When my kids see me pull out the blender, they immediately start naming colors—
"Orange? Purple? Green?" It's code for, "Which smoothie are you making?"
More than half of the time, it's my two mainstays: peanut butter banana oat or coconut pineapple.
I know you can find an abundance of green smoothie recipes on Pinterest, but sometimes it's just nice to try a recipe you know someone out there loves and makes often. I've been making this a couple times a week for several years now, so I hope you enjoy it as much as we do!
You can imagine as you're drinking this creamy, bright thing that you're beachside with a piña colada. Except this is a lot healthier, with no added sugar and plenty of fruit and greens. :)
- I’ve been ordering this 12-pack of coconut milk because it has no additives. Trader Joe’s has a canned light coconut milk that I use as well.
- I freeze halved bananas in ziplock freezer bags and use them all the time for smoothies. Bananas don’t taste as banana-y when they’re frozen, but they do sweeten things up and add a really nice creaminess.
- When I have extra, I pour it into a couple of sealed mason jar and stick them in the fridge. As long as they’re sealed and don’t oxidize, they keep really well for a few days. I usually try to do this so I can make the smoothie one day and drink it for two.
- 1/2 cup coconut milk (or more if you like it creamier!)
1 1/2-2 cups water
1 1/2 cups greens (I usually alternate weekly between spinach and kale.)
1 medium-sized banana, frozen
1 cups frozen mango
1 1/2 cups frozen pineapple
1 tablespoon chia seeds (optional)
- Pour coconut milk and 1 1/2 cups water into the blender. Add greens next, closest to the blade so you can be sure they get well blended. Top with fruit and chia seeds. Start blending on low and work your way up to high. Add more water as needed to help it blend and get it to a consistency you like. Whirl until smooth, and serve with straws!
- Drinks, Smoothies
- North American