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Freezer Friendly Gluten Free Keto Low Carb Recipes Slow Cooker

Slow Cooker Buffalo Chicken | Low Carb – Keto Friendly

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As the workload gets harder, the house gets messier, and the days seem to get impossibly busier the last thing anyone wants to do is come home and slave over a hot stove (oh, and then proceed to spend another 20 minutes washing dishes -don’t even get me started).

My slow cooker has been my knight in shining armor on busy days like these for years… that is until I broke it while scrubbing it in the sink shortly after making this recipe.

As if I needed yet another reason to hate doing dishes.

Admittedly, I stared heartbroken at my shattered dinner hero for several minutes (all while wondering to myself why bad things happen to good people)  before finally moving it to its final resting place -the trash. So… I’m just saying that if you’ve ever been even mildly curious about trying flavored gourmet sea salts first hand, now’s a good time. Momma needs a new slow cooker.

But I digress, let’s not drag on with the (albeit overdramatic) sad stuff. As one last tribute to my lost dinner helper, let’s turn up “Want You Back” by the Jackson 5 and just get right into it!

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Want to turn up the heat?

Substitute the mineral sea salt with a sea salt that definitely packs a punch. Try Bold Jalapeno for a gentle heat, Prairie Fire for a dish that’s hot and smokey, Diablo’s Ghost if you don’t mind sweating while you eat, or go one step further and try our hottest salt to date: Hell Fire!

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That’s all there is to this incredibly simple, tantalizingly spicy slow cooker buffalo chicken. All that’s left to do now is to sit back, relax, binge some Netflix, and enjoy the rest of your evening.

Health & Happiness,

Savannah

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Categories
Recipes

7+ Ways To Use Gourmet Smoked Sea Salt

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Whether you’re a seasoned pro looking for inspiration or brand new to the world of gourmet salts – we’ve got you covered. Together we’ll dip our toes into the world of smoked sea salt and tackle the number one question us foodies face:

…What am I supposed to do with this?

While the vast array of choices and flavors may seem overwhelming, the answer is actually rather simple:

Use them!

(Oh come on! I can see you guys rolling your eyes right now, but hear me out!)

There is no right and there is no wrong way to use these salts.

I’ve got friends who indulge in smoked salts breakfast, lunch, and dinner (7 days a week / 365 days a year -no joke) and others who only sprinkle smoked salt atop decadent desserts. The only limit is our own imagination… So go ahead  – play with your food! Experiment with flavors! Push your boundaries! Try something new!

After all, isn’t this what cooking is all about?

. . .

Still stuck for inspiration? Here’s 7+ ways to enjoy smoked sea salts – from morning breakfast to savory desserts!

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Start your day off right by embracing the hearty, campfire essence in your breakfast with a dash in your scramble or dusted over your eggs benedict. Pair with thick slices of avocado or crispy bacon to create a meal that will keep you full for hours!

Not ‘egg’-cited about eggs?

Try a pinch over warm, buttery pancakes for an irresistible combination of salty, sweet, and smokey – just like those from early morning lake days!

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This little piggy went to the market.

This little piggy stayed home.

This litt-

Wait. No. Times are changing, diets are changing, and more and more little piggies are no longer going to the market (unless they’re going to pick up some nice plump tomatoes, bright green romaine, a bit of fresh cucumber, and then going wee-wee-wee all the way home of course!)

Now you can embrace the bold flavor that bacon brings to the table – without the little piggy of course. Just a touch of smoked sea salt on deviled eggs, overtop a leafy green salad, or in a homemade vinaigrette dressing will give you that smokey, salty taste (and crunch!) of a bacon crumble -all while letting a little piggy stay home.

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For a savory snack try adding a dash to perfectly ripe sliced tomatoes, dust it over sautéed edamames, or indulge in smokey salt-roasted pumpkin seeds.

Looking for something a little sweeter?

Add a sprinkle over juicy melon, caramel apples, or a bowl of fresh fruit for a salty-sweet treat that will leave you wanting more!

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As an avid potato lover…

I AINT GOT NO TYPE!

