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Mango Mash Green Smoothie

Mango Mash Green Smoothie

I am a lover of green smoothies and always looking for ways to use different greens. Cause ya know, we should all be rotating our greens on a weekly basis. So when I had some leftover chard in the house from making mac n cheese, I used the remaining greens for a smoothie the next morning. Quick, easy and ever so yummy!

Chard is a relatively “non-green” tasting green anyways, but paired with the sweetness of mangoes, banana, and a date…the taste disappears. The chia, hemp, and flax seeds add a bit of “power” to the smoothie that can easily classify this as a meal replacement if you choose to keep the whole thing to yourself. Hey, who am I to judge? My son came up with the “mango mash” name and, well, I went with it. Cause that’s what you do when an 8 year old gives you green smoothie name ideas.

Mango Mash Green Smoothie

Mango Mash Green Smoothie
Author: 
Recipe type: Smoothies
Prep time: 
Cook time: 
Total time: 
Serves: 24 oz
 
Ingredients
  • 2 cups water
  • 1 T chia seeds
  • 1 T hemp seeds
  • 1 T flax seeds (use whole flax if using a high power blender)
  • 2 leaves of chard, stems removed
  • 1 cup frozen mango chunks
  • ½ cucumber (peeled if not organic)
  • 1 ripe banana
  • ½ chunk of ginger (leave peel on if using a high powered blender
  • 1 round slice of lemon (leave pith on)
  • 1 pitted date
Instructions
  1. Add all the ingredients to the blender in the order they are listed.
  2. Blend for 1 minute
  3. Enjoy!

Until next time, keep it real.

Overnight Oats

Back in the day my kids loved when I bought instant oatmeal. I thought I was doing the right thing by buying an organic version, but little did I know, it still contained ingredients such as natural flavors, evaporated cane juice or sugar, and preservatives. After switching to real food in 2012, I knew instant oatmeal was one that would never make it into my cart again.

Now I make overnight oats. Throwing this recipe together is so easy and makes mornings a breeze. It can be made up to one day ahead of time and is easy to grab and go on your way out the door to work or school. I even pack it in my kids lunch boxes since it doesn’t need to stay warm. It quickly has become a favorite in our house.

Overnight Oats
Author: 
Recipe type: Breakfast
Prep time: 
Total time: 
Serves: 1 serving
 
Quick and easy oatmeal that's waiting for you in the morning!
Ingredients
  • ⅓ cup rolled oats
  • 1 T chia seeds
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • 1 very ripe banana, mashed
  • ⅔ cup almond milk
  • 1 T nut butter (optional)
  • nuts (optional)
  • sliced fruit (optional)
Instructions
  1. Mash the banana in a bowl with lid.
  2. Add the oats, chia seeds, vanilla and cinnamon.
  3. Pour milk over top and stir until all ingredients are mixed together. Seal with a lid and place it in the refrigerator overnight or for at least 4 hours.
  4. In the morning, add 1 T of nut butter and stir.
  5. Top with chopped nuts and sliced fruit if using. Add a splash of milk if you like it more runny.
  6. *This is meant to be eaten cold or at room temperature.

If you make this recipe, be sure to snap a photo and tag us @realfood_life or hashtag it #realfoodlife. I’d love to see what you make!

Until next time, keep it real.

Keepin’ it Real’s recommendations:

Affiliate disclosure: This post contains affiliate links. If you decide to purchase an item through that link you will not incur any additional costs but Keepin’ it Real earns a small commission. We only recommend products that we have used, would use or trust. Your support is greatly appreciated so that we may continue to spread the news about real food.

Mint Chip “Nice” Cream

 

Mint Chip Nice Cream

I scream, you scream, we all scream for “nice” cream!

Oh how I love ice cream. In all of it’s creamy, cool, melt-y (totally a word) glory. It had me at hello. I don’t make ice cream the way most people think ice cream should be made with dairy, fat, sugar and all the other not-so-good-for-you additions. Nope. I have a secret healthy ingredient I use…frozen bananas.

I know…crazy right? I could hardly believe it myself when I first tried it. But it works like magic. And it’s so gooooood. You know what else? You can make this recipe every. single. day if you wanted, because here’s another secret…it’s full of spinach and zucchini (or avocado) and you won’t even taste them. If this nice cream is wrong, I don’t wanna be right.

 

Mint Chip "Nice" Cream
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients
  • 3 frozen bananas. Peel and freeze when bananas are starting to brown. Freeze at least 6 hours or keep a ziplock bag in your freezer at all times with frozen bananas.
  • ½ cup frozen zucchini or avocado chunks
  • 1 cup fresh spinach (about a handful)
  • 15-20 mint leaves or ⅛ tsp peppermint extract
  • 1 pitted date (optional, but I like the extra sweetness it adds)
  • Dark chocolate chips
Instructions
  1. Take your bananas out of the freezer and let them sit for about 10-15 minutes to thaw slightly. Cut into chunks and add bananas to a high powered blender such as a Vitamix.
  2. Add the avocado, spinach, mint leaves and a date (if using).
  3. Blend on HIGH for about one minute until creamy using the tamper to push the ingredients into the blades.
  4. Scoop out into bowls using an ice cream scoop and fold in chocolate chips. Serve immediately. You can freeze the leftovers, but is best eaten right away.
  5. *Note* This can be made in a Cuisinart food processor or regular blender, but you will need to stop and scrape down the sides frequently. Keep running until you get a consistency of soft serve ice cream. It takes a bit longer, but should work - although I can't attest to how well the spinach and mint leaves will be broken down. Let me know if you have tried it.
  6. This serves about 2-3 people depending on how big their appetite is. If you make it when everyone is at school and/or work then it may only serve one. It will be our little secret. K?

 

mint-chip-nice-cream2

Tell me, what’s your most favorite dessert?

If you make this recipe, be sure to snap a photo and tag us @realfood_life or hashtag it #realfoodlife. I’d love to see what you make!

Until next time, keep it real.

Affiliate disclosure: This post contains affiliate links. If you decide to purchase an item through our link you will not incur any additional costs but Keepin’ it Real earns a small commission. We only recommend products we have used, would use or trust. Your support is greatly appreciated so we may continue to spread the news about real food.