So, I’ve kind of not been eating breakfast lately. It’s not the best thing to do…I know this. I’m aware this is no bueno, but you know sometimes in the morning you just really can’t bring yourself to eat anything! Yea, that’s been me for like the last month. Anyways, so instead of actually consuming breakfast, I’ve just have been making these gianormous green smoothies in the mornings, then drinking them for lunch! It must be muscle memory or something.
I make enough for Todd too of course. He’s like a little kid…gotta sneak in those veggies where you can. Potato bread with Earth Balance morning, noon and night is not an acceptable diet. Hey, I never said we were perfect. I’d live solely off banana chips if I knew it could adequately sustain me…
What’s this mean for you, dear reader? It means a green smoothie recipe! Yay! As always, use what works for you and what you have on hand.
A Tropical Green Smoothie
Inspired by…just me
Makes 5 cups
- 2 cups non-canned coconut milk (or other non-dairy milk)
- 2 large handfuls of baby kale or spinach
- 1 1/2 cups frozen tropical fruit mix (mine was mango, pineapple, strawberries and peaches)
- 1/2 cup frozen berries (whatever type you prefer, I used blueberries, blackberries and raspberries)
- 1/4 tsp. fenugreek seeds (optional)
- 2 Tbsp. loose leaf green tea
- 2 Tbsp. whole flax seeds
- 1/2 tsp. erythritol or other sweetener
- splash of vanilla extract
- dash of ground cinnamon
Pour the milk into the blender first, followed by the kale and finally the frozen fruits and remaining ingredients. Blend well, about 1-2 minutes.
Yum. Green, tropically goodness.
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Ginger Blackberry Green Smoothie