Julie's Smoothie Mango Blueberry Cherry Halo w/canned Coconut Milk

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 316.0
  • Total Fat: 15.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 15.9 mg
  • Total Carbs: 42.0 g
  • Dietary Fiber: 6.6 g
  • Protein: 1.3 g

View full nutritional breakdown of Julie's Smoothie Mango Blueberry Cherry Halo w/canned Coconut Milk calories by ingredient


Introduction

This is just one of my smoothie variation recipes. It makes two 16 oz servings. This is a no sugar added, dairy-free, gluten-free smoothie make for post runs or cycling. I always use canned coconut milk with no sulfates, MSG, or other additives. Field Day or Thai Kitchen are good ones. I do mix up adding pineapple for mango or strawberries for cherries. On occasions, I'll add Chia seeds or a scoop of almond butter for protein. This is just one of my smoothie variation recipes. It makes two 16 oz servings. This is a no sugar added, dairy-free, gluten-free smoothie make for post runs or cycling. I always use canned coconut milk with no sulfates, MSG, or other additives. Field Day or Thai Kitchen are good ones. I do mix up adding pineapple for mango or strawberries for cherries. On occasions, I'll add Chia seeds or a scoop of almond butter for protein.
Number of Servings: 2

Ingredients

    1 cup, unthawed Blueberries, frozen (unsweetened)
    1 cup Frozen Mango Chunks (Great Value)
    1 cup Wyman's Frozen - Dark Sweet & Red Tart Cherries (by KIMMIBALU)
    1 cup coconut milk, Field day, light, unsweetened (by LARKLORIEN)
    1 serving Halos mandarin
    1 serving Halos mandarin
    1 cup coconut milk, Field day, light, unsweetened (by LARKLORIEN)

Tips

I am an endurance athlete who eats CLEAN... i.e. Whole30, AIP, Paleo. This is not a meal replacement, rather a post workout drink.


Directions

Place the non frozen fruit in bottom of blender, then put all frozen ingredients in blender. Blend for 2-5 minutes. Put into two to-go style tumblers.

Serving Size: Makes 2 - 16 oz servings

Number of Servings: 2

Recipe submitted by SparkPeople user JULES405.