan to distribute the egg. Let the eggs set, cooking on the stove for about eight minutes. When the edges are mostly set, put the skillet in the oven and bake for about 5 minutes or until eggs are completely set.
Serves 4. Enjoy!

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June 12, 2017 1 comment

Farmer's Market Lunch Recipes Main Dishes Salad

Arugula Pesto Salmon Salad

written by Ali

I’ll admit that I’ve been having a bit of a food blogging crisis of faith lately. Before we moved, before I started my new job, I had a better grip on work life balance. Here of late, it’s been challenging. I haven’t had nearly enough time to cook, much less take photos, promote my posts, and so on. I’m also five weeks into our move and still can’t find anything. Immersion blender has gone missing, as has the crockpot, and most of the lids for my lunch dishes. It will get better, right?

In the meantime, I’ve got a good reason to start cooking (and hopefully blogging consistently) again. We are sharing a CSA share with another couple and the CSA baskets started rolling in last week. I was inundated with veggies. I’m going to do my best to be inspirational and start cooking more around the CSA baskets, because, if you are anything like me, you may not quite know what to do with some of the veggies that show up in a CSA share.

So – here’s what we received this week: a head of lettuce, a bag of arugula, two harukei turnips (we are sharing, so my friend split the turnips 50/50), six baby artichokes, two bok choy, and a bundle of oregano. The bok choy went into stir fry, which is honestly the best way to handle much of what comes from the CSA. The oregano is languishing in the fridge – I’m open to inspiration on that one. The baby artichokes got roasted (and over-crisped – I’m also still figuring out the oven in our new house). Everything else landed in this arugula pesto salmon salad. I’m super lucky that we have access to some pretty incredible fresh seafood. It doesn’t hurt that where we go also serves some of the best clam chowder in the state (but I digress). The combination of arugula pesto and salmon is so wonderful. And it’s so easy to bake the salmon with the pesto and then toss it all into a salad. It’s the perfect easy lunch.

It’s so pretty, isn’t it? The salmon fillet gets coated with the arugula pesto and then baked. The salmon is perfectly moist and flaky and goes great with salad greens and a little drizzle of avocado oil and lemon juice. Super easy, super healthy, and the perfect lunch for a busy weekday.

Yum

Arugula Pesto Salmon Salad

Ingredients

1 cup arugula
1/3 cup pine nuts
Juice from 1/2 lemon
1 pound fillet salmon
Assorted greens
Other veggies as desired
1 tablespoon avocado oil
1 tablespoon lemon juice
Salt to taste

Instructions

Preheat oven to 425 degrees.
In a food processor, combine the arugula, pine nuts and juice from 1/2 lemon and process until finely chopped (alternatively, you can chop by hand).
Place the salmon on a parchment lined baking sheet. Cover the salmon with the pesto. Bake for 15 - 20 minutes or until the salmon is cooked through.
To serve - flake the salmon into smaller pieces and place on salad greens. Drizzle with avocado oil and the remaining lemon juice. Salt to taste.
Serves 2. Enjoy!

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June 7, 2017 0 comment

Farmer's Market Freezer Meals Lunch Recipes Main Dishes Vegetarian

Savory Rhubarb Strawberry Black Bean Enchiladas

written by Ali

Given that I’ve been pretty MIA from the blog the last couple of weeks, I felt like I needed to make my absence up to my readers by making a really good dish: savory rhubarb strawberry black bean enchiladas. Rhubarb and strawberry is not usually a combination you’ll find in savory dishes. That said, the real genesis for Fix Me a Little Lunch came in the summer of 2010 when we signed up for our first CSA. CSA stands for Community Supported Agriculture. Basically, how it works is you pay up front at the start of the growing season for a share of produce that you receive every week. Many CSAs will do two sizes of shares – one to feed a larger family and one that’s smaller and fairly manageable for a couple.

