Parsley and Pom Poms

I have always been a major fan of smoothies and acai bowls, and really all of that fruity breakfast business. I'm bringing my smoothie game hard this year with an effort to avoid skipping breakfast altogether, and with the plan to try out some new recipes. First up, my Mango Monday Bowl. Sure to kick any Monday blues, or at least I think so! xo RCN

Ingredients for bowl mixture (serves 2):

1/2 Cup frozen peaches

1/3 Cup chopped frozen mango

1 Whole fresh mango sliced

3/4 Cup Coconut Milk

1/2 Kiwi chopped

1 Tbsp raw honey

Toppings:

1/4 Cup granola mix (whatever kind you like...I use Cascadian Farm's organic vanilla, coconut & pumpkin seed granola mix)

Sprinkle of shaved coconut flakes

Spoonful of chia seeds

1 Kiwi for "M-A-N-G-O" letters + 3 thin slices (I used mini cookie cutters from Homegoods)

1 frozen mango cube cut into 8 small pieces

Add a few floral buds from whatever flowers you may have laying around in the house. This will definitely help to impress your breakfast buddy!

Instructions:

It's pretty simple folks. Combine all mixture ingredients together in a blender. Blend until thick and frozen creamy, about 1 minute or so. You may need to open blender, stir, then pulse again for an additional 20 seconds if the mango slices get caught underneath the blade (this happened to me). Then, top it all off and decorate with the extra coconut and healthy goodies. Happy Monday or whatever day it may be!

Just like a million, trillion, other people out there, I love avocado toast. I eat it many ways, but mainly with olive oil, sweet onion, red tomato, garlic salt, egg white and ground red pepper.

For Fat Tuesday I decided to theme it up a bit' different and make it a festive meal all green, purple, and gold. Rather than mash the avocados (like I normally do) I decided to teach myself how to create the oh, so, beautiful avocado rose. Follow tutorial below. Do NOT be intimidated, it is actually easier than you would imagine. The key is to move slowly, and do not be afraid to use olive oil on your cutting board and knife, to make it work. To finish off the Fat Tuesday look, add red cabbage, red onions, mini golden tomatoes, sunny side up eggs, dried parsley, garlic salt, and pepper.

Donuts would have been nice for breakfast and lunch, but I decided to go with another kind of fat for the day. Laissez les bons temps rouler! xo RCN