- 4 large eggs - 1 ripe avocado - 2 tablespoons plain Greek yogurt - 1 tablespoon Dijon mustard - 1 teaspoon fresh lemon juice - 1/4 teaspoon garlic powder - Salt and freshly ground black pepper to taste - 1/4 cup red onion, finely chopped - 1/4 cup celery, finely chopped - 1/4 cup fresh cilantro or parsley, finely chopped - 8 large romaine or butter lettuce leaves The main ingredients in this dish create a rich and creamy flavor. The eggs give protein, while the avocado adds healthy fats. Greek yogurt provides creaminess with less fat. Dijon mustard adds a nice kick. Each ingredient works together to make the salad tasty. - Chopped bell peppers - Diced pickles - Sliced olives - Hot sauce for some heat Feel free to add your own twist to this salad. Chopped bell peppers can add crunch. Diced pickles give a zing that some may enjoy. Sliced olives bring a briny flavor. Hot sauce can spice things up if you like heat. This salad packs a nutritious punch. Each serving is low in carbs while being high in protein. Here’s a quick breakdown: - Calories: About 250 per serving - Protein: 12 grams - Fat: 18 grams - Carbs: 10 grams These numbers can vary based on your ingredient choices. It’s a healthy option for lunch or a snack. You get great nutrients without heavy calories. Enjoy this fresh dish while knowing it supports your health. To boil the eggs, start by placing them in a medium saucepan. Cover the eggs with cold water. Turn the heat to high and bring the water to a rolling boil. Once it boils, cover the pot with a lid. Then, remove the pot from the heat and let it sit for 12 minutes. This method ensures perfectly cooked eggs. After the timer goes off, drain the hot water from the pot. Quickly move the eggs to a bowl filled with ice water. Let them cool for 5 minutes. This cooling method makes peeling the eggs easier. The cold water helps stop the cooking process too. While the eggs cool, grab a medium mixing bowl. Use a fork to mash the ripe avocado. Aim for a creamy consistency. Next, stir in the Greek yogurt, Dijon mustard, lemon juice, and garlic powder. Season with salt and freshly ground black pepper to taste. Mix everything until it is well blended. This creamy base makes the salad rich and flavorful. To peel eggs easily, start with fresh eggs. After boiling, cool them in ice water. This helps the shell come off smoothly. When peeling, do it under running water. The water helps separate the shell from the egg. Gently tap the egg on a hard surface to crack the shell. Then roll it lightly to loosen the shell. Choose avocados that feel slightly soft but not mushy. Gently press the skin; if it gives a bit, it’s ripe. Look for a rich green color under the skin. Avoid avocados with dark spots or blemishes. If they are hard, leave them at room temperature to ripen. You can speed up ripening by placing them in a paper bag with a banana. Serve the wraps on a colorful platter. Add extra herbs for a fresh touch. You can also include lemon slices to brighten the dish. Pair the wraps with carrot sticks or cucumber slices for crunch. If you want a bit of spice, add a dash of hot sauce. These wraps make a great light lunch or snack. {{image_4}} You can use many types of lettuce for your wraps. Romaine and butter lettuce work great. They hold the filling well and add a nice crunch. You can also try green leaf or iceberg lettuce for a different texture. Each type brings its own flavor and fun to the dish. Want to kick up the taste? Here are some fun ideas: - Chopped pickles for a tangy crunch. - Diced bell peppers for color and sweetness. - Sriracha or hot sauce for a spicy kick. - Chopped nuts like walnuts or almonds for extra crunch. These add-ins can take your avocado egg salad to the next level! You can easily adjust this recipe for different diets. For a vegan option, swap the eggs with tofu or chickpeas. Instead of Greek yogurt, use a plant-based yogurt. If you want a low-carb version, skip the lettuce wraps and serve the salad in a bowl instead. This makes it easy for everyone to enjoy! Store leftover salad in an airtight container. This keeps it fresh. The avocado egg salad lasts up to three days in the fridge. If you notice browning, stir gently to mix it in. This helps keep the salad looking fresh. To keep lettuce wraps fresh, store the filling and leaves separately. Wrap the lettuce leaves in damp paper towels. Place them in a plastic bag or container. This prevents them from wilting. For the salad, use a tight-sealing container. Combine just before serving for the best crunch. Freezing avocado egg salad