xiaoxl/recipe_data huggingface dataset:
Kickin' Salsa


Ingredients:
tomatoes, cilantro, onion, garlic cloves, lime, salt

Directions:
Chop and prepare all the vegetables (first 5 ingredients], combine and toss them together in a large bowl.
Squeeze lime juice over the mixture.
Add the remaining 5 ingredients and toss together.
This recipe should be mild to medium hot. If you like it hot, toss in a few jalapeno seeds.
Cover with Saran wrap, refrigerate, and allow the flavors to blend for a couple of hours before serving.
(*If you don't have hot chili cooking oil, put 1 tablespoon of cooking oil in a small bowl with 5 or 6 jalapeno seeds, microwave for 15 to 20 seconds.].
Celery and Apple Salad


Ingredients:
celery heart, apple, fresh lime juice, green peppercorn, extra virgin olive oil, salt

Directions:
Combine celery and apple in a mixing bowl., Combine the dressing ingredients in a jar and shake vigorously to blend., Pour over apple and celery and mix thoroughly.
Miso Wet Rub


Ingredients:
yellow miso, fresh ginger, rice vinegar, honey

Directions:
"Combine all ingredients, stirring well with a whisk."
Easy Nilla Tiramisu


Ingredients:
cream cheese, powdered sugar, cocoa powder

Directions:
"Whip the cream cheese and then add the liquer and whip some more. Next, add the sugar and mix really well.  Gently stir in the whipped topping.  Line an 8" dish with nilla wafers and spoon over them some of the cream cheese mixture.  Keep layering until you've used all the cream cheese mixture.  Lastly, dust with the cocoa and refrigerate for several hours."
Strawberry Banana Smoothie
Category: drinks
By Tommy H.

Our whole family starts nearly every day with this thick, delicious smoothie.

Ingredients:
1 ½ cups vanilla yogurt
2  bananas, cut up
½ cup frozen strawberries
2 tablespoons wheat germ
1 tablespoon honey

Directions:
Combine the yogurt, bananas, strawberries, wheat germ, and honey in a blender; blend until smooth, about 1 minute.

Prep time: 5 mins
Total time: 5 mins
Yields: 3 cups

Calories: 331.7
Fat: 3.4 g
Saturated fat: 1.7 g
Carbohydrates: 68 g
Sugars: 50.1 g
Dietary fiber: 4.8 g
Protein: 12.2 g
Cholesterol: 9.2 mg
Sodium: 124.5 mg
Couscous, Corn, and Black Bean Chicken Salad
Category: salad
By Cooking Fox

This is one of my favorite salads, and is a great way to use leftover chicken! The flavor combination of all the veggies and pop of vinegar makes this couscous salad really stand out. Refrigerating is optional. Bon appetit!

Ingredients:
2 ½ cups water
3 tablespoons olive oil, divided
2 cups pearl (Israeli) couscous
¼ cup balsamic vinegar
1 teaspoon white sugar
salt and ground black pepper to taste
1 (16 ounce) can black beans, rinsed and drained
1 (16 ounce) can whole kernel corn, drained
1 ½ cups cooked and cubed rotisserie chicken
½  red bell pepper, chopped

Directions:
Bring water and 1 tablespoon olive oil to a boil in a medium pot over high heat. Add couscous; quickly lower heat and let simmer until water is absorbed, 7 to 8 minutes. Whisk balsamic vinegar, 2 tablespoons olive oil, sugar, salt, and pepper together in a small bowl until dressing is evenly combined. Fluff couscous with a fork and place in a large, shallow bowl. Add black beans, corn, chicken, and red bell pepper. Fold salad together and pour in the dressing in 3 batches, mixing well after each addition. Refrigerate until chilled, about 30 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 8 servings

Calories: 340.3
Fat: 8 g
Saturated fat: 1.4 g
Carbohydrates: 51.1 g
Sugars: 3.6 g
Dietary fiber: 7 g
Protein: 17 g
Cholesterol: 19.7 mg
Sodium: 429 mg
Tangy BBQ Pork Roast (Crock Pot)


Ingredients:
celery, onion, ketchup, barbecue sauce, water, vinegar, Worcestershire sauce, brown sugar, chili powder, salt, pepper, garlic powder, boneless pork roast

