Well, it's taken a while (four months) to actually implement those good intentions. I'm motivated now, you see. I recently left a job that required me to sit most of the day. Toss in a half-hour lunch, a one-hour round trip commute, a little snacking (carbs!), and guess what? Ten pounds magically appeared. So I'm trying to find my way back to that pre-10 pound state.
When I posted a picture on Facebook earlier today of a green smoothie I'd prepared for my lunch, I thought the less-than-positive comments it received were funny. (This post is for you guys!) I get why you'd think it would be awful....first of all, it's green! And I will admit, I was very hesitant the first time I made one, because...you know...it's GREEN. However, that first time, I not-so-bravely lifted that spoon with a tiny little amount of green smoothie in it and took a sip. (Honestly, I felt like a little kid again when my mother would make me take a sip of cough syrup). I found, to my surprise, that it actually tasted good! (Unlike that cough syrup.)
Now that the green barrier has been broken, I'm planning to venture a little further past the standard drink I've been making so far. I'm new to this, remember. I'm still learning and still experimenting with different ingredient combinations.
Here is the recipe I used today, and a few comments beside each one that may help if you decide to make this for yourself. You can adjust the quantities of each based on your own tastes.
Pineapple Banana Smoothie
- 2 cups packed fresh baby spinach/baby kale combo, chopped
- I used an organic triple-washed blend. I cut the stems off (you don't have to do this, it's just my preference). Rinse the leaves. I know the package says it's been triple-washed and is ready to eat, but WASH IT ANYWAY! There still may be some residual dirt or "something" on the leaves. I know this from experience.
- 1/2 each of a Dole mandarin orange fruit cup and a pineapple tidbits fruit cup (the snack kind that is sold four to a pack) with juice
- I like the pineapple tidbits in coconut juice best - but they're hard to find.
- I added a few more (canned) pineapple chunks (about 1/4 cup) to help neutralize the kale taste a bit further.
- 1 frozen banana*
- Bananas that are fully ripened before freezing add a creamier texture, plus they enhance the other flavors.
- 1 scoop of vanilla whey protein powder
- 1/2 cup almond-coconut milk blend (original, not unsweetened)
Place all ingredients in your blender and pulse.
This yielded enough for a tall glass, plus about 8 ounces more, which I froze for later.
You can add ice to this, if you wish - maybe half a cup. I chose not to, because it gives me brain freeze, plus it will water down the drink. This is cold enough for me with the frozen banana and the refrigerated almond milk.
You can use frozen fruit as well, instead of the shelf-stable fruit that I used here. You may need to let it thaw just a bit before putting it in your blender.
*To freeze bananas:
- Use bananas that are overripe and spotty (just as you would for banana bread....oh, carbs!)
- Peel and cut into chunks.
- Place on a lined cookie sheet and freeze.
- Once they are frozen, place in a freezer-safe bag.
Thanks for reading....let me know if you like this recipe, or share your own favorite recipe!
