It feels a bit odd for me to be posting about coffee, as it’s something that’s been less a part of my life recently, but I wanted to share this recipe with you guys because it’s a great way to enjoy your in-moderation fix in the warmer months.
So, let’s back up for a sec. I showed up in my doctor’s office with heart palpitations in March, and one of her first questions was, “How much coffee are you drinking?”
Oh, that.
Somehow, I’d gotten myself up to eight cups a day without thinking anything of it. We all have something we struggle with, and this is mine.
That said, because caffeine is something I am able to consume in moderation, I set a plan for cutting back to a more realistic amount to get myself back on track. For example, instead of 32 ounces of coffee in the morning, I started with 16, and then ordering a small instead of a medium later in the day. Six weeks later, I’m able to do 12 ounces of coffee in the morning and then maybe one more small cup or even just tea later in the day.
With warmer weather coming (eventually), I’ve had smoothies on the brain lately. This one is a great way to get breakfast and your a.m. caffeine fix crossed off your list in one go. Of course, decaf is also an option.
All you do is swap out some or all of the liquid in your smoothie for cold brewed coffee—I brew mine the night before and put in the fridge in a thermos. You can add the spinach or not, but why not get some greens in when you can make them taste like a frappuccino? Just saying…
I like the texture you get using frozen spinach, but feel free to use fresh.
Ingredients:
- 4-6 oz cold black coffee
- 4 oz milk of choice (I used unsweetened coconut milk)
- 1 scoop vanilla protein powder
- 1 tbsp cocoa powder
- 1/4 tsp xanthan gum (optional)
- 1/2 frozen banana
- 1 cup ice
- 3/4 cup handful frozen spinach
- Chia seeds for garnish (optional)
Directions:
- Layer ingredients in a blender.
- Blend until smooth.
- Pour into a glass. Garnish with chia seeds if desired.
Do you drink coffee?