Tuesday, 11 April 2017
Piña Colada smoothie
Now I know what you're thinking: that's all very well and good, Rachel, but I can't be bothered to get up early to make one.
Well neither can I, chums. I make my smoothie the night before, pop it in the fridge (covered) overnight and either sip it whilst getting ready or take it to work in a handy portable bottle thingy.
Some people think smoothies won't keep you full, but it depends on what you put in it if you ask me.
And how much you drink.
A pure fruit smoothie probably wouldn't sustain me for long, plus that's a hella lotta sugar, so I usually try and make my concoctions a bit more filling with oats and nut butters and the like.
Heck, you could add a shot of rum to this and you'd be on your way to, um, Hawaii? Jamaica? Brazil? Spain? Clearly I don't have a clue where piña coladas come from.
I made this smoothie with the rather fab Panasonic blender I was lent. Now, I've used a lot of blenders in my time, but this is definitely one of the best. It's stylish, super powerful and exceptionally big, if a tad heavy.
This recipe would serve two people as a snack or one person who wanted a big old smoothie as breakfast.
(I would make some sort of pun about going loco-coco or something but I just can't bring myself to do it.)
300ml coconut milk
1 tbsp flaxmeal
1 tin pineapple
1 frozen banana
2 tbsp vanilla Oppo dairy-free ice cream or thick Greek natural yoghurt
1 squeeze honey
Drizzle of Pip and Nut coconut almond butter and extra honey (optional)
1. Blend everything bar the coconut almond butter.
2. Pour into a drinking vessel, drizzle with almond butter and extra honey, and enjoy.
This post is sponsored by Panasonic as part of their #ExperienceFresh campaign.
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