So (if you’re anything like me) go right ahead -mash, bake, boil, fry, roast, and dress up those bad boys with a hint of smoke!

Still need a little inspiration? Sprinkle smoked salt into baked sweet potatoes or onto a tried and true potato salad recipe. For both a sensory and savory overload, use it as a striking finish for rich, creamy pasta.

Wanna get fancy? (-but not too fancy am I right?)  Try adding a pinch to good ol’ macaroni-and-cheese and watch as your family and friends revel in your new found gourmet cooking skills. Go on, take a bow.

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Smoked sea salt brings a touch of the grill inside, and as such are most known for their role in a variety of meats and main dishes. From transforming homemade burger patties, to sealing in moisture and adding flavor to grilled chicken -the options are virtually endless. For even more flavor options, get creative and combine it with your signature blend of spices or use it as a smokey addition to homemade barbecue sauce.  

Try using smoked sea salt as a dry rub for steak, poultry, pork, or fish for a main course that’s dizzyingly satisfying.

Or

Bring the grill indoors by adding a dash of smoked sea salt to slow cooked ribs. (Now if you’ll excuse me, I’m gonna go drool in the corner).

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While baby goats in pajamas may be the best thing since sliced bread (-no seriously. Google it), smoked salt may be the best thing for the Bloody Mary since the pickle.

Sounds crazy, I know but hear me out.

The tomato and smoke blend together create an almost too perfect combination to shock and delight your taste buds. Try it (or better yet, try it while you google baby goats in pajamas) -you can thank me later.

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Last but certainly not least comes my favorite flavor combination, the salty sweet.

Try adding a toasted crunch to salted caramel ice cream, or a bold smoke to hot buttery popcorn. Sprinkle atop delicate desserts like chocolate caramel strawberries or add a dash to warm chocolate chip cookies and dip them in milk!

Not quite your style? Go ahead and turn up the smokey by adding it to roasted peaches served with a bourbon syrup.

Oop, looks like you’re drooling.

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. . .

There we have it, over seven ways to enjoy smoked sea salt!

Whether you keep the cooking classic or dare to think outside the box, I hope at least one of them inspired you to get out there and play with your food!

Health & Happiness,

Savannah

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Categories
Recipes

Roasted Broccoli and Parmesan Shrimp Recipe

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Calling all Supermoms & Superdads. All Boss Babes and Busy Bees.

Here’s a recipe you’ll want to keep on the back burner -especially when it’s been one of those days…

You know the ones where all you want to do is put your feet up and pour yourself a generous glass of wine or maybe dig into a pint of cookie dough ice cream (I knew I’d be back for you ice cream!). But instead, work kept you late again for the fourth time this week, you barely survive the traffic, you get home and the dogs are barking, the kids are screaming, your house looks like a tornado ripped through it, and you yourself are feeling hangry at best.

Have no fear cause this recipe is ready in less than half an hour so you can get back to what you wanted to do in the first place – put your feet up and binge Netflix

(can I get an amen?)

Pair this with a simple salad, mashed potatoes, or topped on a warm bowl of pasta and you’ve got a winning dish that didn’t leave you slaving over the hot stove. I myself paired this with cauliflower mashed ‘potatoes’ (a recipe that will be coming soon!)

P.S. The shrimp itself (minus the broccoli) makes for an incredibly easy, but savory appetizer.  -Try it and you can thank me later!

Before we get started, there’s just a couple things I want to mention that will make this dish so much easier and tastier than it already is!

  1. To get this show on the road and meal into the oven even faster toss frozen shrimp into a bowl of cold water shrimp in a bowl of cold water BEFORE doing anything else. The shrimp will thaw as you chop the broccoli and prep the baking dish. All you lucky ducks who plan ahead and already have thawed or fresh shrimp can skip this step.
  2. Don’t shy away from the heat. I’m the kind of person who MAJORLY dislikes anything spicy so I was unsure about using chili flakes in this dish. However, in the end I’m extremely glad I did! It gave the dish more flavor with just a gentle touch of heat (one that won’t leave you with your mouth open looking like a panting dog!). If you’re hesitant about spicy foods, I urge you to try just a touch – you wont regret it! Of course, if you’re one of those people who LOVE spicy go crazy and pile it on there!

