I am always looking for quick and easy ways to get greens in at breakfast time. One of my students knows how much I love smoothies and juice, so she sent me straight to this month’s edition of Runners’ World magazine, which had a fantastic smoothie starter recipe. I switched out a few ingredients, made it more plant friendly, and added a little spinach to top it off. So good. And so healthy.
You’ll need a muffin pan and a blender.
Smoothie Starters:
Makes 12 starter cups.
2 cups vanilla coconut milk
1 cup frozen blueberries
1 cup strawberries
1 frozen banana
1/2 cup rolled oats
1/4 cup almond butter
2 tbsp molasses
2 tsps vanilla
1 tsp lemon zest
1 tsp cinnamon
Blend all ingredients. Evenly distribute in a muffin pan and freeze. Once frozen, transfer to an alternate container to store in the freezer. 
When you are ready to make your smoothie. Grab a handful of spinach, a starter or two and coconut milk. Blend until smooth.
Enjoy!
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Peace and love,
Jessi
