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Maybe people are looking to shed a few winter pounds? Possibly the change of seasons has given people a spark for better health? I’m unsure but asking for a “favorite smoothie” recipe seems to be rather popular on social media these days. I can’t even count the number of times I have shared my own recipe within the last month.
Every one has a favorite, right? We each look for specific components, flavors and textures in our smoothies. I’m rather picky. I want it sweet but healthy. I don’t like “green” when it comes to my drinks…or brown, for that matter. I prefer creamy over icy. If it tastes like vitamins, forget it. Just say “no” to watery. I want enough fat and calories to categorize the smoothie as a breakfast, but not enough to consider it a milkshake. That being said, it has taken me a while to find juuuusstt the right recipe for my liking.
Here’s how I concocted my favorite smoothie:
- Fruit: I know veggies are good for you, but I don’t want them in my breakfast smoothie. It’s all fruit, baby. Using FROZEN fruit is the key to not having to add ice, which prevents the hated “watery” smoothie. I always add a banana and blueberries along with whatever I have in strawberries, pineapple, mango and peaches.
- Liquid: I don’t use fruit juice because I prefer the creamy smoothie. For the longest time, I used organic skim milk. One day, I received a coupon for a free carton of unsweetened vanilla coconut almond milk. I LOVE IT! For only 45 calories, the extra flavor boost is totally worth the switch.
- Yogurt: Who needs nasty tasting protein powder when you have yogurt?!? Introducing Stonyfield’s new organic Greek & Chia yogurt, packed with 12 g of protein per serving. With selections like blood orange, wild Quebec blueberry, pear and red berries, you can infuse all sorts of additional flavor into your smoothie. For extra filling, fiber and omega-3’s, I add chia seed to my smoothies anyway. Now, with the addition of hydrated chia in the Stonyfield Greek yogurt, that’s one less ingredient to purchase and one less step towards my final breakfast. Each serving will give you 500 mg of healthy omega-3’s. Here’s a product locator if you want to find a store that carries Stonyfield Greek & Chia near you.
- Add-Ins: The more healthy extras I can add, the better I feel about my quick, drinkable breakfast. For some extra antioxidants, I toss in a pinch of dried gogi berries. For the omega-3’s (and because they swell and fill you up), I add a sprinkle of chia seed…which Stonyfield has now taken care of for me. I have also discovered the goodness of dried lucuma powder. Lucuma-who-whah? Popular in Latin American countries, it’s a dried ground fruit used as a natural sweetener, flavor, antioxidant and fiber addition. I think it give an extra punch of flavor and bout of creaminess.
- Mix: Mix, mix, mix, mix, mix. Chop, puree, liquefy…do whatever it is you do to get that smoothie smooth. I don’t like when chunks clog my straw (note: use the quote, “That really clogs my straw!” sometime this week in conversation.) Also, because of the banana, the smoothie WILL start to take on a brownish color if it sits too long…and that’s just not okay (see info above.) So, drink up!
- 1 organic banana
- ½ c. frozen, organic blueberries
- ½ c. frozen fruit of your choice
- 1 container Stonyfield Greek & Chia Yogurt
- 1 c. unsweetened vanilla coconut almond milk
- 1 t. lucuma powder
- 1 TB dried gogi berries
- Put everything into a blender and mix until smooth.