This Tropical Green Smoothie is truly a dream come true. It’s packed with nutritious ingredients to power us through our end of summer adventures, AND it tastes like dessert thanks to Yoconut’s vanilla yogurt.
I’m pretty obsessed with all yogurt (my go-to is full fat greek), and Yoconut is such a fun way to switch it up. Plus, it means that all my dairy free friends get to share in the deliciousness.
I recently received a hand delivered (!!) trio of yoconut yogurts, and have totally fallen in love with them. I snacked on the plain one straight up with granola, put the pineapple flavor on pancakes, and used the vanilla in this smoothie. It makes the smoothie so creamy and sweet, and as an added bonus the yogurt has super simple ingredients and minimal sugar.
Frozen bananas are usually my go-to ingredient for thickening smoothies, but as lower sugar smoothies have become more popular, I’ve been experimenting with cauliflower, coconut chunks, and more low sugar options. But I hadn’t found an option I really liked until I used Yoconut!
Honestly, I love sweet, fruity smoothies, so I’m definitely not kicking bananas to the curb, but I do love having different options for all my moods/cravings.
I hope you love this smoothie (and Yoconut) as much as I do!
If you make this Tropical Green Smoothie, be sure to leave a comment or let me know on Instagram!
How do you feel about vegetables? Honestly. Not what you think you should say, or what you’d like to say, but how you really feel. Because if, by any chance, you’re feeling a little “meh” on the veggies, I’m right there with you. I like eating my greens, but they’re not making my top 10 favorite foods list anytime soon.
Most days, I’m pretty sure I don’t get anywhere near my recommended daily veg intake. Honestly, I’m not too worried because I believe strongly in trusting my body and avoiding food rules as much as possible. When it comes to my diet, I try my best to follow an “if it ain’t broke, don’t fix it” philosophy. To me, this just means that as long as I’m feeling healthy and happy, there’s no point in trying to “perfect” my diet.
That being said, I think there is absolutely value in a balanced diet, and I do strive to enjoy summer’s beautiful produce whenever possible.
I’m visiting my grandparents at the moment, and they have a gorgeous garden in their yard that floods the house with fresh tomatoes and zucchini on a daily basis. Every day we harvest multiple massive zucchini, so my whole family has been busy eating it as fast as we possibly can. Naturally, when I began brainstorming recipes I knew I needed to give everyone a break and try to find a use for all that zucchini.
My first thought was zucchini bread, because I’m currently on the hunt for easy make-ahead breakfasts to enjoy during the school year (if you have any suggestions let me know!).
Unfortunately, this idea had three problems. 1) Zucchini bread is pretty basic, and I wanted to shake things up a little. 2) I wanted something I could eat on the road, and breads aren’t always the most portable. 3) While I’m not vegan, I prefer to eat plant-based meals as much as possible, and I’ve struggled with making vegan quick breads in the past.
In the end, I landed on the idea of zucchini cookies and I’m so incredibly glad I did. These cookies are actual magic. After I came up with a recipe, I thought I’d need a hundred test runs to perfect them, but they came out perfect on the first go! The cookie gods are clearly smiling upon me:) Somehow all the flavor and texture of classic zucchini bread got baked into healthy, portable breakfast cookies. It truly is a dream come true. They taste incredible, are packed with whole food, amazing-for-you (vegan!!) ingredients, and can be whipped up in about 30 minutes.
Zucchini Breakfast Cookies
Makes 10 cookies
1 cup zucchini*
½ cup chopped walnuts
½ cup almond meal
⅔ cup rolled oats
½ cup nut milk of choice
¼ cup olive oil (can sub melted coconut oil)
1 tbsp chia seeds (optional)
⅓ cup agave
½ tsp cinnamon
¼ tsp vanilla
Preheat oven to 350º F and lightly grease baking sheet.
Shred zucchini, then wrap in a clean cloth and squeeze out excess moisture.
In a large mixing bowl, combine nut milk, agave, olive oil, vanilla, and cinnamon. Stir until combined.
Stir almond meal and oats into the wet ingredients, mixing thoroughly. It’s ok if the mixture still looks a little too wet, as the zucchini and walnuts will help it firm up.
Gently fold zucchini, walnuts, and chia seeds (if using) into the batter. At this point the batter should be thick and hold together well.
Scoop up small balls of batter and press them onto the baking sheet until they form circles about 3” in diameter.
Bake for about 15-20 minutes. I prefer my cookies softer, so I only baked them for about 15 minutes, but it all depends on personal preference. Once they are done baking, do your best to resist the urge to grab one straight out of the oven, as it is important to give them about 10 minutes to set (especially for softer cookies).
*Measure the zucchini after it has been shredded and squeezed dry.
Enjoy! If you make these, be sure to share them with me on instagram (@16goingon60) using #16bakes.