Happy Thursday everyone!
I’m very tempted to start this post by telling you how disappointed I am that my hockey team got eliminated from the playoffs last night. How sad I am that the season is now over for them, and so is the excitement and anticipation that comes with every game. How, well, it just stinks.
But I won’t do that. It’s a beautiful day, the rain has stopped and it’s not freezing cold, so let’s keep it positive.
What I will tell you about instead, is this super easy and delicious concoction we’ve come up with. And no, we haven’t reinvented the wheel, and we’re not trying to either. We realize there are thousands of awesome green smoothie recipes out there. We just want to add one more to your repertoire. You know, in case you get bored and need to switch it up a little.
Our favorite things about this one?
It’s green, but doesn’t taste like it is. Which usually helps if you’re trying to get your kids to eat more veggies (just blindfold them and you’ll be all set).
It’s “tropical”, and it tastes tropical. So you can make it for breakfast and pretend you’re sitting on a white sandy beach somewhere far, far away, at least until you have to leave for work. Thank the toasted coconut for that.
It’s really satisfying. And yummy. So it will give you a boost of energy and keep you full for a while (which means you’ll probably end up eating less, and help get your body ready for that white sandy beach you were just dreaming about)
What this smoothie won’t do however, is turn back time and change the score of last night’s game. Oh well. Can’t have it all now can you?
So, as we say in Philly (way too often): “Maybe next year”
In the meantime, enjoy 🙂Print
- 2 1/2 cups unsweetened almond-coconut milk
- 1 cup frozen pineapple chunks
- 1 cup frozen mango chunks
- 2 cups fresh baby spinach
- 2 tbsp toasted coconut (shredded or flakes)
- 2 medium size frozen bananas
- 1/2 cup orange juice
- 2 tsp lemon juice
- 1 tbsp chia seeds
- Combine all the ingredients in a blender. Blend till smooth