Healthy and Creamy Mango, Orange, and Grapefruit Smoothie

Boost your energy level and immune system with this

fresh and creamy smoothie made only with lots of fruit 

Another heatwave hit Southern California this week. And no, I'm not complaining. I love this summer weather in March, simply perfect for the beach.
Before my boys' soccer and baseball games this weekend, I made them this cold and refreshing smoothie with mango, bananas, orange and grapefruit juice. A burst of heart-healthy vitamin C, perfect to kick off  their day in a fresh and healthy way.
The secret to make this smoothie incredibly creamy without the addition of ice-cream, is to use frozen bananas and mango. I read this on Sally's Baking Addiction, one of my favorite food blog. I had to try it right away, and  it really works! It's also a great idea to freeze bananas when they are ripe (but not completely mushy) and you know you won't have the chance to eat them. So, before it's too late, cut the bananas in pieces, place them in a bag, and store it in the freezer. With the warm weather coming up, you will for sure find a chance to use the frozen bananas, for a refreshing and satisfying fruit-packed smoothie.
Here is what you need to do!

Ingredients: to make about 2 cups (16 fl oz, 460 ml)

• 2 bananas (frozen)
• 1 mango (frozen)
• 1 orange, juice
• 1 pink grapefruit, juice
• 1/2 tablespoon of honey (optional)

Preparation time: 5 minutes, plus 12 hours or more to freeze the fruit


Directions:
1. Cut the bananas and the mango in pieces. Place in a plastic bag and freeze, for 12 or more hours.
2. Combine the bananas, mango, orange juice, grapefruit juice and honey (if you are using it). Blend until smooth.

Serve immediately, so it's still frozen and creamy. 

Enjoy!

Banana Muffins with Hazelnuts and Nutella

Soft and moist, butter-free  banana-hazelnut muffins stuffed with creamy Nutella 

Do you have a bunch of ripe bananas sitting on your kitchen counter? And are you wondering if today is the day you will finally throw it away? Because let's face it: no one will eat those bananas. They are way past their kind-of-ok stage, and way into the too-mushy-to-be-any-good phase.
Like you, I really hate throwing away food. So my bananas just sit on the counter for the longest. But it's really not my fault. No one  in my house likes bananas when they are still green, and definitely no one eats them if they are ripe. Thi means, each banana has a about a three day time-span in which it should be eaten. Not a day less, and surely not a day more!
Today I decided NOT to throw away my ripe bananas and find a creative way to use them. So I baked these super yummy butter-free muffins, filled with hazelnuts and with a heart of nutella. Delicious! And I'm sure you know by now, hazelnut and Nutella combination is one of my favorite! Here is how I made these muffins:

Ingredients: to make 12 muffins

• 2 ripe bananas
• 2 eggs
• 1/2 cup (100 gr) of sugar
• 1/2 cup (120 ml) of vegetable oil
• 1/2 teaspoon of vanilla extract
• 1.5 cups (225 gr) of all-purpose flour 
• 2 teaspoons of baking powder
• a pinch of salt
• 1 cup (75 gr) of chopped hazelnuts
• 12 teaspoons of Nutella
• about 1 tablespoon of raw coarse sugar (optional)

Preparation time: 50 minutes
Directions:
1. Preheat the oven to 350º F (175º C). In a large bowl mash the bananas with a fork, or a potato ricer (like I did) and mix in the eggs.

2. Blend in the sugar, vanilla extract and the vegetable oil.

3. Stir in the flour, baking powder and salt, until all is combined.

4. Add 3/4 cup of chopped hazelnuts.

5. Line 12 muffin cups with paper liners, or grease with butter and flour. Spoon a little bit of batter (about half full). Add one teaspoon of nutella into each and cover with more batter. Sprinkle with the remaining chopped hazelnuts and some raw sugar (if you like).
Bake for about 25 minutes until the top are brown.

Enjoy!