is not ideal. The texture may change when thawed. Instead, consider freezing the egg salad without the avocado. You can add fresh avocado later. If you want to freeze it, use an airtight container. It can last up to three months in the freezer. Just remember to let it thaw in the fridge before you eat! Yes, you can make this recipe ahead of time. Prepare the avocado egg salad and store it in an airtight container. You can keep it in the fridge for up to three days. Just remember to assemble the lettuce wraps right before serving to keep the lettuce crisp. If you don't have Greek yogurt, you can use regular plain yogurt or even sour cream. Both options will add creaminess. If you want a dairy-free choice, try mashed silken tofu or a vegan yogurt. These swaps will keep your dish tasty and creamy. To keep your avocado from browning, add lemon juice to the mixture. It helps slow down the oxidation process. Another tip is to store the salad in an airtight container, pressing plastic wrap directly on the surface. This limits air exposure and keeps your salad fresh longer. In this blog post, we explored making avocado egg salad. We covered the main and optional ingredients and noted the nutritional benefits. I shared step-by-step instructions, tips for peeling eggs, and how to choose avocados. We also discussed fun variations, storage tips, and answered common questions. Keep this recipe handy for a healthy meal. It’s simple, tasty, and versatile. Enjoy your time in the kitchen!
Appetizers
To make Eggnog Whoopie Pies, gather these main ingredients: - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground cinnamon - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1 cup packed brown sugar - 1 large egg - 1 cup eggnog - 1 teaspoon vanilla extract These ingredients form the base of your whoopie pies. The flour gives structure, while the butter and sugar create a tender, sweet cookie. For the creamy filling, you will need: - 1/2 cup unsalted butter, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1/4 teaspoon ground nutmeg - 1/4 cup eggnog This filling adds a rich, sweet layer to your pies. The eggnog in the filling ties in the flavors from the cookie. Spices play a big role in the flavor of these whoopie pies. You will use: - Ground nutmeg - Ground cinnamon These spices give the pies their warm and cozy holiday taste. Nutmeg brings a nutty flavor, while cinnamon adds a sweet warmth. Together, they make each bite feel festive. {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This helps the cookies bake evenly. While the oven heats, line two baking sheets with parchment paper. This step prevents sticking and makes cleanup easy. In a medium bowl, whisk together these dry ingredients: - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground cinnamon - 1/4 teaspoon salt Mix these well until they are fully combined. Set this mixture aside for later. In a large mixing bowl, cream together: - 1/2 cup unsalted butter, softened - 1 cup packed brown sugar Use an electric mixer on medium speed. Mix until the mixture looks light and fluffy. This should take about 3-4 minutes. Next, add one large egg and mix until combined. Then, pour in: - 1 cup eggnog - 1 teaspoon vanilla extract Stir gently until everything is mixed. It’s okay if a few lumps remain. Using a cookie scoop or a tablespoon, drop the batter onto your baking sheets. Space them about 2 inches apart to allow room for spreading. Bake in the oven for 10-12 minutes. The cookies should have set edges and spring back when touched. After baking, let the cookies cool for about 5 minutes on the sheets. Then, transfer them to wire racks to cool completely. While they cool, prepare the filling. In a bowl, mix together: - 1/2 cup unsalted butter, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1/4 teaspoon ground nutmeg - 1/4 cup eggnog Beat on medium speed until the filling is smooth and creamy, about 2-3 minutes. Once your cookies are cool, take one cookie and spread or pipe the filling onto its flat side. Place another cookie on top to create a sandwich. Repeat this process with the rest of the cookies. Now you have delicious Eggnog Whoopie Pies ready to enjoy! To get the best texture for your Eggnog Whoopie Pies, follow these tips: - Use Room Temperature Ingredients: Start with room temperature butter, egg, and eggnog. This helps everything mix well and rise nicely. - Don’t Overmix: When you combine the wet and dry ingredients, mix gently. Overmixing makes cookies tough instead of soft. - Check the Bake: Bake until the edges are set but the tops