It’s Friday, so that means it’s clear-out-the-leftover-produce-from-the-fridge day. I typically shop for groceries on Sunday so by the time Friday rolls around, the produce is starting to wilt, droop and soften, making it a perfect opportunity to get creative and make a new breakfast smoothie so the wilting fruits and veggies don’t go to waste.
If you have a blender and/or a juicer, you should never throw your produce out. Unless it’s moldy, black and smelly, there is always a chance to add it to a juice or a smoothie to get its nutrients. Sometimes I even juice just the leftover cucumbers so I get them in my body in some way. It’s light and refreshing, and no it’s not my favorite juice, but I feel better about drinking it then putting the cucumbers in the trash.
This morning, the smoothie I made was a combo of leftovers, superfoods that are long-lasting staples in my pantry, and a few other goodies that made it tasty. It was a super balanced meal filled with protein, healthy fats and greens.
- 1 cup (250 ml) unsweetened almond milk
- 1/2 cucumber
- 1/2 banana, frozen
- 1/4 avocado
- 1 small handful of spinach
- 1 scoop vanilla pea protein powder (or 2 – 3 tbsp hemp seeds)
- 1 tbsp chia seeds
- 1 tbsp flax seeds (or flax oil)
- 1 date, pitted
- 1/4 tsp vanilla extract
- Ice, as needed
- Wash cucumber and spinach well.
- Add almond milk, cucumber, spinach and avocado to blender and blend on high for 30 seconds.
- Add remaining ingredients to blender and blend on high for 45 – 60 seconds until smooth.
- Add ice to blender if needed. The colder, the better in my opinion.
- Nutrition per serving:
- Fat18 g
- Saturated Fat2 g
- Cholesterol0 mg
- Sodium190 mg
- Carbohydrates33 g
- Fiber13 g
- Sugars15 g
- Protein 12 g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.