Sadly, Chuck and I haven’t been on a real vacation since we took a last minute trip to the DR in September 2013. I was pregnant, just beginning my third trimester, and a bit freaked out about the fact that we were about to have a newborn and probably not take a “real” vacation for awhile. In retrospect, I have to laugh at myself. Of all the things I should have been freaking out about – labor, sleep deprivation, breast feeding, being responsible for this helpless little being, and so much more – I got anxious about not taking a vacation for a while. Ha!
Anyways, the coconut milk in this smoothie is a bit decadent, but it’s still good for you and it’s delicious. As for our next vacation, hopefully soon. Sigh. Until then, I’ll always have this. 🙂
- 1 banana
- 2c frozen pineapple
- 2c canned, unsweetened coconut milk (with cream)
- 2tbsp ground flaxseeds
- 1/4-1c water
This yields about 4 cups
- Add the first four ingredients to your blender.
- Add 1/4c of water and blend.
- Add more water to get to your desired consistency.
The flaxseeds are completely optional, but they add a little extra nutritional value to this all-fruit smoothie. Another great option is to add a handful or so of spinach. I promise you won’t be able to taste the spinach. It’ll still be yum.
This is best served immediately, but will keep for about 12-24hrs.