I make my green smoothie every weekday as part of a balanced breakfast. Fruit, vegetables, dairy, protein. I made a post about the green smoothie back in April but I am updating the information because I have gotten into a good groove. I wanted to share that with you all.
- 1 cup of milk (or 1/2 cup water, 1/2 cup milk) goes in first. There are measuring lines on my blender so I don’t need my measuring cup for this. I use almond milk. The original recipe called for unsweetened almond milk. You can use 1 cup of only water but the smoothie turns out awfully runny.
- 1/2 cup of yogurt. I use a large spoon (the kind I would eat with) and take 2 heaping spoonfuls of the yogurt.
- 1 TBSP of peanut butter. I use the same spoon for the yogurt – just 1 spoonful though.
- 1 frozen banana. I freeze the bananas peeled, but not cut up. When frozen in a freezer-safe bag, I am able to break the frozen banana into many small pieces with my fingers as I put it into the blender.
- 2 cups of green leafy vegetable. I use spinach, and I take 2 very large handfuls (fills my blender to the top.) I have tried kale as well – it was tougher to blend up and little pieces remained with my old blender.
I turn the blender on and while it runs I put away all my ingredients and materials.
Still delicious and very nutritious. Again, you don’t taste the spinach but it does turn the smoothie a lovely green color. I taste the peanut butter and the banana. I like that taste so I’m okay with that!
One last note… It is important to rinse your blender after using it, if you can’t wash it right away.
For the Love of Organization 