Happy September! Ugh, it feel so strange to be saying that, because it’s still so warm here in Michigan that you wouldn’t know it wasn’t still July.
And there’s plenty of things I’m looking forward to this month, including college football (as a University of Michigan alumna, I am of course itching to find how out the new coach fares), my husband’s birthday (I always forget to get him a gift on time), and a few small trips I have planned.
Aside from a cup of coffee, nothing wakes me up more in the morning than a burst of tropical flavor.
I always add a bit of pineapple to my green smoothies for a touch of sweetness, but today I’m sharing a smoothie recipe that is 100% tropical, through and through.
To make this refreshing and nutritious blender breakfast, simply puree chopped pineapple, chopped mango, a banana, a touch of vanilla extract and unsweetened dried coconut flakes, and some lowfat vanilla yogurt and 2% milk.
The protein from the yogurt and milk in this Tropical Sun Smoothie will keep you full until lunch, while all of the tropical flavors will awaken your senses and prepare you for the day ahead.
Psst – if you love a brightly flavored smoothie made with yogurt, you’ll also want to check out my blueberry lemon smoothie!
The dairy products used in this recipe were produced by members of the United Dairy Industry of Michigan. For more information on UDIM and to find out why Milk Means More, please visit their website and connect with them on Facebook, Pinterest, Instagram, YouTube and Twitter.