A coconut persimmon smoothie recipe that tastes like a combination of a creamsicle and pina colada in smoothie form.
Happy Friday Wednesday! How great is it that it’s basically Friday for most people? If you’re already off, I’m jealous. Besides a full day of work, I somehow need to fit in the time to make 3 side dishes for tomorrow, get in a light run, get my allergy shots and make some scones that I haven’t been able to get off my mind. Ok, the scones may not be imperative, but I really want to make them and they’d be perfect for Thanksgiving anyway. I don’t think anyone will be upset if there’s another dessert on the table.
Breakfast:
You’ve seen this banana cornbread bake before and you’ll probably see it again because it’s my favorite breakfast bake. it’s easy, only a handful of ingredients and microwavable. I love these on mornings when oats or yogurt just aren’t cutting it.
The nasty looking brown stuff on top is almond butter from the bottom of the jar. No matter how well I stir it, I’m always left with dried out, clumpy “butter” at the end.
Lunch:
Apple, cheddar and black bean panini. Odd? Yes. Tasty? You betcha. Apples, carrots and hummus on the side with some dark chocolate covered pretzels. <—one of my absolute favorites from TJ’s.
Snack:
Persimmon coconut smoothie. It tasted like a creamsicle + pina colada. Soooo good. And so pretty.
Coconut Persimmon Smoothie
Ingredients
- Fruit of 1 very ripe persimmon
- 1 cup coconut milk
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon agave
- 1/2 cup ice
Instructions
- Combine all ingredients in a blender and blend until smooth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Dinner:
A bed of collard greens with butternut squash apple bake on top. I can’t get enough of collard greens lately. I sautéed two huge bunches of them and we polished it all off. That’s a lot of vitamin C and fiber!
We also polished off the apple pie from Sunday for dessert.
What food are you recently obsessed with?
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
I have the same problem with almond butter! I start every jar dedicated to not ending up with dried out yuck at the end, and I’m unsuccessful each time…so frustrating! I’ve never added black beans to a panini before…must try! Wishing you a great Thanksgiving and luck accomplishing everything on that to-do list of yours!
I think that panini sounds fabulous!
How sad is it that I had not idea what a persimmon was until I saw the picture? Don’t judge me.
Your blog is great motivation for me to move my ass more and eat healthy, thank you!! More pictures of Ginger please, I am also a huge animal lover!
Gah! I want your entire day of eats! Seriously. From start to finish!
I make an egg sandwich sort of like that panini with beans. Looks weird, but beans are good with just about anything!
that panini and smoothie looks delicious!
I am obsessed with sage. OBSESSED. Maybe Thanksgiving is taking over my brain.
The flavor combo in this smoothie sounds so, so good. You’ve convinced me that I NEED to buy a persimmon.
I also love collard greens, kale, swiss chard…basically any dark leafy green vegetable. I’m no stranger to eating an entire head of kale in one sitting. :)
That panini actually looks really good!