I like making smoothies for breakfast; they are quick, easy, and don’t require cooking. I love peanut butter banana smoothies but since I just started Whole30, I needed to replace all dairy and peanut products. My replacements? Almond butter and coconut milk!

Coconut Banana Breakfast Smoothie

I guess it was so good I couldn't be bothered to take a picture...

Make ahead of time:

• Freeze peeled, ripe, bananas in chunks of three or 4
• Freeze almond milk and water in ice cube trays. Put 1/4 cup of coconut milk divided into 3 cubes.

Ingredients:

• 1 medium-large banana (pre-frozen in chunks)
• 3 frozen cubes of coconut milk
• 3 ice cubes
• 2 tbsp almond or sun butter
• 1/4-1/2 cup Water

Directions:

• Mix all ingredients in a blender. Add enough water to make blending easier and to reach your desired consistency.
• Serve and enjoy!

The verdict?

It was tasty and very filling, but more carbs then I may want. Next time I may cut down on the banana since the coconut adds a bit of it’s own sweetness.

Estimated nutrition facts from Calorie Count using almond butter and a large banana: