Tofu and frozen mango cubes make these fruit and veggie smoothies creamy and irresistible. Whip up a big batch and store it in the refrigerator for up to three days for a quick healthy breakfast you can enjoy on the go. Beets and bell peppers make this easy smoothie recipe more nutritious, but frozen mango, honey, and mango nectar tone down their vegetable taste for breakfast.
Beets and bell peppers in a smoothie? Sure! Just sweeten up your sip with some mango, honey and ginger. The protein from the tofu makes this a nutritious on-the-go breakfast or snack.
Ingredients
Directions
In a small saucepan cook beets, covered, in a small amount of boiling water for 5 minutes. Add sweet pepper. Cook, covered, for 5 to 10 minutes more or until vegetables are very tender. Add mango cubes. Immediately drain off the water.
Transfer beet mixture to a blender. Add tofu, mango, honey, and ginger. Cover and blend until smooth, stopping and scraping sides of blender as needed.
Pour into tall glasses, drizzle with honey if desired, and serve immediately.
Make-Ahead Tip:
Prepare smoothies as directed. Transfer to an airtight freezer container. Cover and chill for up to 3 days or freeze for up to 6 months. If frozen, thaw in the refrigerator. Stir well before serving.
Whether you’re following a Mediterranean diet or not, this is a quick healthy breakfast everyone will enjoy. The key to adding big flavor to these quick breakfast sammies is a hint of rosemary and feta cheese. Opt for multigrain sandwich thins to add fiber to your day, which helps keep you feeling fuller longer.
Rather than stopping for a fast food breakfast sandwich, take 20 minutes to start smart with some Mediterranean food. Feta, tomato, spinach, and rosemary give helps this egg sandwich fall under the heart-healthy “Mediterranean recipes” category.
Ingredients
Directions
Preheat oven to 375°F. Split sandwich thins; brush cut sides with 2 teaspoons of the olive oil. Place on baking sheet; toast in oven about 5 minutes or until edges are light brown and crisp.
Meanwhile, in a large skillet heat the remaining 2 teaspoons olive oil and the rosemary over medium-high heat. Break eggs, one at a time, into skillet. Cook about 1 minute or until whites are set but yolks are still runny. Break yolks with spatula. Flip eggs; cook on other side until done. Remove from heat.
Place the bottom halves of the toasted sandwich thins on four serving plates. Divide spinach among sandwich thins on plates. Top each with two of the tomato slices, an egg, and 1 tablespoon of the feta cheese. Sprinkle with salt and pepper. Top with the remaining sandwich thin halves.