Heres another throwback! My “Mango Dream Smoothie” is delicious and comes together in no time! It reminds me of a bowl of sherbert ice cream in a glass, without all of the added sugar and calories. It’s a perfect mid-day or night time snack. We combine mango and blood orange to get this delicious and citrusy, yet light flavor. Mango is also great for the digestion and helps to clear your skin! What are some of your favorite ways to eat mango? Leave a comment below.
Mango Dream Smoothie
One Cup almond milk (or nut milk of your choice)
One Cup mango chunks
One Peeled and sliced blood orange
4 Small pitted dates
2 Tablespoon lemon juice (approx juice of 1 lemon)
Pinch sea salt
1/2-1 cup ice (depending on desired consistency)
Just place ingredients into the blender and mix until you get your desired consistency. If the consistency is too thick for you add more ice and continue to blend to your liking! So easy and so delicious.
Quick TIP: I love to freeze my fruit in Glad Freezer Bags at the beginning of the week for easy and convenient smoothie prep.
Here is a flashback Friday recipe to kick off the weekend! Super easy and delicious “Saffron Salmon”. It’s always so much fun to look how far we have come since I started this website. I came up with this light recipe while dining with friends and reminiscing about a meal they frequently enjoyed having at a local restaurant. I couldn’t stop thinking about it and had to recreate it on my own. It takes a mere 5 to 7 minutes to prepare the entire meal. And ghee acts a the perfect crisping agent for the fish while sea salt and saffron infuse the fish with subtle yet delicious flavor. It’s quick, easy, healthy and filling! you’re going to check mark all of the boxes with this easy salmon recipe.
I hope that you enjoy this flashback recipe and have a fantastic weekend. And be sure to check in next week for some great Easter recipes and ideas for you and your families.
Two 6-8oz Salmon Filets (Skin on, crisp skin is always a GOOD thing! :))
Sea salt, to taste.
2 teaspoons saffron
2 tablespoons ghee (grass fed pure butter)
*You simply heat a skillet on medium high and melt the ghee. While the pan is heating season both sides of the fish with a generous coating of coarse sea salt and the saffron. Place the fish skin side down for about 3-4 mins or until skin is crisp and golden. Flip and finish cooking until your preferred doneness. I like my salmon well done but moist, so 2 minutes did the trick for me.
Serve the salmon with some lemon slices for freshness, next to a bed of mixed greens and tomatoes! I lightly season them with salt, pepper and olive oil. So fresh! You can find my own brand of olive oil at “Cook Homemade.”