Tropical Fruit Smoothie

The days are starting to get hot here in Texas with temps up in the 90′s on a regular basis so it’s time to get back in smoothie making mode. This smoothie combines mango, banana and has added coconut oil and yogurt to give it extra nourishment and staying power. Sometimes when you drink a smoothie that is made with just fruit and ice it gives you a sugar rush, promptly followed by a crash and a feeling of hunger shortly thereafter. The healthy fats from coconut oil and yogurt help reduce the spike in bloodsugar and provide a more satisfying smoothie with longer staying power. This would also be excellent with coconut milk subbed in instead of yogurt for a dairy free option.

When choosing a mango don’t go by color. A ripe mango has a bit of give when it is lightly squeezed and may have a slightly fruity flavor at the stem end. Store unripened (hard) mangoes on the counter and once they have ripened they can be stored in the fridge for up to 5 days. You can also peel and cube the mango and store the frozen bits for several months. If you’re not familiar with how to cut a mango, check out this video.

Print Tropical Fruit Smoothie

2 servings


1/2 cup diced mango 1 sliced banana (preferably frozen) 1/2 cup yogurt or coconut milk 2 tablespoons coconut oil honey to taste


Combine all ingredients, adding coconut oil last and blend on high until smooth or add to a cup and use an immersion blender to blend.Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.2http://thischickcooks.net/2013/06/15/tropical-fruit-smoothie/

Blueberry and Mint LassiChili Lime Roasted ChickpeasDouble Chocolate Zucchini Muffins {Grain-Free}Peanut Butter Chocolate Milk

Coconut Peanut Butter

Time once again for the Secret Recipe Club. (Read more about SRC) This month my assigned blog was Easily Good Eats. Once I came across the recipe for coconut peanut butter I knew that it was a must make recipe. I’ve been making my own peanut butter for a while because you can save so much money and it is as easy as opening a container and dumping ingredients in the food processor.

Making your own lets you get that delicious peanut buttery taste with just the right crunch, perfect sweetness and a hint of saltiness if desired. I always add coconut oil to my peanut butter since coconut oil is so good for you (coconut oil benefits and some yummy recipes!). If I were stranded on a desert island having some coconut oil would definitely be on my short list as I use it around the house for so many things!

But, back to the peanut butter. The idea of adding coconut to peanut butter absolutely intrigued me. It turned out to be super yummy. I have to say that my favorite way to eat this peanut butter is to stick it in the fridge and then scoop out a hardened spoonful. It feels so indulgent… a really yummy (healthy) treat!


Print Coconut Peanut Butter


3 cups roasted peanuts (Aldi always has the best deal I’ve found) 1 cup shredded coconut (my favorite) 3 tablespoons honey (more or less to taste) 3/4 teaspoon salt 1/2 cup coconut oil


Add nuts coconut to food processor and blend on high until very crumbly and moist. Dump in honey, salt and 1/4 cup coconut oil. Add more oil 1 tablespoonful at a time until your desired consistency is reached. 1/2 cup total coconut oil was perfect to me.Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.2http://thischickcooks.net/2013/06/03/coconut-peanut-butter/


Coconut Flour Pizza Crust {perfect for pizza night}Healthy Blueberry MuffinsChocolate Joy Balls (easy and no cook)Coconut Macaroons

25+ Strawberry Recipes for Strawberry Lovers and Non-Strawberry Lovers

Strawberries are so delicious! Not only are they one of the tastiest delicacies when fresh, they also pack a great nutritional punch. According to WHFoods:

“Many foods commonly consumed in the U.S. are valuable sources of antioxidants. But researchers have recently ranked the 50 best antioxidant sources among commonly eaten foods and found strawberries to be quite exceptional.”

Strawberries are an awesome source for antioxidants, but they are also an excellent source of calcium and flavonoids and a good source or folate, potassium and dietary fiber. 8 strawberries provide more vitamin C than an orange! (source)

Here is a collection of recipes for strawberry lovers and some recipes to sneak some in for those who aren’t a fan.

Strawberry Basil Ice Cream from Baked Bree Strawberry and Arugula Salad with Grilled Halloumi from The Healthy Foody Black Bean and Feta Tacos with Strawberry Mango Salsa from Eats Well with Others Strawberry Kombucha from Cultures for Health Chicken and Strawberry Salad from Cooking Light Blueberry, Strawberry, Jicama Salsa from Two Peas and their Pod via Eat your Books



Strawberry Sauce from My Food Book (serve atop Grandma’s Whole Wheat Pancakes)


Strawberry Almond Butter Soup from Oh She Glows (I’d use regular milk and honey to sweeten as agave is highly processed)


Strawberry Ice Cream from My Whole Foods Life (dairy free)

Dark Chocolate Covered Strawberries from The Nourishing Gourmet


Strawberry Lemon Iced Tea from Curry and Comfort Strawberry Basil Lemonade from Kitchen Meets Girl 10 Minute Strawberry Jam from Splash of Something


Quick Strawberry Spring Salad from Cheerios and Lattes (would be awesome with sweet onion poppyseed dressing or 5 minute candied nuts)

Grain/Gluten Free Strawberry Almond Flapjacks from Just Eat Real Food

The Best Dessert Ever from GNOWFGLINS


Follow This 1 Tip for a Ton of Organic Strawberries in the Garden from Whole Lifestyle Nutrition


Strawberry Lemon Zest Mousse from Apron Strings

Strawberry and Rhubarb Compote with Honey Custard from Nourished Kitchen


Strawberry Water Kefir from Our Nourishing Roots

Strawberry Fool from The Nourishing Gourmet


Strawberry Refrigerator Oats from This Chick Cooks (me) Organic Strawberry Fruit Leather from Whole Lifestyle Nutrition


Yogurt Covered Strawberries from This Chick Cooks

And more…

Berry Banana Oatmeal Smoothie Homemade Strawberry Shakes from Kelly the Kitchen Kop

If you’re looking for more creative ideas for using strawberries you should check out The Flavor Bible. It is one of my favorite books ever. It gives suggestions for pairing foods. Simply look up an food and it gives you a long list of other ingredients that will compliment it!


image source

Reusing Ziploc BagsHow to Use Your Sourdough Starter to Make BreadHealthy Banana Nut Muffins and Our Family VacationGrapefruit Avocado Salad

Cherry Vanilla Smoothie

Its been forever since I’ve had a smoothie… The chilly days of winter don’t always seem very welcoming for a cool beverage. But, now the days of spring are starting to intermingle with warmer days that feel a bit more like summer. Cherries aren’t in season yet, but I’m always a fan of making do with what you’ve got on hand and thought that a smoothie was just the thing for these cherries left from our birthday sundaes. It’s a cherry smoothie with vanilla and a bit of fresh mint from the garden.

You could almost call this a super smoothie as cherries are said to help reduce inflammation in the body, help you sleep, and even slow down the aging process through it’s flavonoids that act as antioxidants to help eliminate the byproducts of stress from your body. Plus, I blended in some coconut oil for all its numerous benefits.

Mint Infused Sun Tea {brimming over with health benefits}{Easy & Quick} Fresh Veggie DipRoasted Chickpeas That’ll Rock Your WorldBaked Apple Chips