Secret Recipe Club time again! With school back in full swing now things have been even more wild than usual again. With Aidan in 4th Grade, Cole in Kindergarten and Kayla in Preschool 4 mornings a week you’d think I’d have some time to myself to get organized.
Apparently not! Not so far anyway. I just have to find my new groove and see what I can figure out.
Anyway, I had a great time visiting my blog assignment for the month, Beth’s blog, It’s Good to be the Cook. Her blog is fun with lots of stories, little (and big) adventures, personal stories and fun recipe ideas.
I have been on lately is a big smoothie kick (probably because I begged, pleaded and coerced to get a new blender for my birthday back in April). Anyway, I’ve been having fun making different smoothies, which if you follow me on Instagram you may be getting tired of seeing the experiments.
So, Beth recently posted a green smoothie I actually thought I could handle drinking myself (I’m still not a good fruit and veggie eater – my kids do much better than me in that department).
What drew me to this one for her Tropical Green Smoothie was the fact that all my *green* smoothies have been anything BUT green! They’ve been dark purple, an ugly brownish red and a really dark grayish green. While they all tasted good, sometimes that color issue (well, not the dark purple one though because I think that one is lovely (you can see it and my formula from earlier this week on Instagram).
I really wanted a smoothie formula that was a bright, pretty GREEN. And I loved what Beth had to say about the green kick because that’s me too! Just kind of getting on board (and I adore that Kermit made a cameo on her post).
Plus she totally admitted that she’s still not so sure about the whole kale thing. I’m right there with her! In fact, I tried making some kale chips a couple weeks ago and I have to say I think it must be an acquired taste because I thought it was one of the worst tasting/smelling things I’ve ever had! I realize I have strange and juvenile taste buds at times though so I’m definitely not knocking the kale love. It’s just not happening for me in chip format. I may slowly give it a chance raw in a smoothie in the future, but for now my green always comes from spinach at this point.
We’ve also been loving making extra portions of smoothie and freezing them for later. We have been packing them in some Ball freezer jam jars which are the perfect size for the kids. The idea is to pack a frozen one in Aidan’s lunch and have it be thawed by lunchtime. I definitely think it will work, but as I’m typing this I’m a bit worried that the lid may pop off when he has to put his lunchbox in the classroom tub, so I may need to rethink that! I’ve seen how those kids toss their lunch boxes in there so I could be courting disaster. They are still perfect jars for home and the freezer though.
All the fruit I had was fresh, not frozen, so I had to adjust things to make the smoothie cold by adding ice. I actually meant to add the flax seed but spaced it. Next time I’ll sneak that in for a boost of omega-3s.
We didn’t have any mangoes, but did have some orange-mango juice, and lots of fresh Utah peaches which are in full swing right now. I also would add another banana next time, mainly because we love banana. I added in some fresh pineapple we had on hand too to help with the tropical portion of things.
We were really happy with this smoothie. The green is pretty, but not overwhelming and the flavor is peachy and definitely citrusy with a kick of pineapple. I also didn’t use any dairy because we are starting to wonder if Kayla is having issues with it and I love giving her smoothies to help balance out and stretch her diet. I skipped the Greek yogurt, and had already replaced the almond milk with juice, though that wouldn’t have mattered. I did like the idea of it being a little creamy though and had a container of coconut milk vanilla yogurt. That was another fun *tropical* addition.
Peaches & Green Tropical Smoothie
Adapted from It’s Good to be the Cook
1/2 cup orange-mango juice
1 cup ice cubes
2 large peaches, peeled and sliced
1/2 cup fresh pineapple
1 1/2 cups fresh baby spinach
1 6oz container Greek yogurt or Coconut Milk Vanilla Yogurt
Add to your blender in the order above (unless otherwise directed by your manufacturers instructions). Process till smooth. Makes about 4 cups of green smoothie.