Zucchini & Carrot Veggie Pizza (Crustless)

Looking for a healthier pizza alternative that’s packed with veggies and flavor but light on carbs? This zucchini and carrot veggie pizza is just what you need. Made with shredded vegetables, a simple egg and flour batter, and topped with gooey melted cheese, this recipe is perfect for a nutritious lunch, dinner, or even as a snack!

Total Time:

Prep: 10–15 minutes

Bake: 30–35 minutes

Total: 45–50 minutes

Ingredients:

1 medium zucchini, julienned or shredded

1 medium carrot, julienned or shredded

1/2 small red onion, thinly sliced

2 eggs

1/2 cup all-purpose flour (or chickpea flour for a gluten-free option)

1/4 cup milk (optional, for batter consistency)

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp baking powder

1 cup shredded cheese (mozzarella or your favorite mix)

Optional: Fresh herbs (like dill or parsley), chili flakes

Instructions:

Preheat Oven: Preheat your oven to 375°F (190°C).

Mix Veggies: In a large bowl, combine the shredded zucchini, carrot, and red onion.

Prepare Batter: In a separate bowl, whisk together eggs, flour, baking powder, salt, pepper, and a bit of milk if the batter is too thick.

Combine: Pour the batter over the vegetables and mix until everything is evenly coated.

Bake Base: Pour the mixture into a greased round baking dish or pizza pan. Flatten it out evenly. Bake for 20–25 minutes or until it’s golden and firm.

Add Cheese: Remove from oven, sprinkle cheese and any optional toppings (herbs, chili flakes).

Final Bake: Return to oven and bake for another 10 minutes or until the cheese is melted and bubbly.

Cool & Slice: Let it cool slightly, then slice like a pizza and serve!

Pro Tips:

Remove Moisture: Lightly salt the shredded zucchini and let it sit for 5–10 minutes, then squeeze out excess water using a clean cloth. This helps avoid a soggy base.

Cheese It Up: Mix a bit of cheese into the veggie batter for a cheesier, crispier crust.

Crispy Bottom: Use a cast iron skillet or preheat the baking pan for a crispier base.

Even Spread: Press the mixture down evenly in the pan so it cooks uniformly.

Cooling Matters: Let it rest for 5 minutes after baking before slicing—it helps it set and keeps slices intact.

Tasty Variations:

Add More Veggies: Toss in bell peppers, spinach, corn, or mushrooms for extra flavor and nutrition.

Spicy Kick: Add chopped green chilies, chili flakes, or a bit of sriracha to the batter.

Gluten-Free Version: Use chickpea flour (besan) or almond flour instead of wheat flour.

Protein Boost: Mix in cooked shredded chicken, tuna, or tofu cubes to make it heartier.

Herb Twist: Add Italian seasoning, basil, oregano, or fresh cilantro to enhance the aroma and taste.

Mini Pizzas: Make smaller portions in muffin tins for fun, snack-sized servings—great for kids!

Vegan Version: Use plant-based milk, egg replacer (like flax eggs), and vegan cheese.

Q&A:

Q: Can I make this ahead of time?
A: Absolutely! Bake the base, store it in the fridge (up to 3 days), and reheat with cheese when ready to eat.

Q: Can I freeze it?
A: Yes, slice and freeze. Reheat in the oven or air fryer to keep it crispy.

Q: What if I don’t have an oven?
A: Cook the mixture in a non-stick pan on the stovetop, like a thick pancake or frittata. Cover with a lid to melt the cheese.

Q: Can I use other vegetables?
A: Definitely! Try shredded potatoes, cabbage, sweet corn, or spinach.

Q: Is this kid-friendly?
A: Totally! It’s colorful, cheesy, and a sneaky way to get kids to eat more veggies.

Estimated Nutrition (per slice, based on 8 slices):

Calories: ~120

Protein: ~6g

Carbs: ~9g

Fat: ~7g

Fiber: ~2g

(Values may vary based on ingredients used)

Conclusion:

This zucchini and carrot veggie pizza is a fun, colorful twist on the classic, offering all the satisfaction of a pizza without the heaviness of a traditional crust. Whether you’re low-carb, gluten-free, or just looking for new ways to eat more veggies—this one’s a total win. It’s easy, versatile, and perfect for both family meals and meal prep. Give it a try and make it your own!

