My Go-To Smoothie Recipe 

BlenderI don’t have a cutsie name for the green smoothie I start my day with every morning but I would describe it as well-balanced and tropical.  It’s made with spinach, pineapple, orange and coconut.  The spinach is packed full of vitamins, the fruit adds sweetness and potassium, and the coconut milk adds plenty of fat to keep me full.  I usually have this with eggs for breakfast but will sometimes just take the smoothie alone to go.  No, I do not have a Vitamix.  I use this blender by KitchenAid.  I would recommend this blender because it’s only $100 and has never given me any issues.  I make a big batch of the smoothie, pour it into silicone ice cube trays and freeze.  When I want to make a smoothie I just blend a 5 cubes with a half cup of water. Surprisingly to me the cubes keep their flavor for well past a week in my freezer.  I love making the smoothie with frozen cubes because it creates a refreshing, slushy effect and the smoothie will stay cold for a long time on the go (I love Working Glasses because they are inexpensive, durable, and easy to clean).


1 14 oz Can Coconut Milk
1-2 Cara Cara Oranges
1/2 lb pineapple, cubed
1 lb baby spinach



Blend the coconut milk, orange, and pineapple together.   Add spinach one handful at a time, blending until incorporated.  Once all the spinach has been added, blend on high for a few minutes to ensure no flecks or bits of leaves remain.  Pour mixture one-inch, silicone ice cube trays and allow to freeze completely for 24 hours.  Pop cubes out of the trays and store in a freezer-safe bag.  Makes about 36 cubes.  To serve blend 5-6 cubes with 1/2 cup of cold water.


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