Recently I’ve found myself dealing with an increased reluctance to cook lunch. Probably because I cook dinner almost every day, I’m suffering from a small cooking burnout. So, I decided to just have smoothie lunches this whole week, and its been great! As an added bonus, I can have lunch ready in 5 minutes, which helps a lot when coming home hungry from a workout. Here are three different combinations I’ve tried out.
- 1 cup each of : frozen berries, loosely chopped spinach, almond milk
- 1 roasted beet (I buy them pre-roasted in vacuum packs)
- half an avocado
- 1 tbsp Golden Paste
This recipe is low on protein, so supplement with a side of nuts or other protein source. Alternately add in a scoop of your favorite protein powder.
This smoothie is also super thick. Consider pouring it into a bowl & eating with a spoon.
Whey so banana:
- 1 cup each of : frozen berries, loosely chopped spinach
- 1/2 cup each of: almond milk, fresh whey (I grab the whey from my homemade yogurt)
- half a banana
- 1 tbsp sunflower seed butter (unsweetened)
- 1 tbsp flax seeds, ground up
- 1/2 tbsp cocoa nibs
This smoothie is “drinkable”. I topped it with toasted coconut flakes. If you don’t have whey, you can use 1 cup almond milk and add in whey protein. Or skip the whey altogether.
Pine for cheese:
- 1 cup loosely chopped spinach, almond milk
- 2 cups fresh pineapple cubes
- half an avocado
- 2 tbsp cottage cheese
This is again a “spoon” smoothie. I topped it with cocoa nibs, coconut flakes, and a tbsp of almond butter. Note that this smoothie does not keep well. I normally save a cup for my son’s after-school snack, and this one was BITTER! when I served it four hours later. Yummy as soon as you make it, though.
Isn’t that a pretty smoothie bowl? Spoonable smoothies are my new favorite thing 🙂