 

Alright, that’s enough chit chat – Let’s get on with it! Turn up (what feels like my personal theme song at the moment) “Ain’t No Rest For The Wicked” by Cage The Elephants and let’s get started.

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Serves: 4    Prep Time: 5 minutes   Cook Time: 20 minutes   Preheat: 400 degrees

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  • 1 (625g) package of shrimp – peeled and deviened
  • 3 1/2 cups of broccoli florets
  • 1/2 cup of parmesan cheese – divided
  • 3 tablespoons of olive oil – divided
  • 1 teaspoon of dried oregano – divided
  • 1 teaspoon of onion powder – divided
  • 1/8 – 1/4 teaspoon of chili flakes – divided
  • Everyday S & P to taste

Looking for a different taste? Instead of Everyday S & P try seasoning your dish using Peppered Citrus, Delightfully Dill, Casually CajunBurnt Timber, Thai Ginger, or Tuscan Sun!

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Preheat the oven to 400 degrees Fahrenheight. Then line a baking sheet with aluminum foil and sprayed with non-stick cooking spray to make for an easy cleanup.

In a large bowl toss together broccoli and half of the parmesan, olive oil, oregano, onion powder, and chili flakes. Add salt & pepper to taste. Mix together until the broccoli is evenly coated.

Place broccoli mixture onto the prepared baking sheet and cook for 10 minutes.

While broccoli is cooking, toss together the shrimp and the remaining parmesan, olive oil, oregano, onion powder, and chili flakes. Season with salt & pepper, then toss until the shrimp is evenly coated.

After 10 minutes, remove baking sheet from the oven and carefully add the prepared shrimp. Place back into the oven for 6-9 minutes or until the shrimp is cooked through and opaque.

Then, grab a big plate and dish up cause dinner is served!

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That’s all there is to this satisfying parmesan shrimp dish – thats all ready in less than 30 minutes! Now that was easy!

Health & Happiness,

Savannah

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Categories
Recipes

Homemade Chocolate Recipe | Dairy Free

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By now I’m sure you’ve all caught on about my love of chocolate and seriously dangerous sweet tooth… well… It’s back guys. Once again, mere days after of the chocolate binge which will now be formally known as the incident of ’17, (which left my hands absolutely destroyed thanks to my friend, Eczema) I found myself once again plauged with the burning desire for chocolate.

Except for the incident of ’17, I’ve spent over a month (going on two!) without chocolates and sweets…Don’t judge me guys, that’s a long time for a sweets addict! I already gave up my dear ice cream, what more do you want from me!?

As with the incident of ’17, I spent days mentally fighting off my sweet tooth. I did everything in my power to hold it off -from bribing it with assortments of fruits to down right ignoring it. Of couse, it remained. It wanted chocolate, and nothing less. However, not wanting to repeat my terrible mistake I figured there must be something I could do to get my sweet tooth to lay off.

Knowing I absolutely can’t have dairy, I began a rather short playtime in the kitchen. As long as it kinda tasted like chocolate, I was golden. I‘ve got no shame guys; I got so excited about this chocolate recipe AND the fact that I could actually eat something chocolately that I was literally stuffing my face. I got carried away and absolutely COVERED. My shirt, my hair, my face. All of it! 

For a visual I kinda looked….exactly like this:

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No Regrets.

So if the chocolate bug’s gotten to you too, turn up “Sweet Dreams (Are Made Of This)” by Eurythmics and let’s just get right into it!

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  • 1 cup of 100% cocoa powder
  • 1/2 cup of coconut milk
  • 1/3 cup of  maple syrup or honey
  • 1 tsp of vanilla extract
  • 1/4 tsp of Himalayan Pink, Sel Gris, Alaea (or any other mineral sea salt)

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In a small bowl mix, whisk all ingredients together.

Pour into chocolate bar molds, cover with a layer of plastic wrap and place in the fridge for 30 minutes. Break apart the chocolate and enjoy!

