I have fallen off my breakfast smoothie wagon lately, although I am still eating breakfast daily! (I am very proud of this.) However, I’ve come up with a new and delicious version of a green smoothie, which I’m happy to share today!
The original clean green smoothie recipe I wrote is still the one I revert to most often when I’m reaching for my blender in the morning. I like its light flavour and texture, and the ginger really gives it some zing! This smoothie is pretty different, as it contains both peanut putter (or your choice of substitute nut butter) and yoghurt. It is heavier and creamier, less fruity, but more protein-packed.
Either way, it’s nice to shake things up a bit and try new ways of getting my metabolism up and running in the morning, so this is a welcome addition to my breakfast rotation!
Ever since I’ve started eating breakfast regularly, I wake up every morning and I am ravenous! I’ve graduated from just having a smoothie and I’m now supplementing my morning shake with other foods. In fact, I find that if I front-load my day with good, filling food, I have more energy throughout the day and I tend to eat less junk food. I assume this is because my blood sugar levels are more balanced, but I don’t know for sure.
Because I’m a total breakfast convert now, I’m trying to find some tasty and healthy breakfast options to start adding variety to my morning munching.
My basic criteria for breakfast are:
– lots of protein
– lots of fibre
– as much fruit as possible
– really quick to make
– and of course, it has to taste good
I’m not sure I can even classify this as a recipe as it is really simple… but I just have to post it as it is SO GOOD! But first, here is a bit of information regarding matcha.
I am a big fan of matcha green tea powder. Matcha consists of green tea leaves that have been steamed and then ground into a fine powder. Lots of coffee shops nowadays serve matcha flavoured drinks, but beware: these are loaded with unnecessary fats and sugars, which greatly reduces the benefits of the matcha and covers up its natural flavour.
If a cookie, muffin, loaf, or cake is supposed to be lemon flavoured, mine had better be as lemony as it possibly can be. We’re talking industrial quantities of zest and juice, here.
That means that when I’m baking with lemon, I will always modify the recipe and double or triple the quantity listed. What can I say? I just don’t trust other bakers’ descriptions of their recipes.
I made this loaf a few weeks ago, modified from a ho-hum recipe I found online, and it was incredible. This lemon loaf is moist and tangy, with the texture reminiscent of a pound cake, but with a fraction of the fat (success!). The yoghurt gives it a creamy texture that I couldn’t get enough of. And the lemon. Oh, the lemon! I will definitely be making this again!