Sunday is smoothie night, and here’s what we’re drinking:
We don’t measure anything, but here’s what’s in it: a quarter of a very large papaya (skin on if your blender can handle it), a couple cups of pineapple, a banana, a couple cups of milk, about a quarter bag of fresh spinach that was on its way to being not-so-fresh, a large squeeze of agave nectar, and a man-sized double handful of ice. We were going to add mango, but ran out of room in the blender because of all that darn spinach. The result tasted slightly leafier than previous smoothies, but still tasted and smelled sweet and delicious.
I go straight to the gym in the mornings and get ready for work there, so I’ve been freezing a bottle full of smoothie and leaving it in my trunk during my workout. By the time I get to the office a couple hours later, it is about 2/3 slushy and 1/3 frozen (I expect that it will all melt once we get into Houston summer weather!). I consume it with a handful of nuts for protein and healthy fat. Here’s one ready to go from the smoothie I made for breakfast Saturday:
That mix was a quarter of a papaya, a mango, a banana, about a cup and a half of pineapple, a little less than a cup of milk, and a few handfuls of ice. It was so good that I didn’t even add sweetener!
