Living in the beautiful Arizona desert, it’s essential to have a handful of refreshing drink recipes on hand. Following yesterday’s appointment with the RD and GI doctor, I felt that even more strongly. I am learning that my body cannot tolerate food the way other bodies can. This means that what is healthy for others can harm my body. One thing stuck out largely. There are many fruits and vegetables that are too fibrous for my body, mangoes being one of them; I need to puree or juice them prior to consumption.
I was a bit shocked to hear so many options I’ve been taught are healthy (chia seeds, fruits, steamed – crispy vegetables, more than 2.5 grams of fiber, blue agave – the inulin or chickory fiber, and too much to list in one article) will need to be modified, used sparingly or eliminated altogether. I am a little unsure of pureeing some of my food forever. I love to cook and I love various textures. Balance. In this moment, I am embracing this new forced trend.
If you are wanting food recipes, head to Founded in Flavor – a wonderful food blog accentuated with a beautiful personal story.
I modified this Ripe Life recipe I found on the Yummly app. I have the Yummly app linked on my computer and phone. It’s a great collection of recipes from various sources. The app allows me to categorize, use my own labels, and quickly see what I need at the grocery store with the list option.
- 1/2 mango, peeled and chopped
- 4-6 tablespoons of cashew milk, divided in half.
- 4 strawberries, 1 chopped
- 1 frozen sliced banana, divided in half
- 1 teaspoon of Vega vanilla protein powder (optional)
- Blend mango, half of cashew milk, half of banana. Pour into cup
- Blend three strawberries, half of cashew milk, half of banana. Pour into cup.
- Top with handful of blueberries and 1 chopped strawberry
Any time I have bananas that are ripening faster than I can bake with them, I slice and freeze them for future smoothies. Hat tip to my boss for sharing that tip with me. #communityovercompetition
Vaya con Dios.