Good Day Atlanta viewer information July 31, 2018
ATLANTA - Naleyla’s
Mango Berry Smoothie
Ingredients:
1 Cup Mangoes, fresh or frozen, chopped
½ cup frozen blueberries
1-cup organic orange juice
A pinch of cinnamon
Directions:
Add all the ingredients to the blender. Blend and Enjoy.
Serves two happy little campers J
As a school snack or for the lunch box add this smoothie into a thermos keep drinks cool.
Coconut Chocolate Chip No Bake Granola Bars
Ingredients:
1-½ cup raisins
½ cup maple syrup or (honey if not vegan)
½ cup creamy salted natural peanut butter or almond butter
1 cup roasted unsalted almonds, roughly chopped
1 cup shredded coconut
1 cup mini chocolate chips or (cacao chips, if vegan)
2 cups rolled oats, gluten-free, for any sensitivities
Directions:
1. Process raisins in a food processor until small bits remain. You are looking for ”dough" like consistency.
2. Place the oats in a large saucepan with a tablespoon of liquid coconut oil and toast for 3 minutes on medium heat. Add all the spices and stir.
3. Place oats and raisin “dough” a large mixing bowl - set aside.
4. Warm honey and nut butter or sunflower butter, if there is a nut allergy, in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the raisin “dough” to disperse throughout.
5. Once thoroughly mixed, transfer to an 8x8-inch baking dish or other small pan lined with plastic wrap or parchment paper so they lift out easily.
6. Press down firmly until uniformly flattened. I use another piece of parchment paper over top of the granola and smooth flat with a spoon.
7. Cover with parchment or plastic wrap, and let firm up in fridge or freezer for 20 minutes.
8. Remove bars from pan and cut into bars of your desire. I cut them into small squares or 2 inch logs. Store in an airtight container for 3-4 days. If you freeze them they will last longer and you can pop them out the fridge and add to your kids lunch boxes each morning or as a great after school snack. Note: IF THE BARS ARE TOO CRUMBLY, ADD A LITTLE WATER TO MAKE THEM STICKY. IF TOO STICKY AT MORE OATS.
Fruit and Granola at the Bottom Yogurt Cups
Ingredients:
1 small 4 oz. Mason jar with lid or 4 oz. BPA free recyclable plastic cup with lid
¼ cup granola
Few strawberries and frozen blueberries, or any fruit of your choice. I love to add frozen fruit, because it will keep the yogurt cool.
¼ cup Greek yogurt
A drizzle of honey, maple syrup, cacao chips or granola to add on top as garnish
Directions:
Add the granola to the bottom of the jar. Top with your favorite fruit, then top with greek yogurt and garnish as you desire. This is a great lunch box recipe and after school snack. For school I would suggest using a BPA free plastic cup with lid, instead of a mason jar, for safety purposes.