Ingredients

• 1 large banana
• 4 teaspoons maple syrup
• 4 teaspoons chia seeds
• 2 teaspoons creamy almond butter
• 1 cup low-fat plain Greek yogurt
• 1 cup unsweetened vanilla almond milk
• 8 large ice cubes (about 2 cups)
• ½ cup frosted corn flakes cereal
• 2 tablespoons sliced almonds
• ½ cup fresh blueberries
• ½ cup frozen (or fresh) mango chunks

Steps

1. Peel banana, then cut into chunks; freeze 25 minutes (or overnight). Place in blender: banana, maple syrup, chia seeds, almond butter, yogurt, almond milk, and ice; blend until smooth.
2. Divide smoothie among serving bowls; top evenly with cereal, almonds, blueberries, and mango chunks. Serve.
Chef's Tip: For a great frozen snack, peel and chop banana, then place in zip-top bag and freeze up to 1 month.

Ingredients

• 1 cup uncooked quinoa
• 1 cup unsweetened vanilla almond milk
• 1 (13.66 oz) can lite coconut milk, divided
• 2 tablespoons cocoa powder
• 2 tablespoons maple syrup
• ½ cup cocoa-flavored rice cereal
• ¼ cup unsweetened shredded coconut
• 2 tablespoons chia seeds
• 1 cup fresh blueberries

Steps

1. Prepare quinoa following package instructions, using almond milk and 1 cup coconut milk instead of water. Remove from heat; stir in cocoa powder and maple syrup.
2. Divide quinoa among serving bowls; drizzle each with even amount remaining coconut milk. Top with cereal, coconut, chia seeds, and blueberries. Serve.