Our first CSA was from an organic farmer in Southern Oregon. We got to know our farmers – had the chance to tour the farm and get to know more about how they produced the food we were eating each week. However, we quickly became overwhelmed with the variety and abundance of produce we were getting. I quickly turned to the blog world for help, discovering some of my all time favorite recipes and blogs in the process (which eventually became the inspiration to start my own food blog). One of those recipes was a savory rhubarb and adobo chili enchilada. I’d never had rhubarb in a savory dish before and I was immediately hooked. The combination of sweet and spicy was so good.

This savory rhubarb strawberry black bean enchiladas is a riff on that recipe. I bought the rhubarb specifically for this recipe, but had extra strawberries from our last farmer’s market run. We are sharing a CSA share with another couple this season, but so far, it’s mostly been greens (arugula, bok choy, and lettuce). We’ve been getting our strawberries from the farmer’s market. While tomatoes might not do well in this climate, apparently strawberries love it, so there’s that.

Anyway – this recipe for savory rhubarb strawberry black bean enchiladas is a combination of sweet, savory and spicy. It’s quick to make and freezes like a dream. It’s perfect for lunch, especially with a little mashed up avocado on top and a few pinches of sea salt.

Yum

Savory Rhubarb Strawberry Black Bean Enchiladas

Ingredients

2 tablespoons olive oil
1/2 onion, diced
2 cups rhubarb, chopped in 1/2 inch pieces
1/2 cup sliced strawberries
1 adobo chili, finely chopped
1 teaspoon salt
1 can black beans, rinsed and drained
1 package corn tortillas
1 cup Monterey Jack or similar shredded cheese

Instructions

Heat the olive oil in a medium sized sauce pan. Add the onions and saute until they are lightly browned. Add the rhubarb, strawberries, adobo chili, and salt and cook, stirring occasionally for 20 minutes or until the rhubarb is soft.
In a 8 x 8 glass pan, layer two or three of the corn tortillas on the bottom. Spread half of the rhubarb mix on top. Layer another two corn tortillas. Layer half the beans and 1/2 the cheese. Layer another two corn tortillas and then the rest of the rhubarb mixture and the remaining beans. Top with two or three corn tortillas and then the remaining cheese.
Bake at 350 degrees for 30 minutes or until cheese is lightly browned and melted.
Serves 4. Enjoy!

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June 4, 2017 0 comment

Appetizers Breakfast Farmer's Market Lunch Recipes Vegetarian

Avocado Green Curry Deviled Eggs

written by Ali

If you are looking for a tasty protein treat for your mornings, look no further than these avocado green curry deviled eggs. One of the bad habits I got into in when I lived in Vancouver was going to the bagel shop many, many mornings during the week. They made a mean Americano and I loved, loved, loved the everything bagel with either pesto cream cheese or veggie cream cheese. In terms of my overall health, though, this probably wasn’t the best for me. Fortunately, there is no easily accessible bagel place where I’m living now, so I’ve gone back to an old standard for breakfast: Greek yogurt with homemade granola and a hard-boiled egg. Super exciting, I know.

I decided this week I’d shake things up a bit with the hard-boiled egg and do a riff on a deviled egg, creating these avocado green curry deviled eggs. I had green curry paste from last week’s asparagus tofu green curry, so thought I might as well make use of it. This is a super easy recipe and positively great for a breakfast treat or an appetizer. The one challenging thing with this recipe for me is that it’s not a great idea to prep days-worth of deviled eggs all at once, so I’ve been making these one at a time, on an as needed basis. If you do this the night before, note that your avocado will oxidize. It tastes just fine – just looks a bit sad and brown. If I was making these avocado green curry deviled eggs for a party, I’d definitely make them right before serving.

Yum

Avocado Green Curry Deviled Eggs

Ingredients

6 hard boiled eggs
1 ripe avocado
2 teaspoons green curry paste
salt to taste

Instructions

Split each hard boiled egg into two and scoop out the yolk. Combine the yolk, avocado, and green curry paste in a small bowl. Salt to taste. Add a scoop of the yolk and avocado mixture to each egg.
Enjoy!

