I am a big fan of the podcast. I love to listen to them while I am kitchen. I feel like someone is hanging out with me and I always learn something new. I really love the Simple Mom podcast. I learn a lot about running a blog business, motherhood, and simple living. On one episode, Lisa Bryne was the guest, she teaches wellness classes and knows a ton about nutrition and good health. She mentioned that allergy sufferers should eat tropical fruit in the winter months to help alleviate some of the symptoms. My husband has terrible allergies, and we are willing to try just about anything to get him through allergy season. So papaya, pineapple, and mango it is!
I made a big pitcher of these, and froze them so he could grab one on his way out the door. Make ahead smoothies have made our mornings run much smoother. (No pun intended.) My new product obsession? Roasted Coconut Chips from Trader Joe’s. They are delicious. Slightly sweet, slightly salty. I love to snack on them, blend them into a smoothie, mix into some granola, or add to a salad. I buy a few bags at a time because they sell out sometimes. How could you not have a good day when you start off with a cup full of sunshine?
2 cups Almond Breeze Coconut Almond Milk
1/2 papaya, seeded and cubed
1/2 mango, peeled and cubed
1/2 pineapple, cubed
1 orange, peeled and cut into quarters
1 Tablespoon raw honey
1/4 cup coconut flakes
Ice (if your fruit is not frozen)
I have eaten papaya before, but I had never used one in my kitchen before. It is so beautiful when you slice it open, the contrast of the orange and black. So pretty.
Cut up your fruit. I had a few oranges laying around that I discovered after I took my ingredient shot. I peeled it and cut into quarters. Add the almond milk to the blender.
Drizzle with honey.
Add some coconut flakes.
Add some ice if your fruit is not cold. Blend until smooth. Pour into a glass and garnish with a pineapple wedge and coconut.
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