When it comes to breakfast, I’m a creature of habit. For years I had oatmeal with cinnamon and Splenda and then when I started eating cleaner, transitioned to Greek yogurt, honey and granola. However, for the past few years, I’ve been all about smoothies. I’ve changed my smoothie recipe up quite a bit, but my gold standard is a green smoothie. I love that I can start my day with a breakfast that is packed with vegetables and nutrients and it has the added benefit of being super quick to make so that I can run out the door.
For my smoothies, it’s important to me that they have staying power, so I use protein powder as well as nut butter for extra satiety. My favorite protein powder is Rainbow Light’s Vanilla Protein Energizer because it’s a super clean, natural formula that is free of most allergens, has 14 grams of protein and tastes delicious! For added nutrients, I use chia seeds and flax seeds which are both full of Omega-3 fatty acids, antioxidants and fiber. I’ve recently started adding Hemp Hearts as well once I discovered that they have a nutty taste and don’t taste earthy at all. I love that they also contain fiber and Omega 3s but pack a protein punch as well. For the green in my green smoothie, I love adding fresh spinach, which if you are new to green smoothies, I promise you don’t even taste. I enjoy this smoothie year-round, but in the winter I always follow it up with a cup of tea!
Go-To Green Smoothie
- 1 C. Unsweetened Almond Milk
- 1 C. Crushed Ice
- 2 Extra-Large Handfuls Fresh Spinach
- 1 Scoop Vanilla Protein Powder
- 1 T. Hemp Hearts
- 1 T. Chia Seeds
- 1 T. Flax Seeds
- 1 t. Almond Butter
In high powered blender, combine almond milk, protein powder, all seeds, almond butter and spinach. Blend until spinach is fully distributed and mixture looks green, then add ice and blend until smooth.
-What’s your go-to breakfast?