This blog was created in partnership with the National Mango Board, but all opinions are my own.

 This time of year, I am paying extra attention to my skin. The winter dryness is finally subsiding and I’m looking forward to hitting the beach for more sunshine (wearing sunscreen, of course). Sunshine aside, your diet also plays a huge role in the health of your skin.

One part of eating for skin health is backing off on foods that work against a healthy complexion like candy, fried foods, alcohol and salty snacks. The more enjoyable part of eating for skin health includes getting more of these 3 delightfully, skin pleasing foods.

Mango

Juicy mangos help keep me hydrated plus they have several skin loving nutrients. More research is needed to make a direct connection about mangos and skin health but mangos have nutrients in all the right places. Mangos are an excellent source of vitamin A, a nutrient vital for skin and eye health. They are also an excellent source of vitamin C which may help improve the texture, moisture and elasticity of skin.  Vitamin C also plays an essential role in the syntheses of collagen – the protein that gives skin strength and structure.  Mango coleslaw and fruit leather are my warm weather go-to recipes, but one of the best ways to enjoy mango is in this inflammation fighting smoothie where the sweetness of mango is teamed up with the cool freshness of mint See recipe below

 Salmon

High in inflammation fighting omega-3 fats and low in mercury, I have committed to eating more salmon in 2019! It makes for a healthy and fast weeknight dinner when roasted or after (my new favorite) a quick cook in the Instant Pot.

Nuts

With healthy fats and plentiful amounts of vitamin E, nuts like almonds, walnuts and pistachios can promote heart and skin health. Add nuts to smoothies, salads, trail mix and homemade granola. For a decadent, lower guilt treat try chocolate bark.

Minty Mango Smoothie

Serves: 2

1 cup chopped fresh mango

1 frozen banana

3-4  fresh mint leaves

2 tbsp hemp seeds

1 cup orange juice

2 tbsp dried unsweetened coconut

Ice

Combine ingredients in a blender and blend until smooth. Pour into glasses and serve.

Nutrition Per Serving: Calories: 248; Total Fat: 9 grams; Saturated Fat: 4 grams; Total Carbohydrate: 42 grams; Sugars: 30 grams ( 0g added sugar); Protein: 6 grams; Sodium: 4 mg  milligrams; Cholesterol: 0 milligrams; Fiber: 4

This blog was created in partnership with the National Mango Board, but all opinions are my own.

It has been mango madness at casa White. All three of my girls are in solid agreement (which rarely happens) …. mangos are the fruit of the season! Whether it’s a healthy and fast breakfast, lunch box goody or a late night snack, we are reaching for sweet, juicy and brightly colored mangos that also has fiber and vitamins A and C.

I was thrilled to learn that mangos are always in season. The 6 main varieties found in the US peak at different times throughout the year so they are always available, which is helpful when keeping up with the high demand – we ate 4 yesterday! All of the varieties look different – so don’t use color for an indication of ripeness. Simply squeeze the mango slight and if it gives, it’s ripe!

One of the most popular mango recipes in my house is this smoothie. This colorful sipper has it all, plenty of fruit, protein and refreshing citrus tang. This is a breakfast staple for my 9 year old and also a very popular after school snack as the weather gets warmer. If you have any leftovers, freeze in popsicle molds!

Mango Berry Lime Smoothie

Serves: 2

1 cup chopped fresh mango (see TIP below)

1 cup frozen berries (I like a mix of blueberries, strawberries + raspberries)

1 frozen banana

1 container plain Greek yogurt

1 cup unsweetened coconut water

Juice + zest of ½ a lime

Combine ingredients in a blender and blend until smooth. Pour into glasses and serve.

Nutrition Per Serving: Calories: 194; Total Fat: 1 gram; Saturated Fat: 0 grams; Total Carbohydrate: 43 grams; Sugars: 30 grams

( 0g added sugar); Protein: 8 grams; Sodium: 59mg  milligrams; Cholesterol:  milligrams
Fiber: 6 grams

TIP

Want to learn how to cut a mango properly? Check out these step-by-step instructions and watch me demo it in this clip from last week’s appearance on Better Connecticut. My kids love them cut and turned inside out so they can just gobble the golden flesh right out of the skin.

Need a last minute dessert that’s easy, gluten free and drenched in chocolate? You’re welcome. You can find prepared caramel sauce at most grocery stores – Trader Joe’s and Stonewall Kitchen are my favorite brands but it’s so worth it to make your own – only takes about 10 minutes. For a quick hack you can also melt caramel candies in the microwave!

