You would think that with the abundance of fresh fruit and vegetables available right now I would have no problem sticking to a healthy diet, but no, it's BBQ season which means a steady diet of steaks, brats, hamburgers and calorie laden side dishes. Every time the weekend rolls around I can feel my arteries clogging, so during the week I've been opting for a healthier breakfast and a lighter lunch. These tropical smoothies are quick and easy to prepare which makes them perfect for anyone who isn't a morning person. They do take a little bit of advance prep work the night before since you'll need to slice the bananas and pineapple ahead of time, then freeze them overnight, but it's well worth the extra effort to have everything ready in to go in the morning (especially if you don't function well before you've had a gallon of coffee, not that I would know a thing about that!)
makes 2 - 3 servings
8 ounces pineapple, sliced and frozen
1 banana, sliced and frozen
2 ounces orange juice
6 ounces coconut milk (I used So Delicious Dairy Free Coconut Milk)
unsweetened shredded coconut
- Slice banana and pineapple into 1 inch pieces, then freeze overnight. In a blender combine all of the ingredients and blend until smooth.
- Top with shredded coconut (optional) and serve immediately.