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3-Ingredient Summer Smoothies

3-Ingredient Summer Smoothies

Words Erin Zimmer

Smoothies are a quick, easy breakfast (or anytime snack) when the summer heat is letting you know it’s just too hot to cook anything. We whipped up a few easy combos with some of our go-to fruits along with our friend, the immersion blender. It makes for easy smoothie-fication because you can blend right in the measuring beaker—no need to break out the measuring cup and make more dish-washing for yourself.

Feel free to swap in different berries (frozen or fresh), various milks (dairy or non-dairy), kefir for yogurt, etc. Smoothies are pretty forgiving like that.

 

Strawberry + Pineapple + Coconut Milk

Shrink the pineapple-chopping time in half by using one of these nifty pineapple slicers that cores the whole pineapple (which can be a beast to do) while creating neatly-sliced pineapple rings. Combine a few juicy pineapple rings with 3/4 cup of strawberries and 3/4 cup of coconut milk.
Smoothie-1 and 6

 

Greens + Banana + Coconut Milk

Whether you’ve got kale, spinach, or really any greens lying around, throw in a hefty handful along with a sliced banana and about 3/4 cup of coconut milk, depending on how creamy you like it. The coconut milk adds a tropical vacay vibe to this otherwise virtuous-looking green drink.

 

Strawberry + Nut Butter + Almond Milk

Strawberries are a wonderful little berry, don’t get us wrong, but removing those stems can be a pain. This guy is a fun party trick; it hulls the stem in one quick twist. Combine 3/4 cup of your de-stemmed strawberries with 1 cup of almond milk and 1-2 tablespoons of your favorite nut butter (which makes this more of a borderline-milkshake, let’s be honest).
Smoothie-4

 

Pineapple + Banana + Greek Yogurt

Combine a few pineapple slices with 1 sliced banana and 1/2 cup of Greek yogurt. This is a thick, creamy, filling smoothie that’s always a hit.

 

Greens + Peach or Mango + Coconut Water

Once again, any greens will do, though we particularly liked kale in this one. Peaches or mango add a tart-sweet fruitiness along with 1 cup of coconut water (or regular water, or even milk is fine!).

 
Photos by Mia Reade Baylor

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By Erin Zimmer

Erin Zimmer is a freelance writer and photo stylist for OXO. The former managing editor of James Beard award-winning food website Serious Eats, Erin is based in New Orleans, where she loves adventures in her canoe, evenings on the porch, and long bayou walks with her dog Lillie.

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