Full disclosure: this is probably the first time I’ve poured a smoothie into an actual glass in years, but blogs require pretty pictures, right? If we’re being real, I just chug this straight from the blender cup when I’m done because why the hell else would I buy them in that format?

I have a thing for smoothies. Always have, but you’d expect as much given my past. I also tend to get really obsessed with certain ones and have them on repeat for weeks on end, which seems to be my current situation with this banana matcha smoothie. I’ve even started adding the occasional splash of lavender syrup, just to give it that coffee shop flourish. Because really, the closest Starbucks is three hours away, and although it brings back fond memories when I see one, I’m not that devoted to the chain.

This one in particular is great because it actually keeps me full until lunch – so much so that I can pass by my son’s jars of breakfast cereal without wanting to pour myself a bowl. Which, if you knew how I feel about cereal, you’d understand is a significant achievement.

The Sourcing Problem

The one thing I’d like to improve upon with this recipe is sourcing. You know how they say you should always grow what you’ll eat in the garden? Next year, spinach is rocketing up to the top of my list next to strawberries and potatoes for things to plant enough of to last the year, because I’m going through frozen spinach like a Finnish winter goes through daylight hours. It would be so fulfilling to know I’m supplying my own, though I know it’s not particularly expensive. We have room in the garden and I need the motivation, so it works.

But enough philosophizing about spinach. Want to see the recipe?

The Base

• 1 cup oat or almond milk
• 1 tsp matcha powder
• ¼ cup rolled oats
• ¼ cup vanilla protein powder
• 1 banana (sometimes frozen, sometimes fresh)
• 4 cubes frozen spinach

Add-ins (as many or as few as you’d like – indulge your inner mad scientist)

• 1 tbsp hemp powder (gives it depth and nuttiness which goes well with matcha)
• 1 tbsp chia seeds (I’ve found this makes the taste a bit sharper, but do enjoy the thickened consistency)
• 1 tbsp lavender syrup (for when going out for that matcha latte isn’t gonna happen)

Notes

I’ve used ¼ cup powdered milk with 1 tbsp vanilla sugar when out of protein powder before, and would totally do it again if I had any need to use it up. It gave a nice creamy consistency but changed the nutritional profile a bit.

Directions

Pop in ingredients in the order given, whiz until drinkable, give it a good shake to make sure there’s no powder gunked in the corners to surprise you, enjoy a fast and actually healthy breakfast.

(And then, if you’re me, drink it straight from the blender cup while standing at the kitchen counter, contemplating how happy you are not to have to do more dishes.)