It may not be hot out yet, but my taste buds have been transitioning toward warm-weather staples: cold salads instead of warm vegetable plates, white wine and gin vs red and whiskey, and green smoothies.
Personally, I tend to associate smoothies with positive, active times in my life, as they’re one of my go-to foods when I need something quick and nutrient-dense to fuel myself for a fun event or “replenish the stores” after a good time (I’m a dietitian, not a nun). That said, they’re also a great breakfast or after-work snack.
I also love smoothies for their versatility—you can easily make them as light or substantial as you like. For example, if I’m making a quick smoothie after work, I’ll just use half a frozen banana, some ice, 3/4 cup milk (dairy or non), and some spinach or kale—just enough to get me to dinner without gnawing my arm off.
However, if I’m making a smoothie for breakfast/brunch/”I didn’t mean to stay out so late” dinner, I might use more milk and maybe even a scoop of protein powder. I’ll also add cereal on top for extra texture, carbs, and calories to balance out the meal. A little drizzle of coconut makes a fun “magic shell” too if you’re into that.
This afternoon’s restorative creation is a good (if unphotogenic) example of the latter: 
Here’s what I threw into the blender with my less caffeinated hand:
- 1 cup unsweetened soy milk
- 1/2 a frozen banana
- ~5 ice cubes
- ~1/8 cup blueberries
- 1/2 tsp xanthan gum
- 1 tbsp cocoa powder
- 1 scoop vanilla protein powder
- 1 giant handful of spinach
After blending and pouring the mess into a bowl, I added a cup of puffed millet and 1/2 tsp of coconut oil. That should keep me going until dinner with my mom and sister later.
Here are a few of my other favorite smoothie recipes:
PS—Check out some other awesome weekend recipes from other bloggers over at Weekend Kitchen Creations!
What are your favorite smoothies combinations?