Springing Forward

SpringSmoothieI have a complicated relationship with springing forward. The loss of the hour of sleep feels personal, and as nice as it is that it isn’t pitch dark at 4:00 in the afternoon, it’s still too cold to want to sit outside and enjoy the late sunset. However, it does signal that very soon spring will be here, with all of its wonderful warmth and color. It also means that the clock in my car will finally, once again, be right…

This morning, I decided that in honor of the time change I would add a little kick to my breakfast. Typically, breakfast is coconut milk yogurt, some sort of seasonal fruit, and some sunflower seeds and walnuts. I am not a regular coffee drinker, and usually make it through about half a cup of tea before the morning gets away from me (inevitably, I find the mug later, tucked on a shelf or forgotten on one of the kids dressers…)

This morning though, I hit the hard stuff and made a smoothie with a kick that was so good it may become part of the regular rotation.

In the blender goes:
1.5 frozen bananas
2 pitted mejdool dates (3 if they are small)
1 rounded Tbsp Cacao with Maca
1-2 Tbsp ground coffee
1 scoop of Green Vibrance
Unsweetened almond milk (vary the amount based on the thickness you prefer, I probably added 1.5 cups)

Blend. Enjoy.