This roasted apricot smoothie gets a healthy green boost with spinach and natural spinach extract to help keep you feeling full longer!
If you know me at all in real life (although I bet it’s pretty evident even just online too), you know I have the patience level of a small child. When I want something, I want it now and it frustrates me to no end when I have zero control in making it happen.
Like with peach season.
This post is sponsored by Vitamin Shoppe.
In the simplest of terms, the year as it relates to food is broken down into two parts in my mind: peach season months (yay!) and non-peach season months (boo!). There’s really no other fruit that even comes close to my beloved peaches.
But here we are in May and despite the fact that they’re popping up in the stores now, we all know the truth; buy a few and be sorely disappointed in the mealy disgustingness that will likely greet you in your mouth due to the fact that it was likely picked from a tree in some south American country when still hard as a rock unripe.
So while every ounce of me wanted to grab the peaches in the wooden crate at the store, I refrained and looked to the right to see some gorgeous apricots I’d normally glance over screaming, “buy me instead!”
I happily obliged thinking they’d suffice as a peach stand-in for now, threw them in the cart and went about my shopping. Later that afternoon, I cut one up and ate it in my pre-workout bowl of oat-bran (yes, I’m like 90, I love oat-bran) and was floored at how sweet, juicy and just overall delicious it was.
That’s when roasting them to make an apricot smoothie (in green form of course!) hit me.
Let’s be real, green smoothies can be, well, very green tasting. It’s pretty and all, but if it tastes like you’re drinking liquid kale or spinach, looks don’t go very far. Kids, mom was right. Looks aren’t everything.
I can promise you though, this green smoothie tastes nothing like that. With roasted apricots tossed in vanilla bean paste, cinnamon and sea salt and a scoop of Vitamin Shoppe’s new AppeFIT apple punch, the spinach in this apricot smoothie wouldn’t even be detectable if it weren’t for its bright green color.
Prefer your smoothie in a bowl? Check out this Avocado Pineapple Smoothie Bowl – yay toppings!
Wondering what AppeFIT is? It’s a supplement derived from all-natural spinach extract (appethyl) which may help fight hunger by slowing the digestion of fats and keeping you feeling full for longer. It’s not a meal replacement at all (not a fan of those), just an all-natural (as well as gf, dairy free, soy free and sugar free) addition to whatever you’re currently eating (make sure there are some fats in there for it to do its thing best) and makes a great add-in for smoothies!
While I seem to be in a constant state of hunger these past 6 weeks (thanks to a cutting diet currently), I am able to at least not *think* about my next meal for every minute of the next 3-4 hours when I use AppeFIT, and for that, I’ll call this a win.
- 2 apricots, pitted and quartered
- 1/4 teaspoon cinnamon
- pinch of sea salt
- 1/2 teaspoon vanilla bean paste
- 1/2 tablespoon coconut sugar
- 3 cups baby spinach
- 1 scoop AppeFIT apple punch
- 1 cup coconut milk (from a can)
- 1/8 teaspoon xanthan gum (optional for thickness)
- 1 cup ice
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
- Toss apricots, cinnamon, sea salt, vanilla bean paste and coconut sugar together in a small bowl. Spread out in an even layer on the baking sheet and roast for about 15 minutes until softened and starting to caramelize. Remove from oven and set aside to cool.
- Combine remaining ingredients in a blender, add cooled apricots and blend until smooth.
- Pour into a glass and enjoy!
*A scoop of vanilla whey protein powder (or other protein powder) would be great in this as well for an added protein boost.