The obligatory St. Patrick’s day green food post – Belated!

Our internet was as slow as molasses this weekend, so I get to continue my tradition of posting seasonal recipes too late. Enjoy!

A lot of food bloggers do a St. Patrick’s day thing. Accuse me of jumping on the bandwagon, but I felt like posting about my own dairy-free version of the McDonald’s Shamrock Shake.

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Green and Creamy

There are a bunch of other recipes out there, using bananas/spinach/protein powder/artificial sweetener/ice/milk/whatever. This is just what I’ve done, again with my mission to keep it cheap and keep it relatively healthy.

I used spinach to make it green. My no.1 tip for people who want to use spinach in smoothies, but don’t have a vita-mix, is to use thawed FROZEN spinach. Freezing and thawing breaks down the leaves, meaning it blends more easily. Freezing retains nutrients: 1/4 of a regular box contains 20 calories, 2g of protein, and 6% of your RDA of iron. Not bad, considering a box of spinach usually costs one or two dollars. I partially that the box, divide it into quarters, and re-freeze the lumps to store in a ziploc bag in the freezer. The night before I make a smoothie, I just thaw out a lump overnight in the fridge, or even microwave it for 20-30 seconds.

So, back to my recipe. The key is a long blending time, to really dissolve the protein powder and to get a smooth, milkshake-like texture.

Ingredients:

  • 1 scoop vanilla soy protein powder
  • 1 cup almond milk (or milk of your choice)
  • 1/4 package frozen spinach (75g), at least partially thawed  
  • 1/8 tsp mint extract
  • 1 small, frozen banana
  1. Add powder, milk, and spinach to the blender in the order listed above.
  2. Puree on highest speed for 2 minutes, until spinach is in tiny flakes (think the size of dried oregano).
  3. Add the mint and banana.
  4. Pulse for 30 seconds (if your blender has an ice crushing button, use this)
  5. Puree for another 2-3 minutes until completely smooth.