Turtle Bark

Makes 36 pieces

24 ounces semisweet chocolate

6 ounces pecan halves

1 cup gluten free shortbread cookies, crushed

1/2 cup salted caramel sauce (DIY with this recipe from Sally’s Baking Addiction)

Coarse sea salt

Melt chocolate in the microwave or over a double boiler. While chocolate is melting, toast pecans in a dry pan over medium-high heat for about 3 minutes, just until fragrant (keep a close eye on them so they don’t burn). Once chocolate is melted, evenly spread on to a parchment lined baking sheet. Sprinkle with toasted pecans and shortbread cookies. Drizzle with caramel sauce and sprinkle with 1 to 2 teaspoon of sea salt. Allow to set until the chocolate is hardened. Pop in the fridge or freezer for faster setting. Once completely hardened, break into pieces.

Nutrition per serving: calories: 156; total fat: 10g; saturated fat: 4g; carbohydrates: 17g; protein: 2g; sodium: 134mg; fiber: 1g

Making granola is so much easier than you might think. Here’s the latest family favorite.

Makes about 5 cups

2 ½ cups rolled oats
¼ cup sliced almonds
¼ cup pumpkin seeds
½ cup unsweetened shredded coconut
1/2 teaspoon kosher salt
1/3 cup honey
1 tablespoon canola oil
3/4  cup dried apricot halves, roughly chopped
1/4 cup raisins

Preheat oven to 300-degrees F. Spray a large baking sheet with nonstick spray. Combine oats, almonds, coconut, salt, honey and canola oil in a large bowl. Toss well and transfer to prepared baking sheet. Bake, stirring occasionally, until golden brown (about 15 to 20 minutes). Remove from oven. Once cool, mix in dried apricots and raisins. Store in an airtight container for up to one week.

Nutrition Information Per ( ½ cup) Serving
Calories: 229
Total Fat: 10 grams
Saturated Fat: 3 grams
Carbohydrate: 32 grams
Fiber: 5 grams
Protein: 6 grams
Sodium: 59 milligrams
Cholesterol: 0 milligrams

Another slow cooker favorite for a simple and healthy weeknight dinner. Serve with brown rice or naan bread.

Serves: 8

1.5 pounds boneless, skinless chicken thighs

1 cup all-purpose flour

1/2 teaspoon kosher salt

1 tablespoon coconut oil

1 (15-ounce) can coconut milk

1/2  cup marinara or canned tomato sauce

1 red onion, sliced

2 cloves garlic, sliced

1/2 cup chopped pineapple (fresh or canned)

Juice of one lime

1 tablespoon grated fresh ginger

2 teaspoons turmeric

1 teaspoon celery salt

 1 teaspoon ground cumin

Cashews, cilantro & lime wedges for serving

Place flour and salt in a large resealable bag. Add chicken and toss to coat. Heat oil in a skillet or slow cooker with a browning function. Shake excess flour from chicken and brown on both sides (it takes about 2 to 3 minutes per side). Add coconut milk, marinara, onion, garlic, pineapple, lime, ginger, turmeric, celery salt and cumin; stir to combine. Cover and cook on LOW for 8 hours or HIGH for 4 hours. Allow to cool for 10 minutes and taste for seasoning; serve topped with cashews, cilantro and a squeeze of fresh lime juice.

Nutrition Per Serving: Calories: 306; Total Fat: 24g: Saturated Fat: 12g; Sodium: 243mg; Carbohydrate: 9g; Protein: 16g: Fiber: 1g

It doesn’t get easier than this healthy one pan meal.

Serves 4 to 6

6 chicken drumsticks

3 medium sweet potatoes

1 tablespoon olive oil

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 teaspoons dried seasoning mix (such as Greek Seasoning from the allspicery)

2 cups broccoli florets

Preheat oven to 450-Line a sheet pan with aluminum foil and a piece of parchment paper. Place drumsticks on one side of the sheet pan and the sweet potatoes on the other. Season everything with olive, salt, pepper and seasoning mix. Place in the oven and cook for 25 minutes. Open the oven and add the broccoli on top of the sweet potatoes; cook for an additional 10 minutes. Allow to cool for 10 minutes before serving.

Nutrition Info for 6 serving: Calories: 300; Total Fat: 15g; Saturated Fat: 4g; Carbohydrate: 15g; Protein: 26g Sodium: 249mg; Fiber: 3g

This mixture of oats, pears, cinnamon and coconut is overflowing with hunger-fighting fiber and will keep you going strong all morning. No more excuses about not having time to eat – make multiple servings of this recipe and everyone can take their breakfast to go.

Serves: 1
½ cup rolled oats
½ cup boxed coconut milk
¼ teaspoon cinnamon


Pinch kosher salt
½ cup chopped pear
2 tablespoons granola

In a small jar combine oats, coconut milk, cinnamon, salt and pears; stir to combine. Cover and place in the refrigerator overnight. Top with granola before serving.

Nutrition Info Per Serving:
Calories: 315; Total Fat: 9 grams; Saturated Fat: 3 grams; Total Carbohydrate: 52 grams
Sugars: 15 grams; Protein: 8 grams; Fiber: 8 grams

A festive, colorful, and healthy way to beat the heat this Independence day! These layered ice pops use antioxidant-rich berries, melon, banana and coconut to create an edible version of those patriotic colors. Kids will swoon for these naturally sweetened ice pops (no added sugar in these babies) and a splash of tequila will turn them into a refreshingly boozy treat for the grown ups. Each layer needs some time to freeze so be sure to make these the day before your July 4th celebration.

