Coconut Chia Bars and Mango Smoothies

By WEEK Creative Services

April 20, 2011 Updated Apr 20, 2011 at 11:37 AM CDT

If you're looking for an afternoon treat for you and the kids that's refreshing and healthy, you're in the right place! For Green Week, Susan has whipped up some ALL NATURAL recipes!

Coconut Chia Bars

1 cup finely chopped Medjool dates
2 cups dehydrated coconut
½ cup Chia
½ cup slivered almonds
½ cup honey roasted sunflower seeds
1 tbsp Agave Nectar
2 tbsp lemon zest

Mix all ingredients in a bowl. Coat an 8 X 8 baking dish with cooking spray. Press mixture into dish and freeze it for approximately four hours. Cut into bars and serve!

Whip together the summery flavors of mangoes, banana and peach nectar for a refreshing blast. Pour the smoothie in a big glass. Lean back as you drink it down. Presto! You’ve got a mango mustache.

Serves 3 (1 cup each).

2 ripe mangoes, seeded, peeled and cubed
1 small ripe banana, peeled and cut into chunks
1 (8-ounce) carton Hy-Vee low-fat vanilla yogurt
1 cup peach or apricot Looza Nectar, chilled
1 tablespoon Hy-Vee honey or agave syrup
1 cup small ice cubes or crushed ice

Place mango, banana, yogurt, nectar and honey in a blender container. Cover and blend until smooth. Gradually add ice through hole in lid, blending until almost smooth. If desired, garnish each smoothie with a skewer of fresh mango chunks.
Nutrition facts per serving: 240 calories, 1.5 g fat, .5 g saturated fat, 0 g trans fat, 5 mg cholesterol, 55 mg sodium, 54 g carbohydrates, 3 g fi ber, 29 g sugar, 4 g protein. Daily values: 60% vitamin A, 50% vitamin C, 15% calcium, 0% iron.

Reference: Hy-Vee Seasons Spring 2011