New year, new breakfasts. Or for some of you, new habit of having breakfast before you rush out the door in the morning. Many people rush out the door with a mug of coffee/tea in their hands and call it “breakfast”, but sorry to break it to ya… that’s not breakfast, and fuelling up in the morning is so very important. Smoothies are my go-to breakfasts in the summer because they are refreshing, nutritious, easy, and satiating. Because it’s been extremely cold here in Vancouver this winter, I’ve mostly been eating oatmeal, but I know smoothies still make a really delicious post-workout treat after a good sweat, so this recipe would be still be great for any time of the year.

Matcha is a great pantry staple to have on hand for those times you run out of spinach or kale for a green smoothie; it’s bursting with antioxidants, rich in chlorophyll, vitamins, minerals, and even found to lower cholesterol and blood sugar levels. When you go to the grocery store, make sure you purchase a good quality matcha powder from Japan because not all matcha powders are created equal. In general, it costs ~$25-50 for 30 grams for good quality matcha, and it should be a vibrant green colour. You will taste the difference!

It’s only January, and I’m already waiting for the long summer days basking under the sun, and lots and lots of picnics, hikes, and lakeside fun. Leung and I are already talking about camping trips, and we are both awaiting its presence in anticipation. The tree fruit abundance is one of my favourite parts of summer, and I just can’t wait to get my hands on a giant juicy peach and get tingly lips from the fuzz cause it’s all part of the summer fun. But until then, we will enjoy the hibernating months of being wrapped up with blankets, soft sweaters, and comfy socks drinking hot chocolate and eating stews and bread until the warm weather grace us with its presence once again.