Breakfast Spotlight: The smoothie that wasn't...

Somehow, I messed up a smoothie yesterday morning.

The girls were already eating their breakfast when I decided that I felt like making a smoothie for myself. I had some leftover coconut milk that I threw in the blender. I added 1/2 a banana, a huge handful of raspberries, blueberries and kale. I added a small amount of almond milk and then blended it up. When it was finished, it had the consistency of yogurt, but I poured it into a glass anyways.

My curious little foodies took one look at my drink and demanded some immediately. Because it was so thick, I poured it into their bowls and gave them a spoon. They devoured it. I managed to eat one quarter of my smoothie, at most. Quinn ate 3-4 helpings. I lost count.

"Kid" yogurt is packed with sugar and other additives. I figured that I would share my smoothie blunder because it took me less than 5 minutes to throw together a healthy, dairy-free fruit (AND veggie!) yogurt for the girls. Coconut milk is a great source of fat for toddlers and it tastes delicious. Other great additions to a smoothie/yogurt are sprouts, spinach and mango. Bananas and mangos are a great way to naturally sweeten and mask the greens. A tablespoon of raw honey can also sweeten it.

Note: I used a can of organic 100% coconut milk. It had been stored in the fridge in Tupperware. Coconut milk solidifies when it is put in the fridge which is most likely why my smoothie had the consistency of yogurt. If you made this with a room temperature can of coconut milk, you might want to add an extra banana or put it in the fridge for 30 minutes to thicken.