Sometimes dinner plans just don’t go your way. I was all set to enjoy leftovers on day 25 of my vegan Whole30. I went to a power yoga class after work and didn’t get home until after 7, at which point I learned my leftovers had gone bad. I obviously didn’t have the time or the energy to come up with an exciting new plan, so I made it work with what I had on hand. I had the stuff to make a green maca smoothie, and I had a side of leftover curried celeriac hummus (recipe here) with veggies.
Though definitely not the sexiest meal I’ve made for Whole30, it still provided plenty of nutrition and tasted pretty darn good too. This green smoothie has a banana and spinach base and gets a boost from almond butter and maca powder. For those not familiar with maca, it’s a root vegetable grown in the Andes that is often sold ground as a supplement. It’s supposed to have many health benefits, such as increasing energy and balancing hormones. However, what drew me to it was its caramel-y flavor. It does have bitter undertones, so it’s good to pair with fruit in small doses. Like my other smoothie recipes, I use soaked chia seeds to thicken the smoothie and make it more filling.
This green maca smoothie has plenty of protein to keep you full and satisfied. One serving has 6g protein from almond butter, 6g protein from chia seeds, 3g protein from maca and 2g protein from spinach.
- 1 c. unsweetened almond milk
- 1 frozen banana, broken into chunks
- 1 c. packed spinach
- 2 T. unsweetened almond butter
- 2 T. chia seeds (optional: soak in 2 T. water for 10 minutes)
- 1 T. maca powder
- Combine all ingredients in a blender until smooth.