A typical day for me starts with Jim and I waking up and getting Lily up and ready for school. Once she is off to school I head out for a run and Jim and Emma hang out. Jim starts working and Emma plays princess. 🙂 After an hour of running I come back hot, sweaty and hungry! So basically a smoothie is the perfect breakfast for me no matter the season!Â
There are several reasons I love them so much….
1. They are healthy and delicious.
2. They are quick and easy to make. (This is perfect when you are starving and don’t have a lot of time in the mornings.)
3. I can sip on it while I’m getting ready for the day.
4. They keep me going til lunch.
I’m teaming up with Williams-Sonoma to create a “Not Your Typical Smoothie” for Smoothie Week. This is fun for me since I love to switch up my smoothies and trying different combinations. It’s great for your body by getting different nutrients and it also keeps you from getting bored. For a while now I have been thinking about the possibility of creating a Kombucha smoothie. For those who may not be familiar with Kombucha it is a fermented tea beverage that is full of probiotics, antioxidants, and vitamins. It can help boost your immunity and balance the pH in your body. I usually have a glass with my lunch or before dinner, so why not breakfast?!Â
I wanted to make something festive for the holidays so I chose raspberries. I wanted a little Christmas-y spice so I chose Ginger Kombucha and added a dash of cinnamon. Frozen bananas gives this smoothie the perfect creaminess. When you blend it all together the color is beautiful light red. I took this smoothie one step further and whipped up my own coconut whip cream. This was my first making whipped coconut cream, and it was so simple! I used a can of full fat coconut milk that I refrigerated overnight so that the cream and the milk would separate in the can. Open up the can from the bottom, pour the milk in a separate bowl (save to use later). Scrape out the cream, add a little vanilla extract and honey use a hand mixer and beat it for about 3 minutes and you will have a fluffy mound of delicious dairy free whip cream! This smoothie is the perfect blend of tangy, fruity, and sweet, not too mention extremely good for you!Â
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- 1 cup of frozen bananas
- 1 cup of raspberries
- 3/4 cup of vanilla coconut milk
- 1 tsp chia seeds
- 1/2 tsp of cinnamon
- 3 tbsp of Ginger Kombucha (I used GT's Gingerade)
- Put all the ingredients in the blender and blend until smooth.
- If you feel like getting fancy make the coconut whip cream and top smoothie.
- Enjoy!
When making a smoothie it really helps to have a good blender. I use a Vitamix and it makes smoothie making as quick as 30 seconds! Don’t forget to check out these great blender options at Williams-Sonoma!
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