These Crispy Chickpea & Sweet Potato Fritters are a wholesome, golden, and savory delight. Packed with protein-rich chickpeas, naturally sweet roasted sweet potatoes, and warming spices, they’re pan-fried to crispy perfection. Whether served as a light lunch, side dish, or veggie burger alternative, these fritters deliver satisfying crunch and flavor in every bite.

They’re naturally gluten-free, easy to make ahead, and excellent with a zesty yogurt dip or tahini sauce!

Prep Time: 15 minutes | Cook Time: 15 minutes | Serves: 4–6

Ingredients:

1 ½ cups cooked chickpeas (or 1 can, drained and rinsed)

1 medium sweet potato, roasted and mashed (~1 cup)

1 small red onion, finely diced

2 garlic cloves, minced

¼ cup chopped parsley or cilantro

1 tsp ground cumin

½ tsp smoked paprika (optional)

Salt & black pepper to taste

⅓ cup chickpea flour or all-purpose flour (to bind)

1 egg (or flax egg for vegan: 1 tbsp flaxseed + 2.5 tbsp water)

Olive oil, for frying

Instructions:

Roast or microwave the sweet potato until fork-tender. Scoop out and mash until smooth. Let it cool slightly.

In a large bowl, mash the chickpeas until chunky (not completely smooth). Mix in mashed sweet potato, onion, garlic, herbs, and spices.

Add flour and egg, and mix until a sticky dough forms. If too wet, add more flour 1 tbsp at a time.

Form into patties or small fritters (about 2 tablespoons per fritter).

Heat oil in a large nonstick skillet over medium heat. Cook fritters 3–4 minutes per side until golden and crisp.

Drain on paper towels and serve warm.

✅ Tips for Success:

Drain chickpeas well to prevent a soggy mixture.

Chill the fritter mixture for 15–30 minutes before forming if it feels too soft.

Use a food processor for easy mixing, but don’t overblend — texture is key.

Serve with Greek yogurt dip, lemon-tahini sauce, or avocado crema.

Add some chili flakes or harissa for a spicy kick.

Serving Ideas:

Tuck inside pita with cucumber and tomato.

Top a salad bowl for added protein.

Add to a grain bowl with tahini drizzle and roasted veggies.

Crispy Chickpea & Sweet Potato Fritters – Nutrition (Per Serving)

Calories: ~220 kcal

Protein: 6g

Carbohydrates: 28g

Dietary Fiber: 6g

Sugar: 4g

Fat: 9g

Saturated Fat: 1g

Cholesterol: 30mg (0mg if vegan)

Sodium: 220mg

Potassium: ~450mg

Vitamin A: 100% DV

Iron: ~10% DV

Calcium: ~5% DV

Savory Oatmeal Pancakes with Mozzarella and Herbs

Refreshing Watermelon Juice with Ginger A Summer Delight for Health and Hydration

Hello, everyone, today we’re going to learn how to make Homemade cheese using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

How to Make Homemade cheese with 4 ingredients

Learn how to make delicious homemade cheese using just milk, cornstarch, and mozzarella. Perfect for a more affordable and healthier option, this recipe can also be a great source of extra income. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

Recipe Ingredients:

• 1 quart of whole milk (can be boxed or fresh)
• 1 ¾ cups cornstarch – (200g)
• 10 ½ ounces mozzarella cheese – (300g)
• 4 heaping tablespoons of butter
• Salt to taste (optional)

Instructions:

Prepare the Initial Mixture: First, using a blender, combine the milk, cornstarch, butter, and salt. Blend for 2 to 3 minutes until the mixture is smooth.

Cook the Mixture: Next, pour the mixture into a large pot, add the chopped or grated mozzarella cheese, and cook over medium heat. Stir continuously to avoid lumps. Continue stirring until the mixture thickens and reaches a smooth consistency. It’s important to cook well to remove any raw cornstarch taste.

Mold the Cheese: While still hot, pour the mixture into the prepared molds. Press and level the top with a spoon to remove any air bubbles.

Cooling and Storage: Allow the cheese to cool at room temperature for a few minutes, then place it in the refrigerator for 2 to 3 hours until it is firm.

Unmold and Serve: Once firm, remove the cheese from the molds, slice, and serve. It’s perfect for sandwiches, snacks, or melting in other recipes.

