Monday, March 11, 2013

Super Green Avocado Smoothie

Since giving up baking for Lent, I've been off the blog for a while and have been living off fried rice and smoothies for the past, eh... three weeks or so. I hate to admit that I've also been consuming my fair share (and yours) of biscotti and bagels slathered with more cream cheese than you can imagine. But it's cool- it's "reduced fat". Ha! I wish I can consider myself to be "reduced fat" since Ash Wednesday. Whatever, though- dieting is what tomorrow's for right?

I will say, though, that despite the constant existence of fried rice (home made, thank you very much) in my system, I do manage to pack in some essential food groups. Fruits and veggies, my friends... fruits and veggies. 

Do you want to know why I love smoothies? It's because unless a salad is loaded with nuts and goat cheese, I would never go out of my way to order one at a restaurant. So, since I'm not one to shovel greens into my mouth with a more civilized version of a pitchfork, I drink my vegetables. Yes, ma'am, I do. And about five servings of them per meal!

The smoothie that I am the biggest fan of contains avocadoes, spinach (which you cannot taste), mango chunks, lite coconut milk, and a bit o' water to increase the drinkability of this mega nutrition shot. If you're trying to save calories, you can certainly skip the coconut milk. I have also used Earl Grey Creme tea in place of water, which adds an interesting flavor. 

This makes two servings. 
1 avocado
2 cups frozen mango chunks
1/3ish cup coconut milk
A giant handful of spinach... maybe 3-4 cups?
1 1/2 cups water

1. Blend. 

2. Enjoy. 

Store the left over serving in the refrigerator. It'll last a few days. 
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