We have smoothies about once a week for breakfast, and sometimes for an after dinner snack. For breakfast we will pair it with eggs or some kind of baked good, such as a chai muffin (without the frosting!) or pumpkin bread. Those are two of the grain-free options we have had since we have been on the GAPS diet.
Coconut milk brings out this drinks’ yummy ‘tropical’ taste, and imparts valuable nutrients as it is loaded with GREAT fats (medium-chain fatty acids). The raw egg yolks are a perfect source of complete proteins and easily digested nutrients. The ‘tropical’ fruits you use are full of enzymes, which make them come to you in a sense “pre-digested”….this is less work for your body to do, as it gladly receives those live enzymes from mango, pineapple and bananas. Hiding the spinach is a super easy way to get your family to have more greens, as you can only see the evidence of it in your drink (you really can’t taste it!) Spinach is a great plant source of vitamin A, vitamin K, folate, vitamin C, with varying amounts of other vitamins and minerals.
½ can coconut milk
1 C fresh spinach
½ C fresh pineapple
1 t vanilla extract
¼ C other liquid of choice
4-5 ice cubes
Few teaspoons of raw honey to taste
2 egg yolks- optional (pastured eggs are the best option)
Mix together in blender. If you prefer a smoothie that is more thick and frozen, just freeze the fruit for a couple hours (or the night before). You can even put a can of coconut milk in ice cube trays so that you always have coconut milk available to use in your smoothies without opening a new can. Frozen coconut milk will also make a very creamy texture. Our smoothie was fluffier and not so cold today, which was perfect for a chilly morning!