Meatless Mondays: Mango-Banana-Pineapple Smoothie

Hubby and I did a lot of running around today so we started off our day with one of his signature smoothies. He loves making green smoothies for us and provides smoothies for his co-workers. When we got married, we both started making smoothies and juices. We also have done a couple of juice cleanses over the years. I wanted to feature a smoothie because we decided to get back to drinking them more often for breakfast.

 

Here’s the ingredients:

  • 1 banana
  • 1 cup of spinach leaves
  • 1/2 cup of frozen mango
  • 1 1/2 cups of fresh pineapples
  • 12 oz. of coconut water

Blend and enjoy!

 

 

Meatless Monday: Vegan Pesto Pasta with a Honeydew Lime Smoothie

Tonight, I decided to do things a little differently. Hubby and I are big smoothie lovers and I realized I’ve never featured any on my Meatless Monday posts. I decided to make pesto for the first time, too. I definitely had become a little too dependent on tomato and vegan Alfredo sauces so it was time to change things up. I got the recipe from greenevi.com and the Honeydew and Lime Smoothie was inspired by a YouTube video from Health with Kisha. I don’t remember her exact recipe but I remembered Honeydew melon and limes and I figured I could adjust according to my own taste.

We used a container of honeydew that was 1.17 lbs, the juice of 3 limes and blended it with ice.

Here’s Hubby hard at work juicing the limes for me:

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We used organic red lentil penne pasta for our vegan pesto pasta. We love the Explore Cuisine brand for red lentil and black bean spaghetti.

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Here’s the recipe:

INGREDIENTS
  • Pasta of your choice
  • 1 cup of cherry tomatoes
  • ¼ cup of pine nuts
  • 1 cup of fresh basil (tightly packed)
  • 1 clove of garlic
  • ¼ cup of olive oil
  • 1-3 tbsp nutritional yeast
  • salt, pepper
  • ½ lemon (optional)

INSTRUCTIONS:

  1. Prepare your pasta according to package instructions.
  2. Meanwhile roast pine nuts in a skillet until lightly toasted.
  3. Add basil, garlic, toasted pine nuts, nutritional yeast, olive oil, lemon juice, salt and pepper to a food processor and blend until smooth. Mix pesto into pasta and add cherry tomatoes. Enjoy!
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Pine nuts toasting
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All the ingredients. I blended them instead of putting them in the food processor but the pesto still came out great!

Hubby has already said he wants to me cook everything again next week. I fell in love, too. The honeydew and lime smoothie was incredibly refreshing. I can see making that regularly especially when summer hits.

Let me know in the comments if there are any new plant-based recipes you have tried or want to try.

 

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