Orange Mango Smoothies

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I was recently introduced to Starbuck’s orange mango smoothie.  Ummm, hello?  Why have I never experienced this extreme awesomeness before?  I’m not regularly a fan of smoothies (I would much rather chew my calories), but one morning, on the road, I needed a little pick me up.  Not wanting a sugar laden coffee but wanting something sweet, I went for the smoothie instead.  Best. Idea. Ever.

I’ve tried modifying this recipe many a times now, having gone through several bananas, multiple blender cleanings, and tweaking of flavors.  This version is the best one so far.  If you opt for a vegan-friendly protein powder (I used a vanilla whey powder since that’s what I keep on hand), this is a nice vegan alternative for a breakfast on the run.  As a side note, I made enough for two giant smoothies.  I was a little weirded out by keeping some on hand in the fridge, covered, for the next morning, not knowing how it would taste the next day.  It actually was great.  Feel free to play around with this, like I did, and tell me if you make any great changes to the recipe.

 

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Orange Mango Smoothies (Starbucks-esque)

Servings: 2 large smoothies

 

Ingredients

1 banana, cut into pieces

One 15.2-ounce container of orange mango juice (I used Naked brand, but feel free to sub in your favorite juice here), chilled

1 mango, chopped

1 cup coconut milk beverage (NOT coconut milk), cold.  Here is a link to the brand I used.  Use soy milk if you would like.

2 scoops vanilla-flavored protein powder (I used whey protein powder.)

1/2 teaspoon matcha powder, or to taste

 

Instructions

1. In a blender, combine the banana, orange-mango juice, and the chopped mango.  Blend until smooth.

2. Add the remaining ingredients and blend until completely smooth.  Serve immediately.

 

Source:  A Curvy Carrot original.

 

January 14, 2013 - 9:32 am

Dolores - Awesome smoothie. I live in Florida and this is perfect. Matcha powder was a surprise ingredient however. I have it on hand (not many people do) and I know it is expensive and heavy on caffeine. It’s green tea powder – maybe substitute regular brewed green tea – boil it down to a more intense flavor. Love your recipes by the way. And very nice photos too. I want to eat my computer screen,

April 28, 2013 - 7:05 pm

Orange Mango Smoothies - […] source:  thecurvycarrot.com […]

June 3, 2014 - 3:47 pm

Lynn - These are sooo delish !! I didn’t have any of the protein powder so I used Greek yogurt and they were wonderful!!

December 26, 2014 - 11:06 am

How To Cut A Mango - Vegan Eating Tips - […] time I am going to actually use a recipe from someone who has perfected it.  Click here for the Orange Mango Smoothie Recipe from the Curvy Carrot. Of course vegans skip the whey […]

January 6, 2015 - 12:29 pm

15 Delicious Healthy Smoothie Recipes - Roubinek Reality - […] Orange Mango Smoothies from The Curvy Carrot […]

Cheese Souffles

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Ok.  First things first.  Obviously, the website is having some major (and extremely frustrating) hiccups.  The subscribe button doesn’t work for many readers, the pictures don’t load for many readers, and the recipes are not printer-friendly.  The old template crashed unexpectedly and is completely un-re-installable (is that even a word?), and the search feature is pretty lame.  Sad face.

But, the good news is that most of this website-crashing nastiness happened AFTER I started the initial phases and web design planning with a professional web designer.  I’m a busy girl, but HTML is not my strong point (obviously).  The blog is growing by the month, and it’s completely ridiculous that I can’t keep up with it.  So, a re-launch is scheduled for early March, phone conversations and design plans are happening, and I’ve invested a lot of time and moola into making this website the best that it can possibly be.  (I’ve picked a very expensive hobby.)  Keep your fingers crossed.  I appreciate your extreme patience with me.  The Curvy Carrot is getting an extreme makeover.  (FINALLY).

The best news that this post has to offer? I successfully made a soufflé the other day!  This is one thing that I have struggled with in the past, but this recipe makes it so easy that it’s almost fail-proof.

 

I don’t know what it is about soufflés-the inevitable slow collapsing of the dish, the temperamental egg whites, or a fear of lack of flavor on my end, but I don’t have that fear anymore.

 

This is a rocking dish.  Simple to prepare, full of nice flavor (the Parmesan “crust” is insanely good), and lighter than most cheesy, egg dishes, this is a great dish for a nice brunch or light lunch.  I served mine with a little salad greens on the side and a glass of Chardonnay.  The soufflé did collapse after being out of the oven for a few minutes, so serve these immediately after baking.  Enjoy!

