I like to play a game with myself called ‘how long can I go without grocery shopping?’. Sometimes it results in more takeout than using up what I have, but other times it really forces me into adapting and using up what I already have in the kitchen. For example, one of my most popular recipes for a while was a
refried bean and pesto grilled sandwich, which sounds weird, right?! It was actual one of the best sandwiches I’ve made to date and is super simple. That sandwich is just like this smoothie, super simple, but it does the trick! I always seem to buy a big bag of large flake coconut at Whole Foods because it’s shockingly cheap (I know, words you never hear together are ‘Whole Foods’ and ‘cheap’) and toasts up beautifully. I used to never keep toasted coconut around, but once I realized what a little treat it is to have around, it’s a go-to staple in my house. I also tend to throw toasted coconut on my toast with a smear of peanut butter and drizzle of agave nectar, yes ma’am! Dinner tonight may get spotty (aka, I may order Thai food), but I’m glad I had this tropical tasting smoothie to hold me over after work!
- 2 1/2 cups almond milk
- 2 teaspoons vanilla extract
- 2 tablespoons agave nectar
- 1 cup toasted coconut (toast in a 350 degree oven for 5–10 min)
- 2 frozen banans
- In a blender, combine all ingredients and blend on high until thoroughly combined. Pour into two glasses and refrigerate leftovers.