Mango Mint Cooler

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The heat wave has finally broken here in NYC! What used to be 95+ยฐ weather daily last week has now plunged to near-frigid 85-ish temperatures this week- can you believe how lucky we are? ๐Ÿ™‚

Disgusting humidity and insane heat aside, I’m really enjoying this summer. Wedding preparations are going swimmingly so far (knock on wood), I’ve been knocking a lot off my to-do list, and I’m getting ready to go on a long weekend trip to Montreal on Friday! As you may know, I lived in Montreal for 3 years during undergrad, and I LOVE going back as much as I am able to.

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Montreal is a foodie haven for me- between the smoked meat sandwiches at Schwartz’s, authentic Lebanese fast food at Boustan, and (of course!) the bangin’ plates of poutine at La Banquise, I never leave hungry (or any skinnier) after my visits! ย It is one of my favorite cities on Earth, and I really can’t wait to go back in a few days!

But if you’re sticking around here this weekend, andย are dying for a good way to beat the heat, look no further. Frozen mangoes, fresh mint, and cool almond milk blend together for a delicious icy concoction that helps keep you cool and tastes amazing to boot.

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Mango Mint Cooler
 
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Serves: 1

Ingredients
  • 1 cup almond milk
  • 1 mango, peeled and diced, frozen (can also use fresh)
  • 1 banana, frozen or fresh
  • 1 handful fresh mint (about ⅓ cup packed)
  • 4-5 ice cubes (if not using frozen fruit)

Instructions
  1. Combine all ingredients in a blender and blend until smooth. Pour and enjoy!

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As with all my favorite blended drinks on here, this one is a total cinch to put together and is guaranteed to keep you cool and refreshed!

Any good upcoming summer plans for you all?

Keep cool, and happy eating ๐Ÿ™‚
mally

Green Salad with Summer Fruits

salad_fruit-10I’m going to give you fair warning now- my future mother-in-law gave me 8 fresh mangoes last week (out the back of her trunk actually, like some underground deal), and since then, I’ve been on a crazy fruit binge. Summer berries and fruits are in their primetime right now, and my pantry and fridge are loaded with nectarines, blueberries, strawberries, and of course, these lovely mangoes. The end result is- you’ll be seeing a lot of fun fruity recipes on here for the next few weeks ๐Ÿ™‚

This salad is anything but ordinary. It’s got the solid base of leafy greens, sure, but packed inside are juicy tangy bites of all my favorite fruits. Nutty sliced almonds round out the mix, and the lime juice dressing brings out a tart citrusy flavor that really unifies the whole deal. Your lunchtime will never be the same once you try this combo!

I was inspired to combine these ingredients after looking up “Mango” in one of my new favorite books, The Flavor Bibleย (Amazon Affiliate Link). Mangoes go swimmingly with almonds and lime, believe it or not- and I figured there was no better way to showcase this combination than in a light, refreshing salad!

Green Salad with Summer Fruits
 
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Serves: 1

Ingredients
  • 2 cups spinach, arugula, or a mix, chopped
  • ⅓ cup fresh blueberries
  • 6-8 strawberries, sliced
  • 1 mango, peeled and diced
  • 2-3 tbsp sliced almonds
  • 1 tbsp neutral tasting oil (like grapeseed)
  • juice and zest of one lime

Instructions
  1. In a bowl, combine all ingredients except oil, zest and lime juice. In a smaller bowl, whisk together the oil, zest and lime juice, and drizzle over top of the salad. Toss again, serve and enjoy!

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No new wedding updates this week- however the weather forecast does look dismal for this weekend, when we’re supposed to be taking our engagement shoots. Hot, humid, and thunderstormy… I’m hoping we can find a gazebo to shoot under otherwise we’re going to have to postpone!

What are your weekend plans?

Happy Eating ๐Ÿ™‚
mally

Mango Berry Shake

Mango Berry Shake

Hello! I’m finally, FINALLY done with traveling until later on this summer- after 3 straight weekends of travel I am so happy to finally be able to stick around at home for a little bit. That is, until I head to Montreal in about a month, and of course my honeymoon in a few months… ahh, who am I kidding! I love traveling!

This past weekend I had the most incredible opportunity to hang out at the BlogHer Food ’13 conference in Austin, TX. I was there to speak at my very own workshop, Blog on the Run, about the different kinds of apps food bloggers can use to maintain their blog and workflow on the go. It was a thrilling (and just a little bit nervewracking) experience and I literally cannot wait until next year’s conference. I was able to meet so many amazing bloggers and network with a ton of great folks.

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Photo Credit: BlogHer

One of the funniest things to happen during my workshop was when my dad texted me during the brief point where I actually had my phone hooked up to the projector. He said something like “How’s it going with your workshop?” I was so embarrassed until everyone started laughing- it ended up being pretty cute. It was only after that I realized my “Do Not Disturb” function on my phone was not enabled… whoops!

So after 3 straight weekends of basically being on vacation, I need a little break from overindulgence. While I love treating myself when I’m away, I always come back feeling like I need to cut back and get back on track with my nutrition. Since I have a lot of exciting wedding related things coming up, including my first dress fitting (!!!) and our engagement photos, I want to make sure I’m in the best shape I can be in.