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May 22, 2017 0 comment

Farmer's Market Lunch Recipes Main Dishes Quick and Easy Vegetarian

Asparagus Tofu Green Curry

written by Ali

We’ve been moved into our new place for almost three weeks now and I’m almost at a point where I can sort of find enough of my cooking utensils to make my lunch – this asparagus tofu green curry. I’m really happy about having a full week of lunch. The last two weeks, I’ve done a combination of leftovers and the occasional Amy’s frozen entrée – fine, but not optimal. We’ve been spending a lot of time just trying to figure out the basics, like where to shop for groceries and who has the best produce. The farmer’s market where we live is held on Wednesdays, and, theoretically, I could make it to the market and back on my lunch break. And once I’ve been on the job for more than a few weeks, this might go from theoretical to reality. For now, however, I’m making the most of our natural foods co-op’s produce section.

I’ve made variations on this asparagus tofu green curry in the past. It’s a versatile recipe – you could throw just about any veggie in here, as well as could add chicken instead of tofu. You could also make your own green curry, but given that I can’t find anything, including my immersion blender, I went with store bought.

I used a half-block of extra firm tofu for this asparagus tofu green curry. I went through the process of actually pressing and draining it to get it a bit firmer and then browned the cubes in olive oil in our cast iron pan. I froze the other half of the block of tofu – no idea what I’m going to do with it. I probably could have used the whole thing for this recipe, but I didn’t want a disproportionate amount of tofu to asparagus. I’m weird about things like that.

Here’s to a well-fed week.

Daisy thought the asparagus tofu green curry smelled great!

Yum

Asparagus Tofu Green Curry

Ingredients

2 tablespoons olive oil
½ block of extra firm tofu, pressed and drained, and cut into 2 inch cubes
½ pound of asparagus, cut into 1 or 2 inch pieces
3 teaspoons of green curry paste
1 can of low-fat or lite coconut milk
2 cups cooked rice

Instructions

Heat the olive oil in a cast iron skillet or non-stick skillet. Brown the tofu on at least two sides. Move the tofu aside and add the asparagus. Saute for two-three minutes.
In a saucepan, combine the green curry paste and coconut milk. Heat to a low simmer and add the tofu and asparagus. Simmer for 3 minutes.
Serve over rice.
Serves 4. Enjoy!

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May 15, 2017 0 comment

Farmer's Market Foodie Lists Foodie Parties Lunch Recipes Main Dishes Vegetarian

My Legume Love Affair #106 Roundup

written by Ali

My Legume Love Affair #106 Roundup is going up much later than I had originally planned. I started my new job last week, and have been on the go ever since. I’m just now getting a chance to come back to the blog. So, I’m hopeful better late than never holds true here and can’t wait to share the great submissions for MLLA from April.

First up is a really yummy looking chili from Allotment 2 Kitchen. This Green Chili with Welsh Leeks and Edamame Beans combines some great flavors, including green chili, leeks, and edamame beans. I love that Shaheen also threw some chives from her garden into this. I moved my pot of chives from Vancouver, WA to our new home on the coast, so am looking for some good uses for them.

Herbs, Spices and Tradition shared this recipe for Chickpeas Flour Crepe. I love chickpeas and realized after reading this recipe that I really need to start using chickpea flour. Also, this is a great way to use up any chutney you might have stashed in the cupboard (or a great excuse to make chutney during canning season this year).

The VegHog shared this lovely recipe for Koshari. Koshari is an Egyptian dish made with beans, pasta, and tomato. This looks like such a yummy, comforting food – I’m definitely looking forward to making this one!

The Taste Space shared Slow Cooker Creamy Coconut Lentils. I love that Janet added Ancho chili powder to this recipe. It’s one of my favorite ingredients. These lentils look so creamy and luscious – what perfect comfort food for a rainy day.

My contribution to this month’s roundup was a white bean salad lettuce wrap. This was such a quick recipe to make – absolutely perfect for the hectic last few weeks.

