It’s up and at ‘em bright and early—then go, go, go non-stop through the day—now that the school year’s underway. Our twins, who are entering their senior year in high school, head straight to gymnastics or the dance studio after a full day of classes, not returning home until 9:30 p.m. Then it’s time for dinner, homework and a little sleep before bolting out the door to do it all over again. We’re not big coffee drinkers, but when an extra kick is needed in the morning, I like to make one of these energizing yet nourishing smoothies.
Step aside, chocolate and vanilla. This banana-mango combo makes a sweet, dreamy shake that delights with tropical taste and fruity nutrition. Fiber superstars, bananas and mangos fill you up while packing in plenty of potassium and vitamin B6. Pre-freeze chunks and you’ll get a thick, frosty texture without having to add ice.
Just when you thought a cup of your favorite coffee couldn’t get any better—imagine it chilled, blended with vanilla frozen yogurt and given a tropical twist with coconut flakes! Try this dessert-worthy smoothie with Vitacost’s new premium line of organic and gourmet coffees: the Brew Collection. Choose from rich French Roast, nutty Hazelnut, classic Colombian, eye-opening Espresso and many more.
How many little plastic tubs of yogurt do your kids eat every week? Three? Five? More? While certainly convenient—and nutritious—the packaging is wasteful (if you don’t rinse and recycle), and you may encounter unwanted ingredients, especially if they’ve convinced you to buy one of the fun, colorful varieties they saw in that “cool” TV commercial. An easy solution is to simply make your own. I say simply because it really is easy to do!
That’s a wrap! End dieting frustration with a fruit-stuffed, protein-packed breakfast made with this season’s star berries. But before you break out the whole-wheat tortillas, take a peek at the ingredients list. The crepe-like blanket snuggling all that sweetness isn’t made from flour. Fluffy, flavorful and diet-friendly, it’s a combination of low-fat, high-energy morning favorites whisked and baked in a creative way.
So you’ve decided to try quinoa. What can you do with it? A better question might be—what can’t you do with it?! Quinoa is a versatile grain-like “seed” that cooks up light and fluffy, with a slightly nutty, mild flavor. It can be used just like rice, as a side dish or combined with other ingredients to create a pilaf or even a main course. I like to make a couple of cups at a time and use my cooked quinoa in various recipes throughout the week. Here are a few of my favorites.
Pancakes are a special Saturday or Sunday morning treat for families too busy to fuss with “homemade” on hectic weekday mornings. This recipe lets you enjoy a stack without the junk that fills frozen or “quick mix” varieties—but that’s not all. These Flax Jacks were created especially for my diabetic dad, Mac, who desperately missed the amazing taste of many of his favorite foods when they became off limits after his quadruple bypass surgery in 2010.
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