We’re quickly coming to the end of our time here in Louisiana, and we soon head for cooler climes. With three weeks left, now’s about the time when I stare into my cupboards, assess all the food still left there, and start coming up with crazy ways to use it all up before we head out. (Tell me, please, what can I make with an almost full package of brown sugar, cornstarch, and three cans of black beans?)
Just when I thought I thought I’d finished my inventory, I saw it. Hiding in the back of the cupboard: A solitary can of pineapple rings.
Now, if you recall my egg roll post, you’ll know that I go to the grocery store list in hand. This means that I rarely, if ever, buy things that I don’t have plans for.
So why the heck had I bought pineapple? Mr. Nomato doesn’t like it (WHO DOESN’T LIKE PINEAPPLE?), and I rarely get things that only one of us likes for economy’s sake.
Here are the only possible uses I have come up with for this mystery can of pineapple:
1) cut up over cottage cheese
2) a healthy snack??
3) upside down mug cake???
4) a pinned recipe that I forgot to pin and have since forgotten about but used all the other ingredients in other things???
All I know is that it’s magical and appeared exactly when I needed it. It knew, that can of pineapple, that one day I would be craving the taste of the tropics, and would reach into the back of my cupboard and there it would be. Ready and waiting, just so I could make this smoothie.
Bless you, magical can of pineapple.
I hope that one day, you too can reach into the back of your cupboard and find a magic can of pineapple, because it will mean only good things are coming your way!
This is so simple and so delicious. It’s an incredible breakfast, lunch, midnight snack… and it will for sure bring a smile to your face.
It’s a smoothie, so chop up everything and put it in your blender. This recipe fills my magic bullet. I tend to stack it ‘heaviest’ first so that it will be on the top of my blender when I flip it over to blend and it doesn’t gunk up the blade.
Shove it all in there, banana, avocado, pineapple, watermelon, coconut, top with spinach for posterity.
Those colours! I’m happy already!
Now add your milk. I’m using coconut milk to really bring out the tropical flavour, but any will do. I’ve made this with soy milk and almond milk and it’s all good.
Because this is going to be a smoothie bowl, we want everything to be really thick so it supports the delicious toppings we’re going to add!
Cut up the other half of the banana, add another ring, another cube of watermelon…
Sprinkle with coconut flakes…
Add some homemade granola…
- 3 rings pineapple
- ½ banana
- ½ avocado
- ¼ cup watermelon, cubed
- 1 cup baby spinach, loosely packed
- 1 tbsp flaked coconut
- ¾ cup coconut milk OR soy, almond or cow’s milk
- Suggested Toppings: pineapple, kiwi, coconut flakes, banana, mango, homemade granola or meuseli, chia or flax seeds
- Add pineapple, banana, avocado, watermelon, coconut and spinach to the blender.
- Pour milk over the top.
- Blend until smooth, should be very thick and creamy.
- Pour smoothie into a bowl and top with desired toppings!
This recipe was featured on Free From Fridays!