Directions:
Combine all ingredients except roast and buns in the slow cooker.
When well mixed, add roast.
Cover, Cook on high for 6-7 hours.
Remove roast.
Shred the meat and return it to the sauce.
Mix again and then I drain the excess liquid so the meat mixture is not too runny.
Serve on buns.
Classic Slow Cooker Corn Chowder
Category: soups-stews-and-chili
By Michelle Kline

This is a classic corn chowder with a kick. My family likes a little spice, and this sure does it. Of course, you can make it without the spicy stuff and still get a really good chowder. Play with the flavors and create your own version.

Ingredients:
3 cups milk
2 (14.75 ounce) cans cream-style corn
2 (10.75 ounce) cans  condensed cream of mushroom soup
2 (4 ounce) cans chopped green chiles
2 cups frozen corn
2 cups frozen shredded hash brown potatoes
2 cups cubed cooked ham
1 large onion, chopped
2 tablespoons butter
2 tablespoons hot sauce
2 teaspoons dried parsley
1 teaspoon chili powder
salt and ground black pepper to taste

Directions:
Stir milk, cream-style corn, cream of mushroom soup, chopped green chiles, frozen corn, hash brown potatoes, ham, onion, butter, hot sauce, parsley, and chili powder in a slow cooker. Season with salt and black pepper. Cover and cook on High for 4 hours or on Low and for 6 hours.

Prep time: 15 mins
Cook time: 4 hrs
Total time: 4 hrs 15 mins
Yields: 8 servings

Calories: 375.8
Fat: 18.7 g
Saturated fat: 7.3 g
Carbohydrates: 47.1 g
Sugars: 11.9 g
Dietary fiber: 3.6 g
Protein: 14.9 g
Cholesterol: 33.9 mg
Sodium: 1735.8 mg
Cherry Dijon-Glazed Ham


Ingredients:
cherries in syrup, red wine, dark brown sugar, Grey Poupon Dijon Mustard, cornstarch, smoked ham

Directions:
Drain cherries, reserving syrup.
Combine the cherry syrup, wine, sugar, 2 tablespoons of the mustard, the cornstarch and juice concentrate in small saucepan.
Cook on medium-high heat until mixture thickens and starts to boil, stirring constantly.
Remove 1/3 cup of the sauce; reserve for later use.
Stir cherries into remaining sauce; cover.
Refrigerate until ready to use.
Brush ham with remaining 1/4 cup mustard.
Bake ham as directed on package (I think it says 20 minutes per pound], brushing occasionally with the reserved 1/3 cup sauce for the last 30 minute of the baking time.
Meanwhile, cook cherry sauce on medium-low heat until heated through, stirring occasionally.
Carve ham.
Serve ham slices topped with the warm cherry sauce.
Polenta and Poached Eggs With Spinach and Mushrooms


Ingredients:
yellow cornmeal, water, salt, dried basil, eggs, water, white vinegar, olive oil, garlic, onion, frozen chopped spinach, mushroom, parmesan cheese

Directions:
Bring 1 cup of water to boil and 1/8 teaspoon of salt to boil in a small sauce pan.
Stir 1/4 cup of cold water into the cornmeal so that it will form a paste; this helps prevent lumps in the polenta.
Whisk the cornmeal into the boiling water and reduce heat to a low simmer.
Add basil and continue to stir cornmeal occasionally for 15 minutes; if the polenta gets too thick, add more water.
In another pan, simmer 4 cups of water and white vinegar for poaching eggs.
Once the water reaches a simmer, carefully break eggs into water on at a time, spooning water in the eggs to help them form and retain their shape.
Depending on how you like your yolks, cook 3 to 5 minutes.
In a separate pan, begin to saute the onions and garlic in the olive oil for about 2 minutes.
Add the mushrooms and continue to cook another 2 minutes.
Wring the excess water from the thawed spinach and add to the onions, garlic and mushrooms.
Cook and additional 4-5 minutes.
Add spaghetti sauce and balsamic vinegar until sauce is heated through.
Season with salt and pepper to taste.
To assemble the dish, spoon the polenta onto 2 serving plates, top with the spinach mushroom sauce, and 2 eggs.
Garnish with Parmesan cheese.
Enjoy!
Sour Cream-Frosted Banana Cake


