Did anyone else slip into an abyss of horrible eating, little exercise and feeling overwhelmed during the holidays? I dove in head first, enjoyed (almost) every minute and now feel ready to change my ways.
Getting back on track for me is about total balance and eating a variety of foods that taste delicious, but are also good for my body. After my kids became obsessed with green tea recently I started making this Matcha Smoothie for breakfast. Green tea is packed with antioxidants, boosts metabolism, burns calories, is rich in fiber, chlorophyll, vitamins and has less caffeine than chocolate or coffee, so you can feel good about offering it to your kids.
When I’m making this vibrant green smoothie I love doing it in my NutriBullet. I’m constantly trying new blenders to see the best ones and this bad boy is incredible (and trust me, I’m always dubious). The NutriBullet thoroughly purees ingredients — even the harder to break down ones like nuts and seeds with it’s cyclonic action. It’s easy to clean and even uses a container that transforms into an on-the-go cup, so no need for a travel mug. It’s also compact, chic and looks cool sitting out on your counter. The best part is that it’s so simple to use my kids have been prepping the Matcha Smoothie ingredients in the cup the night before, putting it into the fridge and blending on their own in the morning.
If you’re looking for a way to get tons of fruits, iron rich spinach, protein packed chia seeds and a whole lot of goodness into every glass then this Matcha Smoothie is for you!
This post is sponsored. All thoughts are my own.
- 1/2 cup frozen mango
- 1/2 cup frozen pineapple
- 1 banana (frozen will make it creamier!)
- 1 cup fresh spinach
- 1 tablespoon chia seeds
- 1 tablespoon matcha green tea powder
- 1 1/4 cups coconut milk
- Place all the ingredients in a blender in the order listed and puree until smooth.