There’s nothing like a mug of strong French press coffee and a big, delicious smoothie to start your day off right.
Oh, and some birthday roses from your sweetie… and a couple smooches, too.
But sweet boyfriends aside, smoothies are the breakfast treat I’ve found myself looking forward to most lately. There are just endless combinations, and the fact that they’re sweet and frosty just makes them so much fun. Recently, I’ve been obsessed with making mine with sunbutter. Although I’m not a huge fan of sunbutter plain – as a spread, I prefer peanut butter – I love it in smoothies, especially with spinach, for some reason. It’s what makes this smoothie extra special!
Speaking of spinach: I don’t really make green smoothies, but I do like adding spinach to my fruit smoothies. Especially if there are berries involved, the spinach doesn’t change the flavor much, although it does turn your smoothie kind of garbage-colored. (I considered naming this post “strawberry sunbutter garbage-colored smoothie,” but something about that just didn’t seem so appetizing… not sure why.) Anyway, it’s the flavor that counts, and the fact that you are eating green stuff for breakfast!
These are also my favorite way to recover from hot summer long runs. Those are a few months away at this point, but I’m looking forward to them lots! I have been dying a long, slow death by treadmill this winter. It has just got to stop.
If you look at the ingredient list below, you’ll see an ingredient that looks a little out of place: apple cider vinegar. Weird, right? Well, I took Faith’s advice recently and added just a tiny bit of apple cider vinegar to my smoothie. And it totally made it more flavorful! So, odd though it may seem, definitely don’t skip the vinegar.
I like my smoothies so thick that they have to be eaten with a spoon. If you prefer a more slurpable smoothie, you could sub the Greek yogurt with more almond milk or just add another half cup of almond milk or water.
Enjoy this garbage-colored, I mean, green smoothie!
- 1 frozen banana, sliced
- 1 cup frozen strawberries
- 1 large handful spinach leaves
- 2 Tbsp SunButter
- 1/2 cup Greek yogurt (I use Fage 0%)
- 1/2 cup plain unsweetened almond milk
- 1 Tbsp maple syrup
- 1/2 Tbsp ground flax seed
- 1 tsp apple cider vinegar
- 1/4 tsp cinnamon
- Add all ingredients to blender or food processor and blend until smooth, scraping down sides and breaking apart chunks of fruit as necessary. Pour into a glass or bowl and enjoy!
YUM! the apple cider vinegar totally has me intrigued. It’s SO good for you though. I am definitely going to try it soon. We are drinking smoothies like no body’s business these days. This sounds delicious! I love the Sunbutter!
I love your smoothie recipes – keep ’em comin’! Have a great weekend :)
Oh man this looks WAY better than my garbage-colored ‘green’ smoothies! Mine usually turn out straight up dark brown! I kinda like that yours has little specks of green :)
I love smoothies but can’t quite find the time in the morning to make them. This one sounds great and your birthday rose is beautiful!
Garbage colored? I was actually just going to say that’s the most beautiful smoothie I’ve ever seen!
Haha thanks Meghan :)
I LOVE this recipe and I totally disagree with you ( in a good way!) because this smoothie looks NOTHING like garbage! OMG! You should see mine- they’re like brown and such with dark greens and cacao:) This is beautiful! I looks like French cream!:) I adore what you used in the recipe and there is nothing better than an intense smoothie that you create on the spot, where you just nail it! Awesome recipe!:) Glad I found your blog:):)
Haha thanks so much Heather! Adding dark greens and cacao does sound delicious, even if the result looks like sludge. Thanks for your comment!
So glad I found this recipe! I’ve made it numerous times and it’s absolutely DELICIOUS. Also, the flavor holds up well to substitutes like when you run out of almond milk and have to use dairy milk, or honey instead of syrup. The vinegar is the magic ingredient. Thanks for sharing!
So glad you like it, Rebekah!