Ingredients:
brown sugar, sour cream, butter, baking soda, eggs, salt, bananas, vanilla extract, cake flour, walnuts, butter, confectioners' sugar, sour cream, vanilla extract

Directions:
Cream brown sugar and 1 cup butter. Add eggs 1 at a time, beat well.
Add mashed bananas, flour, salt, baking soda and 1 cup sour cream.
Add vanilla and nuts last.
Pour batter into 3 9" pans or a 13x9" pan. Bake in a preheated 350 degree oven until cake tests done with a tooth pick, about 30-40 minutes for the rounds or 40-50 minutes for the 13x9.
To make Frosting: mix 1/2 cup butter, 4 cups confectioners sugar and 1/4 cup sour cream (more if needed]. Add 1 teaspoons vanilla and beat until fluffy.
Japanese Rice Bowl


Ingredients:
short-grain rice, salt, soy sauce, sugar, sake, onion, boneless skinless chicken, cilantro, pickled ginger

Directions:
In a 4-quart pan, bring 3 cups water to a boil.  Add rice and salt.  Cover and reduce heat to simmer, then cook until almost tender, 15 minutes.   Turn off heat and let stand, covered, for 5 minutes before fluffing with a fork.
In a small pan, bring soy sauce, sugar, sake, and 3/4 cup water to a boil.  Remove from heat and reserve.
In a 10-inch frying pan over high heat, cook onion in oil until it begins to brown, 3-5 minutes.  Add chicken and continue stirring for 2 minutes, then add 1/2 cup soy-sake sauce and stir until chicken is cooked, 2 minutes longer.
Divide rice among 4 bowls.  Top with chicken, remaining sauce, and cilantro.  Serve with ginger.
Pommes Anna (Potatoes Anna)


Ingredients:
kosher salt, sea salt, black pepper, unsalted butter, baking potatoes, unsalted butter, fresh flat-leaf parsley

Directions:
Preheat oven to 450 degrees F.
Combine salt and pepper in a small bowl.
Melt 2 1/2 T butter in a 10-inch cast iron or ovenproof heavy skillet over medium heat.
(I've found pan size is important here. Otherwise adjust quantities and cooking times.] Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in pan, sprinkle with 1/4 tsp salt mixture.
Drizzle 1/2 tsp melted butter over potatoes.
Repeat layers 5 times, ending with butter; press firmly to pack.
(I press firmly to pack before adding the last of the butter.] Cover and bake at 450 degrees for 20 minutes.
Uncover and bake an additional 25 minutes or until potatoes are golden.
Loosen edges of potatoes with a spatula.
Place a plate upside down on top of pan, invert potatoes onto plate.
Sprinkle with parsley, if desired.
Healthier Mediterranean Tuna Salad
Category: salad
By Mareefer09

A very refreshing and light snack or meal! This dish makes a great Mediterranean alternative to your stereotypical tuna salad made with mayonnaise. Serve with whole grain crackers.

Ingredients:
2 (5 ounce) cans chunk light tuna in water, drained
¼ cup finely chopped red onion
¼ cup chopped fresh parsley
3 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
½ teaspoon lemon zest
¼ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Combine tuna, onion, and parsley in a medium bowl. Whisk oil, lemon juice, lemon zest, salt, and pepper to make the dressing. Toss with the tuna mixture.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 169.1
Fat: 10.7 g
Saturated fat: 1.6 g
Carbohydrates: 1.6 g
Sugars: 0.5 g
Dietary fiber: 0.4 g
Protein: 16.3 g
Cholesterol: 18.9 mg
Sodium: 179.6 mg
Turkey Torrilla Casserole


