Back in my former life, before I waved goodbye to dairy forever, I ate Greek yogurt. Like a lot. Every single day. At 3 p.m. like clockwork, I enjoyed a bowl with blueberries or strawberries. I was pretty sad to give this up because, as you probably know, Greek yogurt is super creamy and amazing.
A few weeks ago, I was making a smoothie, my usual breakfast (besides oatmeal, my forever love) and was trying to find a substitution for making it thicker without using banana. Sorry, bananas, it’s not you, it’s definitely me. I love you but try to cut down because sometimes you’re a bit too sweet for me. I added two tablespoons of hemp seeds and boom. Combined with a few handfuls of raspberries and almond milk and brown rice protein powder, it was like drinking yogurt. Remember that drinkable yogurt that were all the rage when we were kids?
Smoothies are a pretty amazing thing. I love when something deserves all the hype. Like Shonda Rhimes shows — you knew Grey’s Anatomy was must-watch TV (okay, I’m still watching — any other Grey’s devotees out there) so you gave How To Get Away With Murder a try and fell in love once again. It’s crazy to think how much smoothies have taken off in recent years, thanks to that trendy green smoothie. Confession: it took me ages to get on the green smoothie train but lately I’ve been adding spinach to my breakfast smoothies and am pretty into it.
So why do we adore smoothies so much? I think for three reasons: they’re easy and convenient, they’re healthy, and oh yeah, they taste pretty good too. We all know we’re supposed to eat fruit but it can be tough to sneak into your diet besides topping a bowl of oatmeal with blueberries or snacking on an apple in the afternoon. Smoothies solve that fruit dilemma and basically force you to consume it. Once you start making smoothies on a regular basis, you’re pretty addicted, right?
I know if you add a healthy fat source like peanut or almond butter and a protein source like protein powder your smoothie can make a meal. But I like eating something along with my smoothie, so I usually toast two pieces of gluten-free bread (my fave brands are Organic Works Buckwheat Chia Bread and Food For Life Brown Rice Bread) and spread some almond or sunflower seed butter on top.
- 1 cup unsweetened almond milk
- ½ cup raspberries
- 2 tablespoons hemp seeds
- 1 scoop protein powder (I like Sunwarrior Brown Rice brand)
- Put the almond milk, raspberries, hemp seeds and protein powder in your blender.
- Pulse for about 2 minutes until totally blended but still creamy.
WANT MORE SMOOTHIES?