Last week, my boyfriend and I took a quick trip to southern CA. We went to see some friends in San Diego and then up in Los Angeles for a day. And over the course of three nights of dinners out, I had some drinks. And man I AM FEELING IT.
I don’t drink alcohol much anymore- it’s kind of a more rare occasion for me compared to my past life. In fact, the last time I had a drink was on vacation in Nicaragua. Until this Cali trip.
I had mezcal cocktails at all three dinner spots we went to and needless to say I was feeling the aftermath. Sure, it might have been the time change and driving all over the state, but going out each night left me pretty tired. Maybe I can’t hang anymore? I still kinda feel like I’m recovering a week later.
Anyway- today’s smoothie recipe is one that typically has alcohol- more specifically – rum. But, in the spirit of whole plant foods, energy, and vitality, instead of alcohol, we’re making this pina colada and packing it with whole food nutrients.
Picture this- you’re sitting down in a beach chair, with your favorite book, and can hear the ocean waves crashing. You pick up this frosty, coconut-y drink that tastes just like summer in a glass (except it’s packed with whole food nutrients instead of alcohol).
This is the drink you want when you want to feel like you’re on a tropical vacation but without the after-effects of booz or refined sugar.
And I think you’re going to love it!
Whole Food Plant-Based Piña Colada
Ingredients
- 1 3 oz coconut smoothie packet (see notes for substitutions)
- 1 frozen banana
- 1.5 cups frozen pineapple
- 1 cup unsweetened coconut milk
- a few drops stevia (optional)
Instructions
- Combine all ingredients in a blender. Blend until creamy. Taste and adjust to your liking.
Notes
There’s nothing really better than smoothies in the summer. And as soon as I get some energy, I’m making like 5 of these.
xo,
Want to make more smoothies? Check out your full recipe playlist here.
How to make a healthy shamrock shake.
View comments
+ Leave a comment