Dark Chocolate Silk Pie

My husband loves French Silk Pie. It's one of his favorite desserts. However, I find them all to be too milk chocolatey, and I prefer dark chocolate. This pie though is the perfect marriage and satisfies both of us.

For the crust:
4 tablespoons butter, melted
1 lb chocolate sandwich cookies (about 24 cookies)

Preheat the oven to 350 degrees.
Crush the cookies and combine with the melted butter. Push into a pie pan.  Bake for 15-20 minutes, until golden brown. Set aside to cool.

1 1/2 cups cream
1 cup sugar
1/4 cup tapioca starch
Pinch of sea salt
4 egg yolks
5 oz dark chocolate, chopped
1 tablespoon butter
1 teaspoon vanilla extract

In a medium saucepan, combine the 1 1/2 cups cream, sugar, tapioca starch and sea salt. Whisk together. Place the pot over medium heat. Whisk the mixture until thick and bubbly, about 5-10 minutes. Turn off the heat.

In a bowl, whisk the egg yolks. Add a small amount (about 1/4 cup) of the hot cream mixture into the eggs and whisk well. This will temper the eggs. Now, add the egg yolks into the pot with the hot cream mixture and whisk well for another minute or so.

Add the chocolate, butter, and vanilla extract to the hot mixture. Whisk well to combine. This will be thick. Transfer the pie filling to a bowl, cover with plastic wrap directly on the surface, and refrigerate for up to 1 hour to cool to room temperature.

For the Whipped Cream and Assembly:
1 1/2 cups heavy whipping cream
1 teaspoon vanilla extract
2 tablespoons sugar

In the bowl of a stand mixer with the whisk attachment or with an electric mixer, whip the whipping cream along with the sugar and vanilla extract until thick. Be sure to not over whip the cream!  Remove about 1/4 of the whipped cream and fold it gently into the chocolate pie filling. Pour the filling into the pie crust. Refrigerate the pie for at least 4 hours before serving. Refrigerate the remaining whipped cream until serving time. When it is time to serve, place the whipped cream over the chocolate filling  and spread out evenly.  Top with extra cookie crumbles or shaved chocolate if desired.

Enjoy!

Potato Chip Cookies

Sweet sugar cookies and salty, crunchy potato chips rolled into one. These cookies should be outlawed they're so good!

Makes about 24 cookies

1 cup sugar
1/2 cup butter
1 egg
1 teaspoon vanilla extract
2 cups unbleached A/P flour
1 teaspoon baking soda
2 cups crushed potato chips

Preheat the oven to 350 degrees.

In the bowl of a stand mixer with the paddle attachment or by hand, cream together the butter and sugar. Add the egg, and vanilla and mix well.

In a separate bowl, combine the flour and baking soda.  Add the flour mixture to the creamed mixture just until it is all combined. Add the potato chips and mix well.

Roll the dough by hand into 1-1 1/2" balls. Place onto a greased or parchment lined cookie sheet. Bake for about 15-18 minutes or until golden brown. Sprinkle with powdered sugar if desired.

Enjoy!

Buckwheat Pancakes- Gluten Free and Dairy Free

My oldest son has a laundry list of allergies. One of them is wheat germ (not the gluten), and another is chicken egg yolks. I created these for him, but the whole family loves them. I am a huge buckwheat pancake fan and these are delicious.

Serves 6

1 1/4 cups brown rice flour
1 cup buckwheat flour
3/4 cup tapioca starch
2 tablespoons baking powder
1 tablespoon sugar
1 teaspoon sea salt
3 cups vanilla almond milk
2 tablespoons olive oil
2 egg whites

In a bowl, beat the egg whites until stiff peaks form. Set aside

In a large mixing bowl, combine the brown rice flour, buckwheat flour, tapioca starch, baking powder, sugar, and sea salt. Whisk in the vanilla almond milk and olive oil until combined well. Gently fold in the egg whites with a rubber spatula.

Heat a griddle to medium to medium-low heat. Put a little olive oil in the pan so that the pancakes don't stick. Drop the batter by using a 1/4 cup measuring cup.  Flip the pancakes when bubbles form on the top. Cook another minute or two on the other side. Keep in a single layer in a warmed oven until serving time. These are perfect served with warm maple syrup.

