Recipes

Mighty Mango Protein Smoothie

This mighty mango protein smoothie is light, bright and refreshing!

Note: This post contains affiliate links for products on Amazon.

Mighty Mango Protein Smoothie

Mangos (or Mangoes – yes, the Oxford English Dictionary blesses both spellings, so go with whichever feels right to you!) are a sweet, fleshy, tropical fruit that works perfectly in a smoothie. Here’s how to make a Mighty Mango Protein Smoothie.

Make sure your mangos are fully ripe before slicing. A ripe mango will have a a yellowish-orange hue or even a red hue. If it’s green – it’s not ripe. Wait it out!

Mangos

I freeze sliced mango to use in smoothies. You can use fresh mango in smoothies, of course, but you might want to add some crushed ice if you like your smoothies cold.

Mighty Mango Protein Smoothie

I use my Vitamix to blend up unsweetened almond milk, protein powder, a little frozen banana, a dash of powdered ginger, a few chucks of frozen pineapple and plenty of frozen mango. I like to go heavy on the mango so you can really taste it, otherwise it has a tendency to be overpowered by stronger flavored fruits.

This mighty mango protein smoothie is light, bright and refreshing. Get yourself some mangos (or mangoes) and give it a try!

Mighty Mango Protein SmoothieNote: This post contains affiliate links for products on Amazon.

Mighty Mango Protein Smoothie
 
Prep time
Total time
 
Mighty Mango Protein Smoothie
Author:
Serves: 1 serving
Ingredients
  • ¾ cup almond milk
  • 1 scoop vanilla protein powder
  • ⅓ frozen banana
  • 1 cup frozen mango slices or chunks
  • 2 to 3 chunks frozen pineapple
  • dash of ground ginger powder
Instructions
  1. Note: This smoothie yields the best consistency if blended in stages.

  2. In a high-powdered blender, add almond milk, ground ginger, and protein powder and blend until combined.

  3. Add in frozen banana, frozen mango and frozen pineapple chunks; blend well and serve immediately.

Mighty Mango Protein Smoothie
Mighty Mango Protein Smoothie
Mighty Mango Protein Smoothie
0 comment

Blackened Salmon Salad With Greek Yogurt Dill Dressing

This Blackened Salmon Salad with Greek Yogurt Dill Dressing has it all – fish, veggies, flavor, yogurt, and herbs. Best of all, it’s healthy and filling enough for a main meal.

Blackened Salmon Salad With Yogurt Dill DressingNote: This post contains Amazon affiliate links.

A yummy yogurt and dill dressing is the perfect compliment.

Blackened Salmon Salad With Greek Yogurt Dill Dressing

The salad has 3 stages to it: the salad prep, searing the salmon, and whipping up the dressing. I’ll briefly walk you through each stage. (The entire recipe is posted at the bottom of this entry.)

The first stage is prepping all the greens and veggies for the salad. This takes the most time, so I do it first. I include hard boiled eggs in this salad, so go ahead put your eggs on to boil while you process the greens. For the greens, I used a combo of organic mixed greens and baby spinach. Rinse them well and use a salad spinner to dry them.  I have this exact stainless steel salad spinner and I love it! The large capacity is especially handy. I love that the outer bowl is stainless steel while the inner basket is BPA free. Check it out if you’re looking for a deluxe salad spinner!

Steel Salad Spinner

Stainless Steel Salad Spinner

Next, wash and prep your veggies. In this salad, I included tomatoes, radishes, and cucumber. Wash, slice and dice them and add to your greens. Check on your eggs. If they’re ready, go ahead and cool and peel them and add to salad.

Once your salad is complete, prep the salmon for pan searing. The salmon will cook quickly with this method. I rinse and dry the salmon and season it liberally with a blackening seasoning and then pan-sear it, flesh side down, in a well-oiled pan for a few minutes until a crust has formed. I reduce the heat to low and add a small amount of water or white wine to the pan, whichever is handy, and put a lid on it to finish cooking the salmon all the way through. Once cooked, flip it out onto a plate to rest, skin side down.

Blackened Pan Seared Salmon

The last step is to make the Greek yogurt and dill salad dressing. You will need yogurt, fresh dill, fresh lemon juice, a garlic clove (or garlic powder), onion powder, and salt. You will also need a high powdered blender. I use a Vitamix. Dump all ingredients into the Vitamix and blend to combine.

