It may be the middle of winter, but like most of the country, it’s been pretty mild here in Houston. This week has been warm, humid and rainy. I’ve found myself craving lighter foods like smoothies for breakfast.
Another reason that I’ve been enjoying smoothies is that my current rotation is at a dialysis clinic in Northeast Houston. I live in Southwest Houston….my commute is a good hour without any major traffic delays. Smoothies are quick to make and are easy to drink in the car.
Everyday I make a different variation based on what I’m craving. Peanut butter and banana is always a favorite, but it’s good to mix it up. The smoothie I made this morning was delicious and made me feel like I was laying on the beach in Mexico.
The key is using coconut milk for the base to give it a tropical taste. Earlier this week at the grocery store I found a new hybrid of coconut and almond milk. I immediately put in my shopping cart. I usually alternate between coconut and almond milk – so this product is perfect for me. I no longer have to choose between the two.
Coconut is the dominant flavor- but the almond milk adds a subtle nuttiness and thins the milk. Coconut milk by itself tends to be a little bit thicker. I’m a big fan!
Low in protein but high in calcium, vitamin A, D, and E.
- 1 cup almond-coconut milk blend, Original flavor
- 1 cup tropical frozen fruit mix (my blend had peaches, pineapple, mango, strawberries)
- 1 cup papaya
- protein powder (optional)
Pour all the ingredients into a blender and give it whirl until smooth.If you like a thinner consistency- add more milk. If you want the smoothie to keep you full for longer- add protein powder.
Now, go make this smoothie, take a sip, close your eyes and dream of a tropical vacation.