We interrupt our regularly scheduled programming to say there’s been a breakthrough in the kitchen of Chez Molly: The spinach smoothie recipe has been tweaked to perfection (for now). (Taken with Instagram at Houston, TX)
¼ c cold water
½ c unsweetened vanilla almond milk
3 heaping tablespoons plain, low-fat Greek yogurt
1 heaping tablespoon smooth, natural peanut butter
4 slices banana, frozen (approximately 2" in length)
3 or more cups spinach leaves, loosely packed (approximately 4 cups of the fresh “baby spinach” work well)
Blend (in a food processor or blender) and enjoy.
Optional, before blending: Add everything but the spinach to a food processor bowl or blender, then place in the freezer for several minutes (until ice forms on the top of the liquid) while you cut off the spinach stems. Makes a thicker smoothie.
Servings: 1, approximately 12 oz., depending on spinach volume
Nutritional info, estimated: 210 calories; 9.5g fat; 17g carbs; 5.5g dietary fiber; 6g sugar; 13g protein. [Please correct me if these figures seem off. Note: Figures will vary, depending on banana size and peanut butter and yogurt used.]