Given that it’s March, my Vitamix blender hasn’t gotten a whole lot of love lately. It’s been sitting, sad and unused, in one of our cabinets since about November when the weather turned cold. Until yesterday, that is, when the DC area got another beautiful taste of spring.
The sun was out and shining, I had the sliding door to our porch open all day long, and the blender came back out to play. I took an afternoon break from work to walk over to the grocery store; by the time I arrived home lugging the heavy bags, I was actually almost sweaty! I took one look at the strawberries in the grocery bag and I was sold. It was smoothie time.
As a side note, how freaking adorable (and slightly impractical, but whatever) is this Anthropologie measuring cup? We got a set of them as a wedding gift and I’m obsessed.
Given that the weather was so nice, I decided to whip up as fruity and fun a creation as possible. I’ve still been loving this Almond Breeze Almond Coconut Milk, so that went into the mix as well. To round it out and add a little protein and thickness, I also threw in a single serving blueberry Greek yogurt.
Et voila! It was perfect. Creamy, fruity, and with just a hint of coconut. If I closed my eyes, I could almost pretend we were still on our honeymoon. All that was missing was the beach… and maybe some rum.
All That’s Missing is the Tropical Island Smoothie
Prep Time: 5 minutes
Keywords: blender snack breakfast vegetarian nut-free soy-free gluten-free spring summer
Ingredients (1 smoothie)
- 3/4 cup Almond Breeze Almond Coconut Milk
- 1 cup fresh strawberries
- 1 single serving (5.3 oz) blueberry Greek yogurt (I used Stonyfield brand)
- 1 cup ice
Throw it all into a blender, whirl away, and enjoy!
What’s your favorite smoothie combination?
This post is sponsored by Almond Breeze.