🇧🇪 Belgian moules frites (lite)

Mussels steamed in white wine and shallots, with oven-baked fries on the side — a lighter take on the Belgian classic.

Serves 4

Ingredients

• 2 lbs fresh mussels, scrubbed and debearded

• 2 tbsp olive oil

• 2 shallots, minced

• 3 garlic cloves, minced

• 1 cup dry white wine

• 2 fresh thyme sprigs

• 2 bay leaves

• 3 tbsp fresh parsley, chopped

• 2 tbsp butter

• 2 russet potatoes, cut into thin fries

• 1 tbsp olive oil, for the fries

• ½ tsp salt

Method

1. Prep the fries. Preheat oven to 425°F. Toss potatoes with olive oil and salt on a baking sheet, spreading in a single layer.

2. Bake the fries. Roast for 25–30 minutes, flipping halfway, until golden and crisp.

3. Soften shallots and garlic. While the fries cook, heat olive oil in a large pot over medium heat. Add shallots and garlic, cooking for 2 minutes until soft.

4. Build the steaming liquid. Pour in white wine, then add thyme and bay leaves. Bring to a simmer.

5. Steam the mussels. Add mussels to the pot, cover, and steam for 5–6 minutes until the shells open.

6. Finish the broth. Discard any unopened mussels. Stir in parsley and butter.

7. Serve the mussels with the broth ladled over, alongside the crisp fries.

Tip: discard any mussels that don’t open after steaming. Crusty bread on the side is non-negotiable for soaking up the broth.

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🇸🇳 Senegalese yassa chicken

Chicken thighs braised in caramelized onions, mustard, and lemon — Senegal’s beloved national dish.

Serves 4

Ingredients

• 8 bone-in, skin-on chicken thighs

• 1 tsp salt

• ½ tsp black pepper

• 2 lemons, juiced

• 4 garlic cloves, minced

• 3 tbsp dijon mustard

• 2 tbsp olive oil, divided

• 4 large yellow onions, thinly sliced

• 2 scotch bonnet or chili peppers, whole

• 2 bay leaves

• 1 cup chicken stock

• 2 carrots, sliced into rounds

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Method

1. Marinate the chicken. Season chicken with salt and pepper. Mix lemon juice, garlic, and mustard in a bowl. Pour over the chicken and marinate for at least 30 minutes, ideally a few hours.

2. Sear the chicken. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the chicken, skin side down, for 5 minutes until golden, then flip and remove from the pan.

3. Caramelize the onions. Add remaining olive oil to the same pan. Add onions and cook over medium heat for 15 minutes, stirring occasionally, until soft and golden.

4. Combine everything. Return the chicken to the pan along with the chilies, bay leaves, chicken stock, and carrots.

5. Braise until tender. Cover and simmer on low heat for 35–40 minutes, until the chicken is tender and cooked through.

6. Serve. Discard the bay leaves and chilies if a milder dish is preferred. Serve hot over steamed rice.

Tip: for an authentic touch, marinate the chicken overnight. Keep the chili whole rather than chopped so you control the heat — remove before serving if you prefer it milder.

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🇫🇷 Quick French onion soup

Caramelized onions, beef broth, and a toasted gruyère-topped baguette — a quicker take on the French classic.

Serves 4

Ingredients

• 4 large yellow onions, thinly sliced

• 3 tbsp unsalted butter

• 1 tbsp olive oil

• ½ tsp salt

• 1 tsp sugar

• 2 garlic cloves, minced

• ½ cup dry white wine

• 6 cups beef stock

• 2 fresh thyme sprigs

• 1 bay leaf

• 8 baguette slices

• 1½ cups gruyère cheese, grated

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Method

1. Start the onions. Melt the butter with olive oil in a large pot over medium heat. Add onions, salt, and sugar.

2. Caramelize slowly. Cook, stirring occasionally, for 35–40 minutes until deeply golden and caramelized.

3. Deglaze. Add garlic and cook for 1 minute. Pour in white wine and scrape up any browned bits from the bottom of the pot.

4. Simmer the broth. Add beef stock, thyme, and bay leaf. Bring to a simmer and cook for 20 minutes. Remove thyme and bay leaf.

5. Assemble. Preheat the broiler. Ladle soup into oven-safe bowls, top each with a baguette slice and a generous handful of gruyère.

