Smoothies—you either love them for their deliciousness or hate them because they can be too energy dense and somewhat sinful! For me, a smoothie is the perfect pre-workout fix that provides energy for a tough morning gym routine. Packed with an abundance of antioxidants, vitamins, minerals and fiber, I enjoy my smoothies with arugula, frozen fruit, almond milk and “extras.” If you have never had a green smoothie, try adding spinach as it has a milder taste for beginners. You may also switch-up your greens with either kale, broccoli or Romaine lettuce. Each provides a different flavor and variety is extremely important for our gut microbiome, (more to come on that topic).

A smoothie is also a great way to hide many fruits, veggies, and those “extras.” For example, adding one quarter teaspoon of turmeric, ginger and freshly ground black pepper to my smoothie enhances the powerful antioxidant levels and improves my recovery. Before I drink my smoothie, I stir in two tablespoons of ground flax seed meal for my daily dose of omega 3 fatty acids. This could be added before blending my smoothie; however, I like the “chewiness” from adding the ground flaxseeds prior to drinking.

Rainbow Smoothie 

Makes 2 servings

Ingredients

12 ounces almond milk (or other plant-based milk)

2 cups baby spinach, kale or arugula

1 cup frozen mango

1 cup frozen raspberries (may substitute blueberries or cherries)

1 apple deseeded with skin

4 ounces silken tofu

4 tablespoons ground flaxseed meal

Optional: “Extras”

1/4 teaspoon turmeric with a pinch of black pepper

1/4 teaspoon ginger

1 tablespoon cocoa

1-2 teaspoons nut butter or PB Powder

Instructions 

  1. Place all ingredients in the blender jar in the order listed. Blend on high for approximately 1 minute. Time may vary based on the type of blender you are using.
  2. Divide into two servings and enjoy.