15 Smoothies in 15 Days, Day 15: Green Sunrise Smoothie (and a bonus!)

Well, folks, our 15-day smoothie journey has come to an end. I have to say, this was tedious at times because I don’t really do daily projects very well. I can’t keep to that kind if a schedule. BUT, I’m happy I did, because I discovered a lot of new smoothie recipes that taste great, are packed with nutrients and foods I don’t eat enough of, and satisfy my pregnant sweet tooth. I call that a win.

To conclude our journey, I have a pretty ugly (but tasty! and easy!) smoothie for you. The Green Sunrise smoothie. It a variation on the Sunrise Smoothie from yesterday, but with spinach. You can use whatever berries you have on hand. I happened to have raspberries.

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Green Sunrise Smoothie
Makes two 16-oz smoothies

Ingredients:
-2 cups orange juice
-1 cup frozen raspberries
-2 bananas
-2 generous handfuls of spinach

Directions:
Blend and enjoy!

And, as a bonus, I hid some spinach in another favorite smoothie, the Banana Bread Smoothie! This one is much prettier. If you like green.

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Green Banana Bread Smoothie
Makes two 16-oz smoothies

Ingredients:
-2 cups coconunt milk
-1/2 cup chopped walnuts
-2 ripe bananas
-1/2 teaspoon cinnamon
-1/2 teaspoon nutmeg
-1/2 teaspoon ginger
-2 generous handfuls spinach

Directions:
Blend and enjoy!

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15 Smoothies in 15 Days, Day 14: Sunrise Smoothie

Well, it was my first day back at school today with an institute day, so I needed a quick smoothie to give me some energy. I wanted some bright flavors to kickstart the day. I feel like I’ve done a variation of this in the past, but it’s so good, it’s worth making a million times. Plus, it’s EASY!

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Sunrise Smoothie
Makes two 16-oz smoothies

Ingredients:
-2 cups orange juice
-2 bananas
-1 cup frozen strawberries
-1/2 cup frozen raspberries

Directions:
Blend and enjoy!

15 Smoothies in 15 Days, Day 12: Banana Pumpkin Bread Smoothie

As I mentioned, I had a pretty major checkup yesterday. Glucose/iron screening for gestational diabetes and anemia (for which I was supposed to fast for 2 hours, but ended up fasting for closer to 4.5 because apparently I can’t read), TDAP vaccine (so I was pretty much pricked with needles for an hour… and I hate needles), and a kind of intense ultrasound to see if my placenta moved up to where it was supposed to be (it was low; it is no longer low… yay!). Like I told Tim yesterday, it’s not that this stuff made me nervous or anything; it’s just that I had to be emotionally, physically, and mentally present through it all. Plus, I didn’t eat much, which really threw me off.

I’m really hoping everything turns out well with the blood test, and I’m so happy my placenta is behaving the way it should. But, I’m pretty exhausted today. And I’m running out of creativity. And it’s cloudy. And school starts in two days.

Top all that off with the fact that we haven’t been grocery shopping in well over a week. I sent Tim a list this morning of stuff we need, and that list was long. LONG long. This also means we are pretty much out of whatever I need to make cool and creative smoothies.

I really want to try a blueberry cucumber lemon smoothie, but we have no cucumbers. So, that will have to wait until tomorrow, because, hopefully, someone gets to the store today.

So, I woke up and opened the fridge and pantry to see what we had. Leftover pumpkin from my pumpkin peanut butter smoothie (YUM), some bananas, some coconut milk, and spices in the cabinet. Seriously, that’s about it.

Considering my pumpkin smoothie and my banana bread smoothie were so delicious, I figured, why not combine the two and take the sweetness down a notch to make a hybrid, banana pumpkin bread recipe.

I have to say, I was not disappointed. This one pretty much tasted like the banana bread one, but with a hint of pumpkin (and some more nutrients!).

If I were to do this again, I might try adding a green apple, just to get the trifecta of fall flavors and add some brightness to an otherwise thick and creamy smoothie. Maybe I’ll add that to my list of smoothies to try in the next few days as this project comes to a close.

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Banana Pumpkin Bread Smoothie
Makes two 16-oz smoothies

Ingredients:
-2 cups coconut milk
-2 ripe bananas
-1/2-3/4 cup chopped walnuts (however much you want)
-1/2 cup canned pumpkin
-2 tablespoons coconut oil
-1 tablespoon brown sugar
-1/2 teaspoon cinnamon
-1/2 teaspoon ginger
-1/2 teaspoon nutmeg
-ice cubes

Directions:
Blend until everything is pureed, including walnuts. Enjoy!

15 Smoothies in 15 Days, Day 11: Green Spinach Smoothie

I have my blood glucose test and another ultrasound today, and I didn’t sleep very well last night (surprise, surprise), so I’m feeling particularly lazy and not creative. Therefore, here is a quick oldie, but a goodie. The Green Smoothie.

This one is just a base recipe, and I often add other things to it just for some fun and different flavor. Sometimes it’s berries, other times it’s pumpkin or carrots. I’ve substituted peanut butter for almond butter, or almonds for the almond butter. I’ve also substituted kale for the spinach. Regardless of what you do to this thing, it packs a serious, nutritional punch and is, actually, very delicious. Truthfully, I’ve made this without the cinnamon in it, but the cinnamon totally makes the smoothie. With the cinnamon, it just tastes like creamy goodness instead of, well, spinach and bananas.

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(I put these in the freezer to eat in a pinch in case I’m too lazy to make an actual smoothie.)

Green Spinach Smoothie
Makes two 16-oz smoothies

Ingredients:

-2 cups coconut milk
-2 bananas
-2 heaping spoonfuls of almond butter
-2 large handfuls (about 1/2 pre-washed package) baby spinach
-cinnamon to taste (I use LOTS of cinnamon!)
-ice cubes (unless you’re freezing it)

Directions:

Put all of the ingredients in the blender and blend for a full minute or until spinach is fully blended. You may need to add some spinach then blend it down a bit, then add the rest before fully blending it.