Greek Yogurt And Dill Salad Dressing Collage

You’ll have a creamy, tasty dressing ready to spice up your salad.

Blackened Salmon Salad With Greek Yogurt Dill Dressing

But first…remove the skin from the salmon that’s been resting on the plate. Carefully place a salmon fillet on top of your salad. I like to leave mine intact, but you could chunk it up if you prefer.

Blackened Salmon Salad With Greek Yogurt Dill Dressing

Drizzle some of the creamy Greek yogurt and dill dressing over the salad.

Blackened Salmon Salad With Greek Yogurt Dill Dressing

Make sure you give the salmon some dressing, too!

Blackened Salmon Salad With Greek Yogurt Dill Dressing

Go forth and enjoy your healthy pan-seared blackened salmon salad with Greek yogurt dill dressing!

Blackened Salmon Salad With Greek Yogurt Dill Dressing

Blackened Salmon Salad With Greek Yogurt Dill Dressing
 
Prep time
Cook time
Total time
 
Blackened Salmon Salad With Greek Yogurt Dill Dressing
Author:
Serves: 2 servings
Ingredients
  • 2 salmon fillets
  • Blackening seasoning
  • Olive oil
  • 2 eggs, hard-boiled
  • Mixed greens, organic, rinsed and dried
  • Baby spinach, organic, rinsed and dried
  • 3-5 radishes, sliced
  • 2 large tomatoes, cut into large wedges
  • 1 medium cucumber, peeled and cubed
  • 1 cup organic Greek yogurt, plain
  • 1 teaspoon garlic powder OR 1 clove garlic, minced
  • ½ teaspoon onion powder
  • 2 Tablespoon fresh dill, chopped (or about 4 sprigs fresh dill - no need to chop)
  • 2 Tablespoons fresh lemon juice
  • ½ teaspoon salt
Instructions
  1. The salad has 3 stages to it: the salad prep, searing the salmon, and making the dressing. Instructions are divided into stages.

  2. Stage 1: Prepping greens and veggies
  3. Prepping the greens and veggies takes the most time, so do it first. I include hard boiled eggs in this salad, so go ahead put your eggs on to boil while you process the greens. For the greens, I used a combo of organic mixed greens and baby spinach. Rinse them well and use a salad spinner to dry them. Divide greens among your salad bowls or plates.

  4. Wash and prep your veggies: tomatoes, radishes, and cucumber. For the tomatoes, cut into wedges; for the radishes and cucumber, slice them as thin as possible. Divide veggies among the greens.

  5. Check on the eggs. If they're ready, go ahead and cool and peel them. Slice them and divide among each salad.

  6. Stage 2: Pan-sear the salmon
  7. Prep the salmon for pan searing. The salmon will cook quickly with this method. Rinse and dry the salmon and season it liberally with a blackening seasoning.

  8. In a well-oiled pan, heated to high, pan-sear the salmon, flesh side down, for a few minutes until a crust has formed. Reduce the heat to low and add a small amount of water to the pan and put a lid on it to finish cooking the salmon all the way through. Once cooked, remove from pan onto a plate to rest, skin side down.

  9. Stage 3: Making the Greek Yogurt And Dill Dressing
  10. The last step is to make the Greek yogurt and dill salad dressing. To a blender, add the yogurt, fresh dill, fresh lemon juice, a garlic clove (or garlic powder), onion powder, and salt. Blend to combine. Use immediately or refrigerate up to 3 days.

  11. Completing the salad
  12. Remove the skin from the salmon that's been resting on the plate. Carefully place a salmon fillet on top of each salad. Drizzle the salads with dressing and serve.

Don’t forget to pin and share!
Blackened Salmon Salad with Dill Yogurt DressingBlackened Salmon Salad with Dill Yogurt DressingSave

2 Comments

Baked Scalloped Potatoes With Cheese

If you love potatoes and love cheese, then these baked scalloped potatoes with cheese will rock your world. They are so easy to make, and if you have leftovers, they are even better the next day. It’s true!

Baked Scalloped Potatoes With CheeseNote: This post contains affiliate links for products on Amazon.

Here’s how I assembled the ‘taters and cheese:

Grate cheddar cheese and parmigiano reggiano cheese. Set aside. Wash and peel your potatoes. Slice them very, very thin. I did this by hand; no fancy equipment. I chopped some onion and sautéed it. To that pan I added some half and half, salt and garlic powder over low heat. I stirred in a little gluten-free flour and brought to a simmer, and then removed from heat and set aside.(Specifics are in recipe down below.)