Or

Line a bread pan with parchment paper and pour the chocolate mixture into the pan. Cover pan with plastic wrap and place in the fridge for 30 minutes. Slice into bite sized chunks and enjoy!

Or (what I personally did)

If you’re old school like me fill a saucepan with 2 inches of water and place a glass bowl inside. Turn the burner to medium-low heat. Pour chocolate mixture in the glass bowl and stir occasionally.

If you’re not old school, and actually have a fondue pot – use that!

Slice up your favorite fruits and enjoy a quick fondue enough to satisfy any tough craving. Plus, you’re eating fruit so that makes it kinda okay…right?

NOTE: Just a heads up -this chocolate definitely has more of a darker, bittersweet flavor rather than the sweet milk chocolate!

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What you can add to your chocolate is pretty much endless (although I admit I’ve never tried adding this to a fondue mixture, but who knows, maybe it’s fantastic!). Try adding some or all of the following to your homemade chocolate for some added love:

  • Shredded coconut
  • Chopped nuts (peanuts, almonds, ect)
  • Cinnamon
  • Rasins/Crasins
  • Pumpkin seeds/Sunflower seeds
  • Crushed Pretzels

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So there we have it, the answer to my prayers: Chocolate without dairy. Now with a satisfied sweet tooth, I’ll be able to get on with my life for at least a couple more days before the monster craving comes back. Hope you found the answers to your prayers and enjoyed this as much as I did!

Health & Happiness,

Savannah

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Categories
Recipes

Roasted Spaghetti Squash

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You guys, I am in LOVE! Who is this mysterious love? It’s Bond Squash, James Bond Spaghetti Squash of course. I’m actually ashamed to admit that I’ve never in my entire life even had spaghetti squash before. In fact, my dear mama made it for me just yesterday.

Needless to say, I was mind blown about how well it substituted actual noodles and just how easy it was to cook! With the first bite, I knew that there was simply no hope for me to go without a second helping. Lucky for us squash lovers, the mighty squash has only 27 calories per serving, seven grams of carbohydrates, (and four times the antioxidants) compared to pasta’s 158 calories and thirty-one grams of carbs, so I didn’t feel bad about it in the slightest. Don’t believe me? Check this out: Spaghetti Squash vs Pasta

I’d like to take this moment to thank my mother for doing motherly things like making the family eat healthy and stuff like that (it introduced me to my new love, after all). So if you’re ready to fall in love all over again turn up “Hungry Eyes” by Eric Carmen, and lets get cooking!

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Serves: 4    Total Time: Approx. 1 hour   Active Time: 10 minutes   Bake: 375F

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Looking for a different taste? Spaghetti squash itself is very mild and is easily paired with richer, bolder flavors. Try Tuscan Sun for a taste of traditional Italian flavors, Burnt Timber for a pinch of smoke, or Bold Jalapeno for just a touch of heat.

 

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Preheat the oven to 375 degrees Fahrenheit.

Slice the squash in half lengthwise from stem to tail, and scoop out the seeds. Our new love has a tough exterior, so to make slicing easier we can carefully poke several holes along the squash and pop it in the microwave anywhere from 2-5 minutes. Let cool, then slice and scoop away.

Drizzle the olive oil onto the inside of the squash and season with salt and pepper.

Place the squash cut side down, onto a prepared baking dish. Toss into the oven and roast until you can easily pierce the outer shell with a fork. This will be anywhere from 35-50 minutes, depending on the size of the squash. Check at 30 minutes and gauge from there.

Remove from oven and let rest until it is cool enough to handle. Using a fork, begin scraping the inside of the squash to form spaghetti like strands.

Enjoy your spaghetti squash with rich sauces or enjoy as a side dish to rich main dish (spaghetti squash has a rather bland flavor when simply alone).

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Try all or some of the following:

  • Sauteed onions
  • Sauteed garlic
  • Rosemary
  • Thyme
  • Parsley
  • Diced Tomatoes
  • Black Olives
  • Parmesan or Feta Cheese

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There we have it, a super easy roasted squash for you and your family to love!

