Sometimes the best recipes are the simplest ones.
Lately, we've been super busy. We've got 10 days until we head off to Louisiana and we've got soooooooooooooo much to do before we leave so we've been busy busy little bees - and when we're not being busy bees, we're either;
a) Eating
b) Sleeping
c) Watching Supernatural in bed
But when it comes to eating, we've been looking for fast, easy meals that can be whipped up in a flash.... and we have a secret weapon that helps us do just that....
Meet Olivia, the OmniBlend. She's kind of become our best friend because she's brilliant. I used to think that my Magic Bullet that I used for smoothies was the bees knees but now I've had the smoothest smoothies ever, the magic bullet is old news.
Now we make smoothies in 35 seconds and you never ever have a single lump - and don't worry, I've tried everything. Cup after cup of ice cubes, frozen watermelon, frozen grapes, frozen mango that's been in the fridge for 6 months, spinach, kale, carrots, pumpkin, sweet potato - I've been on a mission to put everything possible into the OmniBlend to try and fool it.... but it's just fooled me.
For us, the best smoothies are the super thick creamy ones - and this one is seriously thick and creamy and delicious - not to mention simple.
So I should give you the recipe, huh?
Your wish is my command! ;)
Coconut Mango Smoothie Recipe serves 1, easily multiplied
gluten free, low fat, sugar free, clean eating friendly, vegan
1 cup Coconut Almond Milk or Coco Quench Coconut Milk (if you're in the US, use a Coconut Milk Blend like Silk Coconut Milk)
1/2 cup Frozen Mango Chunks
Optional: If you like things sweet, sweeten to taste.
Add your milk and mango into your blender and blend until smooth. In the OmniBlend we just used the 35 second function and it was perfect!
If you don't like your smoothies so thick just add a little more milk!
I told you - easy, breezy, beautiful delicious.
Best of all. I like to make sure you guys are looked after, so if you use the coupon code SOUTHERNINLAW, you'll get $5 off your OmniBlend order! Instead of paying thousands of dollars like some other blenders, the OmniBlend will set you back just $319-330 (minus $5!)
But tell me, what are your go-to quick meals/snacks when you're in a rush?
So simply, but so good!
ReplyDeleteI always pretend I like smoothies, but I really only ever make them once maybe twice a week!
This looks VERY yummy and something I want to make. But to be accurate this has no sugar added. At the very least the mangos and coconut milk will add natural sugars to the final smoothie.
ReplyDeleteI stand corrected. There is no sugar in the unsweetened coconut almond milk. I did check the nutritional values of the recipe as is and found the following: Cal. 70(!), Fat 2.5gr, Sat. Fat .5, Sodium 80mg, Potassium 120mg, Carbs 11, Fiber 1.5, Sugars 9.5gr, Protein 1gr, Vit A 20%, Vit C 40%, Calcium 23.5%, Iron 2% ( per My Fitness Pal). Of course all these would change with an ounce or two of rum! :-)
ReplyDeleteHey Edwin, the only sugars in this recipe are natural sugars unless you choose a sweetened coconut milk mix!
ReplyDeleteI tend to go through smoothie stages - sometimes I am completely obsessed (like now with the new omniblend) and then other times I won't have one for weeks!
ReplyDeleteYUM! I will have to try this!
ReplyDeleteThese are very tasty. They taste like a less sweet version of pumpkin pie and have a similar consistency! I used a little more pumpkin and a combination of allspice, ginger and nutmeg instead of mixed spice. I only used 1/4 c. of honey and thought they were plenty sweet! The biggest thing is that the consistency is not the same as muffins most people are used to. I ended up eating mine warm with a spoon which was very yummy but not what I was expecting going into it!
ReplyDeleteI just made these tonight for my family---absolutely amazing! I love
ReplyDeleteyour healthy recipes! The cupcake was really dense on the inside and
very filling--the perfect snacking size! :D I used vanilla Liberte
Greek Yogurt for the cupcake batter and then put some more on top as a
healthy "frosting".
However, I used paper lining cups and had a bit of
trouble getting the cupcake out of them after they were done---the
batter really stuck to the paper--- I was wondering if anyone had any
suggestions as to how I can get it smoothly out of the paper without
sticking. Overall, a wonderful dessert!
Hey Megan,
ReplyDeleteI'm glad you're a fan!
The biggest problem with low fat baked goods is that they tend to stick more to the paper liners. I usually use either silicone muffin cups or I use non-stick paper cases (I like the brown paper ones from "If You Care" as they never stick)
Otherwise you can spray your muffin cases with a little bit of spray oil to stop them sticking so much!
Hi Kayla,
ReplyDeleteThey should definitely have a muffin like consistency so I'm not sure what happened there - what flour choices did you use? And did you cook them until a skewer removed clean?
Definitely! We're kinda obsessed ;)
ReplyDeleteHi! I'm gluten free and wondering what is a good sub for "plain flour". I'm semi new at gluten free baking and usually only use all-purpose gluten free flour :) thanks!
ReplyDeleteHey Jen,
ReplyDeleteAll of our recipes are gluten free so when we say plain flour we just mean gluten free plain/all purpose flour :)
I just made these and I had the same problem as many of the others. I had to leave them in longer than 20 minutes and they sunk when I took them out. They have kind of a gummy consistency, but I do like the flavor. I used all white whole wheat flour, chicken eggs, nearly 1/2 cup of honey and the same as everything else. Maybe it's too much honey?
ReplyDeleteHmmm, it may be the consistency of your pumpkin that's the problem as some tend to be moister than others. We've made these muffins multiple times and have never had any problems, however, the gummy consistency was probably because you used all whole wheat flour instead of the suggested half and half as whole wheat flour doss change the consistency quite a lot.
ReplyDeleteI made these muffins today. I left them in the oven for 22 minutes but when I took them out they were so flat!! And super gummy too. I was really disappointed :( Are you sure this is the correct recipe. The ones in the pictures look perfect it's kind of deceiving
ReplyDeleteHi there, this is definitely the right recipe! What kind of flour did you use?
ReplyDeleteJust pulled these out of the oven... Flat and gummy.
ReplyDeleteI used all purpose flour and 1/2c honey, and flax eggs.
Flat and gummy are classic signs of too much liquid in a batter. I will be trying this again with more flour...
When you post a recipe please note exactly what you use. This recipe has so many options I feel it is screwing up the results.
Hi Keela,
ReplyDeleteDid you use all purpose wheat flour?
We tested out all of the options (and we also have an email group of 15 readers around the world who test the recipes) and had success with each, however, you have to be really careful when working with wheat flour in low fat recipes as over-stirring them the tiniest little bit can give you a gummy texture.
I'll be changing the recipe to remove wheat flour as an option for the meantime and we'll test them once again.
Yes I did use wheat flour as your recipe called for 'plain flour'.
ReplyDeleteIf you are making these gluten free then that's the problem. Gluten free baked goods require significantly more liquid to come out with the correct texture.
So I making this with regular all purpose flour it will need a reduction in the amount of applesauce, using only one egg, and more flour or some combination of these changes.
Over mixing will cause baked goods to be tough but not gummy.
Also I just pulled the second batch out that was made with 2.5c of flour and had the exact same result. They were beautiful in the oven, but fell as they cooled. They baked for 30 min and were still sticky and gummy.
ReplyDeletewhat are the nutrition facts in this?
ReplyDeleteHi there, we don't have the nutritional info for this recipe, however, you can use a website/app like "My Fitness Pal" to work it out with your ingredient choices :)
ReplyDeleteThese aren't really vegan since your using eggs
ReplyDelete