Most mornings in our house begin with a smoothie. My husband leaves early on weekdays, so he makes his own and the poor guy misses out on the wonderful creations I make with the boys.
K (age 7) loves to be my smoothie co-creator and is now great at helping me tweak a new flavour. He’s been hooked on green mint chocolate chip for the past few weeks, but this morning he was preoccupied and I was able to change it up.
This is sooooo goood! ~ F (9 years old)
I work at a health food store, so I am constantly trying out new plant-based protein powders. I generally go with a vanilla because it’s easy to customize. If I find a particular brand is a little too sweet, I’ll blend it half and half with an unflavoured one. Today for 3 servings I used 1 scoop Vanilla Vega Proteins & Greens and 2 scoops Manitoba Harvest Hemp Pro 50. You can use whatever plant-based protein powder you choose, your smoothie may just taste a little different than mine.
For the green-ness, I add a handful of baby spinach or spring mix per serving. The taste is very mild, which makes it easy for kiddoes. If you are more adventurous, you can substitute a stronger green. I’ve also been throwing in some concentrated liquid chlorophyll, but that’s completely optional. Another optional addition for the adults is matcha, which is a great source of antioxidants and gives a calm focused energy.
Course: Breakfast | Cuisine: Vegan
Prep Time: 5 min | Total Time: 5 min | Serves: 1
- 1 cup nut or seed milk
- 2 medjool dates, pitted
- 1 handful baby spinach or other mild greens
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 Tbsp chia seeds
- 1 Tbsp coconut oil
- 1 scoop vanilla plant-based protein powder
- 5 mL concentrated chlorophyll (optional)
- 1 tsp matcha powder (optional for adults)
- 2 ice cubes
- Add all ingredients except ice to blender and blend until coconut oil is well mixed. (This prevents the coconut oil from being frozen and turning into hard lumps.)
- Add ice cubes and blend until desired consistency.