Enjoy!

Sausage-less Gravy

You will swear this has sausage in it, but nope - it's the vegetarian version - and no fake meat, either!

3 tablespoons butter
3 tablespoons unbleached A/P flour
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon crushed red pepper
1/4 teaspoon garlic powder
1/4 teaspoon freshly grated nutmeg
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 cups whole milk

Heat a heavy bottomed sauté pan over medium heat. Melt the butter in the pan and add all of the seasoning. Whisk in the flour, stirring constantly for about 30 seconds. Slowly pour in a little of the milk. Whisk well to remove any clumps. Pour in the rest of the milk. Continue whisking until the gravy is bubbly and thick, about 5-10 minutes. Add more sea salt and pepper to taste. Serve over your favorite biscuits.

Enjoy!

Tropical Millet Breakfast Bowl

Delicious, nutritious and satisfying breakfast beyond your everyday oatmeal.

Serves 4-6

2 cups millet
4 cups water
1 15 oz can coconut milk
1/2 cup unsweetened shredded coconut
2 tablespoons sugar or agave
Pinch of sea salt
Fresh, seasonal fruit

In a heavy bottomed pot with a lid, combine the millet, water, coconut, coconut milk, sugar, and pinch of salt.  Bring to a boil. Cover with the lid and turn the heat down to low. Cook for 20 minutes (or longer if you like your millet softer). Divide into bowls, and top with fresh fruit and more coconut, if desired.

Enjoy!

Strawberry Pancakes

Forget heading to your favorite pancake restaurant, these pancakes will hit the spot. Light-as-air pancakes topped with maple syrup, macerated strawberries, and vanilla whipped cream - hard to resist!

Serves 6

For the Strawberries:
1 pint strawberries
3 tablespoons sugar

Remove the stem and slice the strawberries. Toss the strawberries with the sugar in a bowl. Set aside while you make the pancakes to macerate. Stir them occasionally.

For the pancakes:
3 cups unbleached A/P flour
2 tablespoons baking powder
2 tablespoons sugar
2 teaspoons sea salt
3 eggs, separated
1 teaspoon vanilla extract
3 tablespoons olive oil or melted butter
2 cups water

Beat the egg whites until stiff peaks form. Set aside.

In a large mixing bowl, combine the flour, baking powder, sugar, and sea salt.  Add the egg yolks, vanilla, olive oil or butter, and water. Whisk together well. Fold in the egg whites with a rubber spatula. Don't mix them in completely; the egg whites give these pancakes their fluffiness.

Heat a griddle to medium to medium-low heat. Put some olive oil or butter in the pan so that the pancakes don't stick. Drop the batter using a 1/4 cup measuring cup. Flip the pancakes when bubbles form on the top. Cook another minute or two on the other side. Keep in a single layer in a warmed oven until serving time.

For the Whipped Cream
1 cup whipping cream
1 teaspoon vanilla extract
2 tablespoons sugar

In the bowl of a stand mixer with the whisk attachment or with an electric mixer, whip the whipping cream along with the sugar and vanilla extract until thick.

Stack your pancakes and top with the macerated strawberries and whipped cream. Serve with warm maple syrup if desired.

Enjoy!

Banana Cream Pie

This is the best Banana Cream Pie I've ever had.  I top mine with a Chocolate Sauce and Roasted, Salted Peanuts. This is a pure slice of heaven in my book!

Makes 1-9" pie

For the crust:
4 tablespoons butter, melted
1 lb vanilla sandwich cookies (about 24 cookies)

Preheat the oven to 350 degrees.
Crush the cookies and combine with the melted butter. Push into a pie pan.  Bake for 15-20 minutes, until golden brown. Set aside to cool.

For the Custard:
3 egg yolks
2 tablespoons tapioca starch
3/4 sugar
1 1/2 cups half and half or milk
1 tablespoon butter
1 teaspoon vanilla extract
Pinch of sea salt
2 bananas

In a heavy-bottomed pot, whisk together the egg yolks, tapioca starch, and sugar. Next, whisk in the half and half, butter, and pinch of sea salt. Place the pot on the stove and turn the heat on to medium to medium-low. Whisk the custard, stirring constantly until thickened, about 5-10 minutes. Remove from the heat. Let cool a few minutes and then whisk in the vanilla extract. Set aside to cool.

