Things have been simple around here lately. My next recipe is proof of that.
Life has been busy. Cooking has been light. The focus has been on fruits and vegetables. Especially before we take off to the Big Island in a few weeks where all bets will be off. I can’t visit Hawaii without consuming a fair amount of kalua pork, rice, and mac salad.
So breakfasts like these have been common.
It’s really simple. First, you need frozen pineapple. I chopped up a fresh pineapple and froze it. You can use pineapple that isn’t frozen. I just like my shakes thick and frozen fruit is the way to accomplish that.
The greens are spinach. Spinach is the best in shakes because it blends up so well. Next, a Persian cucumber. The small 5-to-6-inch cucumbers with a tender skin. Grated fresh ginger root completes it for me. I love fresh ginger in anything.
There is no type of milk in the shake. I just use water. Feel free to substitute milk. At some point I’ll try it with coconut water or coconut milk.
That’s it. A great way to get in a dose of fruits and veggies in the morning and refreshing for the hot summer.
- 1 cup frozen pineapple
- 1 cup fresh spinach leaves
- 1 Persian cucumber
- 1 teaspoon grated fresh ginger
- Water or milk to reach desired consistency
- Place all ingredients in a high-powered blender. Puree until smooth and serve.
- I usually start with about 1/4 cup of water, blend, and then add more as desired.
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Love the simplicity! Smoothies for breakfast are one of my favorites!
Thanks! I love it when simple combos taste so good!