As the days get shorter and the first snowfall sets in, smoothies are definitely becoming less frequent around here. But I’m happy to gulp them down when I’m feeling low on energy, because there’s something about spinach that just perks me right up.
Here’s a fun fact I just learned about spinach. It can boost your eye health! Spinach contains lutein, which has antioxidant properties and might help prevent eye disease. I need to be able to make careful baking measurements when I’m older, so I’m going to stock up on spinach.
If you’re new to the green smoothie game, you’ll love this one. Almond butter adds a bit of protein and satiety, not to mention rich taste. Of course, everything goes better with a little sprinkle of cinnamon, and I had to hesitate not to throw in more than ½ a teaspoon. So adjust to taste, because if you’re not cinnamon-obsessed like me, ¼ teaspoon might be more your style.
- 1 banana
- Large handful spinach (about 1 cup)
- 1 cup almond milk
- 1 Tablespoon Almond butter
- ¼ to ½ teaspoon cinnamon
- Chop the banana into small pieces, place on a plate, and freeze for at least one hour.
- In a blender, add all the ingredients including the frozen banana. Blend until smooth. Serve.