Has anyone else already started planning their New Year’s resolutions? Amid the hustle and bustle of shopping and holiday party eat-a-thons, it’s nice take a minute to do something that’s good for your body. Getting on the green smoothie bandwagon is at the top of my list. Heaven knows I should be eating more greens and blending it up so I can’t even taste it seems like a darn good idea. (Next up is dusting off the ol’ treadmill!)
I ditched dairy ages ago in favor of almond milk, but this smoothie with cashew milk is a new favorite. The creamy taste of cashew milk combined with nut butter and avocado make this smoothie super filling. The kids make me buy original cashew milk to go with their cereal, but if you like to use unsweetened milk you can throw in 1/2 of a banana.
Load up your gingerbread smoothie with super foods by adding spinach, chia seeds, flaxseed meal and cinnamon. Seriously, this smoothie will keep your energy running all morning long. And you can tell yourself that you had a ‘cookie’ too – without guilt!
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Gingerbread Cookie Smoothie
Prep
Total
Yield 1
Ingredients
- 1 cup cashew milk
- 1 tablespoon ground flaxseed meal or chia seeds
- 1 teaspoon cinnamon
- 1/2 avocado
- 1 cup of spinach
- 1 tablespoon of almond butter
- 1/2 banana or stevia to taste (optional)
Instructions
- Combine ingredients in blender and blend thoroughly.
- Add 1/2 frozen banana if desired or a handful of ice.
- Drink immediately.
This conversation is sponsored by Silk. The opinions and text are all mine.
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