What makes a perfect smoothie? Well for me I like my smoothies to be thick, refreshing, and slightly tart. And it’s green so it HAS to be healthy, right? I mean… that’s how food works.
Green = health.
Okay, glad that’s covered.
But really though, this smoothie has no added sugars, a little bit of healthy fat, fiber, and leafy greens!
And I know I don’t eat enough greens. As a vegan, most people think I only eat vegetables, but on the contrary my friends.
I eat way too many muffins (albeit relatively healthy ones like these) and not enough leafy greens like spinach, kale, swiss chard, and collards.
But I’m trying to get better! Leafy greens are super important to your health, so having this smoothie in the morning with a full cup of spinach in it is a good way to get in some more veggies without it tasting like I’m eating a cup of spinach.
With the fall semester rapidly approaching, I am going to need to easy and healthy breakfast ideas that I can either meal-prep or throw together really quickly when I’m inevitably running late for my 8 am Organic Chemistry lecture.
Ouch. I can feel the pain of that class already.
But I think this smoothie will get me through.
It’s got some healthy fats, my favorite fruits, and nutritious greens! What more could you possibly want??
It’s easy to meal prep too. I just chop up the fruit and put the fruit and veggies in a plastic baggie (still trying to find a more zero-waste way to do it. I suppose a mason jar? I’ll try that next time) and when I want to make the smoothie I just blend the frozen fruit with some non-dairy milk!
OR if you have a roommate you don’t want to wake up (like I will) you can pre-blend your smoothies and place them in the freezer until the night before you want to drink them, and when you wake up your smoothie will be perfectly defrosted! Even easier.
I usually have this smoothie along side a lemon blueberry jam muffin to add a bit more bulk to the meal. These two together put it right around 500 calories, which is where I like to be for a breakfast I need to push me through my morning classes.
Sometimes I like to top my smoothies with some hemp seeds if I have them on hand for some extra nutrition, but this is totally optional.
The recipe I posted is enough for two smoothies, so if meal prepping I usually divide the ingredients into two bags to be frozen.
If you try it out, let me know what you think in the comments below! Also, tag me on Instagram or Twitter @sippingonsoy with the hashtag #sippingonsoy so I can see you beautiful smoothie creations!
With my fall semester starting in a couple of weeks, I figured I would do a week of healthy breakfast recipes so make sure you check back on Wednesday and Friday for the other two breakfast recipes!
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Until next time, friends! And don’t forget to eat your greens!
- 2 cups spinach
- 1 cup non-dairy milk (I used Silk Protein Nutmilk*)
- 1 frozen banana
- 1 frozen peach (260 g/9 oz)
- 1 frozen mango (260 g/9 oz)
- ¼ cup lime juice
- 2 tablespoons ground flaxseed (chia or hemp seeds would also work)
- Add all ingredients (or half the ingredients if just making one serving) to a blender and blend until smooth.
- If the smoothie is too thick for your taste, thin with additional non-dairy milk or water.
- Top with hemp seeds, if desired.
**If you want to enjoy it for later, place in the freezer and move it to the fridge the night before or about 8-12 hours before you want to drink it
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