Easy Mango Banana Smoothie Sunshine Mango Banana Smoothie with Greek Yogurt Ingredients: 1 ripe banana 1 cup frozen mango chunks 1/2 cup Greek yogurt (plain or vanilla) 1/2 cup orange juice (or milk of choice) 1 tablespoon honey or maple syrup (optional) 1/2 teaspoon vanilla extract (optional) Ice cubes (optional, for a thicker texture) Directions: Add all ingredients to a blender: banana, mango, yogurt, orange juice, and sweetener (if using). Blend on high speed until smooth and creamy. Add ice cubes if you prefer a thicker consistency and blend again. Taste and adjust sweetness as needed. Pour into glasses and enjoy immediately! Prep Time: 5 minutes | Cooking Time: 0 minutes | Total Time: 5 minutes Kcal: 210 kcal | Servings: 2 servings #bananamango #smoothierecipe #healthydrinks #easybreakfast #mangosmoothie #bananaandmango #quickblends #summerdrinks #smoothielove #fruitblends #tropicalsmoothie #smoothiebowl #refreshtreats #smoothieszn #vitaminboost #yogurtsmoothie #healthyeats #fruitpower #smoothierefresh #nourishingdrinks Start your morning with sunshine in a glass! This Mango Banana Smoothie is creamy, sweet, and full of tropical goodness.

Turkey and Cranberry Salad Roasted Turkey Salad with Cranberries and Maple-Dijon Dressing Ingredients: 2 cups cooked turkey breast, shredded or chopped 1/2 cup dried cranberries 4 cups mixed salad greens (arugula, spinach, romaine, etc.) 1/4 cup red onion, thinly sliced 1/3 cup chopped pecans or walnuts, toasted 1/2 cup crumbled goat cheese or feta 1 apple, thinly sliced Salt and pepper, to taste For the Maple-Dijon Dressing: 2 tablespoons olive oil 1 tablespoon maple syrup 1 tablespoon Dijon mustard 1 tablespoon apple cider vinegar Salt and black pepper to taste Directions: In a small bowl or jar, whisk together the dressing ingredients until smooth and emulsified. Set aside. In a large salad bowl, combine the mixed greens, red onion, cranberries, nuts, and turkey. Gently toss in the apple slices and goat cheese. Drizzle with the maple-Dijon dressing and toss lightly until everything is evenly coated. Season with salt and pepper to taste. Serve immediately or chill briefly before serving. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes Kcal: 320 kcal | Servings: 4 servings #holidayleftovers #turkeysalad #cranberrysalad #healthylunch #autumnrecipes #festivesalad #leftoverturkey #lightlunch #saladwithfruit #holidayflavors #mapledijon #easymeals #thanksgivingleftovers #winterlunch #glutenfreelunch #saladrecipes #mealprepideas #seasonalsalads #comfortfoodlight #easyhealthyeats Leftover turkey? Transform it into this Roasted Turkey Salad with Cranberries and Maple-Dijon Dressing A light, tangy, and satisfying dish that feels like fall in a bowl!

Coconut-Pumpkin Soup Creamy Coconut Pumpkin Soup with Warm Spices Ingredients: 1 tablespoon coconut oil 1 onion, chopped 2 cloves garlic, minced 1 tablespoon grated fresh ginger 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 4 cups pumpkin purée (fresh or canned) 1 can (13.5 oz) coconut milk 3 cups vegetable broth 1 tablespoon maple syrup or honey (optional) Salt and pepper to taste Chili flakes or a drizzle of chili oil (optional) Fresh cilantro or roasted pumpkin seeds for garnish Directions: In a large pot, heat coconut oil over medium heat. Add the onion and sauté for 3–4 minutes until soft. Stir in garlic and ginger, and cook for another 1–2 minutes until fragrant. Add cumin and cinnamon, stirring for 30 seconds to bloom the spices. Stir in the pumpkin purée, coconut milk, and vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes. Blend the soup with an immersion blender until smooth (or use a countertop blender in batches). Add maple syrup or honey if desired, and season with salt and pepper to taste. Serve hot, garnished with chili flakes, cilantro, or pumpkin seeds. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 230 kcal | Servings: 4 servings #pumpkinsoup #coconutsoup #fallrecipes #comfortbowl #plantbasedrecipes #veganfriendly #glutenfree #dairyfree #autumncomfort #souptok #spicedpumpkin #souplovers #healthyeats #warmspices #easyweeknightmeals #immuneboost #onepotmeal #vegansoups #nourishingbowl #flavorfulandcozy Nothing says fall like a warm bowl of Coconut-Pumpkin Soup Cozy, creamy, and packed with flavor and spice!

