Friday Foodies--MangCorCadoBB Salad

Say WHAT???  MangCorCadoBB Salad is a combination of mango, corn, avocado and black bean salad!  I suppose it could also be called a salsa but it's more fun to make up a name for it!!  I had some mangoes that were ripening as well as an avocado that was begging to be eaten, so I threw these together.  It was yummy!  There are lots of ways one can improvise with these basics and add other things from the refrig or the spice rack that are begging to be added.

MangCorCadoBB Salad

Recipe:

1 box of organic black beans, (365 brand from Whole Foods-13.4 oz) rinsed and drained

1 cup of fire-roasted organic corn (NO GMOs!) I used frozen, thawed.

1 ripe (but not overripe) mango, chopped into medium pieces

1 ripe (but again, not mushy overripe) avocado, chopped into medium pieces

1 green onion, thin sliced including green parts

Zest and juice from 1 organic lime

1/2 tsp ground cumin

Salt and pepper to taste

Optional additions: 

chopped cilantro, chopped cherry tomatoes, chopped cucumber, chopped jalapeno or serano chilies

Combine all ingredients in a bowl and allow flavors to blend.  May be served as is at room temperature or chilled for a lunch salad, or over greens or as a side dish with an entree.  Enjoy!

How do you like to use up ripening mango or avocado?  Share some favorite recipes with us all here in the comments section!  Happy Memorial Day weekend!

Friday Foodies-Vegan No-Bake Peanut Butter Protein Bar

Vegan No-Bake Peanut Butter Protein Bars

This recipe was found on SparkPeople's website.  I have made this recipe several times and shared with others who love it, too.  You can use any wholesome vegan protein powder.  I use Vega Shake & Go Smoothie flavor Choc-a-lot.  The recipe has the amount of grams of protein to aim for, so you will have to translate that for whatever brand you prefer.

Vegan No-Bake Peanut Butter Protein Bars

Minutes to Prepare: 15

Number of Servings: 15

Ingredients

DRY:
1.5 c Oats--Gluten free if preferred
1/2 c Shredded Unsweetened Coconut
1/2 c Raisins (or date chunks, cranberries, craisins, dried cherries/mangoes/apricots/etc. Any dried fruit will work
1/2 c Chocolate Chips--preferably dark chocolate
1/4 c almonds, chopped
Protein Powder--amount to equal about 50 gm of protein total, flavor up to you! Make a different flavor each time you make it--Chocolate, Vanilla, Almond, etc.  (I use Vega Shake & Go Smoothie brand Choc-a-lot flavor. 2 heaping tablespoons = 12 g of protein, so I use app 8 heaping tablespoons for my brand) Adjust amount for your own protein powder brand.
2 Tbsp Flax Seeds
2 Tbsp Chia Seeds
1.5 Tsp Cinnamon

WET:
1 Ripe Banana (mashed)




1/2 c Maple Syrup (or agave, yacon syrup)
1/2 c Peanut Butter (or any nut butter, i.e. almond, cashew, pecan, etc.)
1 Tsp Vanilla Extract

Directions

Combine all DRY ingredients in a large bowl. In a smaller bowl, mash ripe banana, and add all wet ingredients.

Pour wet ingredients into dry, and mix well.

Spread mixture into 8x8 or 9x9 baking dish lined with parchment/waxed paper. Press until flat.

Place dish in freezer for a few hours, or until firm. Remove from dish and carefully cut into 15 squares/bars or logs. For easy grab-and-go snacks, wrap bars individually in plastic wrap or parchment.

Store in fridge or freezer for up to a month. These bars soften quickly at room temperature.

Makes 15 protein/granola bars.

Number of Servings: 15

 

Let me know how you like these!  Did you make any modifications in the recipe?  Please leave a comment below and share!

One Word Wednesday

Balance

South Mountain Reservation, Short Hills, NJ