Smoothies have been a part of my morning routine for a while, but flavour fatigue is definitely a thing. I have a standard formula I like to follow, and I’ll switch up the flavours depending on my mood.

My Standard Formula for Smoothie Success:

1. Protein: Include a protein source to keep you satisfied til lunch. I like a vegan protein powder, but a whey-based protein or greek yoghurt are also good options.

2. Fibre: I’ll include a fruit, like berries, pineapple or bananas as a source of fibre, and will sometimes add chia, flax or hemp seeds for an extra boost

3. Fat: I love adding a plant-based fat source to make my smootheis extra yummy and satisfying. My go-tos are nut butter, avocado, or raw cashews.

4. Flavour: If I want to switch things up, I’ll add in some cinnamon, a squeeze of lime or lemon juice, a shot of espresso, or some freshly-grated ginger. Citrus pairs well with berry smoothies, ginger is a nice pair for mango or pineapple, and a touch of espresso and cinnamon makes banana-based smoothies extra delicious.

In this smoothie, the addition of fresh ginger transforms a simple banana base into somehting that tastes exactly like your favourite ginger cookie. It might just be my favoruite combination yet.

Ginger Cookie Smoothie

makes one smoothie

1 large banana, frozen

1 scoop of vanilla protein powder (I use a vegan brand)

1 tbsp almond butter

1 tbsp fresh grated ginger

1/8 tsp cinnamon

1 1/2 cups of plant-based milk, such as oat or almond.

1. Place all ingredients in a blender and blend until smooth.