Additional Tips:

• Adjusting Salt: Add more or less salt according to your taste.
• Cheese Variations: Try different cheeses for unique flavors.
• Proper Cooking: Make sure the mixture is well-cooked to avoid any raw cornstarch taste.

Hi everyone, today we’re going to learn how to make creamy dessert using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

Banana Coco Soy Smoothie

This creamy and delicious smoothie is a great way to start your day or enjoy a refreshing snack!

Yields: 1 serving Prep time: 5 minutes

Ingredients:

• 1 ripe banana, peeled and sliced (you can use frozen banana for a colder, thicker smoothie)
• 1 cup unsweetened soy milk (or your preferred plant-based milk)
• 2 tablespoons unsweetened shredded coconut (plus extra for garnish, if desired)
• 1/2 teaspoon vanilla extract (optional, but enhances flavor)
• 1/4 teaspoon ground cinnamon (optional)
• A few ice cubes (if using fresh banana and want it colder)
• Sweetener to taste (optional): 1-2 teaspoons honey, maple syrup, agave nectar, or a few drops of stevia

For Garnish (Optional):

• Banana slices
• Toasted shredded coconut flakes
• A sprinkle of cinnamon

Instructions:

1. Combine Ingredients: Add the sliced banana, soy milk, shredded coconut, vanilla extract (if using), cinnamon (if using), and ice cubes (if using) to a blender.
2. Blend: Blend on high speed until completely smooth and creamy. If the smoothie is too thick, add a splash more soy milk. If it’s too thin, add a few more ice cubes or a bit more frozen banana.
3. Taste and Adjust: Taste the smoothie and add your preferred sweetener if desired. Blend again briefly to incorporate.
4. Serve: Pour the smoothie into a tall glass.
5. Garnish: Garnish with fresh banana slices, toasted coconut flakes, and a sprinkle of cinnamon, as pictured, for an extra touch of deliciousness.
6. Enjoy immediately!

Tips and Variations:

• For a thicker smoothie: Use a frozen banana. You can also add 1-2 tablespoons of rolled oats for extra fiber and thickness.
• For a protein boost: Add 1 scoop of your favorite vanilla or unflavored protein powder.
• Tropical twist: Add 1/4 cup of frozen mango or pineapple chunks.
• Chocolate version: Add 1 tablespoon of unsweetened cocoa powder.
• Nutty flavor: Add 1 tablespoon of almond butter or cashew butter.
• Toasted Coconut Garnish: To toast shredded coconut, spread it in a single layer on a baking sheet and bake at 325°F (160°C) for 5-10 minutes, or until golden brown, stirring occasionally. Watch carefully as it can burn quickly!

Bubblegum Bliss Mega Shake

This recipe focuses on a vibrant pink, bubblegum-flavored milkshake, topped with a mountain of whipped cream, colorful sprinkles, and fun candies.

Yields: 1 giant mega shake Prep time: 15-20 minutes

Ingredients:

For the Milkshake Base:

• 2 cups vanilla ice cream (good quality)
• 1/2 – 3/4 cup cold milk (dairy or non-dairy, adjust for desired thickness)
• 1/4 cup bubblegum flavored syrup (like Torani bubblegum syrup, or a homemade bubblegum reduction if you’re ambitious)
• 1-2 drops pink food coloring (optional, for vibrant color)
• 1/4 teaspoon vanilla extract

For the Glass Rim and Drizzle:

• 1/4 cup white chocolate chips, melted
• 1-2 drops pink food coloring (to tint the white chocolate)
• 1/4 cup pink candy melts, melted (or more white chocolate tinted darker pink)
• 2-3 tablespoons colorful sprinkles (rainbow nonpareils, confetti sprinkles)

For the Toppings:

• 1 cup heavy whipping cream
• 2-3 tablespoons powdered sugar (or to taste)
• 1/2 teaspoon vanilla extract
• Assorted candies and cookies for garnish (ideas below):
  • Pink wafer cookies or shortbread
  • Small pink macaron shells
  • Gumballs or bubblegum flavored candies
  • Chocolate covered pretzels
  • Additional colorful sprinkles
  • Edible glitter (optional)
  • Pink frosting or glaze (for extra drizzles)

Equipment:

