Roasted Carrots with Dill and Greek Yogurt
I am pretty sure we ate more than a pound of carrots when I made these.
Okay, one more – this recipe was so good that I couldn’t hang on to it for next week. I bought some mangoes this weekend with the full intent of making a smoothie and shooting them, and then it didn’t happen. It was a busy and excellent weekend!
And Callie was kind enough to make a suggestion based on yesterday’s post – that I should add some refueling snacks to the repertoire. So here is a good one. Smoothies are always an excellent option and they can be dairy or nondairy depending on your goals. If you were refueling, I would recommend adding yogurt to this smoothie. But tonight I’m just having a healthy snack, so this one is straight up fruit, fruit juice and ice (though… rum would be good. And vegan).
Here’s what you need:
Start by cleaning the mango and cutting the strawberries into reasonably-sized chunks – small enough that they will be no trouble for the blender (quarters, ish).
Load the blender up with the fruit first, the juices second and the ice last. Blend on the “ice crush” mode until pureed – it should be ready in less than a minute.
This smoothie makes about 16-18 oz and contains 139 calories. A great snack with absolutely no guilt attached.