6. Broil and serve. Broil for 2–3 minutes until the cheese is bubbling and golden. Serve immediately.

Tip: don’t rush the onions — low heat and patience is what gives this soup its deep flavor. A splash of sherry vinegar at the end brightens it up if you have some on hand.

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🇸🇪 Swedish toast skagen

Open-faced shrimp toast with dill, lemon, and crème fraîche — an elegant Swedish bite ready in minutes.

Serves 4

Ingredients

• 1 lb small cooked shrimp, peeled

• ½ cup crème fraîche

• 2 tbsp mayonnaise

• 1 lemon, zested and juiced

• 2 tbsp fresh dill, chopped, plus extra for garnish

• ¼ tsp salt

• ⅛ tsp black pepper

• 8 slices rye or white bread

• 2 tbsp butter, softened

• 1 hard-boiled egg, sliced

• ¼ cup red onion, thinly sliced

• Lemon wedges, for serving

Method

1. Mix the shrimp salad. In a bowl, combine shrimp, crème fraîche, mayonnaise, lemon zest and juice, dill, salt, and pepper. Toss gently to coat.

2. Chill briefly. Cover and chill for at least 15 minutes to let the flavors come together.

3. Toast the bread. Toast the bread until golden, then spread each slice with butter.

4. Assemble the toasts. Top each toast generously with the shrimp mixture.

5. Garnish with sliced egg, red onion, and extra dill.

6. Serve immediately with lemon wedges on the side.

Tip: toast skagen is traditionally served as an open sandwich starter — keep portions small since it’s rich. Swap mayonnaise for extra crème fraîche for a lighter version.

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🇳🇱 Dutch bitterballen bites

Crispy beef croquette bites with a creamy center, served with mustard — Netherlands’ answer to game day snacking.

Serves 4

Ingredients

• 4 tbsp unsalted butter

• ¾ cup all-purpose flour, divided

• 1½ cups beef stock

• 1 cup cooked beef, finely shredded

• ½ cup yellow onion, minced

• 2 tbsp fresh parsley, chopped

• ¼ tsp ground nutmeg

• ½ tsp salt

• 2 large eggs

• 1½ cups panko breadcrumbs

• 2 cups neutral oil, for frying

• ¼ cup Dutch mustard, for serving

Method

1. Make the roux base. Melt the butter in a saucepan over medium heat. Whisk in half of the flour and cook for 1–2 minutes until golden and fragrant.

2. Build the filling. Slowly whisk in the beef stock, stirring constantly until thick and smooth, about 5 minutes. Stir in the shredded beef, onion, parsley, nutmeg, and salt.

3. Chill the mixture. Transfer to a shallow dish and refrigerate until firm enough to roll, at least 2 hours.

4. Shape the bites. Scoop and roll the chilled mixture into 1-inch balls.

5. Set up a breading station. Whisk the eggs in one bowl. Place the remaining flour in another, and the panko in a third.

6. Bread each ball. Roll each ball in flour, then egg, then panko, pressing gently so the crumbs stick.

7. Fry until golden. Heat the oil to 350°F. Fry in batches for 2–3 minutes until deep golden brown. Drain on paper towels.

8. Serve hot with mustard for dipping.

Tip: these can be assembled and breaded ahead, then frozen raw — fry straight from frozen, adding 1–2 extra minutes.

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🇲🇦 Moroccan zaalouk

Smoky roasted eggplant and tomato dip, served warm with flatbread — a Moroccan classic for sharing before kickoff.

Serves 4

Ingredients

• 2 medium eggplants

• 3 tbsp olive oil, divided

• 3 garlic cloves, minced

• 2 medium tomatoes, diced

• 1 tbsp tomato paste

• 1 tsp ground cumin

• ½ tsp smoked paprika

• ¼ tsp cayenne pepper

• ½ tsp salt

• 2 tbsp fresh lemon juice

• 2 tbsp fresh cilantro, chopped

• 4 warm flatbreads, for serving

Method

1. Roast the eggplant. Preheat oven to 425°F. Pierce eggplants a few times with a fork, rub with 1 tbsp olive oil, and roast whole on a baking sheet until very soft, about 40 minutes.

