27 Jan Cinnamon Matcha Green Tea Protein Smoothie

Nutrition Student Deanna Ronne’s favorite post run snack:

This smoothie is SO delicious and full of fuel. It leaves me satisfied and energized without feeling bloated. While your body is in a state of recovery after a long run, it is time to refuel your muscles with this easy smoothie. I hope you enjoy as much as I do.

Why Matcha and Maca?

Matcha tea is a powdered form of whole green tea leaves providing more antioxidants specifically Catechins, than other green teas.¹ March antioxidants may boost fat oxidation, but we I just like the taste.

Maca powder is a South American root vegetable originally used to give Incan warriors strength and endurance during long journeys and battles. Studies show Maca powder also protects our bodies from oxidative damage, and reduces inflammation.⁴ It is neutral in taste but a boost of antioxidants for a smoothie.

Recipe:

1 scoop whey matcha powder

• You can also use vanilla protein powder with 1 tbs of the loose matcha tea powder. If you are not using this as a post workout meal and don’t feel that you need all 20g of protein, you can just use ½ a scoop of powder!

½ cup milk

• Use dairy, almond, soy, and or coconut milk. 1 small banana

1 small apple (keep the skin to keep the fiber!)

1 cup spinach

1tsp maca powder

3-4 ice cubes

1tsp cinnamon

Blend all the ingredients up with whatever blender you have and enjoy!

• D.,& Anderton, C. (n.d). Determination of catechins in matcha green tea by micellar electrokinetic chromatography. Journal of Chromatography A, 173-180.
• Hursel, R., & Westerterp-Plantenga, M. (2009). The Effects of Caffeine and Green Tea on Energy Expenditure, Fat Oxidation, Weight Loss, and Weight Maintenance. Weight Control and Slimming Ingredients in Food Technology, 161.
• Higdon, J. V., & Frei, B. (2003). Tea catechins and polyphenols: health effects, metabolism, and antioxidant functions.
• Wang, Y., Wang, Y., McNeil, B., & Harvey, L. M. (2007). Maca: An Andean crop with multi-pharmacological functions. Food Research International, 40(7), 783-792.