Ingredients:
milk, chunky salsa, soft taco-size flour tortillas

Directions:
Mix the first three ingredients together and set aside.
Spoon enough of the soup mixture onto the bottom of a 13"x9" baking dish to make a non stick coating. Layer tortillas close together but not overlapping. Then add a layer of sliced turkey breast. Pour approximately 1 1/2c. of soup mixture over turkey and spread it aroundt. The turkey should still be slightly visible. Then cover with a layer of cheese. How much cheese you add is to your discretion.
Repeat the layer process twice more. I put a thin layer of cheese in the middle of the casserole and a healthy amount on top. Bake at 375 degrees on the middle rack of the oven for 35 minutes or until the cheese on top begins to brown and the layers under bubble up at the edges.
Remove from the oven and let cool for 15-20 minutes then serve! You can also let it cool to a touchable state then freeze it in pieces.
Sweet Honey Cornbread
Category: bread
By Eva Maria

Fluffy and delicious cornbread that goes great with any dish!

Ingredients:
1 (15.25 ounce) can sweet corn, drained
1 cup cornbread mix (such as Jiffy®)
1 cup pancake mix with buttermilk
½ cup evaporated milk
½ cup white sugar
⅓ cup vegetable oil
2 tablespoons unsalted butter, softened
1 tablespoon honey
½ teaspoon salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Combine corn, cornbread mix, pancake mix, evaporated milk, sugar, oil, butter, honey, and salt in a large bowl; whisk together. Pour into the prepared baking pan. Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, about 30 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 1 9x13-inch cornbread

Calories: 235.5
Fat: 10.4 g
Saturated fat: 2.9 g
Carbohydrates: 33.7 g
Sugars: 13.1 g
Dietary fiber: 0.7 g
Protein: 3.6 g
Cholesterol: 8.4 mg
Sodium: 560.9 mg
Hawaiian Mango Bread


Ingredients:
all-purpose flour, baking soda, baking powder, cinnamon, eggs, canola oil, granulated sugar, fresh mango, raisins, coconut

Directions:
Preheat oven to 350°F.
Grease and flour two 9x5 inch loaf pans.
Sift the flour, baking soda, baking powder and cinnamon into a small bowl.
In a large mixing bowl, combine eggs, oil and sugar and mix with dry ingredients until well blended.
Fold in mango, raisins, nuts and coconut.
Pour into loaf pans and bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
Let cool 10 to 15 minutes, unmold and let completely cool on baking racks.
Okra Creole


Ingredients:
bacon, okra, chopped tomatoes, onion, frozen corn kernels, water, pepper, cooked rice

Directions:
Cook bacon in a Dutch oven until crisp; remove bacon, and drain on paper towels, reserving drippings.
Crumble bacon, and set aside.
Cook okra and next 6 ingredients in hot drippings in Dutch oven over medium-high heat, stirring occasionally, 5 minutes.
Reduce heat to low, cover, and simmer 15 minutes or until vegetables are tender.
Top with crumbled bacon.
Serve over rice, if desired.
Sweet & Sour Bacon Green Beans


Ingredients:
green beans, bacon, onion, apple cider vinegar, white sugar

Directions:
Trim beans, steam for 15 minutes, and set aside.
Fry bacon till crisp; remove from pan, crumble, and set aside.
Cook onion in the bacon fat until limp.
Dissolve the sugar into the vinegar and add, with the beans and bacon, to the onions.
Place in covered container and let marinate for two hours.
Reheat just before serving.
Campbell's Kitchen Chicken Broccoli Divan
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

This saucy classic pairs cooked chicken or turkey with broccoli in a cheesy sauce, which stirs together easily. Bake until piping hot and serve with hot biscuits or noodles.

Ingredients:
1 pound fresh broccoli, cut into spears
1 ½ cups cubed cooked chicken or turkey
1 (10.75 ounce) can  Campbell's® Condensed Broccoli Cheese Soup or Campbell's® Condensed 98% Fat Free Broccoli Cheese Soup*
⅓ cup milk
½ cup shredded Cheddar cheese
2 tablespoons dry bread crumbs
1 tablespoon butter or margarine, melted

Directions:
Arrange broccoli and chicken in 9-inch pie plate or 2-quart shallow baking dish. Mix soup and milk and pour over all. Sprinkle with cheese.  Mix bread crumbs with butter and sprinkle on top. Bake 400 degrees F for 25 minutes or until hot.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 302.3
Fat: 15.2 g
Saturated fat: 7.5 g
Carbohydrates: 18.4 g
Sugars: 4.4 g
Dietary fiber: 3.1 g
Protein: 23.5 g
Cholesterol: 66.5 mg
Sodium: 714.7 mg
Beef Chapatis (African Version of Tacos)


