A Different Take on the Tropical Smoothie

It’s no secret that I’m a fan of the morning smoothie. Though he doesn’t like to make them, Ben prefers a smoothie too. He says 6 a.m. is too early to chew. 

Smoothies make great vehicles for spinach, and kale, chard, and other greens, and that’s one of the reasons I love them. I can put some much nutrition in to one glass. Flax seed for omega 3, spinach for iron and a vegetable source in general, fruits, almond milk (I don’t like to drink any milk straight), the list could go on and on. 

I first started getting into green smoothies when my school offered a green smoothie at the smoothie bar. Unfortunately, I wasn't in love with the particular combination: pineapple, kiwi, white grape juice, soy milk, and spinach. So I changed the white grape juice to orange and the kiwi to mango. Basically, their tropical smoothie with spinach. 

Of course, I was pumped when I found an article in Vegetarian Times for smoothie recipes.

One smoothie in particular caught my eye, the Avocado-Mango. It's without a doubt, a tropical smoothie, with its mango, lime juice, and coconut water. 

Coconut water is super hydrating and has electrolytes, which will be great right before the gym.

Avocado, obviously, has the good fats. Walnuts do too, and they've got the omega-3's.

The lime and mango just taste great. 

And, like I do with most recipes, I tweaked it. I added spinach and strawberries. It was divine. The only downside was it makes less than I usually drink. Ben and I each drink 16 oz of smoothie, and this one made 16 oz total.

Why is it so pink?

Oops...forgot the spinach.

It's a keeper, regardless.

 

Tropical Smoothie, Modified from VegetarianTimes

1 ½ cups coconut water
½ medium Hass avocado
2 tbs. walnuts
1 ½ tsp. lime juice
¾ cup frozen mango cubes
¾ cup frozen strawberries
2 handfuls of spinach

Blend until smooth.