soy milk

The Return of Smoothie Season

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It may not be hot out yet, but my taste buds have been transitioning toward warm-weather staples: cold salads instead of warm vegetable plates, white wine and gin vs red and whiskey, and green smoothies.

Personally, I tend to associate smoothies with positive, active times in my life, as they’re one of my go-to foods when I need something quick and nutrient-dense to fuel myself for a fun event or “replenish the stores” after a good time (I’m a dietitian, not a nun). That said, they’re also a great breakfast or after-work snack.

I also love smoothies for their versatility—you can easily make them as light or substantial as you like. For example, if I’m making a  quick smoothie after work, I’ll just use half a frozen banana, some ice, 3/4 cup milk (dairy or non), and some spinach or kale—just enough to get me to dinner without gnawing my arm off.

However, if I’m making a smoothie for breakfast/brunch/”I didn’t mean to stay out so late” dinner, I might use more milk and maybe even a scoop of protein powder. I’ll also add cereal on top for extra texture, carbs, and calories to balance out the meal. A little drizzle of coconut makes a fun “magic shell” too if you’re into that.

This afternoon’s restorative creation is a good (if unphotogenic) example of the latter: IMG_2153

Here’s what I threw into the blender with my less caffeinated hand:

  • 1 cup unsweetened soy milk
  •  1/2 a frozen banana
  • ~5 ice cubes
  • ~1/8 cup blueberries
  • 1/2 tsp xanthan gum
  • 1 tbsp cocoa powder
  • 1 scoop vanilla protein powder
  • 1 giant handful of spinach

After blending and pouring the mess into a bowl, I added a cup of puffed millet and 1/2 tsp of coconut oil. That should keep me going until dinner with my mom and sister later.

Here are a few of my other favorite smoothie recipes:

PS—Check out some other awesome weekend recipes from other bloggers over at Weekend Kitchen Creations!

What are your favorite smoothies combinations?