Breakfast smoothies are an integral part of my weekly routine. My husband and I make them every morning and add various fruits or vegetables into the mix depending on what’s in the fridge. They are easy to whip up in under 5 minutes and they keep me full until lunch thanks to protein from the chia seeds and nut butter.
This is my basic recipe to get the day started, but you can get jazz it up with any number of add-ins or substitutions. Kale can replace spinach. Bee pollen can replace chia seeds, or add in some flax seeds. Almond milk can be coconut milk. You can use frozen berries, mango, pineapple, or any other kind of fruit in place of strawberries. The banana gives it the creamy consistency, though avocado would accomplish the same thing (but I’m not a fan of avocado in my smoothies, and that’s coming from someone who wrote an entire cookbook on avocados) So there you go! Whip this up tomorrow morning and you won’t be disappointed!
Strawberry-Banana and Spinach Smoothie
1 to 2 cups raw spinach
1 banana, peeled
2/3 cup frozen strawberries
1/2 cup almond milk
3 tablespoons almond butter
1 teaspoon chia seeds
Combine everything into a high powdered blender. Blend for 60 seconds. After 60 seconds, add a few pieces of ice and continue blending for an additional 30 seconds. Serve immediately.