2. Peel and mash. Let cool slightly, then peel and mash the flesh with a fork until mostly smooth.

3. Soften the garlic. Heat the remaining olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds until fragrant.

4. Cook the tomato base. Add tomatoes, tomato paste, cumin, smoked paprika, cayenne, and salt. Cook for 8–10 minutes, stirring often, until the tomatoes break down.

5. Combine and simmer. Stir in the mashed eggplant and cook for another 5 minutes, mashing further until thick and jammy.

6. Finish with lemon and herbs. Remove from heat and stir in lemon juice and cilantro.

7. Serve warm or at room temperature with flatbread for scooping.

Tip: zaalouk tastes even better the next day once the flavors settle — make it the morning of and serve at room temp or gently rewarmed.

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🍫 Healthy Candy? These Dates Come Close

A simple, naturally sweet snack that hits like dessert — without the crash.

Ingredients:

• 4–6 Medjool dates (pitted)

• 2–3 tsp peanut or almond butter

• 1–2 squares dark chocolate

• Pinch of sea salt

• Optional: chopped nuts, coconut flakes

Instructions:

1. Slice each date open and remove the pit.

2. Fill with nut butter.

3. Melt the dark ch…

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🍫 High-Protein Chocolate Yogurt Bowl

A simple, high-protein bowl that feels more like dessert than breakfast.

Ingredients:

• 1 cup Greek yogurt (or dairy-free alternative)

• 1 scoop chocolate or vanilla protein powder

• ½ cup frozen berries

• 1–2 squares dark chocolate

• 1 tsp coconut oil (optional, for the shell)

• Optional toppings: granola, nuts, cacao nibs, nut butter

Instructions:

1. In a bowl, mix the yogurt and protein powder until smooth and thick.

2. Add frozen berries on top.

3. Melt the dark chocolate (with coconut oil if using).

4. Pour the melted chocolate over the bowl — it will harden into a shell.

5. Add any extra toppings and let it sit for a minute before cracking into it.

Why it works:
High protein, naturally sweet, and more satisfying than most “healthy” snacks. Keeps you full and actually feels like a treat.

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Further Reading:

You need fewer ingredients.

This is a reminder that good food can be simple, nourishing, and actually doable—no overwhelm, no long shopping lists.

Here are three recipes you can make today with just three ingredients each.

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Ingredients (serves 2)

• Pasta (linguine or spaghetti) – 200 g

• Olive oil – 20 ml

• Garlic, thinly sliced – 12 g (about 3 cloves)

• Heavy cream – 150 ml

• Lemon zest – 1 lemon (about 5 g zest)

• Lemon juice – 15 ml

• Parmesan cheese, finely grated – 40 g

• Sea salt – 4 g

• Black pepper – 2 g

• Fresh parsley or basil (optional) – 5 g

Instructions

1. Cook pasta in well-salted water until al dente. Reserve 60 ml pasta water.

2. Heat olive oil over medium heat. Add garlic and gently cook for 30–60 seconds (don’t brown).

3. Lower heat, add cream, lemon zest, lemon juice, salt, and pepper. Simmer 2–3 minutes.

4. Add drained pasta, parmesan, and a splash of pasta water. Toss until glossy.

5. Finish with herbs and extra black pepper. Serve immediately.

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🥩 Steak for Two with Crispy Potatoes & Buttered Greens

Ingredients (serves 2)

Steak

• Ribeye or sirloin steaks – 2 × 200 g

• Olive oil – 15 ml

• Sea salt – 6 g

• Black pepper – 3 g

• Butter – 30 g

• Garlic, crushed – 10 g

• Fresh thyme or rosemary – 5 g

Potatoes

• Baby potatoes, halved – 400 g

• Olive oil – 20 ml

• Sea salt – 5 g

• Black pepper – 2 g

• Fresh rosemary or thyme (optional) – 5 g

• Butter (optional) – 10 g

Greens

• Green beans or broccolini – 200 g

• Olive oil or butter – 10 g

• Sea salt – 2 g

Instructions

1. Start the potatoes

   Bring a pot of salted water to a boil. Add potatoes and cook for 8–10 minutes until just fork-tender. Drain and let steam dry.

2. Crisp the potatoes

   Heat olive oil in a large pan over medium-high heat. Add potatoes cut-side down. Cook 6–8 minutes until golden and crispy. Season with salt, pepper, herbs, and butter if using. Remove from pan and set aside.

