Another breakfast item, whoop, whoop! I love smoothies, but sometimes I want them to be thicker and have some crunch to them! To get this effect yesterday, I made a smoothie, but added less liquid to make it thicker and layered it between a nut mixture to give it some crunch. I was also able to sneak some spinach into the smoothie layer too. I know kids are suckers for not wanting to eat greens, but I bet you they would eat this and not even know there was spinach in there (well unless they see you make it).
I must admit that even though I am loading this recipe under breakfast, I actually made this for lunch because I wanted a strawberry spinach salad, but wasn’t in the mood for physically eating spinach. I go through streaks where I am salad fanatic and then don’t want to be near greens for months. What to do? Well, put greens in something so I don’t even know I am eating them. Yep, yep, just call me a BIG KID.
At any rate this totally hit the spot! Enjoy!
- 1 C Frozen Strawberries
- 1 C Spinach
- 1 C Ice
- 1 C Strawberry Greek Yogurt
- 1 tbsp Agave Nectar
- 3/4 C Pomegranate Juice
- 1/2 C Water
- 1/4 C Almonds
- 1/4 C Coconut Flakes, unsweetened
- 1 tsp Coconut Palm Sugar
- 1 tsp Maple Syrup
- 1 C Fresh Strawberries, sliced
- Place smoothie ingredients into a high powered blender. Blend on low to get the ingredients to start mixing together and turn to high. May need to stop periodically and mix everything together by hand a few times (or use the plastic mallet that comes with your blender to push the ingredients towards the blade while mixing). Stop when the ice, spinach and frozen strawberries are blended together.
- Pulse together almonds, coconut and sweeteners in a small food processor. Chop together until the almonds and coconut are into smaller pieces.
- Add 1/2 of the frozen strawberry layer to a glass, top with fresh strawberries and a tablespoon of the granola mixture. Repeat this and add more granola/strawberries to the top.
- Serve immediately.