Keep up on My Legume Love Affair on Lisa’s Kitchen. Siri at Cooking with Siri is hosting for May.

May 12, 2017 0 comment

Foodie Lists Lunch Recipes Salad

Amazing Sandwiches Roundup

written by Ali

It’s hard to believe it’s already May, but on the other hand, it’s the perfect weather for this Amazing Sandwiches Roundup! Two things have been going on in my life recently: one, we moved and two, the sun has started to peek out of the clouds. Ok – so the first thing is the more monumental of the two, as it also means I’ve started a new job. All of this means that I’ve been a little scattered lately and haven’t had much time for cooking, since, well, I don’t know where half the kitchen utensils have wandered off to, anyway. The last time we moved it was three months before I found the box that had my whisk in it. I’d like to say I’m a little more organized this time, but I’m really not. Therefore, we are going to start out May with featuring an amazing sandwiches roundup and sharing fifteen of the best sandwich recipes from some amazing, awesome food bloggers.

Plus – it’s picnic season! All of these sandwich recipes are perfect for making ahead of time and packing into your picnic basket. Can we just say that I’ll be doing a lot of picnicking on the Oregon Coast this summer? I feel perfectly well prepared, too, because of all of these great recipes.

First up is a Japanese Egg Salad Sandwich with Bacon and Coleslaw from The Missing Lokness.

Next up is a BLTA Sandwich with Herb Garlic Dressing from In Mama Maggie’s Kitchen. She had me at avocado and bacon. But then herb garlic dressing pushed me over the edge.

This tuna and lentil salad sandwich from Peppers and Pennies epitomizes picnic sandwich to me. I can only imagine how tasty and filling it is.

I love sundried tomatoes and basil. I also love how they are combined in this chicken salad to make a great filling for a sandwich from Pinch Me I’m Eating.

This French Tuna Sandwich from Curious Cuisenere is an homage to the Nicoise salad. I’m pretty sure this is the first sandwich on this list I’m going to make – because wouldn’t this just be perfect for a day at the beach?

Somehow or another, I’ve never had pimento cheese. It’s a bit sad, really, because for the first few months I lived in Vancouver, WA, there was a food truck that served only dishes with pimento cheese in the neighborhood. I regretted not trying it, but now I think I might just make my own so that I can enjoy this Bacon Pimento Cheese Guacamole Guacamento from Two Lucky Spoons. And yes, this is my third recipe in the roundup with bacon, because bacon on sandwiches is just that good.

This Greek Stuffed Crouton Vegetarian Sandwich from Bowl Me Over is a great vegetarian option for your picnic lunch.

Garlic and Zest shared this really tasty looking Don’t Cry For Me Argentina Roast Beef Sandwich. Am I the only one for whom the song is now playing on a loop in my head? I love the song, so I don’t mind. I just wish I had one of these sandwiches right now to go with it.

Little Figgy shared this beautiful picnic sandwich with triple meat and brie. I think this sandwich is so pretty.

I’m a huge fan of onigiri and onigirazu. I can’t wait to try out this Wasabi Mayo Crab Onigirazo from HWC Magazine. I think this would be incredible with fresh Oregon Dungeness crab.

This next option is a really lovely vegetarian sandwich with roasted eggplant, herbed goat cheese, and sunflower seeds from Luci’s Morsels.

Next up is another sandwich with bacon and avocado from Bourbon and Honey. It’s possible that this is one of my most favorite food combinations, especially when tomatoes are in season. I especially love the idea of a spicy aioli to go with it.

Midlife Croissant shared this plantain and pancetta panini with pesto. I don’t often cook with plantain, though I see them from time to time at the grocery store. I think I’m inspired by this recipe to check it out.

I love lentils, but don’t think I’ve ever made a sandwich that included them. Rhubarbarians has the great idea of using green lentils with walnut herb ricotta. This seems like a perfect vegetarian sandwich to me.

Finally, Food Well Said shared this gorgeous and tasty looking spring sandwich.

