It seems to me that every time I go into my kitchen to make a smoothie, I always lean towards the same fruits, greens and add-ins. I’ll go for the closest tub of Vega protein I have in my cupboard (one of my favorite on the market), almond milk, maybe some nut butter and a banana. It doesn’t get any more boring than that, really. This past weekend, however, I decided it was time to mix it up and try a brand new combination that was slightly chaotic and a little unexpected. I knew I had a few frozen plums in my freezer that I threw in a ziploc baggie last week because I had too many and had 0 ideas as to what to do with them. Seriously, my produce box two weeks ago gave me NINE plums. How can a person eat that many plums in a week?!
Then I figured, really what the heck can I mix with frozen plums that will taste good? Maybe strawberries? Or bananas? Wait nope, no bananas. Gotta be different! I had never heard of a plum smoothie before…
Well, let me tell ya, this smoothie knocks all of your favorite basic almond butter-banana smoothies out of the water. With a hint of coconut, plums and strawberries (and let us not forget about the Vega protein), it’s the perfect way to ease into the fall with still sipping on those summer flavors.
Just in the past five days alone, I’ve made this smoothie THREE times. And naturally Instagrammed it. So if that doesn’t tell you my love for it, I don’t know what else will. Maybe the fact I want to buy more plums now in order to make a dozen more of these smoothies.
- ½ frozen plum
- 1 cup frozen strawberries
- 1 scoop Vega protein & greens - tropical flavor
- ½ cup Molokai Coconut Bai
- ¼ cup unsweetened almond milk
- ¼ cup Siggi's Dairy yogurt
- ¼ cup Purely Elizabeth granola
- *Optional: a handful of frozen greens
- Combine all ingredients together in a high-speed blender and mix until well combined.
- Feel free to add ice to make it extra thick.
- Add half of your smoothie into a glass, followed by your yogurt and granola.
- Add the rest of the smoothie and top it off with more granola, if you so choose.
- Enjoy and try not to suck it down in 2 minutes! 🙂
For this smoothie recipe, instead of just using almond milk. I swapped in some Bai (in my all-time favorite flavor, Molokai Coconut). With ingredients such as organic coffeefruit extract, white tea extract and Vitamin C, not only do you get a flavorful addition of coconut in this smoothie but you also are taking in 200mg of antioxidants per bottle of Bai (that is the equivalent to one cup of green tea). Yes, this smoothie calls for only 1/2 cup to maintain that creamy texture but if you’re like me, you’ll definitely be having more than one.
I could rant on and on about how much I love blending the Molokai Coconut with “summer”-esque smoothies, especially anything involving pineapple, mangoes or strawberries. Not only do I love mixing it into my smoothie recipes for breakfast or a snack but sipping on it on a hot day like today (when it is supposed to reach up to 90º) over a cup of ice makes me feel on top of the world.
By incorporating my other favorite brands into this smoothie (Siggi’s Dairy, Vega and Purely Elizabeth), I get a little creaminess, a lot of fruitiness, added protein from wholesome greens and just the right amount of crunch. What could be better (especially post-Bar Method class)?! By layering the yogurt, granola and thick smoothie, it’s almost on the same level as a delectable parfait… or smoothie sundae, if you will.
For more information on DrinkBai and to get your hands on their phenomenal naturally sweetened beverages, head over here.
*Bai Brands sent me a few of their drinks to use for recipe testing. All opinions are my own and this post was not compensated.*