i am always up for a good protein smoothie.
or any smoothie really.
last night after bodyworks (which kicked my butt), all i wanted was smoothie for dinner.
i added some beets, pineapple, berries, greens, banana and turmeric to almond milk.
it filled my giant smoothie cup.
it was so good.
the smoothie i am sharing today, i made on sunday and it too, was perfect.
this is probably one of my favorite combinations. not sure where i got the suggestion to add sweet potato to smoothies, but it was a stellar idea. i got some blueberries on sale at kroger and my muscles and tummy wanted a banana – so why not add them?!
if you are an insta follower (<– click to follow) or have checked out what i ate wednesday posts, you’ve seen a few of my ‘scrambles.’ i like to add all my favorite things to a pan, add a little broth or sauce and eat. same goes for smoothies sometimes.
all the fruit and greens and fat in the smoothie!!!
since, sometimes smoothies can be waaaayyyy to sweet, i like to add: something green (spinach, kale, spirulina), some protein (nut butters/gelatin/protein powder), and some fats (coconut oil/chia seeds/nut butters) to help balance out all the sugar from the fruit.
i am out of protein powder, so i used spinach and crunchy peanut butter for the added protein. feel free to add a scoop of your favorite protein powder, if you want a little extra. i’m already dreaming about this combination with some vanilla vega!
sweet potato-banana-blueberry protein smoothie
1 small sweet potato
1/2 frozen banana or 1 small non-frozen
1/4 c blueberries, frozen
1 heaping tbsp crunchy peanut butter, or nut butter of choice
1/4 c frozen spinach or 1 c fresh spinach
1 c unsweetened almond milk or non dairy milk
lots of cinnamon
5-10 ice cubes, depending on how cold and thick you like your smoothie
1. roast sweet potato in oven, wrapped in foil, for 25 minutes at 400 or until soft. add to freezer for 10-15 minutes to cool. or use pre-roasted.
2. add all ingredients to blender and blend.
3. enjoy with a neon pink straw.