Spring Green Smoothie

I apologize for making it all smoothies all the time here lately. However, I’m bad for a rut — eating the exact same thing for breakfast/lunch every day, etc., and WW makes that even more tempting.

After yesterday’s success with the cinnamon shake, I decided to venture out of my blender comfort zone again this morning. I know I need to get more protein, and I’m trying to do so without dairy and meat right now, which is difficult but not impossible.

Most mornings I’ve been using a chocolate hemp powder in my smoothies, but today I wanted to go a different route. Luckily I’d soaked some cashews last night and figured they could stand in this AM. The results were smooth, creamy, mild, and tasty.

Spring Green Smoothie

This smoothie has a really pretty color and is quite satisfying. It does come out to 8 points, but I don’t feel like I ate enough yesterday and posted a much larger loss today than I was expecting, so I feel like this was a very good decision for my Saturday a.m.

1 large banana

1/2 canned pineapple tidbits in juice, mostly drained (I left a little juice in the measuring cup with them)

1/4 cup of cashews, soaked overnight

1 cup of unsweetened vanilla almond milk

1 cup of spinach

Method

If you are using a standard blender, you may want  to turn your cashews to butter in it first, then add your other ingredients. If you are working with a Blendtec or Vitamix, put contents in blender jar and obliterate. On my Blendtec I used the whole juice setting and it came out great.

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