Our struggle to eat healthy, live healthy, and be healthy
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Blueberry Cheesecake Smoothie
My boys seem to be catching on to the healthy choices. Tonight they were begging for a smoothie. I used the new Magic Bullet Single Shot that Christian gave me for Christmas. It's awesome! Christian wanted a Strawberry Cheese Cake and Alexander wanted Blueberry Cheese Cake Smoothie. Both were delicious... so delicious that I had to make a blueberry one for myself. :)
I was at the Bulk Barn last week and decided to try out one of their rice blends. It is Aztec Blend #1656. It includes colusari red rice, long grain brown rice, split peas, and amaranth. I had no idea what some of those ingredients were but figured anything's worth a try, right? When I got home I looked up colusari rice & amaranth. Colusari rice is a burgundy-colored chewy rice that has a light nutty-popcorn-like flavor and amaranth is actually an herb.
It was very simple to prepare & actually pretty good. The peas were a little crunchy which added nice texture. I was surprised that both kids really liked it.
I saw this recipe and knew that we had to try it! Actually, this recipe was my inspiration behind having an Asian-inspired BBQ meal. The idea of mango in my slaw felt very summery to me and it was a great way to have a BBQ side without the calories of our typical mayo-based salads.
It was a pretty simple dish to make. Below, you'll see everything tossed in the bowl. FYI, I shredded the cabbage with a knife and the carrot with a box shredder.
The marinade called for rice vinegar (which I didn't have), but I had just learned that I could sub with white wine vinegar.
Mixed it all up and threw in some sesame seeds and it was ready. I put it in the fridge for a few hours, but I could've just given it 15 minutes to let the flavors marinade a little. Asian Cabbage Mango Slaw
(6 servings. Serving Size 1/2 cup)
2 cups shredded cabbage
1/2 cup shredded carrots
a bunch of green onions, chopped
3 tbsp rice vinegar, I used white wine vinegar
1/2 lime, juiced
1 tbsp soy s…