Part of my Whole30 was finding good breakfasts, as I might have mentioned. So I would often have a smoothie – easy to make, easy to store, and easy for the ride into work! I like my smoothies a little earthy, but I figured I’d make this one a little sweeter because I know you folks love your fruit, too, right?
I liked this one because I could use apples that had smushy spots I wasn’t crazy about but still use them without them going to waste. You can also use them for Apple Bread if you’ve got the time, but I didn’t. Guys, I think I just don’t like eating apples out of hand. I have prided myself over the years as someone who doesn’t have many food aversions; I don’t like apple sauce, or cilantro, but that’s pretty much the bulk of it. But I just think I don’t like to eat an apple. There, I’ve said it. (Are we still friends??)
Don’t be like me and put the apple on the bottom. This will end with you stabbing at everything in your blender and stirring every few seconds and it will take extra time for no reason. Put your liquids + spinach in first, start with a good base, then add that apple in. Just trust me – the way I did it was a horrible mistake.
The recipe is below – note: I used teeny apples, so use just one if you have regular sized apples. You can use kale for this too, but I had spinach. Plus, it’s milder in flavor. Enjoy for breakfast or as a snack or a dessert even! (too far?)
- 1 medium apple (or 2 small)
- 1/2 avocado
- 1 cup spinach, packed
- 1 lemon, juiced
- 1/2-1 inch ginger, grated
- 1 cup coconut milk
Dice your apples, slice your avocado, juice your lemon, grate your ginger.
Add coconut milk, lemon juice, then spinach. Blend well.
Add apple, avocado, and ginger, and blend to smooth. For a colder treat, add ice until desired texture and temperature. Enjoy!