It’s official: berries in smoothies = good. Greens in smoothies = not so good.
Today started with an Orange and Berry Smoothie straight from the Whole Living smoothie arsenal. To make two servings, blend together: 1 cup frozen blueberries, 1 cup frozen raspberries, and 2 navel oranges, peel and pith removed, cut into chunks. I added a little splash of pomegranate juice, as it seemed like the blender wanted some more liquid to get things fully blended.
So, have you ever wanted to just eat guacamole straight out of the bowl? No chips or anything getting in between you and the avocado-y deliciousness? Because that’s what it felt like I was doing at lunch today. I made the Avocado with Bell Pepper and Tomato recipe from Whole Living. And I did a double-take when I was reading the recipe and saw that it called for an entire avocado for one serving. I guess when you’re pretty much just eating fruits and vegetables it’s okay if you get a third of your daily fat intake from an avocado.
This is so yummy, and also appeals to my interest in asthetically pleasing meals. So colorful! And it really did taste like I was eating a giant plate of guacamole. How can you go wrong with that?
Whisk together 1 teaspoon olive oil, lime juice (from one half of a lime), 1 small garlic clove, minced, and a pinch of cayenne pepper. In a separate bowl, add six cherry tomatoes, halved and 1/2 of a yellow bell pepper, diced. Halve an avocado and scoop out the flesh, reserve the shells. Chop avocado and add to bowl with tomatoes and peppers. Add 1 tablespoon chopped cilantro. Drizzle dressing on top, season with salt, and gently stir to mix. Scoop avocado mixture back into avocado shells, and garnish with cilantro leaves.