- Keep chopped up zucchini and/or cucumber in zip lock bags in the freezer for easy smoothie-making, which is what I do - some frozen veg is actually better because it makes the smoothie thicker, cooler and creamier. I've also used store-bought frozen spinach in this. Tip: pre-prep individual freezer bags (i.e. one bag per serve of smoothie veggies) so you can blitz this up in no time.
- If you are eating this as a meal, which I often do, it really does pay to add some quality carbohydrates on top to keep you fuller for longer and make this a macronutrient-balanced dish. If you need some muesli or granola inspiration try out one of these: Cinnamon and Ginger Granola, Double Buckwheat Toasted Muesli, Grainfree Cacao and Hazelnut Granola or Festive Chocolate Buckwheat Granola.
Green Vegetable Smoothie Bowl (no fruit)
- 2 tsp chia seeds
- 1/2 cup coconut milk or water (carton coconut milk, not canned)
- 1 cup zucchini , chopped (ideally frozen for a thick creamy smoothie)
- 1/2 cup cucumber , chopped
- 1 handful baby spinach leaves
- 1 scoop vanilla protein powder (I typically use Sunwarrior Warrior Blend)
- 1/4 tsp ground cinnamon
- 2-3 tsp almond butter (or any nut butter you like)*
- 1 tsp maca powder - optional
- 1 x granola, muesli or sliced banana (for carbohydrates)
- 1 x chopped nuts and/or seeds (for crunch and extra healthy fats)
- 1 x berries, cacao nibs, bee pollen, etc. (as you like!)
- 10 min
- 10 min
- Pop the chia seeds into a glass or mug and pour over the coconut milk/coconut water, then give it a little stir. Allow to sit for 5 to 10 minutes to allow the chia seeds to absorb some of the liquid and form a gel.
- Place all other smoothie ingredients into the jug of your blender. Pour over the chia gel mix.
- Blend until you have a thick, creamy smoothie. If your blender won't pulse, add in a splash more liquid just to get it going (you can use more coconut milk/water or just add water).
- Scoop the smoothie in to a bowl and top with some crunchy, chewy carbohydrates, seeds and whatever else you like.
*for a nut-free version of this smoothie bowl, simply replace the nut butter with some coconut butter or a seed butter e.g. pumpkin seed butter, tahini, etc. It will still be absolutely delicious!
I’m thrilled to see this recipe featured over on Well + Good’s ‘7 fruitless smoothies for low-sugar sipping’!