Welcome to another edition of “kitchen scraps”, where the leftover little recipes in my kitchen find a home. Here you will find a simple recipe I enjoyed but didn’t make the cut for a full-bodied blog post. I hope you enjoy the little wins I get to share with you here – and let me know if you give any “kitchen scraps” a try by tagging your Instagram photos #fwkitchenscraps.
I’m really happy to get to sneak in another “kitchen scraps” post this week before a more full-bodied blog post that is slowly coming together (crossing my toes it makes it here in a few short days), and I hope you enjoyed the first post in this series over the past weekend! This green smoothie is one I’ve been itching to share with you for almost a month, seeing as I drink it at least once – and sometimes twice – each day. It nourishes my muscles after my morning workout, and satisfies my sweet tooth while getting in a few servings of dark leafy greens. I’ve found most green smoothie recipes to be a bit too “green” tasting for my liking, and it wasn’t until I discovered this specific combination that I really began to believe in the green smoothie movement (bye-bye kale, hello frozen spinach!).
This is a smoothie for even the most devoted greens-haters. I hope if you give it a whirl you find it to be just as addicting (and rejuvenating) too! The trick here is frozen spinach (a total Popeye shake). It adds thickness without overpowering the sweet banana and blueberries, like kale usually does. The single tablespoon of nut butter adds richness with a little fat, but feel free to use an additional tablespoon of vanilla protein powder if you are looking to make it nut butter free. This is one thick shake, and I use my Vitamix’s tamper to force it to blend rather than adding additional almond milk. However, go with whatever works for you and your machine, and cheers to green mustaches in between the holiday baking this season – xx.
MY GO-TO GREEN SMOOTHIE
Makes 1 serving.
1/2 cup frozen banana slices
1/4 cup frozen blueberries
1 tablespoon vanilla protein powder
1 tablespoon almond butter (or an additional tablespoon of vanilla protein powder)
2 cups frozen, chopped spinach
1 cup plain almond milk
Combine all of the above ingredients in a high speed blender (such as a Vitamix). Secure the lid and insert the tamper. Blend on low, while increasing to high slowly, using the tamper to force down the mixture to blend. This will take some muscle and patience. You may need to stop on occasion to give it a stir, depending on your blender (or add more almond milk – although I recommend refraining from doing so in order to keep it thick and flavorful). Once blending smoothly on high, let it blend without the tamper for 10 seconds. Stop the blender, pour into a 20 ounce serving glass/jar, and enjoy!