• Place the frozen peach yogurt, skim milk, and strawberries (or watermelon) into a blender.
• Blend on high for about 30-45 seconds until smooth.
• Add the cantaloupe, honeydew melon, and ice cubes to the blender.
• Blend once again on high for 1 minute until the mixture is smooth and well-combined.
• Pour the smoothie into glasses and serve immediately.

• Peel and slice the banana.
• Add the banana, strawberries, orange juice, and ice cubes to a blender.
• Blend on high until the mixture is smooth and creamy.
• Pour the smoothie into a glass and serve immediately.

• Seed and chop the watermelon and honeydew melon into chunks.
• Place the watermelon, honeydew, lime juice, vanilla low-fat yogurt, and ice cubes into a blender.
• Blend on high until the mixture is smooth and creamy.
• Pour the smoothie into glasses and serve immediately.

• Dice the cantaloupe, honeydew melon, and watermelon.
• Place all the diced melons, passion fruit or mango juice, lime juice, honey, mint leaves, and ice cubes in a blender.
• Blend on high until the mixture is smooth and creamy.
• Pour the smoothie into glasses and serve immediately.

• Seed and chop the watermelon and honeydew melon.
• Place the watermelon, honeydew, lime juice, vanilla nonfat yogurt, and ice cubes in a blender.
• Blend on high until the mixture is smooth and well combined.
• Pour the smoothie into glasses and serve immediately.

• In a blender, combine half of the mango, bananas, strawberries, carrots, ice cubes, honey, and yogurt (if using).
• Blend on high until the mixture is smooth and creamy.
• Pour the smoothie into a glass and serve immediately.
• Repeat the process with the remaining ingredients for the second serving.

• Pour the pineapple juice and orange juice into the blender.
• Add frozen banana chunks, pineapple sherbet, and frozen mango slices.
• Blend on the MIX setting for 30 seconds to combine ingredients.
• Switch to the SMOOTH setting and blend until the mixture is smooth and creamy.
• Use a stir stick to assist with mixing as needed.
• Pour into glasses and serve immediately.

• Peel and pit the mango and peach, then cut them into chunks.
• Combine mango chunks, peach chunks, peach nectar, and lime juice in a blender.
• Blend on high until smooth and creamy.
• Pour the smoothie into glasses and serve immediately.

Prepare Ingredients:

• Peel and chop the mangos.

Blend Ingredients:

• Add the nonfat vanilla yogurt, mango nectar, chopped mangos, and cardamom to the blender.
• Process until smooth.

Add Ice:

• Add 1 cup of ice cubes to the blender.
• Blend again until the ice is crushed and the smoothie is smooth.

Serve:

• Pour into glasses and serve immediately.

• Slice the onion and radishes using a mandolin slicer.
• In a large mixing bowl, toss the sliced onion and radishes with olive oil.
• Transfer the onion and radish slices to the air fryer basket and cook at 360°F for 8 minutes, shaking the basket twice during cooking.
• Return the onion and radish slices to the mixing bowl and toss with paprika, onion powder, garlic powder, pepper, and sea salt.
• Place the seasoned onion and radish slices back in the air fryer basket and cook at 400°F for 5 minutes, shaking the basket halfway through cooking.
• Serve hot and enjoy your crispy radish hash browns!