Living Well

You can’t cancel Mardi Gras spirit: Recipes for the Carnival Season

You can’t cancel Mardi Gras spirit: Recipes for the Carnival Season

Mardi Gras Season is easily one of my favorite times of the year! I love the parades, floats, bands, celebrations, and pride and love in our community. With the pandemic and many events being cancelled, this year has me missing all the magic.

Despite the restrictions and cancellations, I am in awe with the resilience, creativity, and unity of our home! These recipes are inspired by the Mardi Gras Spirit and will be perfect in your cup or bag as you safely walk, bike, or drive to look at all the beautiful House Floats. Please remember to practice safe social distancing and wear your masks!

Mardi Gras Smoothie

Mardi Gras layered smoothie

Ingredients:

● Gold Layer:

○ ½ cup pineapple*

○ ½ small frozen banana*

○ 1 cup plain Greek yogurt

○ ⅛ tsp turmeric

● Green Layer:

○ 1 kiwi*

○ 1 cups spinach*

○ ½ cup water

● Purple Layer:

○ ½ cup frozen blueberries

○ ¼ cup frozen strawberries

○ ½ cup water

Directions:

1. (GOLD layer) Add all the ingredients to blender in the order listed and blend until smooth. Transfer to cup and stick in the freezer.

2. (GREEN layer) Add all the ingredients to a blender in the order listed and blend until smooth. Transfer on top of the cold layer and stick in the freezer.

3. (PURPLE layer) Add all the ingredients to a blender in the order listed and blend until smooth. Transfer on top of the green layer.

4. Enjoy!

Mardi Gras Muffins (Lemon Blueberry Zucchini Muffins with a Colorful Lemon Glaze)

Ingredients:

· 2 eggs

· 1/4 cup vegetable or canola oil

· 1/4 cup plain Greek yogurt

· 3/4 cup sugar

· 2 teaspoons vanilla extract

· 1/2 teaspoons lemon zest

· 1 cup all-purpose flour

· 1/2 cup whole wheat flour , (or white whole wheat flour)

· 1 teaspoon baking powder

· 1/4 teaspoon baking soda

· 1/4 teaspoon salt

· 1 cup finely shredded zucchini, (about one small zucchini)

· 1 1/2 cups fresh blueberries, (or frozen, thawed)

Glaze:

· 1/2 cup powdered sugar

· 2 teaspoons fresh lemon juice

· 1/2 teaspoon milk, or more as needed

· Food Coloring (yellow, purple, green)

Instructions:

1. Preheat oven to 375 degrees F. Line a muffin tin with paper liners or grease well.

2. Shred zucchini and set in a colander over a dish or the sink, pushing lightly with the back of a spoon to drain excess moisture away.

3. Combine eggs, oil, yogurt, and sugar and mix well. Add vanilla and lemon zest and mix again.

4. Add flours, baking powder, baking soda, and salt and stir just until combined.

5. Fold in zucchini and blueberries.

6. Divide mixture into muffin pan compartments and bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from muffin pan and cool completely on a wire rack.

7. Mix powdered sugar, lemon juice, and milk until well blended and thin enough to drizzle. If you need to add more milk, add it in a 1/4 teaspoon at a time.

8. If using food coloring, divide into separate bowls and mix in desired color. You can have only one color, all three colors, or your choice of color, or plain! Up to you how colorful you want it to be.

9. Using a spoon, drizzle glaze on the muffins.