Smoothies and juices were posted all over the internet at the start of the new year as healthy meal substitutions. I love smoothies, but there has to be enough substance in them for me to feel full! Otherwise, I have a smoothie and end up snacking on another meal’s worth of calories over the next few hours. Adding veggies instead of only fruit bulks up on the fullness factor (and fiber) and cuts way back on the sugar of a standard store bought smoothie. Beware of purchasing smoothies in shops and grocery stores, and don’t be afraid to ask for real fruit instead of juices or frozen fruit in syrup. Yuck. This smoothies adds veggies to breakfast which is very unusual for me and fills me up to start the day!
Spinach smoothies may not sound appealing, but the spinach taste is masked well by the banana. In the winter months you can substitute kale for a similar result. The greek yogurt gives it a creamy texture without the fat, a nice tangy taste, and is a natural source of probiotics. I cannot post calories for recipes as an official figure, but you’re looking at about 150 – 200 calories in a 24 oz smoothie. Not bad! Expect plenty more smoothie recipes to come… it’s hot and humid here in Florida, which is weather that this Colorado girl cannot seem to get used to. 🙂
Makes: 1 – 24 oz smoothie
Prep Time: 5 minutes
2 big handfuls fresh spinach
1 medium banana, peeled and cut into big bite-sized pieces
1/2 cup greek yogurt (or dairy free substitute)
1/4 cup skim milk (or dairy free substitute)
7 medium ice cubes
- Put the spinach, banana, yogurt, and milk in a blender. Pulse and eventually place on blend setting until the mix is completely blended.
- Add ice cubes and pulse on ice grate setting until the mixture is smoothie consistency.
- Pour into a large glass and enjoy.