Mango Green Smoothie

I'm back from Vaca!!!! This means back to my extra healthy meals. My first stop was Project Juice, second was a long bridge walk, then my third was coffee, and I finally ended up at the grocery store.

Here's what I blended up! 

1/2 coconut water 

1/2 c unsweetened almond milk

1/2 c mango

1 scoop vega 

2 cups kale 

Ice 

Blend them up and enjoy 

Mango Curry Chicken Salad

Dinner the other night was so good I was told I needed to post the recipe! 

Mango Curry Chicken Salad 

Ingredients:

1 chicken breast 

2 tsp curry powder

2 tsp chopped red onion

2-3 Tbsp Greek yogurt 

1/2 lime (juice)

2-3 cups mixed greens

1/2 mango chopped 

1 tbsp hemp seeds (optional)

1⃣ bake chicken or shred chicken (I seasoned mine with shallot, & paprika)

2⃣in a large bowl mix lettuce, lime juice, mango, and hemp seeds

3⃣in a smaller bowl mix Greek yogurt, curry powder, onions, salt and pepper(to taste)

4⃣ add chicken to smaller bowl and stir until chicken is coated with the yogurt dressing 

5⃣ add chicken (smaller bowl) mixture to bigger bowl, and stir 

6⃣EAT

Thea's Top Three Ceviche Recipes

Last night I went to a Carribean themed dinner party, and I decided to bring my 3 favorite ceviches. I made a shrimp ceviche, a salmon ceviche, and a coconut mango ceviche (for my vegetarian/vegan friends). They turned out delicious!

Shrimp Ceviche:

1 lb raw shrimp 

1 cup lime juice

1 cup tomato

1/2 cup cucumber 

1/2 cup red onion 

1/2 diced jalapeño 

Himalayan sea salt& pepper to taste

1. In a large bowl place washed shrimp and pour over 1c lime juice.

2. Let it soak or "cook" for about 30 mins before adding the rest of the ingredients.

3. Place in the fridge for 1-3 hours.

4. Serve in a bowl, on corn tortillas, or with corn tortilla chips. (GMO free)

Salmon Ceviche:

1 lb fresh salmon 

1 cup lime juice

1 cup tomato

1/2 cup cucumber 

1/2 cup red onion 

1/2 diced jalapeño 

Himalayan sea salt& pepper to fast

1. In a large bowl place washed shrimp and pour over 1c lime juice.

2. Let it soak or "cook" for about 30 mins before adding the rest of the ingredients.

3. Place in the fridge for 1-3 hours.

4. Serve in a bowl, on corn tortillas, or with corn tortilla chips. (GMO free)

Coconut Mango Ceviche

1 ripe mango

2 limes

3 young Thai coconuts 

1 ripe avocado

1. In a bowl scoop out the meat from 3 young Thai coconuts. (I put the water in a jar jn the fridge to drink)

2. In bowl, add 1 diced mango, and 1 diced avocado.

3. Add juice of 2 limes.

4. Mix and add Himalayan sea salt to taste.

Thea's Mango Avocado Salsa

This is an UBER quick recipe that is definitely multi-use. I love mango salsa, especially fresh.

Some uses:
On top of omelets
Baked on fish as a relish
Dip
On tacos
In stir-frys
Salad Dressing

Ingredients:
2 mangoes
2 tomatoes
1/2 white onion
1 avocado

1. Slice and dice all 4 ingredients.
2. Mix in a bowl.
3. Serve.

Thea's Raw Creamy Coconut Mango "Ice Cream"

I made a yummy ice cream last weekend, and it was a slam dunk! I wanted to try something refreshing and fruity this time around, and I am even more impressed with the outcome! I was excited to see the abundance of fresh mango and coconut at the market this week, so why not make another recipe using the two! This is absolutely delicious!

Ingredients:
1 Organic Mango
1 Organic Coconut (just need the meat, so drink the water or bottle it for a later use)
1 handful of organic raw unsalted cashews
1- 1 1/2 c. Organic Unsweetened almond milk
2-3 packets organic stevia

1. In a blender blend together coconut meat, mango, and almond milk.
2. Add stevia and cashews.
3. Blend until smooth, then pour in to plastic container with lid.
4. Freeze for a few hours.
5. Stir, then freeze again for 30-45 min.
6. Scoop then serve.

Let me know what you think!