Ingredients:
all-purpose flour, water, salt, olive oil, all-purpose flour, garlic cloves, olive oil, red chilies, ground beef, lettuce, chopped tomato, cheese, sour cream

Directions:
Chapatis:
In a mixing bowl, use your hands to combine the flour, water, salt and 2 T of the olive oil. Mix until well combined and a sticky dough forms. (You may need to fine tune this to get the right consistency for kneading without sticking, by adding more flour. If the dough is too stiff then add a bit more water] Remove the dough from the bowl and place it on a floured surface. Knead the dough for about 3 to 5 minutes. Refrigerate for 20 minutes.
Return the dough to the floured work surface and roll it into 4 six-inch circles/discs.
Put the remaining 2 T of olive oil in a saute pan over medium heat and make sure to get really hot before adding the chapatis, or the chapatis will soak up the oil instead of browning properly. Put one or two chapatis into the hot pan (depending on the size of your pan] and brown both sides of the chapatis. Remove from pan and keep warm and do the other two (you may need to add a bit more oil to the pan.]. I also like to lightly salt the cooked chapatis.
Filling:
In a hot saute pan over medium heat, saute the onion and garlic in the olive oil until the onion gets translucent, about 2 minutes. Add the chiles and saute for 1 minute. Add the ground beef and continue to saute until the meat is completely cooked - approximately 10 minutes.
Season the filling with salt and pepper and serve on a piece of chapati. Add toppings if desired.
Barbara Bush's Lemon Chicken


Ingredients:
boneless chicken breasts, vermouth, heavy cream, lemon juice, lemon

Directions:
Rub breasts with lemon juice, salt, pepper, and a little flour., Sauté in butter 7 minutes each side., Remove to baking dish., Mix above ingredients in sauté pan, scraping well., Strain over breasts., Sprinkle with parmesan cheese and broil until lightly browned.
Ramen Corn Chowder


Ingredients:
water, whole kernel corn, milk, curry powder, cheddar cheese, fresh parsley

Directions:
In a small saucepan, bring water to a boil.  Break noodles into large pieces.  Add noodles and contents of seasoning packet to water.  Reduce heat to medium.  Cook, uncovered for 2-3 minutes or until noodles are tender.
Stir in corn, cream style corn, milk, onion, and curry powder; heat through.  Stir in cheese, bacon, and parsley.
Portabella Pasta Bowls


Ingredients:
portabella mushrooms, tomatoes, olive oil, salt, pepper, spinach fettuccine, olive oil, lemon juice, oregano, salt, black pepper, basil

Directions:
Using a teaspoon, gently scrape gills out of the bottom of the mushroom caps.
Lightly rinse caps.
Pat dry with paper towels.
Cut tomatoes in half; remove seeds and stem.
Brush top and underside of the mushrooms and all sides of tomatoes with the 3 tablespoons of olive oil.
Sprinkle the mushrooms and tomatoes lightly with salt and pepper.
For a charcoal grill, grill mushroom caps and tomato halves, cut sides up, on the rack of an uncovered grill directly over medium coals for 6 to 8 minutes or until tender, turning once halfway through cooking.
For a gas grill, preheat grill, reduce heat to medium and place mushroom caps and tomato halves on the grill rack over heat, cover and grill as above.
Remove vegetables from grill.
Cook pasta according to package directions.
Drain; return to pot.
For dressing, coarsely chop the grilled tomatoes.
In a blender or food processor combine the tomatoes, the 1/4 cup olive oil, lemon juice, the 1 tsp oregano, 1/2 tsp salt and 1/2 tsp pepper.
Cover and blend or process until smooth.
Drizzle pasta with 2 tbsp of the dressing.
Keep warm.
To serve, place mushroom caps on serving plates.
Divide pasta among mushrooms.
Drizzle with remaining dressing.
Sprinkle with snipped basil.
Lemon Dressing
Category: side-dish
By Louise from  Australia

This is an Australian recipe for lemony salad dressing. Substitute fresh lemon thyme or 2 teaspoons lemon juice for lemon peel if you'd rather not use fresh peel.