3. Cook the steaks

   Pat steaks dry and season generously with salt and pepper. Heat the same pan until hot, add olive oil, then steaks. Cook 2–3 minutes per side for medium-rare.

4. Baste

   Add butter, garlic, and herbs to the pan. Spoon the melted butter over steaks for 30 seconds. Remove steaks and rest 5 minutes.

5. Finish the greens

   In the same pan, add greens with a splash of oil or butter. Sauté 2–3 minutes until tender and bright. Season lightly.

6. Serve

   Slice steaks and serve with crispy potatoes, buttered greens, and any pan juices.

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🍓 Chocolate-Dipped Strawberries (No-Bake Dessert)

Ingredients (serves 2–4)

• Fresh strawberries – 300 g

• Dark chocolate (70%+) – 120 g

• Coconut oil (optional, for shine) – 5 g

Instructions

1. Wash strawberries and dry completely.

2. Melt chocolate gently (microwave or double boiler).

3. Stir in coconut oil if using.

4. Dip strawberries halfway, letting excess drip off.

5. Place on parchment paper and chill 15–20 minutes until set.

Optional: sprinkle with flaky salt or crushed pistachios.

Valentine’s Day doesn’t need to be overthought. Good ingredients, simple food, and being present usually does the trick.

Further Reading:

Ingredients (serves ~6)

• Ripe avocados – 600 g (about 4 medium)

• Red onion, finely diced – 40 g

• Fresh lime juice – 30 ml

• Fresh cilantro, finely chopped – 10 g

• Jalapeño, finely minced (optional) – 10 g

• Sea salt – 5 g

• Cherry tomatoes, diced (optional) – 120 g

Instructions

1. Cut avocados in half, remove pits, and scoop flesh into a bowl.

2. Mash gently with a fork — aim for chunky, not smooth.

3. Add lime juice, salt, onion, cilantro, and jalapeño.

4. Fold in tomatoes if using.

5. Taste and adjust salt or lime. Serve immediately with tortilla chips.

Upgrade idea: Add 30 g crumbled feta or a drizzle of olive oil for richness.

🍗 Sticky Honey-Garlic Chicken Wings (Oven-Baked)

Ingredients (serves ~4–6)

• Chicken wings – 1.2 kg

• Olive oil – 20 ml

• Sea salt – 6 g

• Black pepper – 3 g

Sauce

• Honey – 80 g

• Soy sauce or tamari – 60 ml

• Garlic, minced – 20 g (about 5 cloves)

• Apple cider vinegar – 15 ml

• Chili flakes (optional) – 2 g

Instructions

1. Preheat oven to 220°C / 425°F.

2. Pat wings dry. Toss with olive oil, salt, and pepper.

3. Arrange on a lined baking tray (use a rack if you have one).

4. Bake for 40–45 minutes, flipping halfway, until crispy.

5. Meanwhile, simmer all sauce ingredients in a small pan for 5–7 minutes until slightly thickened.

6. Toss hot wings in sauce and return to oven for 5 minutes to caramelize.

Serve with: celery sticks + yogurt or blue-cheese dip.

🧀 One-Pan Skillet Nachos

Ingredients (serves ~4–6)

• Tortilla chips – 200 g

  • Ground beef or turkey – 300 g

  • Olive oil – 10 ml

  • Smoked paprika – 3 g

  • Ground cumin – 3 g

  • Sea salt – 5 g

  • Cheddar or Monterey Jack, grated – 180 g

  • Black beans, drained – 150 g

  • Pickled jalapeños – 40 g

  To Finish

  • Sour cream or Greek yogurt – 100 g

  • Guacamole – 150 g

  • Fresh salsa – 120 g

  Instructions

  1. Preheat oven to 200°C / 400°F.

  2. Heat oil in an oven-safe skillet. Brown meat with paprika, cumin, and salt.

  3. Layer tortilla chips over meat. Sprinkle beans and cheese evenly.

  4. Bake for 10–12 minutes, until cheese is melted and bubbling.

  5. Finish with jalapeños, guacamole, sour cream, and salsa.

  Shortcut: Swap meat for refried beans to make it vegetarian.

Further Reading:

Eating healthy doesn’t have to be complicated. Whether you’re short on time, ingredients, or cooking skills, these 10 delicious and nutritious snacks and mini-meals are here to make your life easier (and tastier). Each one uses only three ingredients, takes just minutes to prepare, and fuels your body with goodness.

