Whether you’re new to making smoothies or it’s your daily ritual, this recipe is perfect for spring. It’s refreshing and packs some caffeine so it’s a great way to start the day. The mango makes the smoothie sweet and creamy and the matcha makes it healthy and green!
What I love about smoothies is that you can use whatever you have in your fridge and swap out the fruit, nut milks, veggies, protein powders/superfood boosts and nut butters! I love using frozen mango because it acts as a thickener on its own, so you don’t necessarily need the banana, yogurt or nuts in this recipe for a thick, creamy smoothie. The mango is sweet and refreshing and is packed full of vitamin C.
I love a good iced matcha latte in the spring especially. It’s nutty and full of antioxidants with some caffeine that doesn’t give me the “rush” that coffee does… it’s more of a sustained energy for a longer period of time. Matcha is made from grinding the whole green tea leaf and remember, a little goes a long way!
Why not add some greens in to your morning routine?! The sweetness from the mango masks the taste of the spinach so I add in two hefty handfuls. There are so many benefits to spinach. Being one week postpartum, I’m trying to incorporate as much iron as possible into my diet as my body heals. Spinach is a fantastic source of iron along with many vitamins and minerals like vitamins A, C, K1, calcium and folic acid. It’s an extremely nutrient-rich vegetable that can boost eye health, help regulate blood pressure, and can aid in blood clotting. We love adding spinach to smoothies, gently sautéing with other vegetables for easy dinners and incorporating into fresh salads.
This smoothie was quick to whip up and gives you the nutrients to feel sustained for a few hours in the morning or indulge in an afternoon pick-me-up snack!
INGREDIENTS
- 2 cups frozen mango
- 2 teaspoons matcha
- 2 cups almond milk (or nut milk of your choice)
- 1 handful of ice
- 2 scoops collagen
- 2 heaping handfuls of fresh spinach
- 1 teaspoon chia seeds
Blend all ingredients together and feel free to add a frozen banana or half an avocado to make it even creamier!
Recipe by Alyssa Potter
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