This ABC (Almond Banana Cinnamon) Protein Smoothie is my go-to smoothie.
Almond milk, almond butter, frozen banana, organic ground cinnamon, and vanilla protein powder make up the main ingredients, with a few other extras thrown in for yumminess. Here’s I put together my ABC (Almond Banana Cinnamon) Protein Smoothie.
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Frozen bananas are a staple in my freezer, as are frozen pineapple chunks. That said, you’ll need a high-powered blender to whip up all the frozen components of this smoothie. I use a Vitamix.
Rather than throwing all the ingredients in the blender at once and then hitting the switch to blend, I’ve found that blending in stages yields the best consistency. Here’s how I blend mine:
In your high-powered blender, add almond milk, protein powder, ground spices (cinnamon, cloves, ginger) and blend until combined.
Then add flax seed oil and almond butter; blend again. (This is my favorite flax seed oil. I like to use oil rather than flax seeds because it’s more easily digested and I can also use the oil to make healthy salad dressings.)
Finally, add frozen banana and pineapple chunks and blend on high until frozen bits are obliterated.
Pour it into your favorite smoothie glass and enjoy!
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ABC (Almond Banana Cinnamon) Protein Smoothie
- ¾ cup unsweetend almond milk
- 1 scoop vanilla protein powder
- organic ground cinnamon, to taste*
- organic ground cloves, to taste*
- organic ground ginger, to taste*
- 1 tsp. flax seed oil (Here's my favorite.)
- 1 Tablespoon ground almond butter
- ½-3/4 frozen banana
- 2-3 pieces frozen pineapple chunks
- *Ground spices can be adjusted according to your taste preference. My ratio is about 4:1; 4 x as much cinnamon as ginger and cloves. I suggest starting out with a few shakes of each and taste as you go. You can always add more of one according to your preference.
- Note: This smoothie yields the best consistency if blended in stages.
- In a high-powdered blender, add almond milk, protein powder, and ground spices and blend until combined.
- Add in flax seed oil and ground almond butter; blend.
- Add in frozen banana and frozen pineapple chunks; blend well and serve immediately.
Are you a coffee lover? If so, you should try the pour over coffee method. Pour over coffee gives you great control over the strength and amount of coffee that you make. Here’s how I make it:
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I use the Chemex glass handle pour over coffee maker and I love it. Most people are familiar with the iconic wood collar Chemex pour over glass coffee carafe, which is equally lovely. If you love coffee and are particular about the bean, grind, flavor, and strength of your coffee, consider giving pour over coffee a try.
Tip: Using a gooseneck kettle like this one makes the whole pour over method a breeze and it’s much safer than trying to pour from a wide spout tea kettle or even a small pan. I eventually invested in one once I became serious about pour over coffee.
Yes, it takes just a little longer than a drip coffee maker or a single serve machine, but the end results are totally worth it for superior coffee made just the way you like it. It really has become a morning ritual for me.
How To Make Pour Over Coffee
It’s really easy:
- Boil your water. I use a gooseneck kettle like this one for easy pouring; it’s the best for pour over coffee.
- While your water is coming to a boil, grind your beans, unless you’re using pre-ground. The suggested ratio is 3 Tablespoons of coffee for every 1 cup of water. However, you know what you like, so play around with this ratio until you get it just right for you!
- Take your water off the boil and let sit for 30-45 seconds.
- Add the filter to the Chemex carafe. Do not add the coffee grounds yet. I use the Chemex pre-folder filters which just tuck right down in the top of the carafe. I’ve tried other brands and types of filters, but the Chemex filters are a special weight of paper that seems to filter with a precision that produces the best taste, in my opinion.
- Very slowly pour just a little water in and around the filter to wet it. That helps the filter stay put and adhere to the top section of the carafe. Trust me, you want to do this. A dry filter will tend to move around with the grounds in it and any splash of boiling water jumping the filter is not a good thing. So wet the filter just a bit.
- You can discard the water in the bottom of the carafe.
- Now add the ground coffee to the filter.
- Very slowly pour the water over the grounds as it drips through the carafe. Avoid pouring too much water too quickly. If you do, just take a spoon and stir the grounds a little to make sure they’re not clumping. Continue pouring slowly until desired strength and amount of coffee is reached. (You will want to play around with the coffee to water ratio until you get it just right for you.)
- After coffee has fully dripped, carefully remove the filter and grounds and discard.
- Pour your coffee into your cup and enjoy!
So if you have some extra time in the morning or even on the weekends, give the pour over method a try. You may never go back!
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