Have you heard of matcha tea before, but you didn’t know what to do with it? Or are you just a smoothie-lover and you’re looking for some new, unique recipes?
You’ve come to the right place.
I absolutely love collaborating with brilliant people who are passionate about health and wellness, so be ready to see some content-packed guest posts coming to the blog.
You’ll soon see topics about self-care, whole food recipes, and more brought to you by some incredible bloggers, therapists, yogis, wellness influencers, and fitness junkies.
I’m really excited to introduce these folks to you, and I think you’ll love them just as much as I do.
I have a guest post today from the lovely Chelsea Sheneman.
Chelsea Sheneman lives in Grand Rapids, MI with her husband and two sons, where she does yoga, picks up socks, explores breweries, and tries to maintain that #cleaneating aesthetic for social media (and her postpartum body). She posts about food, exercise, babies, and feminism in between selfies on her Instagram @chelsanneshen, and doesn’t (yet) have a blog, though she considers making one about seventy times per day.
While I was on maternity leave this spring, I spent a lot of mornings experimenting with smoothies in my kitchen. Some of them were just okay and some were straight-up disasters, but some of them, like this one, were pretty ingenious, which I will totally say myself because I have no humility.
I made this smoothie for the first time on my husband’s birthday, April 21, which was a sunny but chilly Friday, and it put me in the most desperate mood for summer weather. “This one is like summer in a jar, I swear to God,” I gushed on Instagram, where I posted all my best smoothies. The failures were choked down my throat and promptly forgotten.
This smoothie’s crowning ingredient is the pure Matcha powder, which I got at my local Meijer but you can typically find at any health food store, tea shop, or if all else fails, on Amazon.
Matcha is a super-concentrated green tea that’s loaded with yummy things like antioxidants and fiber. Matcha has also been known to aid in digestion, boost metabolism, help with mood, stabilize cholesterol, reduce the risk of heart disease, and fight aging. For more info on matcha, with linked studies, click here.
For this smoothie, you’ll start with one cup of unsweetened vanilla almond milk. If you like coconut, using a coconut milk/coconut almond milk in this one is highly recommended, as it goes really well with the tropical vibe.
Next, add one cup of frozen mango chunks. If you are fancy and adept at cutting fresh mangoes (I am a mess and physically incapable), fresh is a-okay, but bear in mind you will need some ice if you want this baby frozen (you totally want this baby frozen).
Next, add one handful of spinach and blend. If you don’t blend at this point you won’t be able to fit anything else in. If your mix is too thick and it’s not blending well for you, add a tablespoon or two of hot water.
Next, add half a cup of nonfat vanilla Greek yogurt, one tablespoon of chia seeds, and one tablespoon of pure Matcha powder, and blend.
Let me know what you think of this one–I haven’t made it in a few weeks, and after writing this down, I am absolutely planning on it for breakfast this week.
Thanks for the excellent post, Chelsea!
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