Oh geez, people. I have so much to tell you. There are apple cinnamon cookies, there’s lemony quinoa asparagus salad, there’s a really impressive bourbon carrot cake. There’s also hiking and rock climbing and some crafty stuff. There’s probably a lot I’m forgetting. But before all that (especially before the cake…that’ll come next, and it’s sinful) there’s the renewing, refreshing superfood power of this smoothie.
Don’t be fooled by the spinach AND kale in this smoothie. You won’t be able to taste it, I promise. That green power is amped up by the antioxidant power of frozen berries, plus the protein and good-for-you fats of Greek yogurt and almond milk. Make a big tall glass of this and feel good about the rest of your day!
Makes 1 tall glass, about 16-18 ounces
- scant 1 cup almond milk (I like the kind that’s sweetened but not flavored)
- 1/4 cup nonfat Greek yogurt
- 1 cup loosely packed baby spinach
- 1/2 cup loosely packed kale, torn
- 1 cup frozen mixed berries (I do a third each of blackberries, blueberries and raspberries)
- 1/2 frozen banana, sliced
- drizzle of honey (about 1 tablespoon)
Put the almond milk, yogurt, spinach and kale in the blender and blend well. Then add the remaining ingredients and blend until you get a thick, well-combined smoothie. You might need to pulse it a little bit, or put it on grind for a few seconds and stir it with a spoon if your blender is having trouble with the frozen stuff. Your finished product should be thick and purple!
You might need to eat this with a spoon (side note: I am obsessed with mint green nail polish). You can change up the ingredients a little bit, but the way I make it produces one big, satisfying serving with about 300 calories. Now your body is prepped and ready for carrot cake and french fries…just sayin.
Also, a lesson on frozen bananas: peel the bananas before freezing. I made the mistake of popping them in the freezer whole and the skins are close to impossible to remove. Just a bit of wisdom from me to you.