Here’s another combination I tried recently and loved. There is nothing better than using up the contents of one’s fridge and freezer and creating something delicious in the process!
- Flesh of one mango – frozen
- Flesh of one small coconut – frozen (4 frozen coconut cream cubes would work perfectly with this as well)
- 1 cup Pure Harvest Coco Quench (or whatever milk alternative you prefer. Regular Full Cream, Almond, Oat or Coconut & Almond milk would work as well)
- 1 large handful baby spinach
- 1 small handful mint leaves
- Juice of 1 lime
- Chia seeds for topping (optional)
I let the frozen coconut flesh and mango thaw a little bit and then added all ingredients and blended together to create a lovely, thick and almost sorbet-textured smoothie. Top with some chia seeds if you like.
Coconut & Mango Sweet Green Smoothie
I made this smoothie for breakfast this morning and enjoyed it so much I had to share.
It was particularly filling which was exactly what I needed after a 7.4km run this morning to start the day. I also used frozen berries for the recipe so the end result was almost like eating ice cream, perfect for while it’s still quite warm in the mornings!
Frozen raspberries would work well also if you want a lower fructose option and it would taste just as good if you omit the protein powder too.
- 4 ice cubes
- half a frozen banana
- 4 frozen strawberries
- 1 heaped tablespoon coconut protein powder (vanilla would work also – I had some 180 nutrition protein powder leftover from some samples)
180 Natural Protein Superfood – 100% natural ingredients and gluten and sugar-free! I prefer the coconut flavour over the chocolate.
Go to 180nutrition.com.au
- 1/4 cup rolled oats
- 1 tablespoon chia seeds
- 1 cup (250ml) So Good Unsweetened Almond Coconut Milk
So Good Unsweetened Almond Coconut Milk – low in calories and sugar and delicious also.
Blend all the ingredients together and enjoy!
Banana, Strawberry and Coconut Breakfast Smoothie
One Saturday morning I woke up and thought to myself that I really wanted bacon. I lay in bed for a while contemplating how difficult it would be to get up and cook the said bacon until at last the grumblings of my stomach persuaded me out of my king-sized cloud-like bed and to the kitchen. On getting to the kitchen I realised that alas! I didn’t have eggs! I don’t know if it’s just me but it always feels strange to me if I eat bacon without eggs. Like eating mashed potato without gravy.
Hmmm I think I feel like bacon . . .
I definitely didn’t want to just have bacon on bread (bleurgh how boring) and I happened to have some leftover basil, mushrooms and baby spinach. The end result from my fridge scavenging hunt was the following recipe, which is now one of my ultimate favourite breakfasts! It feels so naughty and decadent when you’re eating it but it’s actually full of good fats and fresh wholesome ingredients so you’re left with quite a nourishing breakfast.
Just so you know, if you do add a poached egg/s on top of this it is equally as good with added protein to boot.
- Large piece of toasted sourdough bread
- 1cm wide slice of butter approx.
- Few rashers of bacon
- 3-4 mushrooms
- Handful of basil leaves
- Large handful of baby spinach
- Freshly grated parmesan cheese (to taste)
- Poached eggs (optional)
Slice the bacon and mushrooms into bite sized pieces. Cook the bacon in a non-stick frying pan until starting to brown and a little crispy on the edges. Add the mushrooms and butter to the pan and stir. Once mushrooms almost cooked add the basil and stir for a couple of minutes. Put the bread in the toaster. Add the baby spinach to the pan and stir until wilted. Remove from heat.
Pour the mixture onto the toast and grate the parmesan cheese over the top. Enjoy!