Recipes

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2 tablespoons oil

½ cup chopped onion

2 cloves garlic, minced

2 tablespoons soy sauce

2 tablespoons lime juice

1–2 teaspoons sriracha (chili paste)

1 pound large raw, de-veined shrimp with tails removed

1 large, fresh mango, peeled and cubed

Steamed white rice, for serving

Unsweetened shredded coconut for garnish

Chopped green onions for garnish

lime for garnish

Instructions: In a large skillet over medium heat, heat up oil. Add onion and sauté, until softened, about 5 minutes. Add garlic, soy sauce, lime juice, sriracha, and stir. Add shrimp and toss to combine. Once the shrimp are pink and cooked, add the mango chunks, and stir to incorporate into the stir fry, until warmed and juices release.

Serve over a bed or white rice, sprinkle with shredded coconut, and green onions. Squeeze lime just prior to serving.

1 cup diced fresh mango

1 cup plain non-fat yogurt

1/2 cup milk

2 tablespoons white sugar

Dash of cinnamon (optional)

INSTRUCTIONS

Add all of the ingredients to the bowl of a blender.

Puree until smooth. Serve immediately!

1 cup honeydew melon chunks

1 cup mango chunks

1 cup cantaloupe chunks

4 mint leaves

1 cup water

1.5 cups ice

Place all the ingredients into a blender, blend until smooth. 

3 large peeled mangos

3/4 cup red onion. minced

1 cup red bell pepper. chopped.

1.5 TBS fresh cilantro. chopped.

1.5 tsp lime juice

1 tsp salt

optional: jalapeño peppers

Instructions: Chop and combine all the ingredients

2 frozen overripe bananas 

(freeze them when they getting overripe)

1/2 cup of almond milk 

Some walnuts as per your liking, I put more 

little maple syrup as per taste- our bananas are very sweet  

Purée in a blender