Berry Pineapple Smoothie
posted in: BreakfastDrinksRecipes


Happy Day, everybody!  I’m in a really good mood this week.

You see, I’m about to take a trip with some incredibly awesome girls to a place I’ve wanted to go for years: NYC…. don’t worry I won’t bust out in the “Annie” song.  But I am outrageously excited.

There are so many places to go and see.  My camera is coming along with me, and I hope to get some great pictures…. and maybe some new clothes 🙂

But back to food.  I love food.  Josh and I have been whipping up new recipes like it’s going out of style.  The problem is, however, that we consume it quicker than I can snap my camera at it…  so…. I’m sorry; the new interesting recipes are going to have to wait.

In the meantime, you can never get enough smoothies can you?  I can’t.  Especially in the summer.  I’m a sucker for tart smoothies hence the berries with the pineapple, but adding some sweetness like truvia or honey really make this a refreshing way to start your morning.

Berry Pineapple Smoothie

Ingredients:

  • 1/2 cup raspberries
  • 1/2 cup frozen blackberries
  • 1/4 cup frozen pineapple
  • About 1 1/2 cup So Delicious coconut milk
  • 1 packet Truvia (agave nectar or honey would be good, too)
  • Scoop of soy protein powder
  • optional: a tablespoon of flaxseeds
If you plan on using flaxseeds, whirl them in the blender for a minute before adding the remainng ingredients. Throw the berries and pineapple into the blender.  I pour enough coconut milk to reach to the 2 cup mark in blender with the fruit already in it.  Add the truvia or honey and blend well.  If the smoothie seems a bit thick, you can always add a little more coconut milk or water.  Enjoy!
Sincerely,
Jill
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2 COMMENTS
  1. Vasu

    wow…looks so yum….would love to try….thanks for sharing

    http://www.etsy.com/shop/Rosabellebyvasu

  2. Hi Jill! Your smoothie looks absolutely delicious! We’re going to try making it with agave or stevia. Raspberries, blackberries, pineapple, and coconut milk are such a great combination! Thanks so much for sharing the recipe!

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