Every morning for breakfast while in Calgary, I made my favourite hot oatmeal for Diane and I. It was so chilly and rainy during our stay, the only thing on my mind was something hot. I had no desire for anything cold like vegan overnight oats or Green Monsters (except for the amazing peanut butter oatmeal smoothie my sister made me!)
On the bright side, at least it didn’t snow this June…
You know how I said the first meal I was going to have once home was hot oatmeal?
Yea, that wasn’t happening. Once back in Ontario, the heat and humidity hit us like a brick when we stepped off the plane. Hot oatmeal won’t be happening for a loooong time.
Even our tire melted while we were gone!
That tire looked about as good as I felt at that moment. Deflated and tired!
Luckily, my handy man was able to put on the spare and get us home from the airport. I’m still amazed that those tiny spare tires even work…I don’t even think it touched the ground!
The only thing we could think of once home was something cold to drink. Unfortunately, the fridge was looking pretty bare, so I gathered whatever I could find.
- a couple old limes
- frozen raspberries
- coconut oil
- 1 frost-bitten frozen banana
- agave
I’ll take it! It turned out tropical and refreshing with a zesty kick of lime. I’ve made it a couple times since I’ve been home now. I’m glad to finally have a use for my freezer-burned raspberries that have been in the freezer since who knows when.
PS- You know your limes are old when they look like lemons. It’s a miracle we’re still alive.
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Tropical Raspberry Lime Zinger
Yield
2 cups
Prep time
Cook time
0 minutes
Total time
Ingredients
- 1 cup water
- 1 cup frozen or fresh raspberries
- 1 large frozen banana (peel and freeze before making)
- 2 tbsp fresh lime juice
- 1 tsp coconut oil
- 1 tsp agave, or to taste (or other liquid sweetener)
- ice, if necessary
Directions
- Add all ingredients into the blender and blend until smooth. Adjust sweetness to taste. You may need more or less agave depending on how tart your berries are. Add ice if desired. Slurp.
Happy Canada Day long weekend to my Canadian friends!
Here are some festive strawberry recipes if you are looking for some.
- Strawberry Shortcake Stacked Pancakes
- Raw Triple Berry Crisp
- Chocolate Covered Strawberries from Scratch
- 60-Second Homemade Strawberry Lemonade
- Summer fever Granita
Cheers to hot summer days, long evening walks, cottage weekends, smoothies, ice cold beer, farmers markets, and everything in between.
Those look beautiful and delicious!
That drink looks delicious! Don’t you just love rummaging around, finding random items, throwing them together, and making something fantastic? I can’t wait to try!
The Tropical Raspberry Lime Zinger looks ah-mazing! It’s been in the 90’s all week this week and I can not wait to make this! I have all the ingredients here except for coconut oil– I hope that doesn’t make too big of a difference. Thanks for the recipe!
Looks like just what we need with this hot and humid weather lately!
Just found out about your blog a few weeks ago and I am in love! I started by making the green monster and it helped me feel a lot better after a horrible cold. By the way you have a gift for design because your site looks awsome :)
Thank you Natalie, so glad you are enjoying the blog!
Hi,
I’m new to your blog. A friend recommended you when I was looking for smoothie recipes that were easy, fast and won’t produce a lot of wasted product. As I read through some of your blogs, I’m curious why I need to use a frozen banana over a fresh banana?
Thank you in advance.
Brie
Hi Brie, The frozen banana gives smoothies a very creamy, “ice-cream” like texture
Thank you for the clarification.
I don’t like bananas and I’m allergic to mangoes. What should I do to get creamy smoothies. BTW this looks incredible