Peach Green Tea Smoothie

Let’s be honest… there are some days when eating your recommended vegetables isn’t going to happen. Busy schedule, lunch date at a sushi bar… there are a million reasons to choose from. On days like those, I try to be preemptive and have a smoothie for breakfast. Sunshine = smoothie time for this girl, and the added heat (and humidity, yuck) makes it easy to choose something cold and refreshing over a warm bowl of almost anything. This smoothie packs in antioxidants, revs up your metabolism, and sneaks in a half cup of spinach along with ripe summer peaches. The perfect breakfast on-the-go, snack in the afternoon, or even a healthy dessert.

 

Peach Green Tea Smoothie
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Smoothies
Serves: 1
Ingredients
  • ¾ cup water
  • 1 large green tea bag (I like Tazo China Green Tips)
  • sweetener of choice, optional
  • 1 cup ice cubes
  • 1 medium peach
  • ½ banana
  • ½ cup fresh spinach, packed
Instructions
  1. Bring the ¾ cup water to a boil and pour into a coffee mug. Steep the tea bag (or two small tea bags) in the hot water for 3-4 minutes. If you normally add sweetener to your tea, add that now but half of what you would normally use. I may have snuck a half of a Splenda packet in there. After the 3-4 minutes, add in 1-2 ice cubes to bring the temperature down. Strain the tea bags and discard.
  2. Use a knife to remove the skin of the peach and discard the pit. Put the peach into a blender with the banana, spinach, and green tea. Gently blend until everything starts to incorporate.
  3. Add ¾ to 1 cup of ice and blend until everything is completely incorporated.
  4. Pour into a glass and drink immediately.

One thought on “Peach Green Tea Smoothie

  1. The few large-scale human studies that have focused on green tea’s impact on heart disease and cancer are promising, but many of those were conducted in the East, where green tea is a dietary mainstay. The outcomes are likely influenced by other lifestyle factors such as high consumption of fish and soy protein, says cardiologist Nieca Goldberg, MD, a spokeswoman for the American Heart Association and medical director of the New York University Women’s Heart Center.,

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