If you’re pressed for time, want to try something unique, or simply don’t want to spend hours in front of a stove, then look no further.

Here are 4 delicious recipes that can be made in up to ten minutes, packed with nutrients, protein, fiber, and vitamins, and all easily created using any of Afra’s quality kitchen products.

 

1.      Golden Mango Smoothie Bowl

If you’re getting tired of having regular old cereal with milk, then this recipe could be just what you’re looking for. Smoothie bowls are just as simple and flexible as regular smoothies—all you have to do is combine what you want, blend, and sprinkle your favorite toppings on top.

This particular recipe includes kiwi, mango, pomegranate seeds, and coconut chips as toppings for the mango smoothie bowl.

Makes 1 serving.

Ingredients:

w  3/4 cup frozen mango chunks

w  1/2 cup refrigerated unsweetened coconut milk

w  1/2 tsp. ground turmeric

w  1 1/2 tsp. honey

w  1/2 of a fresh kiwi, peeled and thinly sliced

w  2 Tbsp. pomegranate seeds

w  1 Tbsp. raw coconut chips, toasted

Instructions:

Combine frozen mango, coconut milk, turmeric, and honey into a blender. Blend until smooth, and then pour the smoothie out into a bowl. Add kiwi, fresh mango, pomegranate seeds, and coconut for your toppings.

 

2.      Avocado Hummus

Avocados have grown in popularity in recent years. They have high fiber, are magnesium and potassium rich, and full of healthy fats to keep you energized and satiated. They are also easily blended, making them perfect for this delicious hummus.

This recipe requires one can of chickpeas, as well as half of an avocado and plenty of seasoning. Combine with fresh parsley, cilantro, garlic, and lime juice, and you'll enjoy some of the same flavors as a guacamole in a creamy hummus form.

Makes 6 servings

Ingredients:

w  1 15-oz can no-salt-added chickpeas (garbanzo beans), rinsed and drained

w  1/2 of a medium avocado, seeded and peeled

w  1/3 cup lime juice

w  1/4 cup fresh parsley leaves

w  1/4 cup fresh cilantro leaves

w  1/4 cup tahini

w  1 1/2 tsp salt

w  1 small clove garlic, minced

w  1/4 tsp ground cumin

w  1/4 tsp black pepper

w  1/4 cup olive oil

w  2 Tbsp water

w  2 Tbsp fresh parsley leaves

w  2 Tbsp fresh cilantro leaves

Instructions:

In a blender, combine chickpeas, avocado, lime juice, parsley, cilantro, tahini, salt, garlic, cumin, and pepper. Cover and process about 2 minutes or until nearly smooth. Scrape down the sides as needed. While the blender is running, drizzle in 2 tablespoons of olive oil and water: process about 1 minute or until creamy.

Once you’re done blending, transfer the hummus to a serving bowl and drizzle with the remaining 2 tablespoons olive oil. Top it off with 2 tablespoons each parsley and cilantro. Sprinkle with additional black pepper.

 

3.      Chili-Mango Chicken Stir-Fry

There’s no combination of flavors that can tickle human tastebuds quite like the pairing of hot and sweet found in so many Asian dishes. It’s this combination that upgrades a basic chicken stir-fry recipe to something special with just two ingredients: a lashing of chili sauce and a thin coating of quick-cooked mango chunks.

NOTE: While this recipe recommends sugar snap peas, they are often expensive and difficult to get, especially outside of peak season, which is usually late spring to early summer. Instead, you can use snow peas, green beans, and even broccoli, all of which are ideal substitutes.

Serves 4

Ingredients:

w  1-pound boneless, skinless chicken thighs, chopped into 1⁄2" pieces

w  1 Tbsp corn starch

w  1 Tbsp low-sodium soy sauce

w  1⁄2 Tbsp sesame oil

w  1⁄2 Tbsp peanut or canola oil

w  1 red onion, chopped

w  1 Tbsp grated or minced fresh ginger

w  2 cups sugar snap peas, or substitute

w  1 mango, peeled, pitted, and chopped

w  1 Tbsp chili garlic sauce

w  Black pepper to taste

Instruction:

In a mixing bowl, combine the chicken, cornstarch, soy sauce, and sesame oil, and let it sit for 10 minutes.

Heat the peanut oil over high heat in a wok or large skillet. Add the onion and ginger and cook between 1-2 minutes. Make sure to cook until the onion is translucent.

Add the sugar snaps (or whichever substitute you prefer) and stir-fry for 1 minute. Use a metal spatula, and make sure that the vegetables are always moving.

Add the chicken, along with its marinade. Stir-fry for approximately 2 minutes, until the meat begins to brown on the outside, then add the mango, chili sauce, and black pepper. Stir-fry for 1 minute longer, until the chicken has been cooked through, and the mango has softened into a near sauce-like consistency.

For best results, serve over brown rice.

4.      Lime Avocado Mousse

While regular limes work very well with this lime avocado mousse, it’s highly recommended that you use key limes if you can find them. Key limes have a stronger citrusy flavor and higher acidity, which help to cut through the creamy texture of the cashews and avocado. This recipe is also diary-free, making it perfect for vegans.

Makes 2 servings.

Ingredients:

w  1/2 cup canned full-fat coconut milk

w  1 cup cashews, soaked overnight

w  1/2 cup date syrup

w  2 avocados

w  4 limes, zested and juiced

w  Pinch of sea salt

Instructions:

Combine the coconut oil, cashews, and date syrup in a blender, and blend until smooth. Add the avocados, lime zest and juice, and salt. Blend these as well until airy and smooth. Pour out and serve chilled inside glasses.Getting the most out of your