Life’s been a bit crazy lately. Work is beyond busy, I’m getting over a nasty cold/flu and my running routine has come to a screeching halt. Time to take a breath, reset and start again! This week, I’m taking some simple steps to stock my kitchen and get cooking again.
First, I turned on the oven and made this simple granola recipe. Then I filled the fridge and freezer with fruits and veggies to make fresh salads, soups, juices and smoothies. It’s a good feeling to have what I need to make a nourishing meal.
Here’s a recipe for the smoothie I’ve been making the past few days. It’s a dairy-free smoothie made with coconut milk, fresh banana, frozen blueberries and almonds.
Blueberry Coconut Milk Smoothies
1/4 cup canned coconut milk
1/2 cup water
1 medium banana, sliced
1 cup frozen blueberries
1 tablespoon raw almonds
Add coconut milk, water, banana, blueberries and almonds to blender container. Cover and blend until smooth. Pour into 2 glasses.
Makes 2 servings (about 2 cups total)
More coconut milk smoothie recipes:
Strawberry Mango Coconut Milk Smoothie from Kingfield Kitchen
Matcha Mango Coconut Milk Smoothies from Kingfield Kitchen
Mixed Berry Chia Smoothies from Kingfield Kitchen
Mango Berry Coconut Milk Smoothies
Strawberry Chia Smoothies
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