Green Protein Smoothie.
High Fibre | High Protein | Plant-Based
This smoothie makes a quick, balanced breakfast packed with fibre, protein and healthy fats to keep you satisfied. To avoid an overly protein-powdery flavour, i’ve opted for just half a scoop, with the rest of the 20g of protein coming from the seeds, nut butter & milk. Spinach and flax/chia add gut-friendly fibre, while banana, date and cinnamon bring natural sweetness. A squeeze of lemon brightens the flavour and boosts nutrient absorption — an easy, energising start to the day.
Serves 1
Tips & Tricks:
Protein Powder: I use the Form vanilla flavour protein powder for this, but you can use any vanilla flavour one you like, just bare in mind flavour & protein count will vary from brand to brand. I’ve opted
Variation: If you don’t like protein powder, you can swap for approx. 80g Greek yoghurt & ½ tsp vanilla extract (leave out the lemon juice as the yoghurt will bring the acidity). It’ll be lower in protein but still balanced and delicious.
Ingredients.
250ml unsweetened almond milk, or milk of your choice
Handful fresh spinach, approx. 40g or 1x 30g cube of frozen spinach
A squeeze of lemon
1 small ripe banana, ideally frozen
1 tbsp milled flax/chia seed blend
1/2 tsp cinnamon
1 tbsp almond butter
1/2 scoop (15g) vanilla protein powder, e.g. this one from Form
1 medjool date, pitted
A couple of ice cubes
Equipment.
blender/smoothie maker
Method.
Add the almond milk, spinach, lemon juice, banana, flax/chia blend, cinnamon, almond butter and date to a blender.
Blend on high until completely smooth. Add a few ice cubes to make it colder if you’re not using frozen spinach/bananas
Add the protein powder last and pulse briefly to combine (this helps prevent it from frothing up).
Taste and adjust with a little extra lemon or cinnamon if you like. Serve straight away.
