Olive~Me & Co’s Avocado, Mango and Goat cheese smoothie

image source www.cearaskitchen.com

image source www.cearaskitchen.com

This one is amazing!!!!! Loved it when I tried it!!!!!

Makes 1


  • ½ ripe avocado, diced
  • 140g frozen mango (or you could use half a fresh)
  • ¾ cup milk of choice (including soy, rice or almond))
  • 2 tbsp fat free Greek yogurt
  • 25g unripened goat cheese
  • 2 tbsp vanilla flavored whey protein
  • 1 tbsp flax seed meal
  • 1 tbsp unsweetened shredded coconut or Olive~Me & Co’s White Coconut Balsamic Vinegar
  • 1 tbsp Olive~Me & Co’s White Balsamic Vinegar
  • ½ tsp pure vanilla extract
  • 5-6 fresh basil leaves, finely chopped


  1. Add all the ingredients except avocado and basil leaves in your blender and blend until smooth
  2. Add avocado and basil leaves and blend until smooth, but not fully incorporated.
  3. Transfer to serving glass and garnish with a spoonful of yogurt and basil leaves

And ENJOY! This is so delicious…was skeptical when I first came across it!!!!

Olive~Me & Co’s Baked Salmon With Coconut Crust


  • 4 Salmon Fillets  remove the skin from the salmon. Put salmon fillets on a non-stick baking pan.
  • 1 Tbsp Olive~Me & Co’s White Coconut Balsamic Vinegar ….Brush balsamic vinegar over the salmon.
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Flaked Sweetened Coconut
  • Salt
  • Pepper


  1. Preheat oven to 425 degrees
  2. In a shallow dish, combine panko, coconut, salt and pepper.
  3. Dredge each fillet in the mixture and place fillets in the baking pan. Spread any leftover crumbs on top of each fillet. Spray with cooking spray.
  4. Bake for 12 to 15 minutes
  5. Ensure you place under broiler until crust is a nice golden brown.

Olive~Me & Co’s Coconut-Lime Shrimp


  • 6 oz Olive-Me & Co’s White Coconut Balsamic Vinegar
  • 6 oz Olive-Me & Co’s Persian Lime EVOO
  • 1 small chili of your choice and heat, finely chopped
  • 1 T garlic, finely chopped
  • 1 T fresh cilantro, finely chopped
  • 1 T lime juice, freshly squeezed
  • 1 lb large shrimp, deveined and shelled
  • sea salt, to taste
  • freshly ground pepper, to taste


  1. Preheat oven to 375o. Combine white coconut balsamic, chilies, garlic, cilantro and lime juice in a shallow baking dish.
  2. Marinate shrimp in mixture for 10-15 minutes.
  3. Season with salt and pepper, remove from dish and place on lightly oiled baking dish oiled with Olive~Me & Co’s Persian Lime EVOO and bake for 5 minutes, depending upon size of shrimp.