During the work week, smoothies are my go-to breakfast – even in winter! I have a 35-40 minute commute to work each morning, so it is the perfect amount of time for me to sip on my smoothie while I listen to a podcast on the highway. Which, speaking of podcasts, what are some of your favorites? I am currently loving: Two Dope Queens, The Goal Digger Podcast, The Longest Shortest Time, and The Chopped Podcast!
Since sipping the same smoothie day after day can get boring, I am always experimenting with new ingredients. I whipped up this mango cilantro green smoothie last week and have been making it on repeat since. Although you may be tempted to skip the cilantro, I promise that just a little bit complements the mango and lime in this perfectly. I am always looking for ways to use up some of the extra cilantro leftover from recipes and this smoothie is perfect for that!
If you want to make this smoothie vegan, simply leave out the yogurt and use 3/4 cup almond milk instead.
- ½ banana
- 3" piece of cucumber
- 1 cup fresh spinach leaves
- 1 cup frozen mango
- ¼ cup plain yogurt
- ½ cup almond milk
- 2 tablespoons cilantro leaves (1 big pinch!)
- Juice from ½ lime
- Add all of your ingredients to a blender and puree until smooth. Makes 1 entree sized smoothie or 2 snack sized ones.