• Blender
• Tall, wide milkshake glass (pint size or larger)
• Small microwave-safe bowls for melting chocolate
• Piping bag with a large star tip (for whipped cream)
• Spatula or knife for spreading
• Straws (wide boba straws are great for thick shakes)

Instructions:

1. Prepare the Glass: * In a small microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring until smooth. Stir in 1-2 drops of pink food coloring until desired pink shade is achieved. * Pour the colorful sprinkles onto a shallow plate. * Dip the rim of your tall milkshake glass into the melted pink white chocolate, rotating to coat evenly. * Immediately dip the coated rim into the sprinkles, pressing gently to adhere. Set the glass aside to allow the chocolate to set (you can place it in the fridge for a few minutes to speed this up). * In another small bowl, melt the pink candy melts (or more tinted white chocolate) until smooth. Using a spoon or squeeze bottle, create dramatic pink drizzles down the inside and outside of the prepared glass. Let it set slightly.

2. Make the Milkshake Base: * In your blender, combine the vanilla ice cream, cold milk, bubblegum syrup, pink food coloring (if using), and vanilla extract. * Blend on low speed, gradually increasing, until smooth and creamy. If it’s too thick, add a little more milk, 1 tablespoon at a time. If it’s too thin, add a scoop or two more ice cream. * Pour the bubblegum milkshake into the prepared glass, filling it about 3/4 of the way full.

3. Prepare the Whipped Cream: * In a cold mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. * Using an electric mixer (or whisk vigorously by hand), beat until stiff peaks form. Be careful not to overbeat. * Transfer the whipped cream to a piping bag fitted with a large star tip.

4. Assemble the Mega Shake: * Pipe a generous, tall swirl of whipped cream on top of the milkshake. Build it high! * Now comes the fun part: decoratively arrange your chosen candies and cookies on top of the whipped cream. Stick them into the whipped cream, letting some dangle over the sides of the glass. * Referencing the image: You can see what look like small pink cookie balls (perhaps truffles or cake pops), larger crumbly cookie pieces, and lots of sprinkles. Try to mimic this look with your chosen garnishes. * Drizzle with extra pink candy melt, if desired, or a contrasting color. * Generously sprinkle with more colorful sprinkles over the entire topping. * Add a decorative straw or two.

Tips for Success:

• Keep everything cold: A colder milkshake will hold its shape and toppings better. Chill your glass, blender pitcher, and even your mixing bowl for whipped cream.
• Quality ingredients: Good vanilla ice cream and bubblegum syrup will make a big difference in flavor.
• Work quickly: Once you start assembling, the ice cream will begin to melt.
• Customize! This is where you can get creative. Think about other bubblegum-flavored candies, mini donuts, gummy bears, or even a mini cupcake on top.
• The “drip” effect: For the drizzles on the glass, you can also use a thin layer of marshmallow fluff mixed with a little food coloring.

Enjoy your “Bubblegum Bliss Mega Shake”!

Strawberry Kiwi Yogurt Parfait:

Ingredients:

• 1.5 – 2 cups plain or vanilla yogurt (Greek yogurt is great for a thicker consistency and more protein)
• 1 cup granola (your favorite kind)
• 1 cup fresh strawberries, hulled and sliced
• 1-2 kiwis, peeled and chopped
• Optional: honey or maple syrup for drizzling
• Optional: other fruits like blueberries, raspberries, or banana slices for variety

Instructions:

1. Prepare the fruit: Wash and hull the strawberries, then slice them. Peel and chop the kiwis into bite-sized pieces.
2. Assemble the parfait: In a tall glass or jar, start with a layer of yogurt at the bottom (about 1/4 to 1/2 cup, depending on glass size).
3. Add granola: Spoon a layer of granola over the yogurt.
4. Add fruit: Place a layer of sliced strawberries and chopped kiwi over the granola.
5. Repeat layers: Continue layering yogurt, granola, and fruit until your glass is full, ending with a layer of fruit and granola on top.
6. Sweeten (optional): If desired, drizzle with honey or maple syrup over the top.
7. Serve immediately: Parfaits are best enjoyed fresh to keep the granola crunchy. If making ahead, add the granola just before serving to prevent it from getting soggy.

