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We all know that weekday mornings can be a real rush. Whether you’re getting kids ready for school, walking the dogs, or facing a long commute, finding time to whip up a healthy breakfast can be tricky. Yet, no matter how hectic things get, I never skip breakfast.
Smoothies are my go-to solution. I prepare everything the night before, storing it in the freezer, so in the morning, all I have to do is toss the ingredients into a blender, add some liquid, and voila—a delicious, nutritious breakfast is ready in no time!
I’m thrilled to share that I’m partnering with Manitoba Harvest, which means I’ll be bringing you more delightful recipes featuring their amazing products, like hemp protein and hemp hearts, over the coming months. I’m a huge fan of plant-based protein, and I’ve even included it in this smoothie, which is perfect for breakfast or a snack! The hemp protein offers a smooth texture and neutral taste, boasting 20g of protein per serving. Plus, it’s gentle on the stomach—no bloating or gassiness, which is a big win for me.
Don’t let the idea of adding zucchini to your smoothie throw you off. You won’t taste it, but it adds a lovely texture and is packed with gut-friendly and blood sugar-balancing fiber. Zucchini is rich in nutrients and water but low in carbohydrates, making it a smart addition to your smoothie.
If you’re tired of the same old smoothies, give this recipe a try—it’s a refreshing change! It serves one generously or can be shared between two people. You can easily turn it into a smoothie bowl by topping it with your favorite homemade granola, fresh fruit, and a dollop of coconut yogurt.
Enjoy!