Red, White & Blue Ice Pops

Makes 12  Ice pops

Layer 1: Strawberry-Watermelon
1 cup whole strawberries
1 cup diced watermelon
½ cup water or coconut water

Layer 2: Banana-Coconut
1 cup canned coconut milk
1 medium banana

Layer 3: Wild Blueberry
1 cup frozen wild blueberries
½ cup 100% apple juice

Combine the strawberries, watermelon and water in a blender and blend until smooth. Pour mixture into popsicle molds, filling each mold 1/3 of the way up. Place molds in the freezer (do not insert sticks yet) and allow to freeze for 20 minutes or until slightly firm. While the first layer is freezing, wash out the blender and repeat process by blending the coconut milk and banana. Pour a second layer into molds with the banana mixture and return to the freezer for another 20 minutes. For the final layer, blend wild blueberries and apple juice until smooth. Fill the popsicle molds to the top with the blueberry mixture and then gently insert sticks and caps of the molds. Return to the freezer and allow to completely freeze for at least 4 hours or overnight.*

Nutrition Per Ice Pop: Calories: 66; Total Fat: 4 grams; Saturated Fat: 4 grams; Total Carbohydrate: 8 grams; Sugars: 4 grams; Protein: 1 gram; Sodium:  7 milligrams; Cholesterol: 0 milligrams; Fiber: 1 gram

*Note – For the alcoholic version, mix 1 tablespoon of tequila with each layer and allow an extra 15 to 20 minutes to freeze between layers. Use different molds or add garnishes of fresh fruit so it’s easy to tell which ice pops contain alcohol.

This recipe was originally featured on the KidBox blog – the Scribble

June is National Dairy Month and Chobani is helping me celebrate! Getting in the recommended 3 servings of dairy per day may seem tricky so here are 5 delicious ways to help your family get more important nutrients including calcium, potassium, protein and vitamin D.

1) Dinner Comeback
Remember this? Have you strayed? Bring back that ice-cold glass of milk with dinner each night. Each 8-ounce glass is 30% of your daily calcium requirement.

2) Cheese Please
Technically it’s 1.5 ounces but many folks aren’t sure what a serving of cheese looks like! As a visual guide, it’s about the size of a 9-volt battery or about ¼ of your smart phone.

3) Summer Snacking
For camp or a lazy day in the back yard, have the kids munch on yogurt for a healthy and satisfying mid afternoon snack. Try out the fun flavors of Chobani Kids with 25% less sugar than other leading children’s’ yogurts.

4) Give Cottage Cheese A Whirl
Add cottage to the blender in your next smoothie – it will boost the protein and make it extra creamy.

5) Healthy Swaps
Make plain yogurt part of your everyday recipes. Swap in yogurt for mayo and sour cream in sauces, dips and dressings. Chobani plain Greek yogurt is made with natural, non-GMO ingredients and has double the protein of regular yogurt.  Extra protein means your go-to recipes super satisfying, like this recipe for crowd-pleasing Summertime Broccoli Salad.

Summertime Broccoli Salad
A tangy yogurt based dressing and some other nutritious ingredients means this salad packs in 10 % of your daily dose of calcium per serving. You can make this salad in advance; it actually tastes better once the flavors have a chance to mingle.

Serves: 8

1 container Chobani Nonfat Plain Greek Yogurt
1 tablespoon extra-virgin olive oil
1 tablespoon honey
½ teaspoon kosher salt
½ cup raisins
2 ounces sharp cheddar cheese, finely diced
3 slices cooked bacon, finely chopped
4 cups finely chopped broccoli

In a large bowl whisk yogurt, olive oil, honey and salt. Add raisins, cheese, bacon and broccoli and toss well. Serve immediately or store in the refrigerator for up to 3 days.

Nutrition Per Serving: Calories: 121; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 12mg; Sodium: 171mg; Carbohydrate: 13g; Fiber: 2g; Sugars: 3g; Protein: 6g

You always have time to throw together a homemade dessert with a few pantry staples.

8 ounces white chocolate, chopped

1/2 cup  Nut + Seed Granola (any granola will work, this recipe uses raspberries)

Melt white chocolate in the microwave or over a double boiler. Once melted spread on to a parchment lined baking sheet. Sprinkle with granola and allow to set until the chocolate is hardened. Pop in the fridge or freezer for faster setting.

Nutrition Info Per Serving; Calories: 193; Total Fat: 13 grams; Saturated Fat: 7 grams; Total Carbohydrate: 19 grams; Sugars: 18 grams; Protein: 2 grams; Sodium: 23 milligrams; Cholesterol: 7 milligrams;  Fiber: 1 gram