You guys, we did it. We did it. We kicked the butt of 2015, or perhaps it kicked ours. The new year has arrived, and I am personally feeling pretty good about it.
Let’s talk about 2016 and what you want to see on Minimalist Baker. Green smoothies are a must (because they are good for your health).
Here’s a recap of my favorite green smoothie, Grapefruit Green Smoothie. Super Green Smoothie Bowl. Hide Your Kale Smoothie. Stoplight Mango Green Smoothie. Coconut Clementine Green Smoothie.
This is a lot. You can’t beat smoothies for breakfast or as a post-workout snack. Let’s get the green smoothie going and make use of these gorgeous winter fruits.
As always, this recipe is easy to make and only requires ten and six ingredients.
The base is made of frozen bananas and coconut milk, which creates a creamy, sweet base. The lime juice and blood orange add a tart, bright flavor. The greens are generous amounts of spinach and Kale.
This smoothie is super creamy and slightly tart, with tons of vitamins and minerals and no taste of Kale or spinach. Serious yum.
For busy people who want to eat a quick breakfast or snack after the gym, this would be a great option. Add a serving of your favorite plant protein powder or hemp seed for added protein.
- One small banana (previously sliced, peeled + frozen).
- 1/4 cup frozen pineapple (or substitute more banana)
- Juice 2 blood oranges (about 1/2 cup)
- 3/4 cup light coconut milk (carton beverage or canned)
- Add to taste: 2-3 tablespoons fresh lime juice
- Two large handfuls of greens, fresh or frozen (Kale and spinach are the best/organic when possible).
- Blend all ingredients in a blender until smooth and creamy, scraping sides when necessary.
- If it is difficult to blend, add more liquid. To thicken, add ice. Add more lime juice or banana to adjust tartness and taste.
- Fresh is best, but leftovers can be kept in the fridge for up to two days.