Anyway, I ended up leaving at a decent hour. A little too early for dinner and definitely too late for second lunch. So I decided on an afternoon snack.
On the left we have a delicious strawberry blueberry mango smoothie and on the right a low budget caprese. It took me less than 15 minutes to make this…and wash the blender ;-)
¼ lb fresh mozzarella lightly salted
One plum tomato
Pinch of salt
½ tsp of pepper
1 tbs balsamic vinegar
Olive Oil (optional)
Cut tomato into 6 or 7 pieces, cut mozzarella into 6 or 7 pieces. Arrange tomato and mozzarella alternating between the two. Sprinkle with salt, pepper and basil. Drizzle balsamic vinegar on the arrangement and Voila! (or the Italian equivalent)
2 overflowing tbs nonfat vanilla
5 strawberries cut into 4 pieces each
12 frozen blueberries
2 slivers of mango
4 cubes of ice
add all ingredients in a blender in this order. Blend for about 45 seconds. Pour in a cup and enjoy! It made 375 ml in my blender. You can pretty much guesstimate your way through the process but you want to be careful not to put too much of anything.
A short smoothie story…
A few weeks ago Mr. G. bought a blender. Not just any blender, but a Waring blender. He planned to make smoothies, but for weeks no smoothies. Finally on Saturday, we walked by some fruit and decided it would be smoothie day. I picked up some fruit from Fairway and Westside market. Mexican mangoes, strawberries, apples and frozen blueberries. We decided against adding the apples in the smoothie, but I also bought some yogurt. We put it all together and deliciousness all around! Now we’re on a smoothie kick. Easy to make, very delicious and of course nutritious! Eventually we’ll add some powdered nutrients for now au naturel.