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.