Tips and Variations:

• Yogurt: Experiment with different yogurt flavors (vanilla, peach, berry) or use a dairy-free alternative.
• Granola: Choose a granola with nuts and seeds for extra crunch and nutrients.
• Fruit: Feel free to mix and match with other seasonal fruits like blueberries, raspberries, mango, or peaches.
• Make ahead: If you want to prepare these in advance, layer the yogurt and fruit, and then add the granola right before serving to maintain its crispness.
• Spice it up: A pinch of cinnamon or a sprinkle of shredded coconut can add extra flavor.

Everyone is looking for the recipe for this incredibly healthy and delicious dessert.

Looking for a quick, healthy, yet delicious dessert? Then we have two suggestions for you!

They are ready in just 5 minutes and are a great option for those who want something sweet without straying from their diet.

The first is a banana cream, ideal for those who like fuller-bodied flavors.

The second recipe is a strawberry dessert, perfect for those who prefer something lighter.

So, follow the step-by-step preparation instructions and enjoy these amazing desserts.

Banana cream

This banana cream is the perfect option for those looking for a quick, healthy dessert without added sugar or flour.

Ingredients:

• • 3 bananas
  • 2 tablespoons of butter
  • 1 tablespoon lemon juice
  • 1/3 teaspoon saffron – optional, for color

• 2 egg yolks
• 2 tablespoons of cornstarch (Maizena or another brand)
• 200ml of milk
• 250ml fresh cream (33-38%), chilled

Preparation method:

Cut the bananas into small pieces.

In a pan, melt the butter and add the chopped bananas and cook them until soft.

Add the lemon juice and mix well. If desired, add saffron for color.

Remove from heat and blend the mixture in a blender until smooth.

If you don’t have a blender, mash well with a fork until it forms a cream.

Return the banana cream to the pan (without turning on the heat), add the egg yolks, cornstarch and milk.

Turn the heat to medium and cook the mixture, stirring constantly, until it thickens.

This will take about a minute after the first bubbles appear.

Transfer the cream to a bowl, cover with plastic wrap and let cool until set.

Meanwhile, beat the chilled fresh cream in a mixer until thick (like whipped cream) and set aside.

When the banana cream is cold, beat it quickly (with a mixer) to smooth the consistency.

Mix the banana cream with the whipped cream and beat again until you get a homogeneous mixture.

Place the mixture in a piping bag with a star tip and distribute into glasses or cups.

If you want to decorate, use banana slices and a pinch of cinnamon powder.

Enjoy your delicious banana cream!

Strawberry dessert

Ingredients:

• • 200g strawberries
  • 1 egg yolk
  • 1/3 cup sugar
  • 2 level tablespoons of cornstarch (Maizena or another brand)

• 200ml of cold cream (33%)

Preparation method:

Cook the strawberries with a little water until they soften and then blend in a blender.

If you don’t have a blender or mixer, mash well with a fork.

Put the crushed strawberries back into the pan off the heat, add the egg yolk and mix.

Add the sugar and mix. Add the cornstarch and mix again.

Cook over medium heat, stirring constantly until thickened.

Place the cream in a bowl, cover with plastic wrap and let cool until set.

Beat the chilled fresh cream in a mixer until it thickens (like whipped cream) and set aside.

When the strawberry cream is cold, beat it with a mixer to smooth it out.

Mix the strawberry cream with the whipped cream and beat until smooth.

Place the mixture in a piping bag with a star tip and distribute into glasses or cups.

Garnish with strawberry slices or syrup, if desired.

BEST LEMON BUTTER CHICKEN 
INGREDIENTS:
4 boneless chicken breasts
Salt and pepper to taste
1/4 cup flour
2 tablespoons olive oil
1/4 cup chicken broth
1/4 cup lemon juice
1/4 cup heavy cream
1/4 cup butter
2 cloves garlic, minced
1 tablespoon parsley, chopped
INSTRUCTIONS:

Season chicken with salt and pepper, dredge in flour.
Heat olive oil in a skillet over medium heat, cook chicken until golden, 5-7 mins per side.
Remove chicken, add broth, lemon juice, cream, butter, and garlic to the skillet.
Simmer sauce until thickened, about 5 minutes.
Return chicken to skillet, coat with sauce, garnish with parsley.
Prep Time: 10 mins | Total Time: 30 mins | Servings: 4

Canned tuna gets a starring role in this incredibly flavorful and affordable casserole! It’s the perfect example of how simple ingredients can come together to create a satisfying and delicious meal. This recipe has taken the internet by storm, and for good reason – it’s easy to prepare, uses pantry staples, and stretches your grocery budget further.

