13-Year-Old Twins Share a Staple Smoothie Recipe

Body, Health

twin chefs coverThirteen-year-old identical twins, Lilly and Audrey, have been cooking since they were three and want to families how to make healthy meals.

Lilly and Audrey Andrews started watching the Food Network at three because most of the cartoons on TV scared them. After they saw eggplants featured on the show, the twins went grocery shopping with their mom, brought some eggplant home, and learned to sauté that very night. When their mom overheard them arguing about whether a parfait was flavored with lemon extract or orange zest, she knew their interest in cooking was more of a lifelong passion than a childhood phase.

Each twin has her own personality and preferences: Audrey likes her eggs scrambled, and Lilly likes them fried. Their twist on PB&J is upscale: fig preserves and goat cheese on soft bread with a little lemon zest.

Growing up in Sonoma, CA, they learned from world class chefs and are have now come out with a cookbook. We {Heart} Cooking!: Totally Tasty Food for Kids (published by Cooking Light) has some adorably delicious ideas and incredibly easy recipes.

We sat down with the Twin Chefs to get their take on how adventurous women can eat and cook better and got them to share their favorite smoothie recipe, too. twinchefs.net

How do your recipes benefit women on the go?
Everyone, especially busy women and mothers, should take a little time to nourish their bodies in the morning. The “fuel up” section of the book was inspired by breakfasts that are good for you yet fill you up. Kale Leaf Frittatas (to go!) are delicious and perfect for kids and adults. They’re like little scrambled egg bites! We’re crazy about snacks as well, and the Figgy Chewy Granola Wheels make a perfect after-school or during work pick me up. They’re sweet, yet high in fiber and have great-for-you ingredients like dried fruits and nuts. —Audrey

What should female athletes consider when cooking for themselves?
Especially on the days you are playing sports or working out, it is important not to skip meals. It feels pretty horrible to work out on an empty stomach! You need energy to do your best, so we recommend having a quick snack even if you can’t make yourself an all-out breakfast. Have a few healthy options around, like some homemade granola or our Munch Mix, for the mornings you just don’t have the time. —Lilly

Why do you love to exercise and participate in sports?
To tell the truth, we aren’t crazy about all sports. But the ones we do love, volleyball and cross country, we try our best at. Even if your fave isn’t in season, try to make time to practice for it. So when the tryouts do roll around, you’re ready! —Audrey

Which recipe is your favorite to eat before or after sports practices?
Trying different recipes is the best, but sometimes, you just love to make the classics. When it comes to an after practice or meet snack, it’s a simple smoothie. More specifically, my favorite is the Creamy Dreamy Tropical Smoothie. It’s made with honey and pineapple, (no refined sugar) so it helps replenish your energy. Low fat Greek yogurt gives you protein without weighing you down! Plus, it’s frosty and delicious to treat yourself with after a hard-fought game. —Lilly

The Twin Chefs have shared this healthy recipe for women fueling up for sports from their upcoming cookbook We {Heart} Cooking!: Totally Tasty Food for Kids, (published by Cooking Light).

Creamy Dreamy Tropical Smoothie

Wish you were on the beach right now? One sip of our smoothie and you’ll be there before you can say “Aloha.” Coconut milk and Greek yogurt make this smoothie super creamy, and pineapple gives it a sweeeeet tropical kick.

Hands-On Time: 5 min. Total Time: 5 min. Serves 4 (serving size: 1 cup)

4 teaspoons unsweetened shredded coconut for garnish (optional)
2 cups fresh or frozen pineapple chunks
1 cup plain low-fat Greek yogurt
1 cup light coconut milk
3 tablespoons honey
1 cup crushed ice or ice cubes

Toast coconut (optional): If you would like to garnish with coconut, toast it first. Heat a small skillet over medium heat and add coconut flakes. Cook, stirring frequently, for 1 to 2 minutes or until the flakes are golden brown.

Blend smoothie: Place pineapple, yogurt, milk, honey, and ice in a blender. Process on high speed for about 60 seconds until smooth or desired consistency.

Serve smoothie: Pour into tall glasses. Garnish each serving with 1 teaspoon of toasted shredded coconut, if desired. Serve immediately.

Outrageous tries!
What else can you do with this creamy-dreamy wonder? Make ice pops! Pour the smoothie into ice-pop molds and freeze until solid. Want some “c-c-crunch” in your pop? Put toasted coconut in the mold before filling it.

CL_We {Heart} Cooking! - Creamy Dreamy Tropical Smoothie

Last modified: February 18, 2015

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