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This delicious smoothie is quick and easy thanks to a little advance prep. The recipe comes from Kelly at EatYourselfSkinny and the details are over on the next page.
When I first tried coconut water in a smoothie I was pleasantly surprised how much it contributed to the flavor. I didn’t expect to notice it. And as well as tasting good it provides a healthy dose of minerals.
Kelly suggests preparing ‘smoothie packs’ to freeze so you can make a fast exit in the morning. Simply place the ingredients, minus the liquids, into freezer bags and freeze. Then you can grab what you need on the run in the morning before heading out to work. (Just drop the contents of your bag, plus the liquid, into your blender, cover and hit the button, then take it with you.)
Here’s another of Kelly’s tips …
Another little secret that I like to do is also freeze the yogurt ahead of time which is another great time saver. I just distribute the yogurt into regular ice cube trays, freeze them and then add the cubes to each smoothie pack. They blend perfectly with the rest of the ingredients …
Why not freeze some coconut water in ice cube trays, too.
Recipe: Peach Ginger Coconut Smoothie for Just 190 Calories
Serves 2; approx 190 cals each
Serves 1 as a meal, approx 379 cals
Ingredients:
1 cup baby Spinach leaves, packed
2 cups frozen Peaches
1 small ripe Banana, frozen
1 Tbsp grated Ginger
2 small Dates
¼ cup plain nonfat Greek Yogurt
1 cup Coconut Water (or liquid of choice)
Ice (optional)
Blend until smooth and enjoy.
Source: EatYourselfSkinny
Photo: DrinkMeHealthy.com
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