Smoothies are on a constant rotation in my house, either for breakfast or midmorning snack. I love it because it’s easy to keep frozen fruit on hand and it is an easy vehicle for hiding greens like spinach and kale.
This smoothie is packed with antioxidants and other healthy things and tastes simply delicious. I like to use frozen and fresh fruit in my smoothies that way I can use less liquid. I used frozen strawberries and blueberries with a fresh banana and clementine. The secret ingredient in this smoothie is cinnamon. It balances the flavors and gives a nice warmth to the smoothie and contains great health benefits.
This time I got extra fancy and dressed it up as a smoothie bowl. For my loaded smoothie bowl toppings, I use coconut flakes, chia seeds, whole blueberries, and sliced kiwi. I found coconut flakes (also called coconut chips) at Trader Joe’s but have also seen them in the health food section in the grocery store.
- 1 cup fresh spinach
- 1 cup frozen berries (I used strawberries and blueberries)
- ½ banana
- 1 whole clementine, peeled
- 1 cup unsweetened vanilla almond milk (enough to get blender moving)
- ¼ teaspoon ground cinnamon
- chia seeds
- coconut flakes
- kiwi, peeled and sliced
- Place the frozen berries, clementine, banana, almond milk, almond butter and spinach in a blender. Add ground cinnamon, if using. Blend until smooth, adding additional coconut milk as needed. (As little as necessary so your smoothie will be thick).
- Pour into two bowls and top with chia seeds, coconut flakes, blueberries and sliced kiwi.