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• Sweet Potato Toasts

  • Ingredients: 1 large sweet potato, 2 tbsp almond butter, 1 banana (sliced), 1 tsp cinnamon.

  • Method: Slice sweet potato lengthwise into 1/4-inch thick slices. Toast until tender, about 5-7 minutes. Top each slice with 1 tbsp almond butter, banana slices, and a sprinkle of cinnamon.

• Chia Seed Pudding

  • Ingredients: 1/4 cup chia seeds, 1 cup almond milk, 1 tbsp honey, 1/2 cup mixed berries.

  • Method: In a bowl, mix chia seeds with almond milk and honey. Refrigerate overnight. Top with mixed berries before serving.

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• Veggie Stir-Fry with Quinoa

  • Ingredients: 1 cup cooked quinoa, 2 cups mixed vegetables (broccoli, bell peppers, carrots), 2 tbsp soy sauce, 1 clove garlic (minced).

  • Method: Cook quinoa according to package instructions. Stir-fry veggies with garlic in a pan for 5-7 minutes. Mix with quinoa and soy sauce.

• Hummus and Veggie Wraps

  • Ingredients: 2 whole wheat tortillas, 1/2 cup hummus, 1 cup mixed veggies (cucumber, bell pepper, carrot), 1/4 cup feta cheese.

  • Method: Spread 1/4 cup hummus on each tortilla. Add sliced veggies and 2 tbsp feta cheese. Roll up and slice in half.

• Zucchini Noodles with Pesto

  • Ingredients: 2 medium zucchini, 1/4 cup pesto sauce, 1/2 cup cherry tomatoes (halved), 2 tbsp Parmesan cheese.

  • Method: Spiralize zucchini into noodles. Mix with pesto sauce. Top with cherry tomatoes and Parmesan cheese.

• Almond Butter Banana Smoothie

  • Ingredients: 1 banana, 1 cup almond milk, 2 tbsp almond butter, 1 cup ice.

  • Method: Blend all ingredients until smooth.

• Greek Salad Skewers

  • Ingredients: 12 cherry tomatoes, 1 cucumber (cut into 12 pieces), 12 cubes feta cheese, 12 olives.

  • Method: Thread 1 cherry tomato, 1 cucumber piece, 1 cube feta cheese, and 1 olive onto each skewer. Drizzle with olive oil before serving.

• Avocado Chicken Salad

  • Ingredients: 1 cup cooked chicken (shredded), 1 ripe avocado, 1 tbsp lime juice, 2 tbsp cilantro (chopped).

  • Method: Mix chicken with mashed avocado, lime juice, and chopped cilantro.

• Baked Sweet Potato Fries

  • Ingredients: 2 medium sweet potatoes, 1 tbsp olive oil, 1 tsp paprika, 1/2 tsp garlic powder.

  • Method: Preheat oven to 425°F. Slice sweet potatoes into fries. Toss with oil, paprika, and garlic powder. Bake for 20-25 minutes.

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• Cucumber Sushi Rolls

  • Ingredients: 1 large cucumber, 4 oz smoked salmon, 2 tbsp cream cheese, 1/2 avocado (sliced).

  • Method: Hollow out cucumber. Fill with smoked salmon, cream cheese, and avocado slices. Slice into sushi-sized pieces.

• Oatmeal Blueberry Muffins

  • Ingredients: 2 cups oats, 2 ripe bananas, 2 eggs, 1/2 cup blueberries.

  • Method: Preheat oven to 350°F. Blend oats, bananas, and eggs to make batter. Fold in blueberries. Bake in muffin tins for 15-20 minutes.

• Cauliflower Pizza Bites

  • Ingredients: 2 cups cauliflower (riced), 1 egg, 1/2 cup mozzarella cheese, 1/4 cup pizza sauce.

  • Method: Preheat oven to 400°F. Mix riced cauliflower with egg and cheese. Form into small crusts and bake for 15 minutes. Top with pizza sauce.

• Turkey and Cucumber Sandwiches

  • Ingredients: 4 slices whole grain bread, 4 oz turkey slices, 1 cucumber (sliced), 2 tbsp cream cheese.

  • Method: Spread cream cheese on bread. Add turkey and cucumber slices. Assemble sandwiches.

