Tropical Breakfast Smoothie
I have no idea what possessed me to make a smoothie on a day that is so cold that they actually closed the schools due to ice. Certainly no idea why I decided it should be a tropical smoothie…
But it came out so good!
Here’s the recipe… or close to a recipe… I always guesstimate, but this should be pretty close:
Tropical Breakfast Smoothie
Makes 1 adult and 1 kid smoothie; adjust as needed.
*1 cup plain yogurt (Raw would be best. I didn’t have any on hand so I used Fage Total Greek Yogurt
*1 cup milk (I used soured raw milk)
*1 cup frozen organic mango chunks
*1 banana (Tip: Peel and freeze bananas that are past their prime to use for smoothies. But I used fresh here.)
*1-2 Tbsp. organic virgin coconut oil
*2 tsp. raw coconut nectar (Get it at Live Superfoods, or you could also use Grade B maple syrup or honey)
*1 tsp. organic vanilla extract
- If I’d had any on hand, I would have added a farm-fresh egg yolk or two.
- If I hadn’t been so lazy, I would have added some organic coconut milk. Yum!
Place all ingredients besides coconut oil in blender and start whirring. Slowly pour the coconut oil into the blender. Taste and adjust sweetness if needed! (If it’s not cold or thick enough for you, you can add in a few ice cubes and blend.)
Enjoy, and dream of the tropics!
This post has been included at Kelly the Kitchen Kop’s Real Food Wednesday.
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