Looking for a quick and delicious breakfast option? These Baked Cottage Cheese Eggs are protein-packed and full of flavor! Ingredients: - 1 cup full-fat cottage cheese - 4 large eggs - 1/2 cup shredded cheddar cheese - 1/4 teaspoon garlic powder - 1/4 teaspoon onion powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 tablespoon chopped fresh chives (optional) - 1 tablespoon olive oil or butter (for greasing) Directions: 1. Start by preheating your oven to 375°F (190°C). The aroma of baking goodness is just around the corner! 2. Grease a delightful baking dish with olive oil or butter, ensuring it’s well coated. 3. In a large mixing bowl, throw together the cottage cheese, eggs, shredded cheddar, garlic powder, onion powder, salt, and black pepper. Give it a good mix until everything is well combined. 4. Pour the delightful mixture into your prepared baking dish, spreading it out evenly so every bite is just as yummy as the last. 5. Pop it into your preheated oven and bake for 25-30 minutes, or until the eggs are set and the top has a beautiful, light golden hue. 6. Once baked, take it out of the oven and let it cool for a few minutes. This is the hardest part, but trust me, it’s worth the wait! 7. If you like, garnish with chopped chives to add a burst of color and flavor before serving it warm. Nutritional Values (per serving): - Serving Size: 1 slice (approx. 1/8 of the dish) - Calories: 240 - Protein: 16g - Fat: 15g - Carbohydrates: 5g - Fiber: 0g Give this recipe a try, and enjoy the creamy, cheesy goodness that’s perfect for breakfast, brunch, or any time you need a protein boost! #HealthyEats #CottageCheese #BreakfastGoals #RecipeOfTheDay #BrunchTime

Shrimp and Sweet Potato Mash Garlic Butter Shrimp over Creamy Sweet Potato Mash Ingredients: 1 lb (450g) shrimp, peeled and deveined 2 tablespoons olive oil 3 garlic cloves, minced 1 teaspoon smoked paprika Salt and pepper to taste 2 large sweet potatoes, peeled and cubed 2 tablespoons butter 1/4 cup milk (or coconut milk for dairy-free option) 1 tablespoon chopped fresh parsley Lemon wedges, for serving Directions: Boil the sweet potatoes in a pot of salted water until fork-tender, about 12–15 minutes. Drain and return to the pot. Add butter and milk to the sweet potatoes. Mash until creamy and smooth. Season with salt and pepper to taste. While the potatoes cook, heat olive oil in a skillet over medium heat. Add the garlic and sauté for 30 seconds. Add shrimp to the skillet and season with paprika, salt, and pepper. Cook for 2–3 minutes per side, or until pink and cooked through. Serve the shrimp over the mashed sweet potatoes. Sprinkle with fresh parsley and a squeeze of lemon juice. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 320 kcal | Servings: 4 servings #shrimpdinner #sweetpotatorecipe #quickmeals #seafoodrecipes #comfortfood #glutenfreedinner #healthyeats #creamyandlight #homecookedmeals #garlicbuttershrimp #easyfamilydinner #shrimplovers #pescatarianmeals #oneplatewonder #30minutemeal #balancedbites #freshingredients #warmbowls #weeknightdinner #naturallysweet Garlic butter shrimp on a bed of creamy sweet potato mash — the kind of meal that feels fancy but comes together in 30 minutes!