Ingredients:
¼ cup olive oil
¼ cup white wine vinegar
1 teaspoon prepared mustard
1 teaspoon minced garlic
1 teaspoon white sugar
1 teaspoon grated lemon rind

Directions:
In a glass jar, combine olive oil, vinegar, mustard, garlic, sugar, and lemon rind; shake well. Refrigerate until ready to serve.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 servings

Calories: 130.5
Fat: 13.6 g
Saturated fat: 1.9 g
Carbohydrates: 2.4 g
Sugars: 1.1 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 15 mg
Grilled Chicken Breasts in Raspberry Vinegar Marinade


Ingredients:
chicken breast halves, raspberry vinegar, wine vinegar, olive oil, lemon juice, fresh lemon rind, shallots, dried tarragon leaves, black pepper

Directions:
Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl.
Combine remaining ingredients; pour evenly over chicken breasts.
Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight.
Turn occasionally.
Remove chicken from marinade, reserving marinade.
Arrange in one layer in greased 9x13-inch pan.
Pierce skin in several places with sharp knife.
Cover with foil.
Bake at 350°F for 30-35 minutes, or until mostly cooked through; in the mean time, bring reserved marinade to a simmer in a small saucepan, simmering 15 minutes.
After main cooking time, uncover chicken and baste with marinade every 5 minutes until chicken is cooked through, approx 15-20 minutes.
For OAMC or freezing ahead, freeze this chicken, raw, in marinade -OR- freeze after cooking, making sure to include a portion of the cooking juices with each breast (keeps chicken moist while thawing].
Serving suggestions:  bed of rice or baby spinach; side of green salad with raspberry vinaigrette; mashed potatoes; steamed carrots or broccoli; sliced thin over a bed of peppered angel hair pasta.
Kielbasa, Kale, Tortellini Soup


Ingredients:
olive oil, smoked sausage, onions, fennel bulb, garlic cloves, fresh thyme, red pepper flakes, chicken broth, cannellini beans, kale, parmesan cheese, asiago cheese

Directions:
Heat oil, fry sausage until beginning to brown, add vegetables and sauté until tender and translucent—15-20 minutes.
Add broth and bring to a boil, add beans and kale and simmer 15 minutes or so.  Add tortellini to soup and simmer until pasta is tender (about 5 more minutes].
May serve topped with some freshly grated cheese.
Sugar Cookies


Ingredients:
butter, sugar, eggs, vanilla, sour cream, flour, baking powder, baking soda, salt

Directions:
Preheat oven to 375.
Cream together butter and sugar.
Beat in eggs and vanilla.
Beat in sour cream.
Sift together flour, baking powder, baking soda, and salt. You do not have to sift the ingredients, but it will give the cookies a finer texture.
Bake on lightly greased cookie sheets for about 12 minutes.
Dibi (Senegalese Grilled Lamb With Onion-Mustard Sauce)


Ingredients:
lamb loin chops, salt, pepper, onion, French mustard, water, sugar

Directions:
Preheat grill to high.
Brush 1 tablespoon oil lightly over lamb on both sides.
Season with salt and pepper. Set aside.
Combine 1/4 cup oil, onion and mustard in a small, heavy saucepan.
Bring to a boil, stirring.
Reduce heat to low and simmer gently until the onion is soft, about 10 minutes, stirring frequently.
Use water to thin mixture to sauce consistency.
Add sugar if sauce is too tart.
Remove from heat and cover to keep warm.
Oil grill grate.
Grill chops to desired degree of doneness, turning with tongs, 6-8 minutes per side for medium.
Transfer chops to plate and spoon sauce on top.
Grain Free Breakfast With Tigernut Smoothie Mix


Ingredients:
bananas, banana, frozen strawberries, coconut milk, coconut flakes, almond butter, banana

Directions:
Blend all ingredients in a high speed blender (I use a Vitamix ] until perfectly smooth.
Pour your tigernut smoothie in a bowl and decorate with the toppings as you see in the photos.
Done!