I will admit, I do love smoothies, but I can't always get excited about them for breakfast. I'm usually an oatmeal or cereal kind of girl. This week, however, smoothies just sounded really good. Maybe it has something to do with the fact that the weather is (supposed) to be getting warmer, and they feel like something you should be sipping by the pool.
This one is incredibly simple, just pineapple, banana, and spinach. Throwing the spinach in there is a great way to fit extra greens in your diet, and it's surprisingly mild tasting; the banana especially helps mask the "green" taste if that's something you're not sure about. I didn't have any coconut (either fresh or unsweetened shreds), but I think I will definitely be adding that next time I make this smoothie. Green piña coladas? Yes please!
Tropical Green Smoothie
Yield: 2 fairly large glasses
1.5 cups frozen pineapple
1.5 cups spinach
Fresh or shredded coconut (optional)
Stevia to taste (optional)
Ice cold water
1. If you are working with fresh pineapple, cut and freeze the night before. You can also do the same with the bananas if you want. I like using frozen fruit instead of ice in smoothies because it doesn't water them down and provides a smoother texture.
2. Add ingredients to blender and blend using only as much water as necessary to facilitate blending. Feel free to add more or less of any of the ingredients as you see fit. If you don't have a very powerful blender, you may want to add the ingredients in a little as a time and blend as you go.
Notes: For stevia, NuNaturals is my favorite brand because it has zero aftertaste (both the powder and the drops are great). Other options for sweetener include: raw honey or a few medjool dates soaked overnight and blended in (beware, they do have pits!). Personally, I usually either leave out the sweetener (the pineapple and banana provide a lot of sweetness on their own), or add in just a few drops of stevia.