Health & Happiness,

Savannah

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Categories
Recipes

No Bake. No Fuss. Customizable Energy Bites

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To this day, I still play with my food. Throwing caution to the wind, tossing in whatever ingredients I feel like, all while doing that inner two-year-old dance (you know the one where you just kind of awkwardly bouncing up and down….) to whatever song catches my mood at the time.

I think that’s why I’m so excited about this recipe!  You can completely customize these energy bites to please your taste buds all without strict measurements and directions. Heck, don’t even use a measuring cup if you don’t want to. This can sound scary I know, but trust me when I say: You cannot fail. These little energy bites got your back, so go on -play with your food (I won’t tell). Throw caution to the wind, turn up some feel-good music, and dance like your inner two year old wants you to!

Time: 10 minutes

Yeilds: Approximately 20 1″ energy bites. This will vary depending on how many ingredients are used and if you can keep from stealing a few bites right out of the bowl!

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This is going to be the foundation for the energy bites done your way. All you’ll need is:

Start by melting the honey by putting it in the microwave for 10 seconds at a time until it becomes slightly runny and easier to stir.

Combine the oats and melted honey together in a large bowl.

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Here is a list of possibilities for your bare energy bites. I’ve included rough measurements as a guideline only. Add as many or as few, as much or as little as you want. Listen to your heart (and tummy), you do you. Here we go:

  • Shredded coconut (1/2 cup)
  • Ground cinnamon (1/2 teaspoon)
  • Pumpkin seeds (1/4 cup)
  • Sunflower seeds (1/4 cup)
  • Ground flax seeds (1 tablespoon)
  • Chai seed (1 tablespoon)
  • Dates, chopped (2 tablespoons)
  • Peanuts, chopped (1/4 cup, I used unsalted)
  • Raisins (2 tablespoons, chop them if you’re picky like me)
  • Crasins (2 tablespoons, chop them if you’re picky like me)
  • Peanut Butter (1/4 cup)
  • Almond Butter (1/4 cup)
  • Mini chocolate chips (2 tablespoons)
  • Cocoa powder (1/4 cup)
  • Vanilla extract (1 teaspoon)

Combine all your desired ingredients in with the pre-mixed honey and oats.

If your mixture is too wet add more rolled oats slowly, stirring as you go until the mixture starts thickening up and the mixture begins holding it’s shape.

If your mixture is too dry, add either more melted honey, peanut butter, or almond butter -depending on what you want your bites to predominately taste like. Do this slowly stirring as you go, until the mixture starts thickening up and the mixture begins to hold it’s shape.

Once you’re all done playing with different ingredients, begin rolling the mixture into 1″ balls (it’s okay if you sneak a few bites. I won’t tell) Then pull out a large, air tight container to store your bites in. Place a layer of parchment paper on the bottom of the container and between each layer of energy bites.

Seal and store in the fridge for up to three weeks.

See? Nothing to it!

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(Lion King anyone?…No? *goes back to awkward dancing*)

So if you wanna make these bites like I did, start by putting Get outta my dreams, get into my car by Billy Ocean on repeat. Immediately screw up by not melting the honey first. Continue anyway.

  • 1/2 cup of shredded coconut
  • 1/4 cup of pumpkin seeds
  • 1/2 cup of peanut butter
  • 1/4 cup of sunflower seeds
  • 2 tablespoons of chopped raisins
  • 2 tablespoons of chopped peanuts
  • 1 tablespoon of ground flax seeds

Combine both the oats and the honey in a large metal bowl. Realize you should have melted the honey beforehand as now its unstirable. Proceed by turning the oven to 200 degrees Fahrenheit and placing the bowl inside for 1-2 minutes to actually melt it. Be sure to continue to monitor it, you aren’t trying to ‘cook’ the oats. See? Mistake right out of the gate and it still was unfailable. (You got this)

Act like nothing happened and get back to stirring the honey and oats together.

Carefully chop peanuts and raisins. Add the chopped peanuts, raisins, shredded coconut, pumpkin seeds, and flax seeds. While stirring, notice the mixture is too dry and get the brilliant idea to add peanut butter (I LOVE peanut butter. How did I almost forget the peanut butter?).

