I Tried This Avacado Mango Milkshake

But with some modifications. I didn't have all of the ingredients at home so I had to improvise. I got the recipe from Whole Living, and the original serving size it 6, but since I didn't know what it was going to taste like I made enough for 2 servings.

Original:

-1 avacado pitted and peeled

-1 mango peeled, pitted, and coarsely chopped

-1 pint low-fat vanilla frozen yogurt

1/2 to 3/4 cup low fat milk

Directions:

Put it all in the blender!

La Vida Project's Recipe

-1 avacado pitted and peeled

-1/2 mango peeled, pitted, and coarsely chopped

-3/4 cup of plain non-fat yogurt

-3/4 -1 cup of low fat milk

-2 tablespoons of honey (not necessary if your mango is really sweet, mine was white and not very juicy)

Recipes | Cold Peanut Noodles |

The Body and Soul website has a great recipe vegan noodle dish filled with protein-- Cold Peanut Noodles. For more recipes visit the website or their magazine in news stands and bookstores.

Serves four people

Ingredients:

1/2 pound whole wheat spaghetti

1/2 cup natural creamy peanut butter

2 teaspoons low-sodium soy sauce

1 teaspoon toasted sesame oil

1 1/2 teaspoons chili garlic paste

1 1/2 teaspoons grated ginger

1 teaspoon grated or minced garlic

1/2 teaspoon sugar

1/3 cup water

Directions:

Cook spaghetti in a large pot of salted boiling water. Whisk together peanut butter, soy sauce, oil, chili garlic paste, ginger, and sugar. Thin with the water. When noodles are done drain and rinse under cold water. Toss sauce with pasta, and thin with more water if needed. Serve topped with a salad of shredded bok choy and carrots dressed with soy sauce, rice vinegar, and a little toasted sesame oil. Season with salt.