Enter my long time favorite for breakfast- the smoothie! I know, it’s not Smoothie Sunday, but I wanted to share with you a new concoction I made with fresh mangos that my future mother-in-law gave me on Sunday night. Combined with frozen berries and a little liquid of your choice, this makes for a perfectly nutritious yet sweet breakfast.

Mango Berry Shake

Check out the recipe here:

Mango Berry Shake
 
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Author:
Serves: 1

Ingredients
  • 1 ripe mango, diced
  • ½ cup carrot juice, water, almond milk, or your preferred liquid
  • ½ cup frozen berries
  • 2 tbsp protein powder (optional)

Instructions
  1. Place all ingredients in a blender and blend until smooth. Enjoy!

Mango Berry Shake

Thanks to Mommy Glo for the fresh mangos, and to all the BlogHer staff for an amazing conference!

Oh and in case you were wondering… it’s officially FOUR MONTHS TO GO until our wedding! ๐Ÿ˜€

Happy Eating ๐Ÿ™‚
mally

Blueberry Pierogi with Mango Basil Puree

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Here’s a blanket statement for you: Dumplings are the world’s perfect food group. I mean, think about it. Any food stuffed in an edible wrapper is really just unbeatable. Empanadas, spring rolls, ravioli, soup dumplings, turnovers… the list goes on. Pierogi are no exception. Stuffed with potatoes, sausages, or even fruit- they are the ultimate comfort food given the often very simple ingredients involved.

I owe this recipe for pierogi to my pal Iza and her mom. We were lucky enough to be given a tupperware full of Iza’s mom’s blueberry pierogi in a deliciously sweet and tangy cream sauce when Iza and her husband John came by to watch the Olympics at our place a few weeks back, and I will not tell you how quickly I finished them afterward. Let’s just say… very. Very quickly. Needless to say, I had to ask Iza for the recipe right away, and she and her mom were very generous to share it with me!

While I loved the cream sauce that had been served with them, I wanted to see if I could make an accompanying condiment with a nice ripe mango I had in my fruit bowl. Leave it to me to take a classic Polish dish and turn it into some kind of fiesta. But that’s what this is, really- a fiesta of colors and flavors for your eyes and your mouth!

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I used fresh blueberries with sugar and a bit of lemon zest as my filling here- but you could easily substitute any other sweet (or savory!) filling you’d like with the basic wrapper recipe.

Blueberry Pierogi with Mango Basil Puree
 
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Serves: 15-18 pierogi

Ingredients
For the pierogi wrappers:
  • 2 cups all-purpose flour
  • pinch of salt
  • 1 cup hot (almost boiling) water
For the filling:
  • 1 pint blueberries
  • 1 tbsp sugar
  • zest of one lemon
For the mango puree:
  • 1 mango, peeled and diced
  • 1 tbsp water
  • 1 tsp lime juice
  • 1 tsp fresh basil (4-6 leaves)

Instructions
  1. Make the pierogi wrappers: Combine flour and salt in a mixing bowl. Slowly pour in the hot water, while using a fork to mix it in at first. As the mixture cools down, carefully use your hands to mix together the water and flour as it starts to come together in a doughy ball. Lightly dust your work surface with flour, and using a rolling pin, start to roll the dough out. You want the dough to be about ⅛” thick- not too thin that it breaks, but not too thick that it is chewy when cooked. Continue to dust on small amounts of flour if the dough gets too tacky. Using a circular cutter (or an upside-down large mug, or any other glass with a circular top), cut the dough into circles and set aside.
  2. Make the filling: Put blueberries, sugar and lemon zest in another bowl. Stir to combine. I placed about 6-8 blueberries in the middle of my prepared pierogi wrappers, but you may find you need to put more or less depending on the size of your wrappers. Once your blueberries are placed, fold over one side of the wrapper, and press down with your fingers to seal. Be careful not to tear the wrapper as you fold. These should look like little empanadas or dumplings. You could make a fancy fold-over or crimp edge if you’d like, but I just pressed them together.
  3. Make the mango-basil puree: In a food processor or mini-chopper, add the diced mango, 1 tbsp water, lime juice, and basil. Pulse for about 20 seconds, or until the puree is to the consistency you’d like.
  4. Cook the pierogi: Boil about 3 cups of water over high heat. Once boiling, carefully add 4-6 pierogi at a time. Cook for 7 minutes, then carefully remove with a slotted spoon. Serve alongside the mango puree, and enjoy!

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Thank you so much to Iza and her mom for sharing their recipe with me!

Happy Eating ๐Ÿ™‚
mally

Curried Quinoa Salad with Mango

Curried Quinoa Salad with Mango

One of the hardest things for me to do when I get home from work is make dinner. I am usually very lazy and tired once I get off the train, and even the promise of leftovers for lunch the next day doesn’t always convince me to stay away from the take-out menus.

To combat this culinary fatigue, lately I’ve taken to start thinking about what I want to make for dinner before I get home, so I’m ready to go by the time I walk in the door. A friend of mine at work and I have started turning to each other around 5pm, asking each other, “What are you thinking about making tonight?”

One such exchange led to us both making this dish this week- and we both savored the leftovers the day after. My only regret is that I didn’t have more left over!ย  [Read more…]