I read somewhere that the average person weighs the least on Friday and the most on Monday. And as I’m thinking about everything I ate over the weekend, I believe that statement to be true for me. Hence, Monday morning is all about green smoothies.
On Saturday morning, I partook in an enormous and delicious brunch at Faith & Flower in Downtown Los Angeles. I shared a couple photos from the event on Instagram. The event was a preview launch for a new app called WannaGo. It’s a cool app that I can’t wait to play with this summer.
I look forward to a hearty and refreshing smoothie come Monday morning. Smoothies are so easy to make and require very little time and prep. I opt for frozen fruits because they are picked at their peak and can last months in my freezer. Bananas are a staple in my kitchen, they always have a spot on the counter. I have a never ending supply of coconut water in the fridge thanks to my dad. (Thanks, Pa!) And while I used spinach, any leafy green will do- think: kale, Swiss chard, and I’ve even heard of people using bok choy.
Tropical Green Smoothie
Yield: serves 2
- 10 oz coconut water
- 1/2 cup frozen mango chunks
- 1/2 cup frozen pineapple chunks
- 1 banana, sliced
- 4 handfuls spinach
- Pour coconut water into blender. Add mango, pineapple, banana, and spinach. Cover blender with lid and blend until smooth.
- Pour into two glasses and serve immediately. Otherwise, place in the fridge until ready to enjoy. If smoothie separates in the fridge, stir before serving.
The Little Epicurean