But don’t be fooled by its simplicity! This casserole is packed with flavor. Creamy potatoes, savory tuna, a touch of lemon zest, and a cheesy topping combine to create a dish that everyone will love. Plus, it’s incredibly versatile. Feel free to customize it with your favorite add-ins!

Let’s create this crowd-pleasing casserole!

Ingredients:
6 medium potatoes
1 teaspoon salt (for boiling potatoes)
1 onion
2 cans (5 oz each) tuna in oil, drained
150 ml (5.3 fl oz) heavy cream (or whipping cream)
Zest of 1/2 lemon
2 cloves garlic, minced
Salt and black pepper, to taste
200 grams (7 oz) mozzarella cheese, shredded
Olive oil
A sprig of fresh rosemary (optional)
Instructions:

1. Boil the Potatoes:

Peel and cut the potatoes into evenly sized pieces.
Place them in a pot, cover with cold water, and add the teaspoon of salt.
Bring to a boil, then reduce heat and simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes.
Drain the potatoes and set them aside to cool slightly.
2. Prepare the Onion and Tuna:

While the potatoes are cooking, slice the onion into thin half-rings.
In a separate bowl, drain the oil from the canned tuna and mash it with a fork.
3. Assemble the Casserole:

Preheat your oven to 200°C (390°F).
Grease a baking dish with olive oil.
4. Layer the Ingredients:

Start by creating a base layer with half of the cooked and sliced potatoes.
Top the potatoes with the sliced onions.
Spread the mashed tuna evenly over the onions.
Sprinkle half of the shredded mozzarella cheese over the tuna layer.
5. Make the Cream Sauce:

In a medium bowl, whisk together the heavy cream, lemon zest, and minced garlic. Season with salt and black pepper to taste.
6. Complete the Layers and Bake:

Pour the cream sauce evenly over the casserole.
Top with the remaining sliced potatoes and sprinkle with the rest of the shredded mozzarella cheese.
If using, add a sprig of fresh rosemary on top for a touch of fragrance (remove before serving).
7. Bake and Serve:

Bake the casserole for 25-30 minutes, or until the cheese is melted and bubbly, and the potatoes are tender throughout.
Remove from the oven and let cool slightly before serving.
More Info:
Feel free to experiment with different types of cheese. Gruyere, parmesan, or a cheddar and mozzarella blend would all work well in this recipe.
Chopped fresh herbs like parsley or dill can be added to the cream sauce for extra flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Conclusion:
This tuna and potato casserole is a delicious and budget-friendly meal that’s sure to become a family favorite. It’s easy to prepare, uses readily available ingredients, and is endlessly customizable. So ditch the boring canned tuna and try this flavorful and satisfying casserole instead!

Top Left (Green Smoothie with Oats and Yogurt)

Ingredients:

• Green apple (cubed)

• Greek yogurt (plain or vanilla)

• Rolled oats

• Milk (likely used as the liquid base, not visible in the container but implied)

Instructions:

1. Add cubed green apple, Greek yogurt, and oats into a blender.

2. Add milk (about 1/2 to 1 cup depending on desired consistency).

3. Blend until smooth.

Top Right (Green Spinach Smoothie)

Ingredients:

• Green apple (cubed)

• Fresh spinach

• Milk or water (used as liquid base, implied by the smoothie consistency)

Instructions:

1. Add green apple and fresh spinach to the blender.

2. Pour in milk or water (start with 1/2 cup).

3. Blend until completely smooth.

Bottom Left (Mango & Oats Smoothie)

Ingredients:

• Mango chunks (frozen or fresh)

• Rolled oats

• Milk or orange juice (used as the liquid base, implied)

Instructions:

1. Add mango and oats to the blender.

2. Add 1/2 to 1 cup of liquid (milk or juice).

3. Blend until creamy.

Bottom Right (Mango, Apple & Oats Smoothie)

Ingredients:

• Mango chunks

• Green apple chunks

• Rolled oats

• Milk or juice (used as liquid base)

Instructions:

1. Combine mango, apple, and oats in a blender.

2. Add about 1/2 to 1 cup of liquid.

3. Blend until smooth and creamy.