I’ve been drinking a lot of smoothies lately. They are so much easier on busy nights when I have board meetings, swim open house or doc appointments or for a quick lunch. This smoothie is one of my favorites. I also love to make this after a run, like this morning, to help rebuild muscles and let my body recover after training. I then eat my oatmeal a bit after – allowing my body’s efforts to tackle healing muscles versus digesting a big breakfast post run.
This smoothie is totally dairy free (as I’ve mentioned, I’ve been experimenting with my daughter’s diet removing dairy and gluten) and I’m amazed at how in 3 days the difference I’m seeing! More on that later. This also makes a great breakfast or snack. Packed with protein! Tastes incredibly tropical – which is a good thing any time of day. My daughter loves smoothies for breakfast because she doesn’t have a big appetite first thing in the morning but knows she needs nutrient dense food to keep her mind and body going till lunch. This is a great option, especially for those kids who shy away from veggies. I promise – they will love this one!
1 cup of coconut water
1 handful of baby spinach leaves
1 mango, pitted, skin removed and chopped
1 tablespoon of protein powder (I use hemp protein – vegan, dairy free but if you prefer, you can use your favorite protein powder)
1 kiwi, peeled
1/2 cup of frozen or fresh pineapple (you can use an apple or pear)
Ice cubes (5-7)
Optional: a small piece of peeled ginger
Add the ingredients in the order I have listed. The liquid on the bottom helps the blender to process the ingredients, I’ve found, much more efficiently. Process on the smoothie setting. Pour into glasses and enjoy!
— Knead to Cook