are still soft. This keeps them chewy. If you need to swap some ingredients, here are my top suggestions: - Butter: Use margarine if you're out of butter. It works well too. - Eggnog: For a non-dairy version, try oat milk or almond milk with a pinch of nutmeg and cinnamon. - Brown Sugar: You can use white sugar, but it may change the flavor slightly. Baking can be tricky, but these tips help you avoid mishaps: - Measure Flour Correctly: Use a spoon to fill your measuring cup, then level it off. This prevents too much flour in the mix. - Watch the Oven Temperature: Ovens can vary. Use an oven thermometer to ensure it’s accurate. - Cool Cookies Properly: Let cookies cool on the baking sheet first. This helps them firm up before moving. Pro Tips Use Chilled Eggnog: For a creamier filling, use chilled eggnog when preparing the filling. It helps maintain the right consistency and adds a refreshing taste. Don’t Overmix: When combining the wet and dry ingredients, mix gently until just combined. Overmixing can lead to tough whoopie pies. Cooling is Key: Allow cookies to cool completely before adding the filling. This prevents the filling from melting and ensures a perfect sandwich. Experiment with Spices: Feel free to adjust the spices in the cookie batter or filling to suit your taste. A dash of cloves or allspice can add a delightful twist! {{image_4}} You can change the filling for your Eggnog Whoopie Pies. Instead of the classic nutmeg and vanilla filling, try adding cream cheese. This gives a tangy taste that pairs well with the sweet cookies. You can also mix in some orange zest for a fresh twist. Chocolate lovers may enjoy a chocolate ganache filling. Simply melt chocolate and mix it with cream for a rich contrast. For a gluten-free version, swap the all-purpose flour with a gluten-free blend. Ensure it contains xanthan gum for better texture. The rest of the recipe stays the same. This way, everyone can enjoy these festive treats. Always check labels to make sure your ingredients are gluten-free. You can add seasonal spices to the batter for a unique flavor. Try adding ginger or cloves to enhance the holiday spirit. Dried fruits like cranberries or raisins can add a nice chewiness. For an extra treat, fold in mini chocolate chips. They melt slightly, creating gooey pockets of chocolate in every bite. These variations keep your Eggnog Whoopie Pies exciting and delicious! Store your leftover whoopie pies in an airtight container. This keeps them fresh and moist. Place parchment paper between the pies to prevent sticking. They can last for about three days at room temperature. For long-term storage, freeze your whoopie pies. First, let them cool completely. Then, wrap each pie in plastic wrap. Place the wrapped pies in a freezer-safe bag. They can stay fresh for up to three months in the freezer. When ready to eat, thaw them in the fridge overnight. To keep your whoopie pies fresh, avoid exposing them to air. Store them in a cool, dry place away from sunlight. If you want to keep them longer, freeze them as mentioned. Always check for any signs of spoilage before enjoying your treats. You cannot use regular milk instead of eggnog. Eggnog adds a rich flavor and creaminess. It also has spices that give whoopie pies their unique taste. For best results, stick with eggnog. Eggnog Whoopie Pies last about five days. Store them in an airtight container at room temperature. If you keep them in the fridge, they may last a bit longer. However, they taste best fresh. Yes, you can make the batter ahead of time. Store it in the fridge for up to two days. Just remember to let it sit at room temperature before you bake. This helps the batter spread nicely. You can use half-and-half mixed with vanilla extract and spices as a substitute. Combine one cup of half-and-half with a teaspoon of vanilla and a pinch of nutmeg. This mix will mimic eggnog's flavors well. Yes, Eggnog Whoopie Pies freeze well. Wrap them individually in plastic wrap. Then place them in a freezer-safe bag. They can last up to three months in the freezer. Just thaw before serving for the best taste. Eggnog whoopie pies are a fun treat for any celebration. This guide covered key ingredients, step-by-step instructions, and helpful tips. You learned how to create the perfect cookie texture and explore delicious variations. Remember, with the right spices and a little creativity, you can make these pies your own. Don’t forget to store any leftovers properly. I encourage you to try all the tips shared here. Enjoy baking your delicious eggnog whoopie pies!
