Well it’s currently 50 shades of gray outside and drizzling like no other.
Seattle knows how to do Seattle quite well this time of year.
I’m still recovering from eating enough for not one but three people this Thanksgiving, so I thought it would be appropriate to introduce a light and bright sunshine smoothie.
(And no, I do not mean I’m pregnant with twins… I just ate as much as three adults would.)
This smoothie is super fruity and tropical, thanks to perfectly ripened banana, tangy pineapple, and creamy coconut milk yogurt.
Basically I had some leftover pineapple hanging out in the fridge–thanks to traditional Thanksgiving raspberry Jell-O “salad” (gag)–and wanted to use that stuff up.
Everyone knows pineapple goes well with coconut and I have a hard time not including banana in on my smoothie fun.
I threw some flaxseed meal in there too for a little extra kick of nutrition as well as pure vanilla extract, but those guys are optional guests.
Blend blend blend then pour your ultra smooth smoothie into a tall glass and top with toasted coconut flakes if you like.
Life’s a beach!
P.S. I love the combo of using both frozen banana and chilled (in the fridge) banana, but if you’re not super picky or anal like moi, feel free to go with all frozen banana or all refrigerated banana… one way or another your banana should be a chiller because no one wants a borderline warm smoothie.
P.P.S. I used canned crushed pineapple, but if you have fresh on hand, go ahead and put it to work. Just make sure your blender has some muscle because you want all of those fibrous bits broken down. Frozen pineapple will do, as long as your banana isn’t frozen too because you’ll have one heck of a time blending all that icy fruit together.