Serves 2


  • 1 Bunch Mint
  • 1/2 cup Frozen Avocado 
  • 2 cups OJ
  • 1/4 cup natural/fresh-squeezed lime juice
  • 1/4 cup Grapefruit Juice
  • 1 cup Frozen Mango


  1. Combine all ingredients into a blender and pulse until entirely combined. Make sure that you have enough liquid to blend the mixture.
  2. Serve, garnish with fresh mint & enjoy! Remember, sugar is still sugar so drink in moderation as a special treat. Top with lemon or lime kombucha for a "boozy" probiotic addition!

**Keep in mind that sweetness can be adjusted with OJ or mango. Everyone will require a bit more of each ingredient versus another. I prefer my Mangorita-Mojito to be more tart while others may want it sweeter!**


Make sure you use an avocado that is not entirely ripe. This will give the smoothie a bitterness if it is too ripe. I used frozen avocado which is picked and instantly quick frozen at it's prime maturation. 

If you cannot find frozen avocado, simply use an avocado that is perfectly light to medium green inside!


Made with delicious mango from our friends at @hungryharvest! Use my code "cookcollab" for $5.00 off your first order!


Yesterday on Instagram we talked about the saying "Fail to prepare & prepare to fail" which was to prompt everyone to cook up a few of our favorite snacks to take to the beach today. Well, that was somewhat of a fail due to the weather being pretty nasty here in Miami, however we're still sharing these recipes for your NEXT beach day! Cheers to great snacks, sunshine, and saving money by making it yourself!

beach colors-1.jpg


  • 1 can red kidney beans (liquid removed)
  • 3 tbsptahini paste
  • 1 tbsp red chili flakes
  • ¼ cup boiling water
  • 1 tbsp cumin
  • 2 tbsp garlic powder or fresh
  • 1 tsp sea salt
  1. Add all of your ingredients to your high-speed blender (preferably a vitamix) and blend.
  2. Using the rod that comes with the blender, push the mixture down until it is entirely blended.
  3. Using the boiling water, add in small amounts until the mixture becomes "whipped." This will help it to become creamy without having to use any oil or added calories. 
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  • 1/2 cup lime juice
  • 2/3 cup orange juice
  • 1 cup frozen mango
  • 1 cup frozen pineapple
  • 1/2 cup unsweetened grapefruit juice
  • 1 cup ice
  • 3 oz honey or maple syrup (NO AGAVE)
  • Lime or Lemon Kombucha
  1. Combine all ingredients except kombucha into a blender with ice cubes. Blend until well combined and pour into glasses. 
  2. Top the mixture with kombucha and gently stir to combine.
  3. Have left-overs - GREAT! Freeze them into pops or in a bottle to take to your next beach day. It will keep everything cool as it defrosts.


  • 1 cup NON-GMO corn kernels
  • 1 cup pineapple (diced)
  • ¾  cup red pepper (grilled)
  • ¼ cup red onion
  • 1 tbsp jalapeno
  • 1 tbsp maple syrup
  • ⅛ cup lime juice
  • ⅛ cup orange juice
  • 1 tbsp mint
  • 2 tbsp cilantro
  • ½ tsp fresh ginger
  • ½ tsp salt
  • 1/2 cup tomatoes (seeds removed)
  1. Wash all of your ingredients.
  2. Using a chef's knife, cut your pineapple, red onion, and jalapeno into small dice (jalapeno minced.)
  3. To avoid grilling the corn or red pepper, purchase the fire-roasted corn in the frozen section at Whole Foods, as well as the frozen red pepper. Reserve the remaining amount in the freezer. Corn will almost always have to be purchased canned, or frozen to guarantee that it is NON-GMO. (FYI)
  4. Once the red onion is cut, squeeze the lime juice over this mixture. This helps to somewhat "cook" the onion so that it is easier on your stomach.
  5. Adding your remaining ingredients to your bowl mix to combine. 
  6. If you would like to add tomato be sure to remove the seeds and liquid before combining. 
  7. If you are watching your sugars, simply remove the maple syrup as well as the orange juice.
  8. Play around with these flavors and adjust ingredients by 1 tbsp - 1/4 cup as necessary.

The only true way to learn to cook is to make a mistake and understand how to fix it!

With yummy love,

-Chef Dee-