A filling mango smoothie recipe perfect for breakfast because it’s packed with oats, chia seeds and creamy Greek yogurt.
No pancake Sunday this week guys. Sorry, but with being away from home and running a half marathon this morning, it just didn’t happen.
Speaking of said half marathon, you know, the one I was so quick to register for not even 48 hours after Philadelphia. The one that required $600+ in flights for Ulysses and I. The one we pawned our dog off on my parents yet again for. Well, I pretty much feel the most unmotivated I’ve ever felt to run that race. Oops.
Not sure what happened this week, but I fit in exactly one run, obviously ignoring the plan, and watched my motivation literally drain away each day. The forecast for today is 73 at the start and 20 mph winds, not exactly perfect racing conditions. I could make excuses all day long, including the fact that we spent the entire day yesterday painting a 700 sq. foot condo (great way to prep for a race) but, that’s kind of setting myself up for failure before the race even starts.
I’m trying my best to keep positive and just run. Worse comes to worse, it sucks and I still have a PR from Philly, right?
Someone just yell at me next time I try and register for a race so quickly. Not the smartest idea I’ve ever had.
Anyway…let’s get to the other half of this post’s title.
Only good things can come from this:
My mother in law has a Vita-Mix and I don’t. Jealous is an understatement.
She also had a really ripe mango which turned into breakfast quite nicely.
Roses in December. Reason #485706 why I miss Florida.
I know the only mangoes that are in season right now come from far away lands, but if you can’t seem to resist them you might want to try out this combination. Sweet, delicious and very filling as far as smoothies go.
Want something not quite as filling with all the same refreshing tropical flavor? Try this mango pineapple smoothie recipe instead.
Mango Breakfast Smoothie
- flesh from 1 ripe mango
- 6 oz. plain greek yogurt
- 3 tablespoons oats
- 1 tablespoon chia seeds
- 1 1/2 tablespoons ground flaxseed
- 1 tablespoon agave
- 1/4 cup 1% milk
- handful of ice
- Combine all ingredients in a blender and puree until smooth.
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.