Blueberry and Spinach Smoothie

Ingredients:
1 1/2 Cups frozen blueberries
1 Banana
2 Cups frozen spinach
1 Small bunch fresh parsley
1 Cup frozen mango chunks
*1/2 Cup cranberry tart (not juice)
2 Tbsp lemon juice
Approximately 2 cups water

*You can find cranberry tart in the juice aisle, most likely. It has far less sugar than juice at about 8g of sugar per 8oz serving, rather than upward of 20g+ per 8 oz serving.

Put all ingredients into a blender, adding liquids last
Blend well

If the mixture is too thick, add more water and continue to blend until you reach desired consistency

Pour, and enjoy!

Fruit and Nut Breakfast Scones

Scone Ingredients:
2 eggs
1 cup almond meal
1 cup chopped pecans
1 cup chopped walnuts
1/2 cup dried shredded, unsweetened coconut flakes
2 mashed, well-ripened bananas 

Mix all ingredients together in a mixing bowl
Drop spoonfuls of dough onto a greased (I used a greased and lined) cookie sheet

Bake at 400 degrees for 12-15 minutes

Topping Ingredients:
Just figs!

Blend in a food processor and use as fruit topping for the scones

Enjoy! 🙂

Fried Plantains

Ingredients:
1 plantain
Coconut oil for frying

Peel the plantain by cutting off both ends and making a slit in the skin
Peel the skin back

Slice into spears or thin slices

Heat oil in a frying pan
*Enough to coat pan entirely, you will have to add more as the plantains cook

Cook over medium- medium/high heat until spears or slices begin to turn to a dark yellow to yellow-brownish in color

Remove from pan and place on a paper towel to absorb excess oil

Enjoy! :  )