It may seem a little odd to be talking about smoothies when many of you have snow falling outside your windows, but I am an all winter smoothie gal. Drinking a smoothie a few times a week during the colder months of the year is a great way to get your antioxidant fix when fresh berries are not in season, and we know how important antioxidants are…! So, on to smoothies.
I can’t tell you how many times smoothies have saved me from food regret.
You know, the feeling you get after you’ve just eaten an obscene amount of crackers straight from the box because you were starving when you walked in the door and didn’t have the energy for pots and pans.. yeah, that one…
At moments like this, when I’ve missed the window for dinner but don’t want to go to bed on empty, smoothies have time and time again proven to me that they can be nutritious and well rounded light meals all on their own.
I am crazy for smoothies; for breakfast, as a snack, and as I mentioned, even for a late night dinner fix. The amazing thing about them, is that you can throw in just about anything and invariably it will hit the spot. That said, as with most things, I have a favorite. Meaning, it usually wins out when I’m weighing whether or not to get newly creative with my ingredients. Feel free to substitute almond milk, fresh juice, or coconut water for the yogurt if you’re a vegan.
- 1/4 cup of organic frozen strawberries
- 1/4 frozen of organic frozen blueberries
- 1/2 of a banana
- 2 tablespoons of unsweetened coconut
- 1 tsp fresh ground flax seeds
- 1 tablespoon of almond butter
- 1/2 cup of unsweetened yogurt (I like greek for it’s high protein content)
- 1 cup of baby spinach leaves (optional)
Throw everything in a blender and blend on high until it’s smooth!