Creamy Apple Ginger Lemon Smoothie
Servings 2
Ingredients
- 1 large apple, cored, quartered
- 1 cup plain Greek yogurt
- ½ cup water
- ¼ cup almond or peanut butter
- ½ lemon, outer zest peeled/trimmed off*
- 1- inch knob ginger
- 1 tsp ground cinnamon
- Pinch of salt
- *Trimming the outer zest off and keeping the pith adds a nice tartness and slight bitterness to the smoothie. Plus, the pith is high in antioxidants, fiber, and vitamin C. Alternatively, you can just add a tablespoon or two of lemon juice.
- Add some greens! ~ If you have frozen kale or spinach, you can add 1 cup to the smoothie for some added greens.
- Leftover canned pumpkin? ~ Throw ½ cup into the smoothie to thicken it up more (you’ll probably want to add an extra ¼ or ½ cup water).
Items you can prep ahead (optional)
- Make the smoothie
Instructions
- In a high-speed blender, add all of the ingredients. Blend on high until smooth.
- To thin it out, add water. Taste and add maple syrup or dates if you want it sweeter.
Notes
Substitutions:
- To make dairy-free/vegan, use a vegan yogurt.
- To make nut-free, use tahini.
Storage:
- Store leftovers in an airtight container in the fridge for up to 2 days.
Leftovers + Repurposing:
- Give the smoothie a stir if drinking straight from the fridge.
- Stir in some oats and chia the night before, then eat it as a bowl in the morning.
- Stir in some granola and chopped apple.