Desserts
To make Hawaiian BBQ chicken wraps, you need some key ingredients: - 2 cups cooked chicken, shredded - ½ cup Hawaiian BBQ sauce - 1 cup fresh pineapple, diced - 1 red bell pepper, thinly sliced - 1 cup shredded carrots - ½ cup red cabbage, finely shredded - 4 large whole wheat or spinach tortillas - ½ cup cilantro, chopped - 1 avocado, sliced - Salt and pepper to taste These ingredients bring a tasty mix of flavors and textures. The chicken is juicy and pairs well with the sweet BBQ sauce. The fresh pineapple adds a bright, fruity note. The veggies add crunch and color. You can enhance your wraps with these optional ingredients: - Lime wedges for garnish - Jalapeños for heat - Cheese for creaminess Feel free to swap or add ingredients based on your taste. You can use different veggies or pick your favorite tortilla type. Explore and have some fun! If you can't find something, here are some substitutes: - Use pulled pork instead of chicken. - Swap pineapple for mango for a different flavor. - Use red lettuce instead of red cabbage. - Choose corn tortillas if you want a gluten-free option. These substitutes keep the dish fresh and exciting. Don't hesitate to adjust based on what you have at home. {{ingredient_image_2}} Start by mixing the shredded chicken with the Hawaiian BBQ sauce in a large bowl. Make sure to coat every piece well. This sauce gives your chicken a tasty, sweet, and smoky flavor. It will bring the whole wrap together. Next, prepare your fresh veggies. Slice the red bell pepper into thin strips. Dice the fresh pineapple into small pieces. In another bowl, mix the diced pineapple, sliced bell pepper, shredded carrots, and red cabbage. Toss this mix gently. Season it with a pinch of salt and pepper to bring out the flavors. Now, lay one tortilla flat on a clean surface. Spoon about ½ cup of the BBQ chicken mixture into the center of the tortilla. Spread it out evenly. Then, add a generous amount of the fresh vegetable mix on top. Don’t forget a few slices of avocado and some chopped cilantro for extra flavor! To add some crispiness, heat a skillet over medium heat. Grill each wrap for 2-3 minutes on both sides. You want them to be hot and slightly crispy. This step makes the wraps even more delicious. Slice each wrap diagonally in half for easy eating. Serve them on a plate with lime wedges on the side. The lime adds a nice zesty kick! You can also pair these wraps with chips or a salad for a complete meal. Enjoy! To get the best grill marks, heat your skillet well. Use medium heat, so the wraps crisp without burning. Lightly oil the skillet before adding the wraps. This step helps them crisp nicely. Grill each wrap for 2-3 minutes per side. Look for a golden-brown color. Flip them gently to keep the filling inside. Add lime juice to the chicken mix for zing. This brightens the BBQ flavor and makes it pop. Fresh cilantro adds a great touch too. If you love spice, add sliced jalapeños. They bring heat and flavor. For a sweet twist, try adding mango chunks. This makes your wraps even more tropical. Keep leftover wraps in an airtight container. Place parchment paper between layers to avoid sticking. Store them in the fridge for up to three days. When ready to eat, heat them in a skillet. This keeps them crispy and warm. Reheating in the microwave may make them soggy. Enjoy your tasty wraps later! Pro Tips Use Fresh Ingredients: Opt for fresh vegetables and ripe avocado for the best flavors and textures in your wraps. Customize Your Wraps: Feel free to add other ingredients like jalapeños for heat or cheese for creaminess, based on your preference. Grill for Extra Crunch: Grilling the wraps not only warms them but adds a lovely crispness to the tortillas, enhancing the overall experience. Serve with Dipping Sauce: Consider serving these wraps with extra BBQ sauce or a tangy yogurt sauce for dipping to elevate the meal. {{image_4}} You can easily make Hawaiian BBQ chicken wraps vegetarian. Just swap out the chicken for a plant-based option. Use shredded jackfruit or tofu for a great texture. You can marinate the jackfruit in BBQ sauce for added flavor. This keeps the dish tasty and fun. If you want to try different proteins, there are many choices. You can use grilled shrimp, pork, or beef instead of chicken. Each protein adds its own unique flavor. Just cook the protein thoroughly and mix it with the BBQ sauce before wrapping it up. Switching up the sauce can change the whole wrap. Instead of Hawaiian BBQ sauce, try teriyaki or sweet chili sauce. For a spicy kick, add sriracha or a spicy mayo. These options give your wraps a whole new taste while keeping