This has been such a fun roundup to put together. The only problem is that I am now incredibly hungry – it’s not a good idea to write a food blog post before lunch. I’m off to have a sandwich. I would love to see your picnic spread – if you make any of these or have a favorite sandwich to share, post in the comments, post to my Facebook feed, or send me a tweet @Alittlelunch1.

May 1, 2017 3 comments

Farmer's Market Lunch Recipes Quick and Easy Salad Vegetarian

Gluten Free White Bean Radish Lettuce Wraps

written by Ali

I’m so excited to be participating in #Recipe Makeover this week. As you know, I tend to be a mostly healthy blogger, but still rely quite a bit on carbs and dairy to get myself through the day. I was definitely challenged to think about past recipes and try to figure out how to make them just a little bit healthier. I’ll be posting three recipes this week – this one, and then a healthier baked treat on Wednesday and a healthier cocktail on Friday.

This first recipe is a gluten free white bean radish lettuce wraps. I’m a huge fan of sandwiches with bread (lots of bread). However, I know it’s probably in my best interest to cut back on the carb loading and focus on my proteins instead. This is so easy to accomplish with a lettuce wrap. Lettuce does just about everything that bread is capable of for a sandwich. It’s also pretty filling, especially since you can eat a lot of lettuce leaves in place of a couple of slices of bread.

My original concept was to do a riff off of my preserved lemon tuna salad using chickpeas. But wouldn’t you know it? We were out of chickpeas and I only discovered it minutes before I started doing food prep. I wasn’t going out to the store again, so decided to just use the last can of cannelloni beans I had on hand. As it turns out, I really love the white beans in these wraps. They taste practically meaty. Radishes, pickle, and a bit of mayonnaise (or soynaise or Greek yogurt) finish it out. It’s super easy to stack the salad and the lettuce leaves in a container for the perfect quick spring and early summer lunch.

Yum

Gluten Free White Bean Radish Lettuce Wraps

Ingredients

1 can drained and rinsed cannelloni beans
6 - 8 radishes, chopped into small pieces
1/3 cup finely chopped pickle (about 2 small pickles)
2 tablespoons mayonnaise, vegan-aise, or unflavored Greek yogurt
Ground black pepper to taste
1 head lettuce

Instructions

Combine all ingredients from cannelloni beans through mayonnaise. Chill for several hours. Serve on lettuce leaves. Serves 4. Enjoy!

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April 25, 2017 0 comment

Breakfast Farmer's Market Freezer Meals Lunch Recipes Vegetarian

Asparagus Potato Frittata Bites

written by Ali

If you are looking for a quick and easy breakfast or lunch for the week, look no further than these asparagus potato frittata bites. This is a great way to use up excess asparagus (is there such a thing?), as well as any extra potatoes you might have lying around. These asparagus potato frittata bites are very freezer friendly – which means you can just toss them in the microwave first thing in the morning or for lunch and have food ready to go in no time at all.

We’re officially in an in between time – I’m wrapping up one job and getting ready to start on a new adventure in May. It’s made meal planning a little tricky, as I’m trying to use as few dishes as physically possible. I just don’t need one more load of dishes on top of sorting and packing up the kitchen. On the other hand, I still need to eat lunch when I’m at my desk for this last week, so these asparagus potato frittata bites are just the thing. I’m eating these with a green salad and calling it a healthy week. These are incredibly easy to make – roast some diced potato, chop up some asparagus, grate some cheese and pour beaten eggs over it all. I use a muffin tin (either non-stick or really well greased). In thirty minutes, I have one component of a really quick meal. I put these on a cookie sheet and freeze them and then put them in a freezer bag (this way, they don’t run the risk of sticking together).

One of the best parts of this upcoming move is that I’ll have access to a couple of farmers that I left behind the last time we moved. It makes me so happy to be able to go back to shopping local. While we have a really big farmer’s market where we currently live, I never felt like I was able to make the same connection with the farmers as I had when I was in Southern Oregon. We’re heading to the same region, so I’m excited about that. And, even better, it’s coastal – so fresh local seafood! Once we get settled, it will be easier for me to take stock of what my options are going to be. In the meantime, I’ll finish out what we have in the freezer, including the rest of the asparagus potato frittata bites.

