Even though the weather is really getting cold here, I have been back on a smoothie kick lately. They are always a great way to pack in lots of fruits and veggies all at once. The possibilities are endless and there are so many options that you could have a smoothie everyday for a year and never have the same flavor twice. I will admit though that my teeth have chattered a bit after sipping on these lately, but I swear it is so worth it!
One of my readers, Cathy, reached out recently with a new idea for a smoothie ingredient that I have never thought of using. What’s that, you ask? Beans! When she suggested it, I couldn’t believe I hadn’t thought of it before. Beans are high in protein and fiber so they are a great addition to any meal, but what they do to smoothies is just magical!
I love my smoothies to be really thick and creamy. This Spinach + Pear Protein Smoothie is just that! I have had those days when I add too much liquid and my smoothie becomes more like green milk and it’s just not nearly as satisfying. Beans can really help thicken up your smoothie while adding the good stuff your body needs as well. Kids not getting enough protein? This could be a simple solve.
Cathy’s advice on using beans is using darker beans for darker colored smoothies and lighter or white beans for lighter colored smoothies. Unless you are okay with some interesting colored smoothies, I suggest doing this as well. I used pinto beans for this smoothie and thought the color worked great. If you are making a chocolate smoothie, black beans could be great as well. Other than that, the sky is the limit so enjoy!
- 1 pear
- 1 frozen banana
- 1/4 c pinto beans cooked, room temperature
- 2 large handfuls spinach
- 2/3 c unsweetened almond milk or milk of choice
- 2 tsp chia seeds
- 1/2 - 1 medjool date pitted (optional)
Combine all ingredients into a high powered blender and blend until smooth.