Soylent, meet Greens

2/15/17
Green smoothie ft. new Soylent Nectar

Mornings at home start with an orchestra of sounds: coffee beans grinding, water boiling, fruits and veggies blending.... As you might have guessed, I start the day with freshly ground French pressed coffee and a homemade green smoothie. Usually, the smoothie isn't enough to keep me full so I grab a protein bar –– but that was before Soylent!  Now all I have to do is add this protein rich liquid to my smoothie! #soylentsolution #problemsolved! 

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credits

Soylent | Soylent Nectar

Coffee | Noble Coyote Coffee Roasters

French Press | Bodum

Marble Cutting Board | Sur la Table

Mornings at home start with an orchestra of sounds: coffee beans grinding, water boiling, fruits and veggies blending.... As you might have guessed, I start the day with freshly ground French pressed coffee and a homemade green smoothie. Usually, the smoothie isn't enough to keep me full so I grab a protein bar –– but that was before Soylent!  Now all I have to do is add this protein rich liquid to my smoothie! #soylentsolution #problemsolved! 

credits

Soylent | Soylent Nectar

Coffee | Noble Coyote Coffee Roasters

French Press | Bodum

Marble Cutting Board | Sur la Table

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Green Soylent Smoothie recipe Serves 1 | Prep time 5 minutes

  • 4 oz. Soylent Nectar
  • 1 handful spinach
  • 1/2 cup berries
  • 1/2 navel orange, peeled
  • 1/2 inch ginger, peeled
  • Lemon juice (optional)
  • Dash of cinnamon (optional flavor)
  • 1 tsp millet + chia powder (optional fiber)
  • 2-3 ice cubes

Blend everything together until smooth! If needed, add extra Soylent or another liquid (coconut water, water, almond milk, milk).

Ps, currently sipping (and loving) local coffee from Noble Coyote Coffee roasted in the heart of Dallas, Texas

credits

Soylent | Soylent Nectar

Coffee | Noble Coyote Coffee Roasters

French Press | Bodum

Marble Cutting Board | Sur la Table

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Natalie

Natalie is the Macaron-Maker and Operations/Finance Director behind We the Birds. She brings her innate creativity and experience in business and finance to the table. She is also a gluten-free foodie who has mastered the delicate art of making French macarons. Nat is the innovative owner and maker behind We the Birds | Macarons which specializes in small batch, custom macarons.

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