Skinny Coconut Daiquiri
1½ cups unsweetened vanilla almond milk
½ cup canned coconut cream
1 medium frozen banana (chop in chunks before freezing)
2 teaspoons lime juice
½ teaspoon lime zest
¼ cup fresh coconut chunks (shredded unsweetened coconut also works)
½ cup and 4 oz coconut rum
Place all ingredients in a high-powered blender and blend until smooth. Pour into four glasses and enjoy! Serves four.
Note: Make it a mocktail by replacing the rum with ½ cup coconut water.
Orange Banana Smoothie
1 frozen banana, (chop in chunks before freezing)
1 navel orange, peeled and segmented
1 scoop vanilla protein powder (optional for kids)
½ to 1 cup almond milk
Handful of ice
Add banana, orange, protein powder, and almond milk into a high-powered blender. Blend
until smooth. Add more milk to the blender if the smoothie seems too thick. You can also add more ice if you want the texture to be more slushy. Once the consistency is right, pour into a glass and enjoy. Serves one.
Strawberry Frosé
1 750 ml bottle chilled rosé
16 oz frozen strawberries (3 cups)
1 to 2 tablespoons honey, to taste
1 to 2 cups ice cubes, if needed
Add chilled rosé and frozen strawberries into a high-powered blender. Blend until smooth. Taste and add honey and ice, if needed. Pour into glasses and enjoy! Serves four.
Tropical Green Smoothie
½ frozen banana (chop before freezing)
½ cup frozen mango
1 cup almond or coconut milk (or a mix of both)
1 to 2 cups baby spinach
1 scoop protein powder (optional for kids)
½ tablespoon chia seeds
1 teaspoon unsweetened shredded coconut, plus more for topping
Add banana, mango, almond/coconut milk, baby spinach, vanilla protein powder, chia seeds, and unsweetened shredded coconut into a high-powered blender. Blend until smooth. Add more milk to the blender if the smoothie seems too thick. Once the consistency is right, pour into
a glass and enjoy. Serves one.
Photography: Brittany Mullins Eating Bird Food