Baked Scalloped Potatoes With Cheese

I buttered a casserole dish and added the sliced potatoes to it, slightly overlapping each potato. When the first layer of potatoes was completed, I sprinkled on the two cheeses and spooned some of the liquid mixture over that layer. I then repeated the process with the next layer of potatoes, using up the cheeses and liquid mixture. All that was left was to cover with foil and bake.

Baked Scalloped Potatoes With Cheese

For two large potatoes, I baked at 375° for 90 minutes. Your cooking time may vary, depending on how thinly you sliced your potatoes. I removed the foil for the last 30 minutes to get a little crisp on the top cheese layer. Once it’s done, serve it up and enjoy!

Depending on how thinly you sliced your potatoes,

Did I mention it’s even better the next day? Just reheat in the oven and enjoy it again!

Baked Scalloped Potatoes With Cheese

If you like these recipes, consider joining the Zesty Recipes Facebook Group. We’d love to have you!

Facebook Group Zesty Recipes

Baked Scalloped Potatoes With Cheese
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 2 large potatoes
  • 1 cup cheddar cheese, grated
  • ½ cup parmigiano reggiano cheese, grated
  • 1 cup half and half or heavy cream
  • 1 small yellow or sweet onion, chopped (about ¼ cup onion)
  • 1 Tablespoon flour
  • ½ teaspoon garlic powder
  • ½ salt
Instructions
  1. Preheat oven to 375°.

  2. Butter a casserole dish, set aside.

  3. Wash and peel potatoes. Slice each potato very thin. Set aside.

  4. Chop small onion and saute´in a little butter.

  5. Add half and half (or cream), flour, garlic powder and salt to onion and heat to simmer. Remove from heat and set aside.

  6. In buttered a casserole dish, add first layer of sliced potatoes, slightly overlapping each potato.

  7. Sprinkled on the two cheeses and spoon some of the liquid mixture over the layer.

  8. Repeat the process with the next layer of potatoes, using up the cheeses and liquid mixture.

  9. Cover with foil and bake for approx. 90 minutes or until potatoes are tender.

Baked Scalloped Potatoes With Cheese

 

Save

1 Comment

Blueberry Pineapple Protein Smoothie

When blueberries are in season, this Blueberry Pineapple Protein Smoothie is a favorite to make.

Note: This post contains affiliate links for products on Amazon.

Blueberry Pineapple Protein Smoothie

Actually, I make it all the time, thanks to frozen blueberries, which always live in my freezer. That said, freezing a batch of fresh blueberries to use in your smoothies and other recipes is always a good thing, so be sure and stock up when they’re in season!

I use my Vitamix to blend this smoothie. A high-powered blender works best because those frozen fruits need to be pulverized, otherwise, it’s not a “smoothie,” it’s a “chunky,” and no one wants that!

Blueberry Pineapple Protein Smoothie

As usual, I blend in stages. First I add the almond milk and protein powder and blend. This helps mix the dry and wet ingredients before adding the frozen bits. Otherwise, the powder tends to clump when mixed with the frozen fruits.

Finally, I add a spoonful of almond butter and the frozen blueberries, pineapple and banana bits. Give it a high-powered blend and it’s done!

If you like these recipes, consider joining the Zesty Recipes Facebook Group. We’d love to have you!

Blueberry Pineapple Protein SmoothieNote: This post contains affiliate links for products on Amazon.

Blueberry Pineapple Protein Smoothie
 
Prep time
Cook time
Total time
 
Blueberry Pineapple Protein Smoothie
Author:
Serves: 1 serving
Ingredients
  • ¾ cup unsweetend almond milk
  • 1 scoop vanilla protein powder
  • 1 Tablespoon ground almond butter
  • ⅓ cup frozen blueberries
  • ½ frozen banana
  • 4 or 5 pieces frozen pineapple chunks
Instructions
  1. Note: This smoothie yields the best consistency if blended in stages.

  2. In a high-powdered blender, add almond milk and protein powder and blend until combined.

  3. Add in ground almond butter, frozen blueberries, frozen banana and frozen pineapple chunks; blend well and serve immediately.

If you like these recipes, consider joining the Zesty Recipes Facebook Group. We’d love to have you!

Don’t for get to pin and save for later!

Blueberry Pineapple Protein SmoothieBlueberry Pineapple Protein Smoothie

Blueberry Pineapple Protein Smoothie
0 comment