Slice the bananas and layer them over the crust. Spoon the custard over the sliced bananas.  Cover with plastic wrap and refrigerate for 2-4 hours.

For serving (whipped cream, chocolate sauce, peanuts):

Whipped Cream
1 cup whipping cream
1 teaspoon vanilla extract
2 tablespoons sugar

In the bowl of a stand mixer with the whisk attachment or with an electric mixer, whip the whipping cream along with the sugar and vanilla extract until thick. Be sure to not over whip the cream!  Place the whipped cream over the custard and spread out evenly.

Chocolate Sauce & Peanuts

2 tablespoons butter
2 tablespoons half and half or cream
1/2 cup dark chocolate, chopped or chocolate chips
1/4 cup roasted and salted peanuts, roughly chopped


In a small saucepan, melt the butter over low heat. Add the half and half or cream, just to warm-only for about 10 seconds. Remove from the heat and whisk in the chocolate, stirring constantly until smooth. Spoon over the whipped cream on the pie. Top with the peanuts. Serve immediately, or refrigerate for a couple of hours before serving.

Enjoy!

Broccoli and Cheddar Breakfast Bake

This is a delicious, fast, and easy brunch idea. Perfect for a lazy Sunday morning.

Serves 6-8

10 eggs
2 cups heavy cream
1 large head broccoli, florets separated and stalk chopped
2 cups sharp cheddar, shredded
1-1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
1 tablespoon butter

Preheat the oven to 350 degrees.

Grease a large 9 x 13 baking dish with the butter.  In a large mixing bowl, beat the eggs well. Add the cream, broccoli, cheese, sea salt and pepper.  Pour into the baking dish. Bake for about 30 minutes, or until a knife inserted in the center comes out clean. Serve immediately.

Enjoy!

Spinach, Mushroom, and Pinto Bean Lasagna

Serves 8-10

2 onions, chopped
4 cloves garlic, chopped
1/2 lb fresh button mushrooms, sliced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon sea salt
4 cups fresh or canned crushed tomatoes
2 cups pinto beans, cooked or canned, and drained
1/2 lb fresh baby spinach leaves
2 lbs ricotta cheese
1/2 lb mozzarella, shredded
1 lb lasagna noodles, cooked and drained according to package instructions, or no-boil noodles

In a large heavy bottomed saucepan, heat the olive oil over medium heat. Add the onions, basil, oregano, and sea salt and sauté for about 5 minutes. Add the mushrooms and garlic. Sauté for another 5-10 minutes or until the water has evaporated from the mushrooms. Add the tomatoes and pinto beans. Simmer the sauce for about 20 minutes. Taste, and add more sea salt if desired. Set aside.

Preheat the oven to 350 degrees.

In a large baking dish (9 x 13), assemble the lasagna. First, spread a small amount of tomato sauce in the bottom of the pan. Next, add lasagna noodles. Top with 1/3 of the spinach leaves followed by 1/3 of the ricotta.  Add another layer of noodles now. Top with only 1/4 of the tomato sauce.  Repeat 2 more times. On top of the final noodle layer, spread the remaining sauce and then cover with the mozzarella cheese. Bake for about 40 minutes or until the cheese is golden brown and the lasagna noodles are cooked through (if using no-boil).  Let cool for about 15 minutes before serving.

Enjoy!

Smoked Gouda Mac' n Cheese

My kids love Smoked Gouda, so this macaroni and cheese is a no-brainer. This only takes the time it takes to cook the pasta to make!  It's faster than a boxed macaroni product, and much better.

Serves 4-6

1 lb elbow pasta, cooked and drained according to package directions
3 tablespoons butter
3 tablespoons unbleached A/P flour
2 cups milk
1/4 teaspoon freshly grated nutmeg
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups smoked Gouda, shredded
1/2 cup mild white cheddar, shredded

In a heavy bottomed saucepan, melt the butter over medium heat.  Add the flour and whisk for about 30 seconds. Pour in the milk and whisk constantly until bubbly and thick, about 5 minutes. Turn off the heat. Add the sea salt, pepper, nutmeg and cheeses. Whisk until smooth. Stir in the pasta. It's ready!

