Happy Saint Patrick’s Day! Go green for Saint Patrick’s Day with my favorite green smoothie combination.
Some exiting things have been happening over in my little blog corner of the internet world.
The other day I found out that I made the the 2015 Cabot Fit Team with 7 other fabulous bloggers! Whitney Bond of Little Leopard Book, Carrie Burrill of Bakeaholic Mama, Audra Fullerton of The Baker Chick, Julie Harrington of RDelicious Kitchen, Brianne Izzo of Cupcakes & Kale Chips, Kelly Mahoney of Kelly the Culinarian, Anne Mauney of FANNEtastic Food, and Kita Roberts of Pass the Sushi. Read more about each of these bloggers here!
We will be running the TD Bank Beacon to Beacon 10k in Cape Elizabeth, Maine on August 1st. I can’t wait! I better start training soon!
You may be expecting a “shamrock shake” mint kind of smoothie on St. Patrick’s Day, but I’m sticking to my go-to green smoothie to share with you today.
Funny story, last year when I make a “lightened up” shamrock shake, my first attempt I added too much mint extract. Tasted like straight up toothpaste … gross. I’m not a huge mint fan, rather more of a peanut butter kind of girl, so this variation hits the spot! Plus, the secret it making it creamy is the little bit of Cabot Greek yogurt.
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 1
- 1 medium banana
- 2 cup spinach
- 2 tbsp powdered peanut butter
- 1 tbsp chia seeds
- 1 tbsp ground flax
- 1/2 cup Cabot plain Greek yogurt
- 1/2 cup cashew milk
- Put all ingredients into a blender and blend until smooth. Add ice for a thicker consistency or add water for a thinner consistency.