Sweet T and a Honey B
Food, Fitness, and the Adventures That Make Life Sweet

Mango Peach Protein Smoothie

It’s been really hot in Chicago these last few weeks and if you’re like me, the last thing you want on a humid morning after a good workout or while running around getting ready for work is a heavy breakfast. In addition to this heat wave we have been experiencing, my commute to work has drastically changed as my company just recently moved their headquarters to the city. I have joined the thousands of people that commute to downtown Chicago from the suburbs every day and as a result, I need something that’s quick to make because in true Teresa fashion – I’m usually running to make my train. I use Orgain Protein Powder and it’s been a staple in my smoothies for a while now because it’s plant based, has a great flavor, and doesn’t leave you with a chalky feeling in your mouth. I’m a fan of the vanilla because you can add it to anything. 

Tip: Freeze extra fruits and steamed veggies. This can help a lot with eliminating the need to throw out extras at the end of the week. I usually keep halved bananas, peaches, steamed cauliflower, and some berries on hand to add to smoothies throughout the week. In this case, I had some frozen peaches and packaged mango (Mango is expensive and I have a hard time getting all the meat off of one so I buy already frozen organic cubed mango) this past weekend and thought it might be a good combo with the vanilla protein powder and some honey! 

I also always add plain greek yogurt to my smoothies in addition to the protein powder and almond milk. When I first started making smoothies for breakfast I found it hard to stay full without the little extra added protein, especially after a workout. It also makes it super thick and creamy. Siggis Yogurt is literally the only kind of yogurt we buy anymore because there’s very little sugar, no preservatives, no artificial coloring, and comes in a million delicious flavors. 

This was a super refreshing treat after a long walk with the pup last weekend. What are your go-to smoothie add ins? Any recommendations? 

Have a great week!

Fun straws optional – but totally makes it more fun 🙂 I buy all of mine here

 

Mango Peach Protein Smoothie

  • 1/2 cup Siggis Plain Greek Yogurt
  • 1/2 cup unsweetened almond milk (or any milk of your choosing. Coconut milk would add some creaminess to this too!)
  • 3/4 cup frozen mango
  • 1/2 frozen peach
  • 1 or 2 scoops of vanilla protein powder (if using after a workout I add 2. If just for breakfast I add 1)
  • 2 tsp of honey
  • 1 tbs of chia seeds (new found favorite in my smoothies. I LOVE the texture of the little seeds and they provide a little extra fiber, calcium, and iron. They also give a little boost of HDL- the good cholesterol that can help prevent heart disease or strokes!)

 

Add all ingredients besides the chia seeds to your blender. Top with the seeds and enjoy! 

Sweet Potato and Black Bean Protein Bowl

Hey, remember me? It’s unbelievable how fast time can slip away from you and before you know it, the holidays you thought were ‘not for a couple of months’ are fast approaching. If that wasn’t evident by my Christmas tree standing tall in my living room, it’s certainly evident by the amount of 30/40/50% off, Free Shipping, and holiday shopping reminder e-mail subjects I have clogging my inbox. Just a constant reminder that no matter how far ahead I think I am in my shopping, I’m not. 

So, long story short, it’s been a crazy couple of months. Let’s get back to some healthy foods, shall we? 

This one is goooood. I mean, really gooood. It was one of those ‘I have XYZ ingredients in the house so let’s do something with them’ meals. Once it dropped even a hair below 50 degrees last month, I was ready to cook up some of those feel-good meals and hibernate under a blanket. See ya in March. 

This sweet potato bowl is really filling and easy to customize based on various proteins and vegetables you like. What makes it extra yummy is the avocado cream I drizzled on top. This cooks in very little time and like all of my other recipes, it’s easy to make a bunch and keep for the week. You can even add the sweet potatoes, beans, and ground beef on top of a bed of lettuce and pack it for lunch using the avo-cream as a dressing. 

Sweet Potato and Black Bean Protein Bowl

Serves 4

Ingredients:

  • 2 medium-sized sweet potatoes
  • 1 lb grass-fed ground beef
  • 1 16 oz can of black beans, drained and rinsed
  • 2 tbs EVOO or avocado oil
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 medium-sized avocado
  • 1/2 cup light sour cream
  • fresh lime juice
  • cooking spray
  1. Preheat oven to 400 degrees. Rinse and dice sweet potatoes into approx 1-inch cubes. In a large bowl, mix oil, sea salt, garlic powder, and paprika, with the sweet potato cubes until fully coated. 
  2. Lightly spray a baking sheet with cooking spray and lay sweet potatoes in a single layer on the sheet. Set timer for 20 minutes. Turn potatoes over halfway through.  
  3. While sweet potatoes are cooking, fully cook ground beef over medium-high heat, breaking up as it browns.
  4. Using a blender or food processor, blend avocado, sour cream, and lime juice. Add the lime juice gradually until you get desired consistency/taste. Note, if you are using on a salad, you may need a little more lime juice to make a dressing-like consistency. 
  5. Add 1/4 of the ground beef, 1/4 of the sweet potatoes, and 1/4 of the black beans to a bowl and top with 2 tbs of the avocado cream. Sprinkle with a little sea salt and pepper. 

 

Have a Happy Hump Day!