Cherry Berry Mango Smoothie

I love fruit and I love smoothies.  This week in our basket we got cherries, blueberries, and mangos (and a lot more)...so I thought I'd combine them in a smoothie.  I am not exaggerating when I say this is the best smoothie I've had in a long time, and I make smoothies all the time. 

My boys aren't huge smoothie drinkers, they'll take a sip and try it, but hardly ever have more...and I couldn't even get my little one away from my glass long enough this morning to take a picture...hence the picture of him drinking it.

Cherry Berry Mango Smoothie
1/2-3/4 cup apple juice (I used Simply Apple)
1/4 cup cherries (pitted, of course)
1/4 cup blueberries
1 mango, roughly chopped
4 ice cubes

Directions
Add ingredients together in a blender, and blend until smooth.  This makes own large smoothie for me (shared with my little one).

Banana, Mango and What!?! Smoothies

Okay, I love my smoothies and I love Bountiful Baskets, so my smoothies are always based on what is in my basket.  This week I had a lot of bananas and mangos for good smoothie ingredients.  But I also got a bunch of spinach, and so I decided to jump on the bandwagon and try adding them into my smoothie.  It worked out amazingly well, you add enough to give a nutrient boost, but you don't taste it, especially with bananas and mangos present. :)  And it gives it an awesome green color, just in time for St. Patrick's Day, too. :) This is also on the Sumply Sugar and Gluten Free Slightly Indulgent Tuesday for March 22nd, here's the link back to that site. :)

Banana, Mango, and Spinach Smoothie

2 bananas, broken into chunks
1 mango, peeled and diced
1 handful of spinach leaves (I had ~6 medium sized leaves)
1 6oz container So Delicious Coconut Milk Yogurt (I actually had the Mango flavor, mmmm)
Extra dairy-free milk for thinning out, if needed

Blend all ingredients together in a blender and enjoy.

Chicken Mango Curry

Anyone who knows me knows I love curries.  They are aromatic and spicy, and just plain delicious.  I found this recipe here, it is so easy and didn't require any adaptations.  I did, however, have changes, based on what I had in the house, so I didn't add red peppers and I used regular coconut milk not reduced-fat.  I'm putting the recipe below, but all credit goes to Reader's Digest.  It was incredibly delicious, and once again I totally forgot to take a picture, so you'll just have to imagine how good it looks. :)

Mango Chicken Curry

1/2 cup finely chopped onion'
1-2 T canola oil
1-2 lb boneless, skinless chicken breasts,  cut into 1 inch pieces
1 T curry powder
2 tsp minced fresh ginger
1 tsp minced garlic
1/2 tsp salt
1/8 tsp cayenne pepper (more if you like it hotter)
1 large mango, peeled and chopped
3/4 C coconut milk (such as Thai Kitchen)
2 T tomato paste

Directions
In a large skillet, saute onion in oil for 2-4 minutes, add chicken curry, ginger, garlic, salt, and cayenne.  Cook and stir for about 5 minutes.

Stir in mango, coconut milk, and tomato paste; bring to a boil.  Reduce heat, cover, and simmer about 10 minutes, or until chicken is cooked through.  Serve over basmati rice.