Stir in peanut butter then taste test the mixture. Awkward dance in celebration.

Roll the mixture into 1″ balls (or get carried away and eat half of it). Store the rest in a parchment lined, airtight container in the fridge. Eat whenever you open the fridge aimlessly.

So there we have it! Simple, customizable, never fail, energy bites to grab now or on the go. I hope you thoroughly enjoyed the recipe, my blunders, and my awkward dancing. 

Health & Happiness, 

Savannah

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Categories
Recipes

3 ‘If You Like Piña Coladas’ Smoothie Recipes

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If you like pina coladas and getting caught in the rain, then you’ll adore these smoothie recipes! But just in case you don’t, just add a couple ounces of rum and you’ll be well on your way to forgetting that you don’t like them.

To make sure these drinks were island worthy I donned on my shorts and sunglasses, put Escape by Rupert Holmes on replay, plopped down in a lawn chair and spent the afternoon slaving away taste testing each and every one of these recipes.

It was hard work, but someone had to do it.

With each making the cut I’m proud to say you can’t go wrong with whichever one you choose!

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Serves: 2

  • Shredded coconut (I use the sweetened kind), for garnish

In a blender combine the pineapple chunks, coconut milk, banana, ice, and honey if you wish. Blend until smooth.

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While the blender is working its magic, grab two plates.

Fill one with a skim of water (roughly 1/8″ deep), and fill the other with shredded coconut spreading it out so it is again roughly 1/8′” deep. Grab your glasses, and one at a time dip the rim first into the water, and then into the coconut. Pour the blender mixture into your beautified glasses.

Garnish each serving with a pineapple wedge or strawberry (or both).

Sip & Enjoy!

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Serves: 2

  • 4-6 fresh strawberries
  • 1/2 cup of pineapple chunks
  • 1/2 cup of pineapple juice
  • 1/2 cup cream of coconut
  • 1/2 a banana
  • 1 cup of ice
  • Pineapple and strawberry wedges, for garnish
  • Shredded coconut (I use the sweetened kind), for garnish

I’ve just got to tell you guys because I’ve got a bit of a sweet tooth, that I expected this recipe to turn out sweeter than it did. It’s yummy, don’t get me wrong! I’ve had 3 so far! It’s got a very clean taste, so if you want to up the sweetness – add more pineapple chunks and be prepared to add more ice!

Start off by pureeing the strawberries in the blender (add a bit of water if you need to). Place the pureed strawberries in a bowl and set aside. Rinse out the blender.

In the freshly rinsed blender, combine pineapple chunks, pineapple juice, cream of coconut, 1/2 a banana, and ice. Blend until smooth, eat the other half of the banana while you wait.

To rim with coconut: Grab two plates. Fill one with a skim of water (roughly 1/8″ deep) and fill the other with shredded coconut, spreading it out so it is again roughly 1/8″ deep. Grab your glasses, and one at a time dip the rim first into the water, and then into the coconut.

Split the strawberry puree mixture between the two beautified glasses, pouring roughly half of the strawberry mixture into the bottom of each glass. Top the rest of it off with your pineapple blender mixture. Use a straw to stir and create defined streaks (and try not to follow my fail of an example!).

Garnish each serving with a pineapple wedge or strawberry (or both).

Sip & Enjoy

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Serves: 2

  • 1 cup of pineapple juice
  • 1 cup of orange juice
  • 1/2 cup of coconut milk
  • 2 bananas
  • 2 cups of ice
  • Shredded coconut (I use the sweetened kind), for garnish

In a blender combine pineapple juice, orange juice, coconut milk, bananas, and ice. Puree until smooth.

To rim with coconut: Grab two plates. Fill one with a skim of water (roughly 1/8″ deep) and fill the other with shredded coconut, spreading it out so it is again roughly 1/8″ deep. Grab your glasses, and one at a time dip the rim first into the water, and then into the coconut.

Pour the blender mixture into your beautified glasses.

Sip & Enjoy

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I hope at least one of these tropical inspired smoothies made you think of the sun and the sand, the water, and the waves. Until next time!

Health and Happiness,

Savannah

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