them delicious. To store leftover wraps, place them in an airtight container. This keeps them fresh. You can also wrap them in plastic wrap. Make sure to seal them well. Store the wraps in the fridge for up to three days. If you want to keep them longer, freezing is a great option. To freeze your Hawaii BBQ chicken wraps, first wrap each one tightly in plastic wrap. Then, place them in a freezer-safe bag. Squeeze out as much air as possible. This helps prevent freezer burn. You can freeze the wraps for up to three months. Just label the bags with the date. When you are ready to eat the wraps, you can reheat them easily. For best results, use an oven or skillet. Preheat your oven to 350°F (175°C). Place the wraps on a baking sheet and cover with foil. Heat for about 15-20 minutes. If using a skillet, heat it on medium-low. Cook each wrap for about 3-4 minutes on each side. This makes them warm and crispy again. Enjoy your tasty wraps! The best way to warm up Hawaiian BBQ chicken wraps is in a skillet. Heat the skillet over medium heat. Place the wraps in the skillet and cook for 2-3 minutes on each side. This will make them warm and slightly crispy. You can also use a microwave. Wrap each one in a damp paper towel and heat for 30 seconds. Check if they are warm enough and heat longer if needed. Yes, you can make Hawaiian BBQ chicken wraps ahead of time. Prepare the chicken and veggies and store them in separate containers. When you are ready to eat, simply assemble the wraps. This method keeps the tortillas from getting soggy. You can also wrap them tightly in plastic wrap or foil and store them in the fridge for a day. Hawaiian BBQ chicken wraps pair well with several sides. Here are some ideas: - Fresh fruit salad - Sweet potato fries - Coleslaw - Chips and salsa - A light green salad These sides add color and flavor to your meal. Yes, you can use gluten-free tortillas for this recipe. Many stores sell gluten-free wraps made from rice or corn. Check the label to ensure they are truly gluten-free. You can also make your own using gluten-free flour. This way, everyone can enjoy the Hawaiian BBQ chicken wraps! Hawaiian BBQ chicken wraps are tasty and fun to make. We covered key ingredients, step-by-step instructions, and useful tips. You learned about variations and how to store wraps. Enjoy your cooking adventure and feel free to experiment with flavors! These wraps can please anyone's taste. Whether you share them with friends or savor them alone, they are sure to satisfy. Dive into making your wraps and enjoy every bite!
Dinner
- 1 cup frozen pineapple chunks - 1 ripe banana, peeled and sliced - 1/2 cup coconut milk (or substitute with almond milk) - 1/4 cup Greek yogurt (optional, for a creamier texture) - 1 tablespoon honey or maple syrup (optional, for an extra touch of sweetness) The main ingredients create a bright and tasty smoothie bowl. The frozen pineapple gives a sweet and tangy flavor. The banana adds creaminess and natural sweetness. Coconut milk makes it rich and smooth, while Greek yogurt can boost the texture. If you like it sweeter, honey or maple syrup works great. - Fresh fruit slices (kiwi, banana) - Crunchy granola - Chia seeds - Shredded coconut (unsweetened) - Fresh mint leaves for garnish Toppings turn your smoothie bowl into a work of art. Fresh fruit slices add color and flavor. Crunchy granola provides a satisfying crunch. Chia seeds give a nice texture and boost nutrition. Shredded coconut adds a tropical touch. Don’t forget fresh mint leaves for a refreshing finish! {{ingredient_image_2}} To make your Pineapple Coconut Smoothie Bowl, start by blending your frozen pineapple chunks, sliced banana, and coconut milk. If you want a creamier texture, add Greek yogurt into the mix. Blend everything on high speed until it’s smooth and creamy. If the mix feels too thick, add more coconut milk to reach your desired thickness. Once blended, taste your smoothie. If you like it sweeter, add honey or maple syrup. Blend again to mix it well. Now, carefully pour the smoothie into a bowl. Use the back of a spoon to smooth out the surface. This step makes your bowl look nice and inviting. Next, it’s time to have fun with the toppings! Artfully arrange your favorite toppings on the smoothie base. Start with fresh fruit slices, then add crunchy granola and chia seeds for texture. Finish with a sprinkle of shredded coconut and a few fresh mint leaves. This adds a lovely touch and extra flavor. Enjoy your beautiful creation! To make your smoothie bowl just right, focus on the thickness. If the mix is too thick, add more coconut milk. Start with a half cup and