Wow, 2 posts in one day! This was a whopper of a breakfast smoothie! I have run out of granola so I had to get creative this morning. I had a banana in the freezer, a shot of leftover espresso from yesterday, and of course the container of diluted coconut milk that I always have in my fridge. I instantly thought SMOOTHIE! Who cares that it is freezing out. Here it is! Sorry, no picture, I tried to take a picture with no memory card in my camera but it looked like a rich chocolate milkshake (adding cocoa to the mix couldn’t hurt either). This made one serving.
1 frozen banana (I store bananas that I have peeled and cut in half in freezer bags for impromtu smoothie opportunities)
1 shot of espresso (I had mine in a glass jar chilling in the fridge)
3/4 c. (approx) diluted coconut milk (or use any milk you’d like, dairy/nut/soy/rice)
2 tsp. agave nectar (or maple syrup/honey/sucanet)
splash of pure vanilla extract
Put this all in your blender and blend away. I like to serve mine in a wine glass with a piece of sprouted wheat toast on the side.
Joie de vivre said:
This sounds wonderful and filling!
justeatfood said:
That sounds wonderful! I love the idea of freezing up banana halves. That would be the perfect way to store them right before they go bad. Plus they wouldn’t warm up the smoothie with an room temp nanner! Great tip, and the smoothie sounds great.
Happy New Year! Emily
glowfromwithin said:
Hi Nancy!
Yum!!! I like to use chocolate almond milk for a banana smoothie treat. That shot of espresso makes it even more decadent.
I just committed to run the San Diego Rock N Roll Marathon in May – this will be super fuel I can use before an early morning long run for sure!!!
My first weekend at IIN was AWESOME!!! Looking forward to weekend 2 coming up soon… 🙂