Yum

Asparagus Potato Frittata Bites

Ingredients

1 small potato, cut into small cubes
1 tablespoon olive oil
½ bunch asparagus, cut into ½ inch diced pieces
½ cup mozzarella cheese or similar
1 tablespoon finely chopped chives (optional)
6 eggs
2 tablespoons water
1 teaspoon salt
Fresh ground pepper to taste

Instructions

Preheat the oven to 350 degrees. Place the diced potatoes on a cookie sheet lined with parchment paper. Drizzle the potatoes with olive oil and roast for 30 minutes or until soft.
Divide the potatoes, asparagus, cheese and chives between the six cups of a well-greased muffin tin. Beat the eggs with the water, salt and pepper until frothy. Pour the egg mixture into each cup.
Bake for 30 minutes or until a knife inserted in the middle of the egg comes out clean.

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This recipe is linked up to Tinned Tomatoes Meat Free Mondays. It’s also linked up to #CookBlogShare at Recipes Made Easy. Check out all the other great recipes on both sites!

April 17, 2017 3 comments

Beverages Lunch Recipes

Healthy Pineapple Mango Smoothie

written by Ali

This Healthy Pineapple Mango Smoothie is my go-to treat for a week that has been nothing but chaotic. I’ve mentioned in previous posts that we might be moving and as it turns out, we are most definitely moving and very soon. We finally have most details worked out – you know, like if we’ll have a house to live in and that kind of thing. I’m transitioning out of one job and into a new one while also trying to avoid packing anything that’s essential until the last minute. Through all of this, I’ve still wanted to have a healthy lunch. Which made the timing of a sponsored post kind of perfect, especially since I had a chance to work with Halo Top Ice Cream to create this healthy pineapple mango smoothie.

If you aren’t familiar with Halo Top, all I can say is get familiar quickly – it’s so worth it. Halo Top is an all-natural ice cream that’s low-calorie, low-sugar, and high in protein that actually tastes like ice cream. At first I was a bit skeptical, but I promise you, it’s true. We started out with the chocolate mocha chip, and while I’d planned to use it in a recipe, one night, after we’d spent all day packing boxes and moving them to our garage, I needed chocolate too desperately to wait. We devoured it in one sitting, which is ok, because the chocolate mocha chip is only 280 calories.

I went back to Whole Foods and got a second pint of the vanilla bean, which I used to make these healthy mango pineapple smoothies. I never use ice cream in smoothies because of the calories – but Halo Top ice cream makes me feel perfectly ok with it. The Vanilla Bean ice cream is 240 calories so divided out over four smoothies, the calorie impact is minimal. Plus, it’s so creamy and good. I was a kiddo of the eighties, so vividly remember getting Orange Julius at the mall. This smoothie takes me back to those very happy memories. It is tropical tasting and smooth and perfect for what’s shaping up to be an intensely busy few weeks.

On a total side note: since I bought a whole pineapple for this recipe, I couldn’t resist looking to see if I could actually grow another pineapple plant from the top of the one I chopped up for this healthy pineapple mango smoothie. Because, in the midst of a move, what I need is a project that takes some degree of attention and care. Still, I can’t resist sharing what a pineapple top looks like before it gets put in water to grow some roots. I’ll post updates on Instagram about whether or not this actually works.

Yum

Healthy Pineapple Mango Smoothie

Ingredients

1 pint Halo Top Vanilla Bean ice cream
½ fresh pineapple (about 2 cups)
4 mangoes, peeled and chopped

Instructions

Blend all ingredients using an immersion blender or in a blender. Makes 4 eight-ounce servings. Enjoy!

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Disclosure: This post contains sponsored content brought to you by Halo Top Ice Cream. As always, all opinions expressed in this post are 100% my own.

April 12, 2017 15 comments

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