Mango Smoothie

I've been meaning to do a mango smoothie post for ages now. This one is based off of the blood orange smoothie post but with mango instead!! These saved me when I was in Vietnam. I love mangoes. I would eat them daily there. Here, I just settle for frozen mango smoothies. Still delicious!

This recipe makes 2 servings 

1 ripe mango (or equivalent amount frozen mango)

1 large ripe banana, frozen

6 clementines, peeled

1 can light coconut milk 

1 tbsp hemp seeds

5 ice cubes

Coconut flakes for topping 

Peel and cube the mango. Slice the banana. Place all ingredients in blender except ice and blend on high for awhile. Since we're adding whole clementines it takes longer to blend the pith. Add the ice and blend for a bit. Then pour into glasses and top with coconut flakes and additional hemp seeds. Also you can throw in a handful of spinach but it'll change the color.

Mustard Maple Chicken

I'm a pretty big mustard fan. It shows up in a lot of my go-to meals - I mix it into salad dressings, I spread it on pizza dough along with olive oil and garlic on sauce-less pizzas (I did that for the first time on this one), and I add some to most grilled cheeses. Check out what my food heroine Dorie Greenspan says about mustard - it "is to the French what ketchup is to [Americans]." (Speaking of ketchup, have you tried the Heinz limited edition flavors, like jalapeño? Interesting.)

That said, I would have thought this mustard maple sauce would be too mustardy even for me - about half of the sauce is pure mustard. But it works, and now I've made this a few times. The sauce is amazing! Evidently the recipe came to Table for Two via the I Love Trader Joe's Cookbook, and Table for Two calls it "Holy Yum Chicken," which I think is kind of a stupid name but I guess it deserves it.

"Holy Yum" Mustard Maple Chicken
From Table for Two

1½ – 2 pounds boneless, skinless, chicken thighs (most of the fat cut and discarded)

½ cup Dijon mustard (must be Dijon mustard, no substitutes)

¼ cup pure maple syrup (again, no substitutes. No fake Aunt Jemima stuff)

1 tbsp. rice wine vinegar (seasoned or unseasoned)

¼ tsp. salt

¼ tsp. ground black pepper

1 tbsp. cornstarch

2 tsp. fresh rosemary for garnish