Prep Time: 5 Minutes
Blend Time: 2 Minutes
Serves: 2 to 4

BLUEBERRY-BANANA SMOOTHIE:
1 frozen banana, 1 cup blueberries, 1/2 cup unsweetened coconut milk, 1 tablespoon each honey and lime juice, 1 cup ice.

SUNRISE SMOOTHIE:
1 cup chopped frozen strawberries, 1 cup chopped seeded watermelon, 1 cup chopped fresh peach, 1/4 cup freshly squeezed orange juice

TROPICAL SMOOTHIE: 
1 frozen banana, peeled and sliced, 2 cups of fresh mango, 1 and 1/2 cup vanilla yogurt, 1/2 cup freshly squeezed orange juice, 2 to 3 tablespoons honey or to taste

PINEAPPLE-MANGO SMOOTHIE:
1 cup each chopped pineapple and mango, 1 frozen banana, 1 cup coconut milk.

Preparation:
Put all ingredients in a blender and blend on high until smooth. Easy!!!

Degustation:
Smoothies can be enjoyed for breakfast, lunch, snack time and anytime!!. They are easy to make and can be made more nutritious by adding protein such as yogurt (vanilla works well), milk, soy milk almond milk or protein powders. The combination of fruits is endless and I prefer to use seasonal ripe fruit. you can freeze the fruit and keep some at hand for further use. Enjoy your vitamin packed drink!!

Prep Time: 20 Minutes
Cook time: 60 Minutes
Serves 4 to 6

Ingredients:        
1 1/2 to 2 cups cooked white or brown rice     
4 to 6 bell peppers (red and yellow taste best), use 4 large, or 6 medium sized    
1 medium sweet onion, chopped     
2 Italian Sausages
(Hot or mild, depends on your taste)     
1 tsp of fresh thyme, chopped     
1 tsp of fresh Rosemary, chopped     
1 tsp of fresh Oregano, chopped         
1 teaspoon salt     Freshly ground black pepper     
1/4 cup olive oil     
Paprika

Preparation:
1 – Cut the tops off of the bell peppers. Remove and discard the stem and seeds.  Place bell peppers cut side up on a steaming rack over an inch of water in a large covered pot. Bring to boil, let steam for 10 minutes.
2 – Meanwhile, heat 1/ 2 of the olive oil in a skillet on medium heat. Add onion and cook until  almost soft, 4 to 5 minutes. Take sausage out of casing and add to the onions.  Cook until slightly browned, Add herbs and rice and mix well. Add salt & pepper to taste
3 –  Remove bell peppers from steamer pan. Place cut side up in a pyrex or other oven-proof  casserole. Gently stuff the peppers with the sausage rice mixture.  Drizzle olive oil over the stuffed peppers, brush along the outside of the peppers, and into  the pan.   Sprinkle the tops generously with paprika.
4 –  Place on middle rack of the oven and cook for 35-40 minutes.

Degustation:
This is a meal in itself, delicious served with a simple green salad with balsamic vinaigrette. You can substitute the rice with quinoa, couscous or other grains.  Leftover cooked grains work well!