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!

Cranberry Muffins

Enjoy the inviting aroma of just-baked cranberry muffins, fresh from your oven.

Moist and soft. Every delicious bite filled with the fresh flavor of cranberries and a hint of sweet oranges

Do you have half a bag of leftover cranberries in your fridge after making your Thanksgiving cranberry sauce? Yes, I'm sure at least some of you do. Just like me.
Cranberries are not the type of fruit you can have in the refrigerator and eat like that. They are a little rough on the palate when raw. But they are simply delicious when baked in muffins, scones or pies.
So this weekend I baked. I know. Only one day after cooking Thanksgiving dinner, I baked some more. That shows you how much I love cooking, and well... eating sweets. Anyways, I used all the cranberries left and made these soft, moist and buttery muffins, with a hint of orange zest and juice. Cranberries and oranges are really perfect together.
And to make you feel better about these muffins, did you know that cranberries are super healthy? With their vibrant red color, cranberries don't just make these muffins look beautiful. They are considered superfruits, packed with tons of nutrients and anti-oxidants, and very low in calories. After all the eating this holiday weekend, I should not really be counting calories. But anything helps!
I almost forgot. Here is a picture of me enjoying one of these muffins.

He clearly had his eyes on me :-)

Ingredients: to make 12 muffins

• 4 tablespoons (half stick, 55 gr) of unsalted butter, melted
• 2 eggs
• 1/2 cup (100 gr) of white sugar
• 1/4 cup (50 gr) of brown sugar
• 1/2 teaspoon of salt
• 1 orange, zest and juice (about half cup)
• 1 teaspoon of vanilla extract
• 1/2 cup  of milk
• 2 cups (300 gr) of all purpose flour
• 2 teaspoons of baking powder
• 1.5 cups (150 gr) of fresh cranberries
• 1 tablespoon of pure cane, raw sugar, for decoration

Preparation time: 45 minutes (20 minutes, plus 25 minutes baking)
Directions:
1. Preheat the oven to 375º F (190º C). Melt the butter cut in pieces in the microwave checking every 10 seconds. In a large bowl, blend the melted butter with the eggs, brown and white sugar.

2. Blend in the salt, vanilla extract, milk, orange zest and orange juice - no seeds please :-),

3. Whisk in the flour and baking powder until all well combined.

4. With a spoon, fold in the cranberries. If you'd like, save a handful of cranberries to place a couple on top of each muffin before baking (so that the muffins will look beautiful).

5. Line a 12 muffin pan with cupcake liners, or grease with spray or butter. Spoon the batter evenly in the 12 cups. Add a couple of cranberries on top of each, and sprinkle with raw sugar. Bake for about 25 minutes.  Check with a toothpick. If inserted in the middle should come out clean 

 Enjoy!