Enjoy!

Strawberries and Cream Cake

This decadent cake is perfect when sweet, ripe, organic strawberries are in season!  Stunningly beautiful to the eye and the tastebuds!

Serves 12-14, 2 layer 9" cake

For the cake:
6 eggs, separated
1 cup sugar
1 teaspoon vanilla extract
1 1/4 cups unbleached A/P flour
1/4 cup tapioca starch
1/4 cup butter, melted
1/2 cup half and half or milk

Preheat the oven to 350 degrees. Grease with butter and line with parchment paper 2 9" round cake pans.

In the bowl of a stand mixer or in a large bowl with a handheld mixer, beat the egg whites until soft peaks form. Sprinkle the sugar over the egg whites and beat again until stiff peaks form. Add the egg yolks and vanilla and mix to combine.

Sift together the flour and starch. Add this to the meringue, folding in gently with a rubber spatula.

Combine the milk and melted butter. Add this to the meringue batter, again folding in gently with a rubber spatula.

Pour the batter into the cake pans evenly. Smooth the top. Bang the pans on the countertop a bit so that any large air bubbles escape. Place in the oven and bake for 20 minutes or until a knife inserted in the center comes out clean. Cool completely.

For the frosting:
1/2 cup (1 stick) butter, at room temperature
1 cup (1-8 oz bar) cream cheese
1 teaspoon vanilla extract
2 tablespoons cream
2 cups powdered sugar, sifted

In the bowl of a stand mixer with the paddle attachment or with a handheld mixer, beat the butter and cream cheese until combined well. Add the vanilla and mix. Add the powdered sugar and cream, beating until fluffy. If you want the frosting softer, add a bit more cream. If you want the frosting thicker, add more powdered sugar.

For assembly:
1 pint fresh strawberries

Thinly slice a handful of strawberries. Place a cake layer on a large plate or cake stand. Place an even layer of strawberry slices on top of the first layer. Don't worry about it looking perfect; it will be hidden inside the cake!  Put a layer of frosting over the sliced strawberries. Top with the next cake layer and repeat with more strawberry slices, then frosting. Frost the sides of the cake. Decorate the cake as desired with the rest of the strawberries.

Enjoy!

Potato Cheese Soup

This is a hearty, rustic meal. We like to make this for lunch on a chilly day. I don't peel my potatoes as that's where most of the vitamins are! Feel free to peel your potatoes before chopping, if you'd like.

Makes 6 bowls

2 tablespoons butter
1 onion, chopped
1 carrot, chopped
2 stalks celery, chopped
5 medium Russet potatoes, chopped
1/2 teaspoon dried dill
1/2 teaspoon dried thyme
1 bay leaf
1/2 cup half and half
8 oz cheddar cheese, shredded
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 Scallions, sliced, for serving
Sour cream, for serving

In a heavy bottomed pot, melt the butter over medium heat.  Add the onions, carrots, celery, dill, thyme, bay leaf, sea salt and pepper.  Sauté, stirring occasionally, for about 5 minutes or so. Add the potatoes and enough water to cover the potatoes by about 1/2 inch. Turn the heat up some, and simmer until the potatoes are fork tender.  Remove from the heat.

Purée the soup, in batches if needed, in a high-speed blender. Return the puréed soup to the pot, but leave the heat off. Add the half and half and stir well. Whisk in the cheddar cheese.  Taste and add more sea salt or pepper if needed. Ladle into bowls.  Top each bowl with a dollop of sour cream and scallions.  Serve immediately.

Enjoy!

Taya's House Eggplant Parmesan

This meal is home to me. It was my favorite dinner to make and eat growing up.  I used to make this with loads of cheese and used a big spoon to scoop the ooey gooey mess onto a plate. It was divine!  I have since toned down the amount of cheese, without sacrificing any taste.

This dish takes about 2 hours to put together plus almost another hour to cook, so be sure to grab a glass of wine while you're making it!

