Fuel Your Body The High Fiber Tropical Energy Smoothie

Fuel Your Body The High Fiber Tropical Energy Smoothie

It’s quick, refreshing, and doesn’t need any fancy ingredients. Perfect for a light breakfast, a healthy snack, or when you just want something cold and fresh without feeling guilty.
Fresh, creamy, and naturally sweet

This is one of those smoothies I make on repeat at home.

It’s quick, refreshing, and doesn’t need any fancy ingredients. Perfect for a light breakfast, a healthy snack, or when you just want something cold and fresh without feeling guilty.

The color from the blue spirulina makes it extra pretty too


Ingredients

  • Frozen mango
  • Kiwi (peeled and sliced)
  • 1 ripe banana
  • Milk (any kind you like)
  • Coconut milk (a small splash)
  • Honey (to taste)
  • Blue spirulina (a pinch, optional)


Step-by-Step Instructions


Step 1: Prepare the Fruits


Take the frozen mango straight from the freezer.

Peel and slice the kiwi.

Use a ripe banana so the smoothie is naturally sweet without needing much honey.


Step 2: Add Everything to the Blender


Fresh, creamy, and naturally sweet


Add all the ingredients into your blender:

  • frozen mango
  • kiwi
  • banana
  • milk
  • coconut milk
  • honey
  • blue spirulina


The spirulina is optional, but I love using it for the color and extra nutrients.


Step 3: Blend Until Smooth


Fresh, creamy, and naturally sweet


Blend everything until smooth and creamy.

If it feels too thick, just add a little more milk and blend again.

No ice needed the frozen mango already makes it nice and cold.


Step 4: Taste and Adjust


Fresh, creamy, and naturally sweet

Give it a quick taste.

Add more honey if you want it sweeter, or more milk if you prefer a thinner texture.


Step 5: Serve and Enjoy


Fresh, creamy, and naturally sweet

Pour into a glass and enjoy it fresh.

Cold, creamy, and super refreshing.

Perfect for busy mornings, afternoon cravings, or a quick healthy treat at home


Little Tips from My Kitchen

  • Frozen fruit = thick smoothie without ice
  • Banana adds natural sweetness, so don’t overdo the honey
  • Coconut milk makes the texture extra smooth and comforting

Simple, healthy, and honestly really good this is one smoothie I never get bored of.


Stop Making Plain Puding Try This Lemon Bavarois Instead

Stop Making Plain Puding Try This Lemon Bavarois Instead

Lemon Bavarois
Creamy, light, low-cal, and honestly so refreshing

Some days you just want dessert…

but not the kind that makes you feel heavy or guilty after, This French lemon bavarois is one of my go-to treats when I’m trying to keep things light.

It’s creamy, gently tangy, not too sweet, and feels so elegant even though the steps are actually pretty simple.

I love serving this with a hot latte in the afternoon — instant café-at-home vibes


Why I Love This Dessert


  • Creamy but not heavy
  • Fresh lemon flavor, not sour
  • Lower calorie, perfect for body-management days
  • Simple steps, no baking
  • Feels fancy with minimal effort


Ingredients (5 servings)


  • 3 lemons
  • 3 egg yolks
  • 250g Yili Zhen Nong Milk
  • 200g yogurt
  • 25g granulated sugar
  • 10g gelatin sheets


(I always keep Yili Zhen Nong Milk at home — it’s rich, creamy, high in protein, and surprisingly light in calories.)


Step-by-Step (Easy & Calm, Just Follow Along)


Step 1: Prep the Lemons


Lemon Bavarois

Wash the lemons well.

Peel 2 lemons and set the zest aside.

Juice half a lemon for later.

That fresh lemon smell already makes me happy every time


Step 2: Heat the Milk


Lemon Bavarois

Pour 250g Yili Zhen Nong Milk into a saucepan.

Heat over medium-high heat until it just starts to boil.

Turn off the heat, cover with a lid, and let it sit for 5 minutes.

This helps bring out the milk’s rich aroma.


Step 3: Mix Egg Yolks & Sugar


Lemon Bavarois

In a bowl, whisk together:

  • 3 egg yolks
  • 25g granulated sugar

Mix until smooth and slightly pale.


Step 4: Temper the Eggs


Lemon Bavarois

Slowly pour the warm milk into the egg mixture while stirring.

Go gently we don’t want scrambled eggs.

Once mixed, pour everything back into the saucepan.


Step 5: Cook Until Thickened


Lemon Bavarois

Cook over low heat, stirring constantly.

Once it thickens slightly and coats the spoon, turn off the heat.

Don’t rush this part — low and slow is the key.


Step 6: Add Yogurt & Lemon


Lemon Bavarois

In another bowl, mix:

  • 200g yogurt
  • Juice of half a lemon

Stir until smooth, then pour into the warm milk mixture.

Strain in the lemon zest for a clean, smooth texture.


Step 7: Add Gelatin


Lemon Bavarois


Soak gelatin sheets in cold water until soft.

Melt them gently, then pour into the mixture.

Stir well until fully combined.


Step 8: Pour into Molds


Lemon Bavarois


Pour the mixture into molds.

Tap gently to release air bubbles.

Refrigerate until fully set (about 3–4 hours).


Step 9: Unmold & Decorate


Lemon Bavarois

Carefully unmold the bavarois.

Sprinkle a little fresh lemon zest on top.

Simple, clean, and beautiful.


Final Thoughts

This lemon bavarois is:

  • Light
  • Creamy
  • Fresh
  • Not too sweet

Perfect for afternoon tea, guests, or just a quiet moment to yourself.

If you’re watching calories but still want dessert this one is a yes.

Soft spoonfuls, gentle lemon aroma, and total comfort