I’m baaaaack! Our Florida vacation was just what I needed to relax, unplug (sort of) and spend some QT with Marc. Since I have an insane amount of unpacking and laundry to do, and episodes of Breaking Bad to watch, this post is going to be short and sweet.
I made this smoothie while bikini-prepping (with a side of chocolate...oops) before vacation. The tropical flavors from the coconut milk, shredded coconut, and mango along with the healthy fats from the avocado, nutrients from the spinach and healthy fruits had me in full-out beach mode days before we left.
Now that the weather is (kind of) warming up, I’m definitely going to be craving smoothies more often for breakfast and snacks. My go-to will always and forever be peanut butter and banana, but I’m excited to throw this one into the mix, as well. You’ll notice in the recipe that I don’t add any yogurt or ice. If you like adding Greek yogurt to your smoothies for extra protein – definitely go for it. You can also add a handful of ice as well if you don’t have frozen banana or you just like the consistency ice gives smoothies. I prefer using a frozen banana and mango, but the fun thing about smoothies is how adaptable they are.
If you’re a smoothie lover – definitely give this one a try. You can sip it while watching the snow melt this spring and dreaming of a tropical beach.
tropical green smoothie
- 1 cup light coconut milk or Almond milk
- 1 frozen banana
- 1 cup frozen mango
- 1/2 avocado
- 1-2 cups baby spinach
- 2 tbsp sweetened or unsweetened shredded coconut
- 1 tbsp honey optional
- Place all ingredients in a blender and blend until well combined.
- Pour into glass and enjoy!