Remember how we setup one G@H editor with a green smoothie challenge? He was charged with drinking them for breakfast all February. Green smoothies, well, they’ve changed his world—maybe not revolutionized it, but improved it nonetheless.
He has more energy. He drinks less coffee. He feels healthier, rejuvenated. He’s lost seven pounds in three weeks. Of course, it ain’t only the smoothies. Out editor is eating better all day. He’s doing salmon for dinner instead of a hamburger. He’s opting for Brussels sprouts and butternut squash instead of fries. But, his inspiration comes from breakfast. When he begins the day eating well, he feels compelled to continue.
Our editor has identified two key ingredients: Greek yogurt, which makes the smoothie smooth, and spinach for the “green.” He tried kale. He thought kale made him seem more authentic, more like a bona fide juicer. But, kale had a distinct, less desirable taste. Appearances be damned, spinach is better.
Apart from spinach and Greek yogurt, he experiments. He uses peeled oranges, cored apples, frozen mangos and blueberries. He adds a tablespoon of protein powder and of milled flax seed. Sometimes, he tosses in a date or some almonds. Making green smoothies is an art, not a science. And, our editor has legit talent.
Here’s his latest masterpiece. He calls it the “Avocado Sunrise.”
Avocado Sunrise Green Smoothie
Ingredients
- 1/2 cup of water
- 1/2 cup of Greek yogurt
- Half of an avocado, peeled and pitted
- An orange, peeled and segmented
- 1 1/4 cup of frozen mango
- 1 tablespoon of unflavored protein powder
- 1 tablespoon of milled flax seed
Directions
Add ingredients in the order listed above. Blend for 60 seconds. Scrape down sides with a spatula. Blend for another 60 seconds. Scrape down sides again.
