Spring Into Green With a Full Serving of Veggies
In an effort to add more nutrition and less calories to my day, I’ve been searching out smoothie recipes. I’ve never been a smoothie person, especially ones that are healthy. Give me ones with ice cream please! Alas, approaching 50 my metabolism can’t take that so my search for healthy and delicious is on!
In honor of the first day of spring, I thought a little green would be inspiring. I discovered this delicious recipe from Rebecca, a Registered Holistic Nutritionist over at NourishedTheBlog. Thanks Rebecca, for the inspiration!
I decided to freeze my own fruit. Chop up a banana (or two or three while you’re at it) and place slices on a parchment covered cookie sheet. Freeze at least 2 hours then seal in plastic baggies. You can do the same with the mango.
Spring Green Smoothie
1 1/2 cups baby spinach
1/2 cup water
1 teaspoon chia seeds
1 (large) banana, frozen is best
1 cup mango chunks, frozen is best
1 tablespoon honey (optional)
1/4 cup milk (almond, coconut, regular or use pineapple juice for an extra sweet treat!)
Handful of ice cubes (optional)
In a blender, food processor or NutriBullet add spinach, cold water and chia seeds. Blend until smooth.
Add banana, mango, honey, if using, and 1/4 cup milk or juice. Blend until a smooth and creamy consistency is reached, 30 seconds to 1 minute. Add a little extra water for thinning if the smoothie is too thick.