Wild Blueberry Mango Basil Smoothie

By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and I am eligible to win prizes associated with the contest. I was not compensated for my time.

This Wild Blueberry Mango Basil smoothie uses less than 5 ingredients but packs a ton of nutrition and flavor. If you can handle the heat, add the optional sweet chile rim!

It’s time to get wild again, friends! The Wild Blueberry Association has challenged us healthy living bloggers to create another nutritious, delicious smoothie using wild blueberries. I mentioned last year that despite the colder temps, January through March is actually peak smoothie season.  I don’t know about y’all, but wild blueberries are absolutely, positively in my freezer all year round. They’re so easy to mix into oatmeal, yogurt, baked goods and of course, toss into smoothies.   

So what makes wild blueberries different than regular cultivated bloobs? For one, they’re smaller and they’re also not planted. The wild blueberry barrens and fields in Maine and Eastern Canada have been there for thousands of years, growing wild and creating a diverse crop with a mixture of tart and sweet flavors. Plus wild blueberries have 2x the antioxidant capacity of larger cultivated blueberries.

The recipe

My Wild Blueberry Mango Basil Smoothie recipe was actually inspired by a drink from our recent trip to Walt Disney World.  Our first dinner in EPCOT was at La Hacienda de San Angel, where my brother ordered this amazing Mango Blueberry Basil Margarita. I’ve seriously been dreaming of this cocktail since then and rather than wait for summer time to recreate it, I decided to turn it into a non-alcoholic smoothie! You only need a few ingredients–frozen wild blueberries, frozen mango, almond milk and fresh basil. If you prefer soy or cow’s milk instead of almond, that can be swapped, no problemo! Then just toss all the ingredients into a high-speed blender and get ready to start sipping.  I took more inspiration from the margarita by adding a sweet chile rim, but if you aren’t a fan of heat–feel free to skip it!

Grab my smoothie recipe below and be sure to check out all of the RD-approved wild blueberry smoothie creations using #wildyoursmoothie.  Also, head on over to the Wild Blueberry Association’s website and follow them on FacebookTwitterInstagram, and Pinterest to discover even more Wild Blueberry recipes.   

Wild Blueberry Mango Basil Smoothie

Serves 2
Inspired by a mango basil margarita, this wild blueberry smoothie is simple, sweet and satisfying!


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Prep Time
5 min

Total Time
5 min

Prep Time
5 min

Total Time
5 min

Ingredients
  1. 1 cup frozen Wild Blueberries
  2. 1 cup frozen mango
  3. 2 1/2 cups almond milk, unsweetened
  4. 3-5 leaves fresh basil
FOR SWEET CHILI RIM
  1. 2 TBSP sugar
  2. 1 tsp cayenne pepper
Instructions
  1. Add all ingredients to a high-speed blender and blend until smooth.
  2. Garnish with additional frozen berries and basil leaf. Serve immediately.
  3. *For optional sweet chili rim: combine sugar and cayenne on a small dish or plate. Wet rim of glass using lemon/lime juice or water, roll edge of glass into sugar mixture.
KH Nutrition http://khnutrition.com/

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Vegan Sloppy Joe Stuffed Peppers

Vegan Sloppy Joe Stuffed Peppers

These nutrient dense sloppy joe stuffed peppers are a delicious way to feed your family without breaking the bank.

Vegan Sloppy Joe Stuffed Peppers Overhead

Last year may have been the Year of the Pulse, but here in 2017 you can still find me loving up on beans and lentils. I’m sure I will continue to for quite some time, too!  Lentils are one of the staple foods I am constantly recommending to clients because of their nutrient density and culinary versatility. Those little pulses pack a huge nutritional punch of fiber, protein, iron and other vitamins and minerals.  Their hearty texture and flavor means they can be added to a variety of dishes and even be used as a meat substitute for vegetarian meals.

With all that goodness, it’s no surprise that I turned to lentils to star in my dish for this month’s Recipe Redux.  The theme is budget-friendly recipes, challenging reduxers to create delicious eats that won’t break the bank! At somewhere between $1-2 per pound, lentils are definitely a budget-friendly food.  For the sake of keeping things simple and nutritious, I created a vegan version of Sloppy Joe’s, stuffed into a bell pepper rather than on a sammy.Sloppy Joe FillingUsing other cheap staple veggies like onions, carrots and tomatoes, I was able to add plenty of flavor. I skipped the ketchup traditionally used in Sloppy Joe’s and mixed in some soy sauce and vinegar instead.  Just a touch of brown sugar added sweetness to the mix, before it all got stuffed into the peppers and baked in the oven.

Half Pepper Sloppy Joe

My recipe below makes 4 servings, with each serving ringing at less than $2.50.  That’s under $10 for a family of four! Not bad at all for a hearty and healthy meal.  This one is vegan, but could certainly be beefed up (ha!) for meat lovers. After serving, I like to add a sprinkling of nutritional yeast for a little cheesy flavor.  

For the record, these Sloppy Joe’s are not very sloppy….that’s just the way I prefer them! If you like an extra saucy mix, feel free to add more crushed tomatoes and a little vegetable broth to the lentil filling. Enjoy! Let me know if you make this one and don’t forget to click through all of the other budget-friendly recipes below.

Vegan Sloppy Joe Stuffed Peppers

Serves 4


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Prep Time
35 min

Cook Time
35 min

Total Time
1 hr 10 min

Prep Time
35 min

Cook Time
35 min

Total Time
1 hr 10 min

Ingredients
  1. 1 cup green lentils
  2. 2 cups vegetable broth
  3. 4 bell peppers
  4. 2 TBSP olive oil
  5. 1 onion
  6. 1/2 cup mushrooms, chopped
  7. 1/2 cup carrots, diced (2 medium carrots)
  8. 1 14.5 oz can crushed or diced tomatoes
  9. 1 TBSP soy sauce
  10. 1 TBSP balsamic vingegar
  11. 1 teaspoon brown sugar
Instructions
  1. In a medium pot, bring lentils and vegetable broth to a boil. Once boiling, reduce heat and simmer until broth has been absorbed and lentils are tender, about 25 minutes. Set aside.
  2. Preheat oven to 375*F.
  3. Prepare bell peppers by slicing in half and removing seeds. Place peppers into a casserole dish or on a sheet pan, open half facing up.
  4. Heat olive oil in a medium saucepan. Add mushrooms and sauté until brown. Stir in diced carrots, cook for 5 minutes. Add onion and stirring, cook for an additional 2-3 minutes.
  5. Stir diced tomatoes, vinegar, soy sauce and brown sugar into mushroom mixture. Simmer for about 10 minutes.
  6. Stir cooked lentils into mushroom mixture until well combined.
  7. Fill pepper halves with lentil mixture, place in oven and bake for 35 minutes.*
Notes
  1. *If you prefer softer peppers, cook for an additional 5-10 minutes.
KH Nutrition http://khnutrition.com/

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Vegan Sloppy Joe Stuffed Peppers-KH Nutrition

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