Serves 6-8

For the eggplant:
2 medium eggplants
1 1/4 cups unbleached A/P flour
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion powder
1 teaspoon garlic powder
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
4 eggs
Olive oil for frying

Slice the eggplants into 1/8-1/4" rounds.  In one bowl, beat the eggs. Set aside.  In another bowl, combine the flour and all spices.

Heat a sauté pan or griddle over medium heat.  Add a good amount of olive oil. The eggplant will soak a lot of it up. Take a slice of eggplant, dip it into the flour mixture and shake off any excess. Now dip it into the eggs, and then back into the flour mixture.  Place it on the hot pan. Fry on both sides until golden brown and soft. Continue with all of the eggplant slices. As they are done cooking, place them on a paper towel lined plate, continue stacking the eggplant with paper towels as needed. Set aside when they are all cooked.

For the sauce:
1 tablespoon olive oil
1 onion, chopped
1 red bell pepper, diced
3 cloves garlic, minced
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes, or to taste
1-1 1/2 teaspoons sea salt, to taste
4 cups fresh or canned crushed tomatoes

Heat a sauce pan over medium heat. Add the olive oil. Add the onions and bell peppers and sauté stirring occasionally for a few minutes. Add all of the spices and the garlic. Sauté again a few more minutes, stirring occasionally. Stir in the tomatoes and turn the heat down to low to simmer the sauce for about 15-20 minutes.

For assembly:
2 cups smoked provolone or mozzarella, shredded
1/2 cup freshly grated Parmesan

In a large baking dish (9 x 13) or casserole, place a layer of 1/3 of the eggplant, then 1/3 of the sauce, and then 1/4 of the smoked provolone or mozzarella cheese. Repeat two more times, finishing the top with the remaining cheeses.  If the 1/3 layers are not appropriate for your casserole dish, just layer as evenly as possible. This bakes together and will taste wonderful no matter what.

Bake at 350 degrees for 45 minutes or until the cheese is golden brown and has formed a nice top crust. Allow to cool for 15 minutes before serving. This is even better re-heated the next day!

Enjoy!

Tuna Noodle Casserole

I first made this as a joke. We don't usually eat packaged or processed foods, so my kids had never heard of this. My husband, however, grew up on packages of tuna "helpers". The kids said they wanted to try it, so I made this homemade version. It became an instant hit and now it is requested often. This dish is easy and versatile.  You can use brown rice pasta or regular pasta, and substitute the half and half for plain almond milk with no problem.

Serves 6-8

3 tablespoons butter
1 medium onion, chopped
2 stalks celery, diced
2 carrots, diced
1 bay leaf
1 tablespoon dried dill
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3 tablespoons unbleached A/P flour
3-5 oz cans solid Albacore tuna packed in water (do NOT drain)
2 cups half and half
1 cup frozen peas
1 lb package pasta, bowties or fusilli, cooked and drained according to the package instructions

In a heavy bottomed sauté pan, melt the butter over medium heat. Add the onions, carrots, and celery. Sauté a few minutes, stirring often. Add the spices and sea salt and pepper.  Sauté another 5 minutes stirring occasionally.  Add the flour and stir well. Cook for 1 minute. Add the tuna and its juice.  Stir in the half and half. Continue stirring constantly until the sauce is thickened a bit.  Turn off the heat. Add the cooked pasta and frozen peas.  Taste and add more sea salt and pepper, if needed. At this point, you can serve as is, or pour into a buttered casserole dish and bake in a preheated 350 degree oven for about 15 minutes - just until there is a golden brown crust.

Enjoy!

Dark Chocolate and Raspberry Torte

This is a rich, dense, dark chocolate-almost flourless- cake. I dream of this!  Only a tiny slice is needed, as this is so decadent.  Be sure to plan ahead as this torte needs to cool overnight for best results.

Serves 10-12

1 cup fresh raspberries
14 oz dark chocolate (70% cacao or more), chopped into small pieces
1 cup (2 sticks) unsalted butter, cubed
6 eggs, separated
1/4 cup unbleached A/P flour
1/4 cup sugar
Pinch of sea salt

Spread the raspberries on a plate or tray and place in the freezer. Leave the raspberries to freeze while you make the batter. This will help keep them together in the torte and not become too mushy.

