Do you remember the strawberry-banana ice cream pops and treats that were so popular when you were a kid? This smoothie is just like that, but it’s even better because it’s actually good for you.
I mixed up this classic flavor with some coconut oil to boost the nutrition and add some healthy fat—and the results are delicious! You can read the benefits of coconut oil here if you missed last week’s post.
I can’t believe I haven’t done this sooner–I hope you like it as much as I do.
Strawberry, Banana & Coconut Oil Smoothie Recipe
Serves 1
16 ounces of purified water
1 small banana, frozen
3/4 cup strawberries, fresh or frozen
1 teaspoon raw extra virgin coconut oil
1 serving high-quality vanilla protein powder (optional, I use USANA Nutrimeal Free*)
big handful of ice
Method: Blend all ingredients in a high-speed blender until smooth, about 60 seconds. Enjoy immediately.
Tips for the best blend: The coconut oil can stick to the side of your blender and become hard next to the cold ingredients. Add the water to the blender first, then the rest of the ingredients except the coconut oil. Add the coconut oil last, and place it right in the center of the rest of the ingredients so it doesn’t stick to the side of the blender. Start your blender on low and slowly work to high to ensure the coconut oil blends. Scrape down the sides of the blender if needed and blend again.
A handful of fresh spinach is also great to add and I do that often, you just won’t get the pretty pink color.
*If you’d like to try Nutrimeal Free you can order USANA products at a discount through my distributor account here. Just select “Preferred Customer” in the dropdown of the checkout page to automatically receive 10% off. If you know another USANA Independent Distributor, please use their distributor account to purchase.
1 serving high-quality vanilla protein powder (optional, I use USANA Nutrimeal Free*)
big handful of ice
Instructions
Blend all ingredients in a high-speed blender until smooth, about 60 seconds. Enjoy immediately
Notes
Tips for the best blend: The coconut oil can stick to the side of your blender and become hard next to the cold ingredients. Add the water to the blender first, then the rest of the ingredients except the coconut oil. Add the coconut oil last, and place it right in the center of the rest of the ingredients so it doesn’t stick to the side of the blender. Start your blender on low and slowly work to high to ensure the coconut oil blends. Scrape down the sides of the blender if needed and blend again.
A handful of fresh spinach is also great to add and I do that often, you just won’t get the pretty pink color.
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