THE BRONX - Toasted Oat Blueberry Smoothie

Preparation time: 10 minutes
Cooking time: 15 minutes
Number of servings: 4

Ingredients:

1 cup raw oatmeal (any oatmeal – Old fashioned, steel cut, or quick cooking)
2 cups milk (cow, soy, or almond)
2 frozen ripe bananas cut into chunks
1 cup of blueberries (fresh blueberries, frozen)
2-3 teaspoons brown sugar
1/4 tsp vanilla extract

Preheat the oven to 350 degrees Fahrenheit. Place the oats on a baking sheet lined with parchment paper and bake until slightly browned and fragrant, about 12-15 minutes. Allow the oats to cool and either blend or process until the oats are mostly powder.

Remove oats from blender or processor and measure out 3 tablespoons. Reserve the rest of the oat powder. You’re going to make another smoothie, trust me. If you don’t… Face scrub… For real…

Combine the powdered oats, milk, bananas, blueberries, brown sugar, and vanilla extract in a blender. Blend until smooth.

Serve.

Feel full and healthy.

Notes: This toasted oat blueberry smoothie will keep you full for when those marathon workout sessions strike.

Sauteed Shrimp with mixed veggies

Healthy Preps by Toshiba Martin and Anis Calcano-Tejeda

Inredients:

1 bag of extra large shrimp
Asparagus tips
Spinach
Red and yellow peppers
Onions
Garlic
Butter
Oregano

Instructions:

Sautee garlic,onion and peppers in 2 tbsp of extra virgin olive oil

Add asparagus tips, spinach and shrimp cover let steam until shrimp are fully cooked.

In separate, pot take 2-3 tbsp of real butter. Melt down with 1 tbsp oregano and salt and pepper to taste

 

Natasha's Mango Salsa

Ingredients:

1 mango diced
1/4 red onion diced
Small handful of fresh ciltanro chopped
Drizzle of extra virgin olive oil
Salt and pepper to taste