Ingredients:

  • 1 cup (240ml) unsweetened almond milk
  • 1/2 cup (120g) plain Greek yogurt, full fat
  • 1 cup (30g) fresh baby spinach, packed
  • 1 frozen banana (120g)
  • 2 Medjool dates (40g), pitted
  • 1 tbsp (16g) almond butter
  • 1 tsp (5g) fresh grated ginger
  • 1 tbsp (7g) ground flaxseed

Instructions:

  1. Pour the almond milk and Greek yogurt into the blender first to ensure a velvety texture and prevent frozen ingredients from sticking.
  2. Add the baby spinach, pitted dates, and grated ginger. Blend on medium speed for 20 seconds until the greens are completely liquefied.
  3. Add the frozen banana, almond butter, and flaxseeds. Blend on high until the mixture is thick and smooth.