One of my favorite parts of spring is the range of produce that becomes available as the East Coast gets warmer (cue sun dresses, rooftop evenings, and beach getaways)! My roommate recently bought a new blender in an effort to up her nutrition regimen, and I couldn’t think of a better way to start out my first blog post. Bon appetit!
Green Smoothie
Prep time
Cook time
Total time
I love green smoothies because they're fresh, light, and perfect for those on-the-go mornings when you need something quick. Bonus: You can't taste the spinach, so you're getting a third of your vegetables in for the day without even thinking about it! No brainer!
Author: Amy C.
Recipe type: Breakfast
Cuisine: Gluten Free, Vegetarian
Serves: 1 serving
Ingredients
- 1 banana
- 2 heaping handfuls of fresh spinach
- ¾ cup vanilla almond milk
- 1 Tbsp chia seeds
- 1 Tbsp almond butter (PB2 is a great low-fat alternative)
- 1 cup ice
- 1 dash of cinnamon
- Note: You can substitute spinach for virtually any other leafy green (kale, dandelion greens, swiss chard) but make sure to remove the stems since they're a bit bitter. If you're feeling adventurous, ginger, bee pollen, and spriulina are all fun add-ins!
Instructions
- Blend until creamy, and enjoy! For a creamier consistency, add extra banana and spinach. For a lighter punch, add extra almond milk. Serve immediately- it's best when fresh, but you can keep it for up to one day in the fridge!
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