Let’s be honest… there are some days when eating your recommended vegetables isn’t going to happen. Busy schedule, lunch date at a sushi bar… there are a million reasons to choose from. On days like those, I try to be preemptive and have a smoothie for breakfast. Sunshine = smoothie time for this girl, and the added heat (and humidity, yuck) makes it easy to choose something cold and refreshing over a warm bowl of almost anything. This smoothie packs in antioxidants, revs up your metabolism, and sneaks in a half cup of spinach along with ripe summer peaches. The perfect breakfast on-the-go, snack in the afternoon, or even a healthy dessert.
Makes: 1 serving
Prep Time: 10 minutes Total Time: Less than 15 minutes
3/4 cup water
1 large green tea bag (I like Tazo China Green Tips)
sweetener of choice, optional
1 cup ice cubes
1 medium peach
1/2 cup fresh spinach, packed
- Bring the 3/4 cup water to a boil and pour into a coffee mug. Steep the tea bag (or two small tea bags) in the hot water for 3-4 minutes. If you normally add sweetener to your tea, add that now but half of what you would normally use. I may have snuck a half of a Splenda packet in there. After the 3-4 minutes, add in 1-2 ice cubes to bring the temperature down. Strain the tea bags and discard.
- Use a knife to remove the skin of the peach and discard the pit. Put the peach into a blender with the banana, spinach, and green tea. Gently blend until everything starts to incorporate.
- Add 3/4 to 1 cup of ice and blend until everything is completely incorporated.
- Pour into a glass and drink immediately.