• Spinach and Feta Stuffed Chicken

  • Ingredients: 2 chicken breasts, 1 cup spinach, 1/4 cup feta cheese, 1 tsp lemon zest.

  • Method: Preheat oven to 375°F. Cut a pocket in each chicken breast. Stuff with spinach and feta. Season with lemon zest. Bake for 25-30 minutes.

• Berry Almond Salad

  • Ingredients: 4 cups mixed greens, 1/4 cup almonds, 1 cup mixed berries, 2 tbsp balsamic vinaigrette.

  • Method: Toss mixed greens with almonds and berries. Drizzle with balsamic vinaigrette.

• Tomato Basil Soup

  • Ingredients: 4 cups tomato puree, 1 cup vegetable broth, 1/4 cup chopped basil, 2 cloves garlic (minced).

  • Method: In a pot, simmer tomato puree, vegetable broth, basil, and garlic for 20 minutes. Blend until smooth.

• Peanut Butter Energy Balls

  • Ingredients: 1 cup oats, 1/2 cup peanut butter, 1/4 cup honey, 1/4 cup mini chocolate chips.

  • Method: Mix all ingredients in a bowl. Form into balls. Refrigerate until firm.

• Avocado Egg Salad

  • Ingredients: 2 hard-boiled eggs, 1 ripe avocado, 1 tbsp lemon juice, salt and pepper to taste.

  • Method: In a bowl, mash eggs and avocado. Mix in lemon juice, salt, and pepper.

• Veggie Quesadillas

  • Ingredients: 2 whole wheat tortillas, 1/2 cup shredded cheese, 1 cup mixed veggies (bell pepper, onion, spinach), 2 tbsp salsa.

  • Method: Place tortilla in a pan, sprinkle with cheese and veggies. Cook until cheese melts. Fold and serve with salsa.

• Strawberry Spinach Salad

  • Ingredients: 4 cups spinach, 1 cup sliced strawberries, 1/4 cup sliced almonds, 2 tbsp balsamic vinaigrette.

  • Method: In a large bowl, toss spinach with strawberries, almonds, and vinaigrette.

• Roasted Chickpeas

  • Ingredients: 1 can chickpeas (drained and rinsed), 1 tbsp olive oil, 1 tsp paprika, salt to taste.

  • Method: Preheat oven to 400°F. Toss chickpeas with oil, paprika, and salt. Roast for 20-25 minutes.

• Chicken Veggie Skewers

  • Ingredients: 1 lb chicken breast (cut into cubes), 2 cups mixed veggies (bell peppers, onions), 2 tbsp olive oil, 1 tbsp lemon juice.

  • Method: Thread chicken and veggies onto skewers. Marinate in oil and lemon juice for 30 minutes. Grill until cooked through.

• Tuna Stuffed Avocados

  • Ingredients: 2 ripe avocados, 1 can tuna (drained), 2 tbsp mayonnaise, 1 tbsp lemon juice.

  • Method: Halve avocados and remove pits. In a bowl, mix tuna with mayonnaise and lemon juice. Fill avocados with tuna mixture.

• Garlic Parmesan Zucchini Chips

  • Ingredients: 2 medium zucchini, 1/4 cup grated Parmesan cheese, 1 tbsp olive oil, 1 clove garlic (minced).

  • Method: Preheat oven to 400°F. Slice zucchini thinly. Toss with oil, garlic, and Parmesan. Bake for 15-20 minutes.

• Mango Coconut Chia Pudding

  • Ingredients: 1/4 cup chia seeds, 1 cup coconut milk, 1 tbsp honey, 1/2 cup diced mango.

  • Method: In a bowl, mix chia seeds, coconut milk, and honey. Refrigerate overnight. Top with diced mango before serving.

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If you’re looking for more recipe ideas, check out some of the smoothies I recently shared below!

For each of these, add the liquid first, and if they include ice, put that in last. Should any seem too thick for your taste, just add a half cup to a cup of water.

• Berry Blast Smoothie

  • 1 cup mixed berries (strawberries, blueberries, raspberries)

  • 1 banana

  • 1 cup spinach

  • 1 cup almond milk

  • 1 tablespoon chia seeds

• Tropical Mango Smoothie

  • 1 cup mango chunks

  • 1/2 cup p…

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