blend. You can always add more, but it's hard to take it out. Blend until everything is smooth. Use a high-speed blender for the best texture. If you find chunks, blend longer. You want it creamy, without lumps. Sweetness is key in a smoothie bowl. Taste it after blending. If it needs sweetness, add honey or maple syrup. You only need a tablespoon. Blend again to mix it well. For extra flavor, try vanilla extract or a pinch of cinnamon. These can add a nice twist to your bowl. Your bowl should look as good as it tastes. Use a colorful bowl to make it pop. Pour in the smoothie and smooth it with the back of a spoon. For toppings, arrange them neatly. Start with fresh fruit slices, then add granola and chia seeds. Finish with shredded coconut and mint leaves. This not only tastes great but looks inviting too. Pro Tips Use Frozen Fruit: Frozen pineapple and banana not only help create a thick and creamy texture but also make the smoothie bowl refreshingly cold and delicious. Experiment with Toppings: Feel free to mix and match your favorite toppings. Try adding nuts, seeds, or other fruits to elevate the flavor and texture of your smoothie bowl. Adjust Sweetness: Depending on your preference and the ripeness of your banana, you may want to adjust the sweetness. Start with less honey or maple syrup and add as needed. Presentation Matters: Take your time to arrange the toppings beautifully. An appealing presentation not only makes the dish more inviting but also enhances the overall eating experience. {{image_4}} You can switch things up with other smoothie bowls. One great option is the Mango Coconut Smoothie Bowl. Just replace pineapple with frozen mango. It will give you a sweet and tropical taste. The creaminess from coconut milk makes it rich and smooth. Another fun choice is the Strawberry Banana Coconut Bowl. Use fresh or frozen strawberries and combine them with banana and coconut milk. This mix creates a vibrant flavor. You will enjoy its bright color and fresh taste. If you want vegan options, you can easily swap ingredients. Use almond milk instead of coconut milk. Skip the Greek yogurt or choose a dairy-free alternative. This keeps your smoothie bowl plant-based and delicious. For a low-sugar option, you can skip honey or maple syrup. Instead, try adding a ripe banana for natural sweetness. You can also use stevia or monk fruit as sweeteners. These options keep your smoothie tasty without added sugar. If you have leftover smoothie bowl, store it in an airtight container. This keeps it fresh. Place the container in the fridge. It stays good for up to two days. However, the texture may change. Smoothie bowls can become thicker as they sit. If this happens, add a little coconut milk before enjoying. You can freeze smoothie bowls for later. Pour the mixture into a freezer-safe container. Leave some space at the top, as it expands when frozen. It lasts up to three months in the freezer. When you’re ready to eat, take it out and let it sit in the fridge overnight. For quicker defrosting, place it on the counter for about 30 minutes. Blend again if needed to restore the creamy texture. A smoothie bowl is a thick smoothie served in a bowl. You eat it with a spoon. It often has fun toppings on top. These toppings can be fruits, seeds, or granola. The bowl looks bright and colorful. This makes it more tempting to eat. A smoothie bowl is a great way to enjoy fruits and healthy ingredients. Yes, you can make this smoothie bowl in advance. You can blend the base and store it. Keep it in the fridge for up to a day. If you store it longer, it may lose its texture. Toppings should be added just before eating. This keeps them fresh and crunchy. You can add many healthy ingredients. Here are some ideas: - Toss in spinach or kale for greens. - Add flaxseeds or chia seeds for fiber. - Use nut butter for protein. - Mix in oats for extra energy. These add-ins boost nutrition without changing the taste much. Enjoy experimenting with different flavors! The pineapple coconut smoothie bowl blends fruity flavors to nourish and delight you. You can create a creamy base with frozen pineapple, banana, and coconut milk. Add yogurt if you like. Remember to top it with fresh fruit, granola, or chia seeds for extra crunch. Experiment with variations like mango or strawberry for fun. For leftovers, store them in the fridge or freeze for later. This smoothie bowl is easy, tasty, and full of fresh benefits. Enjoy making your own and feel good about your healthy choices.
Drinks

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Hi, I'm Scarlett!

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