Preheat the oven to 400 degrees.  Grease a 9 inch springform pan with some of the butter. Wrap a large (ovenproof) dinner plate in aluminum foil. Set aside.

In a heavy bottomed pot, melt the butter over low heat. Turn the heat off. Add the chocolate, stirring constantly until melted and smooth. Stir in a pinch of sea salt.

In a separate bowl, whisk the egg yolks and flour together until thick and there are no more lumps. Add this to the chocolate mixture and mix well. Set aside.

In the bowl of a stand mixer, beat the egg whites with the balloon whisk until soft peaks form.  Add the sugar and whisk a few seconds more to combine. Gently fold the chocolate mixture into the egg whites.  Add the frozen raspberries and stir gently.  Pour the batter into the springform pan.

Bake in the oven for 15 minutes.  After the 15 minutes, place the foil wrapped plate on top of the cake, like a cover, and leaving the oven door ajar just a bit, bake for another 10 minutes.  Remove the torte from the oven with the foil plate still on top. Leave to cool down to room temperature. Once cool, place in the oven for at least 4 hours or overnight.
The torte will be mousse-like in the center. Serve these little slices of heaven.

Enjoy!

Smoked Salmon and Cream Cheese Scrambled Eggs

Everyone loves a bagel with lox and cream cheese, and this is my scrambled egg version. This is so easy to make, yet still elegant.

Serves 4

1 tablespoon butter
8 eggs, beaten
4 tablespoons cream cheese, cubed
4 slices cold smoked wild salmon, cut into pieces
2 scallions, thinly sliced
1/2 teaspoon Sea salt
1/4 teaspoon freshly ground black pepper

Heat a sauté pan over medium to medium-low heat. Add the butter. Once melted, add half of the scallions, saving the remaining scallions for garnish. Pour in the beaten eggs.  Sprinkle the top with the sea salt and pepper.  Now, using a spatula, slowly stir the eggs, scraping the bottom.  When the eggs are almost cooked completely, but they are still a bit loose, turn off the heat.  Add the cream cheese and salmon and stir a bit, being sure to not let the cream cheese melt completely-you still want some yummy hunks of cream cheese. Immediately transfer to plates and garnish with the remaining scallions.

Enjoy!

Red Russian Salad Dressing

This is fantastic served over sliced avocados, especially if you can find Florida Avocados.  I was addicted to this dressing served over an entire, huge avocado and romaine salad this past summer.

Into a high-speed blender, whiz up the following:

1/4 cup honey
1 cup extra virgin olive oil
1/2 cup ketchup
1/4 cup onion, chopped
Juice from 1 lemon
1 tablespoon Worcestershire sauce
1 teaspoon apple cider vinegar
1/2 teaspoon paprika
1 1/2 teaspoons celery seeds
1/2 teaspoon sea salt

Enjoy!

Blueberry, Lemon and Yogurt Pancakes

I just love the flavor of pancakes that this recipe makes.  It's just amazing.

Makes about 15 4" pancakes

1 1/2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon sea salt
1/2 cup vanilla yogurt
Juice and zest of 1 lemon
3/4 cup water
2 eggs
1 cup blueberries, fresh or frozen
Butter or olive oil for cooking
Pure Maple Syrup for serving

In the bowl of a stand mixer, combine the flour, sugar, baking powder, and sea salt.  Add the water, yogurt, juice and zest of the lemon, and eggs. Mix well. Stir in the blueberries.

Heat a griddle pan over medium-low heat. Grease the pan with butter or olive oil. Using a 1/4 cup measuring cup, drop batter onto the hot griddle. Flip the pancakes when little bubbles form on the surface. Cook for just another minute or so on the other side.

Serve with warmed maple syrup.  I like using Grade B; it has a much more intense flavor.

Enjoy!

Coconut, Banana, and Mango Smoothie

I love having a smoothie every morning.  It's fun to change them up with the seasons. I was craving coconut today, so this was on the menu.

Serves 4-6

2 bananas
2 mangos, peeled, seeded and chopped
1 navel orange, peeled and segmented
2 cups coconut milk
1 tablespoon raw honey

In a blender, combine all ingredients.  Blend well.

Enjoy!