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Cheese Soufflé

 

Servings: 2

 

Ingredients

 

1 teaspoon unsalted butter, softened

4 teaspoon Parmigiano-Reggiano cheese, finely grated

1 and ¼ tablespoon flour

Pinch red pepper

Pinch nutmeg

Pinch black pepper

¼ cup plus 1 tablespoon skim milk

1 tablespoon dry white wine

Pinch sea salt

¼ cup Gruyere cheese, shredded

1 large egg yolk

2 egg whites

 

Instructions

1. Preheat the oven to 400 degrees.

2.  Rub bottoms and sides of ramekins generously with butter.

3.  Sprinkle the Parmigiano-Reggiano cheese over the bottoms and sides of the ramekins; set aside.

4.  In a medium saucepan, combine the flour, red pepper, nutmeg, and black pepper, whisking together.

5. Over medium heat, gradually whisk in the milk and wine, whisking constantly until smooth.

6. Cook the mixture over medium heat, whisking constantly, until the mixture is thick and bubbly, about 3-4 minutes.

7. Remove the mixture from the heat and add in the Gruyere cheese, whisking until the cheese is completely melted.

8. Gently transfer the cheese mixture to a medium bowl and let sit for about 5 minutes.

9. Add the egg yolk to the cheese mixture and whisk until completely combined.

10. Meanwhile, in the bowl of your standing mixer fitted with the whisk attachment (or using an electric mixer), beat the egg whites until medium peaks form, about 2-3 minutes or so.

11. Using a rubber spatula, gently fold in ¼ of the egg white mixture into the cheese mixture, mixing until just combined.

12. Gently fold in the remaining egg white mixture until just incorporated.

13. Spoon the mixture into the prepared ramekins and place them on a rimmed baking sheet.

14. Place the ramekins in the oven and immediately decrease the oven temperature to 375 degrees.

15. Bake the soufflés until golden brown and puffy, about 17 minutes.  Watch them closely.  Serve immediately.

 

Source:  Slightly adapted from Cooking Light.

 

Chocolate Chip Oatmeal Cookie Pancakes

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Breakfast, anyone?

This recipe knocked my socks off. Originally a vegan version (please see the link below for the vegan version), I didn’t have all the necessary ingredients on hand to substitute, so I just ran with a vegetarian version.  I’m sure that these would be simply amazing as a vegan pancake, too, and I can’t wait to try them.

Made with ripened bananas and oats, these pancakes have a nice, sweet flavor without a lot of added sugar.  They also have a nice texture as well.  If you wanted to, you could substitute in some chopped nuts or raisins instead of the chocolate chips instead.  Next time I might add in some flax seed or wheat germ to up the fiber content.

Note that this recipe pretty much makes enough for two servings, so if you are making this for a crowd, be sure to double (or even triple) the recipe.

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Chocolate Chip Oatmeal Cookie Pancakes

Servings: 2

 

Ingredients

1 banana, ripe

1 teaspoon baking powder

1 egg

Pinch sea salt

1/2 teaspoon vanilla

1 tablespoon almond butter

1 tablespoon coconut oil

3 tablespoons skim milk

1/2 cup rolled oats

1/4 cups whole wheat flour

3 tablespoons chocolate chips

 

Instructions

1. In the bowl of your mixer fitted with the paddle attachment (or using an electric hand mixer), beat together the banana and baking powder until the banana is mushy.

2. With the mixer speed on medium-low, add the egg, salt, vanilla, almond butter, coconut oil, milk, oats, and whole wheat flour.  Mix until the batter is mostly smooth (you will still have lumps, and this is ok.)

3. Gently fold in the chocolate chips by hand until incorporated.

4. Meanwhile, heat a non-stick frying pan over medium heat.  (I sprayed mine lightly with cooking spray.)

5. About 1/4-cup at a time, gently pour the batter into the hot frying pan and cook the pancakes, flipping after about 2-3 minutes (or until one side is cooked-check yours frequently) and cooking evenly on both sides.  Serve immediately.

 

Source:  Adapted from the Minimalist Baker.  (click this link for a vegan version).

 

January 4, 2013 - 8:27 pm

Katrina @ Warm Vanilla Sugar - These seriously rock my world! Yum!

January 7, 2013 - 11:09 am

Sugar Sugar - Ooooh! I love how these – made with eggs and skim milk – were in the vegan section of Foodgawker. I did not know that veganism has been revised to include dairy and eggs… thanks for letting me know!

January 7, 2013 - 11:58 am

srlacy - Hi Sugar Sugar-

Thanks for the nice comment. Please see the header of the post. A link to a complete vegan version is provided for you. As stated in the post, this is originally a vegan recipe, but since I did not have some of the ingredients on hand, I had to substitute in a pinch.

January 11, 2013 - 6:37 pm

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February 15, 2013 - 7:25 pm

Allison - These look delicious! Cookie pancakes…wow 🙂