For those of you who follow me on social media, you would know that recently I returned from travelling around Germany and a little bit of Vancouver. In saying that, you would also know that during this time I indulged a little too much in some of the tastiest, yet unhealthiest foods. That including ice cream, donuts, chocolate (oh was there a lot chocolate!), croquettes and of course some of the most processed kind of meats you can find. In fact, I didn’t even see mango once or much of any other fruit either!

So you can imagine, when I returned home to my healthy lifestyle which includes none of the above, and in fact no sugar… at all. I was faced with a dilemma. That being major withdrawal symptoms from cutting out refined sugars from my diet (…again) and all the other delicious, creamy and rich foods that clogged my system.

So what did I do about it. Well, I was determined to find myself a healthy recipe that could fill all my needs in a time of serious withdrawals, which I will talk a lot about in the near future.

So I did just that. This Mango-Cinnamon smoothie is:
Rich
Refreshing
Filling
Creamy
and most importantly delicious.

Hence why I call it my Saviour. It seriously helped me (and still is helping me) get through withdrawals and makes me feel good about myself. Happy!!!

It is perfect for any time of the day (I’m actually sitting here with a glass in front of me whilst writing this post!). The Chia seeds add protein for a filling breakfast to keep you going throughout the day. Whereas the natural fruit sugars from the Mango and Banana will give you an extra kick at lunch to get you past the exhaustion from that afternoon slump we all dread. Finally, the creamy richness of the coconut cream makes it prefect for a dessert… or dinner… or what I like to call “dinnert”. Which if you haven’t figured out already is dinner and dessert in one. You might be think “dinnert” doesn’t sound so great, but it sure does taste great! 

You may be wondering what’s so special about this smoothie. But this is no ordinary mango smoothie. No, not at all. It has a little bit of a twist you see. That being the cinnamon. If you know me, you know that I put cinnamon on almost anything (there are a few exceptions of course… I mean imagine cinnamon and mayonnaise, now that’s just a few steps too far…) You could say that I like my cinnamon – a lot. It gives a great flavour, plus has some seriously great health benefits as it is loaded with antioxidants and has great anti-inflammatory properties. For someone like me who struggles with bloatation this is a serious winner.

If you decide to give this recipe a go please let me know your thoughts in the comments below and give it a rating!

Also if your feeling a little adventurous take a photo and tag it with #SophiaEveline or #HelpingyouHelpingme on Instagram or Twitter — I’m super excited to see what you all create and if you have any feedback please do let me know. I’m here to learn like everyone else.

 

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Mango & Cinnamon Saviour Smoothie

A refreshing, motivating and most importantly delicious drink. Whether it's for breakfast, lunch or even dessert the nourishing ingredients help you stay feeling energized and glowing. To make it even better... It's VEGAN - GLUTEN FREE - FREE OF REFINED SUGARS OR SWEETNERS!

Course Breakfast, Drinks, Lunch
Cuisine Gluten Free, Smoothie, Sugar Free, Vegan
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 person
Calories 494 kcal

Ingredients

  • 1 Banana
  • 1/2 Mango
  • 1 tbsp Chia Seeds
  • 80 mL Coconut Cream
  • 50 mL Almond Milk (Unsweetend)
  • 2-3 Ice cubes
  • 1/2 tsp Cinnamon (plus extra for topping)
  • Seasonal Fruit to Top (optional)

Instructions

  1. Store the coconut cream in fridge over night. To encourage separation of the cream and the liquid, do not tip or shake the can when handling.

  2. Remove coconut cream from fridge (approx. 8 hours later) without tipping or shaking and measure 80mL of the cream into a bowl, ensuring none of the liquid (settled at the bottom) is used. 

  3. Whip the coconut cream to create a lighter and creamier texture of the liquid (approx 30 - 60 secs). ** (Ensuring that you do not over whip it other wise it may separate, creating a lumpy texture)

  4. Cut banana and mango into small pieces. *

  5. Add the banana, mango, chia seeds, coconut cream (omitting 20mL for later), almond milk, ice and cinammon. Blend on a high setting until smooth and creamy. Approx. 30 seconds. Add more almond milk if too thick or ice for a thicker texture.

  6. Pour into you favourite glass and top with a generous helping of cinnamon and seasonal fruit.

  7. Finally, kick back, relax and enjoy this rich, scrumptious energizer.

Recipe Notes

*Tip: Before placing the mango and banana in the freezer I recommend peeling and cutting them as it is easier to peel and cut when soft. Also if planning your meals for the week or the night in advance, it makes the process much quicker in the morning for a quick fix. 

**Note: Depending on the coconut cream used, the whipping will produce different textures. I used a coconut cream that had water as an ingredient so it did not harden in the fridge, only slightly thincken. Same when whipping, it thickened slightly but not to resemble a 'whipped cream' texture. If a cream texture is desired use a coconut cream with no water in the ingredients so the fat is more concentrated. 

Note: Calories calculated excluds the seasonal fruit and extra cinammon for topping

Sophia,

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