I have another great smoothie recipe to share with you all today! It combines two of my favorite tropical fruits: pineapple and coconut. The pineapple provides lots of natural sweetness, and the coconut milk adds a thick, creamy texture. Think of it as a virgin pina colada…. with protein powder.
This is a more high-calorie smoothies than I usually featured, and would not be helpful for those of you looking to lose some weight. The coconut milk contains a lot of fat (which is why it is soo delicious). If you want to slim this recipe down a little bit, substituting coconut water for the milk would still provide a subtle coconut flavor without all the calories. Coconut water is a great source of hydration, and is packed with potassium. However, I personally do not love the taste and somewhat slimy quality of coconut water. I will be sticking with my fatty coconut smoothie or nothing at all 😉
Pina Colada Smoothie
1/4 cup coconut milk
3/4 cup water
1 banana, frozen
1/4 cup cubed pineapple, frozen
1 scoop protein powder
Add the liquids and then the solids to a blend. Blend until smooth.
***In case you were desperately wondering when my camera will arrive as much as I am (which I’m guessing no one is), it officially left Miami yesterday at 6pm. I will be continually refreshing USPS in search of its latest location!
Last week I was taking a look at my Simply Recipes page and noticed a severe lack of options in the dinner department. This actually is not surprising due to my current lifestyle. I get home from classes in the afternoon and I tend to have a hefty snack, sail through the 6-8 time period without being hungry, and then snack again later at night during study time. Dinner doesn’t happen on most nights, and I am totally okay with it. GoLean and oatmeal make me perfectly happy. But in an effort to challenge myself in increasing my meal variety (because that’s kind of the reason I started this blog) I am going to endeavor to make a “real” dinner twice a week. Below is my first recipe toward that goal.
These shrimp and pineapple kabobs are perfect for a summer barbeque! A lovely combination of savory and sweet, the citrusy flavors are light and fresh, while the cayenne brings some heat. I am usually not a fan of taking the extra time to marinate meats; however, I think the marinade made a huge difference in bringing flavor to this dish.
Grilled Shrimp and Pineapple Kabobs
Makes 2 servings
1/2 pound of shrimp, peeled (I used defrosted frozen)
1 can (15 oz) pineapple chunks in juice
1/2 cup orange juice
2 Tbsp lime juice
2 Tbsp soy sauce
2 cloves of garlic, minced
2 Tbsp fresh grated ginger
2 tsp cayenne pepper
Combine all of the ingredients for the marinade (including the juice and chunks of pineapple) in a large container. Add the shrimp and let it sit for 1-2 hours in the refrigerator. Skewer the shrimp and pineapple on the kabobs. Grill for 2-3 minutes each side (I just used a Foreman Grill for about 4 minutes total).
The Foreman made grilling very simple!
I should have positioned the kabobs horizontally for better grill marks-something I will do next time!