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What's For Breakfast (or Snack, or Lunch) Wednesday

If you’re anything like me,
you’ve been madly making smoothies since all our delicious
summer fruits began coming into season. The girls love them, and I
love having a glass full of fiber and vitamins in a yummy drink.

I’m a bit of a protein hound, always trying to find new
smoothie recipes that will get me some blood-sugar-boosting
proteins and fats in non-dairy ways (slight allergy), and I came
across this one from target="_blank">Keeper of the Home recently. Since
I’ve been madly freezing organic fruit as it’s
available for a modest price, I’ve got a drawer full of
berries that are being seriously whittled down in this recipe. The
use of coconut milk solves my thirst for something more filling
than pure carbs, and I throw some brown rice protein powder in for
an extra boost as well.

All in all, I’m making this smoothie
several times a week right now, but it’s such a big hit with
all of us that it’s not getting old. Here’s the recipe,
with many thanks again to Stephanie at href="http://www.keeperofthehome.org" target="_blank">Keeper of
the Home
for inventing it in the first place!

Raspberry Pina Colada Smoothies

1 cup plain yogurt (I either omit this, or put in organic soy milk,
or more coconut milk, though I do use the yogurt if it’s just
for the girls)

1/2- 1 cup of coconut milk (depends how much you like coconut) or
1-2 large Tbsp of coconut paste (I use the full cup, or even 1
½ cups if I’m omitting the yogurt)

3/4 cup frozen raspberries

1 cup frozen pineapple

2 frozen bananas (broken into 1/4 pieces, they blend easier)

honey to taste (1-2 Tbsp)

As I said, this is good stuff. You can still mess around with it a
bit – less bananas, or whatever – and have it taste
great. Give it a try, and you’ll find yourself running to the
store for more bananas and pineapple and raspberries to freeze


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