To streamline my mornings, I always pre-make my breakfast and lunch, so I can just grab them and go. Since my breakfast usually consists of a smoothie, pre-making involves putting everything in the blender the night before, so I can just add the liquid and blend in the morning. Unfortunately, this always seems to happen late at night (9pm? That’s late right?) when all of my energy is zapped and my creativity is gone. So, like I’ve said before, all of my smoothies are usually exactly the same.
Which brings up to this smoothie filled with rhubarb, strawberries, pineapple, carrot, greek yogurt, and coconut milk. This little smoothie is a far cry from my standard and as you probably guessed, I made it for breakfast this weekend–it’s amazing how a little sleep can lead to so much inspiration!
I will definitely be adding this smoothie to my repertoire. In fact, I may even like it a teeny tiny bit more than this one. Shh–don’t tell.
And I know what you’re probably thinking… Coconut milk? Really? I thought you said you hated coconut milk. Well, I do. In curry. But somehow, it just works in this and totally enhances the tropical vibe I was going for. Makes sense right? ;)
Tropical Rhubarb Smoothie
1 cup frozen pineapple tidbits
1 cup fresh strawberries, halved
1/2 cup nonfat plain Greek yogurt
1 medium carrot
1 small stalk rhubarb
2 cups coconut milk
Combine all ingredients in blender and blend until smooth.
Time: 5 minutes