I’ve been challenging myself to clean out my freezer and pantry this month, so some of the meals we’ve been eating are, shall we say, interesting? Last week, we had breakfast for dinner a few times, and I made a few different smoothies to help clear out our frozen fruit stash.
My favorite was this little peach mango number that tasted like liquid sunshine.
Oh, and did you want to see my haircut?
Thar she blows. I have mixed feelings (Ooh! something different, I like it! Ooh something different, I hate it.). So far, I know my hair is still easing into the new cut, and I think it’s going to be a good change. On the plus side, it feels much lighter and less droopy. On the con side, I feel like my face looks rounder and my hair color looks a little drab. Maybe I should get highlights or go a little shorter? Who knows. I like having more movement with my hair, and Sophie doesn’t tug on it as much. I’ll give it a month or so, then get more texture if I still want it. What do you think?
Back to the smoothie–this made two good-sized glasses. You could probably serve 4 small smoothies if you like. The smoothie was the centerpiece of our breakfast-for-dinner spread, so we just went for the big ones. They’d make a great breakfast on the go, and you can customize them any way you please. They’d be great with a bit of pineapple, or you could toss in a handful of spinach or kale. Enjoy!
- 1 heaping cup frozen peach slices
- 1 heaping cup frozen mango slices
- ½ frozen banana
- ¾-1c orange juice (more or less, to taste)
- Add peaches, mango, banana, and ¾c orange juice to blender. Puree until smooth, adding more orange juice as necessary.