Sweet T and a Honey B
Food, Fitness, and the Adventures That Make Life Sweet

Mango Peach Protein Smoothie

It’s been really hot in Chicago these last few weeks and if you’re like me, the last thing you want on a humid morning after a good workout or while running around getting ready for work is a heavy breakfast. In addition to this heat wave we have been experiencing, my commute to work has drastically changed as my company just recently moved their headquarters to the city. I have joined the thousands of people that commute to downtown Chicago from the suburbs every day and as a result, I need something that’s quick to make because in true Teresa fashion – I’m usually running to make my train. I use Orgain Protein Powder and it’s been a staple in my smoothies for a while now because it’s plant based, has a great flavor, and doesn’t leave you with a chalky feeling in your mouth. I’m a fan of the vanilla because you can add it to anything. 

Tip: Freeze extra fruits and steamed veggies. This can help a lot with eliminating the need to throw out extras at the end of the week. I usually keep halved bananas, peaches, steamed cauliflower, and some berries on hand to add to smoothies throughout the week. In this case, I had some frozen peaches and packaged mango (Mango is expensive and I have a hard time getting all the meat off of one so I buy already frozen organic cubed mango) this past weekend and thought it might be a good combo with the vanilla protein powder and some honey! 

I also always add plain greek yogurt to my smoothies in addition to the protein powder and almond milk. When I first started making smoothies for breakfast I found it hard to stay full without the little extra added protein, especially after a workout. It also makes it super thick and creamy. Siggis Yogurt is literally the only kind of yogurt we buy anymore because there’s very little sugar, no preservatives, no artificial coloring, and comes in a million delicious flavors. 

This was a super refreshing treat after a long walk with the pup last weekend. What are your go-to smoothie add ins? Any recommendations? 

Have a great week!

Fun straws optional – but totally makes it more fun 🙂 I buy all of mine here

 

Mango Peach Protein Smoothie

  • 1/2 cup Siggis Plain Greek Yogurt
  • 1/2 cup unsweetened almond milk (or any milk of your choosing. Coconut milk would add some creaminess to this too!)
  • 3/4 cup frozen mango
  • 1/2 frozen peach
  • 1 or 2 scoops of vanilla protein powder (if using after a workout I add 2. If just for breakfast I add 1)
  • 2 tsp of honey
  • 1 tbs of chia seeds (new found favorite in my smoothies. I LOVE the texture of the little seeds and they provide a little extra fiber, calcium, and iron. They also give a little boost of HDL- the good cholesterol that can help prevent heart disease or strokes!)

 

Add all ingredients besides the chia seeds to your blender. Top with the seeds and enjoy! 

Mango Berry Salsa (With Cinnamon Pita Chips!)

Like the masses this past weekend, my husband and I attended a couple of barbecues as the abundant sunshine of Memorial Day weekend kicked off the official start to summer. I consider ourselves lucky that our outings with friends and family were not scheduled until Monday as Hubs arrived home from school on Friday and announced that he thought he was coming down with strep throat (spoiler alert: he thought correctly). We were forced to take it easy for the majority of the weekend but as he started to feel better and our Monday plans approached, I started thinking about a small dish to share with everyone.The weather was hot and I knew there would be a lot of food straight off the grill, so I whipped up something that would cool everyone down. The fruit this time of year is gorgeous and the berries are especially sweet so a fruit salsa was an easy choice. 

Mango Berry Salsa

Ingredients

  • 2 cups strawberries – diced
  • 1 cup raspberries
  • 2 cups mango – diced
  • 2 tbs fresh mint – chopped
  • 1/2 cup green onion – chopped
  • 2 tbs fresh lemon juice

Instructions

  1. Wash and dice strawberries and place in a large bowl. Add raspberries and gently mix with a wooden spoon. The raspberries will soften and mix well with the strawberries. 
  2. Cut mango in to four sections away from the pit. You will have four sections that you can dice in to small squares. Once the fruit is diced, you should be able to peel or gently cut squares away from the skin. Add to the bowl and gently fold in to the berry mixture.
  3. Add chopped mint, green onion, and lemon juice. 

Cinnamon Sugar Pita Chips

Ingredients

  • 6 Pita Rounds
  • 2 tbs coconut oil, melted
  • 2 tbs sugar
  • 2 tbs cinnamon

Instructions

  1. Preheat oven to 350 degrees and spray a cookie sheet with non-stick spray.
  2. Cut pita rounds into 8 triangles each and scatter on cookie sheet. Brush each triangle with coconut oil.
  3. Mix cinnamon and sugar and evenly sprinkle mixture over the pita triangles. 
  4. Place cookie sheet in the oven and bake for 10-12 minutes. 
  5. Serve pita chips warm or cooled with fruit salsa and enjoy!

 

 

Hubs thought my pineapple shaped serving dish from the Target dollar spot was ridiculous and when I first brought it home, was quick to question what I would ever put in that. Fruit salsa- that’s what. And you can bet I am going to try and find every excuse to use this adorable dish this summer. 😉 

Believe it or not – the Fri-Yay is here again and the forecast is looking good for another weekend of grilling and simply enjoying some Vitamin D. Whatever your plans are, I hope they’re filled with good company and yummy food!