Today feels like a recipe day, so here is the ultra extra super top secret recipe for my favorite morning smoothie. It’s nutritious, and yes, it can taste a little like a peanut butter and jelly sandwich, and I love it. It’s what I have for breakfast pretty much every day.
Ingredients:
- Strawberries, frozen, 150 grams
- Blueberries, frozen, 150 grams
- Bananas, 2
- Chia seeds, 3 Tbsp, 40 grams
- Grape juice, 150 grams
- Pumpkin puree, 0.8 cup, 200 grams
- Peanut butter, smooth, 150 grams
- Yogurt, plain, 2%, 750 grams
- Molasses, blackstrap, 1 Tbsp
- Cinnamon, ground, .5 tsp
Makes ~4 pint glasses worth, or enough to keep a writer fueled for most of the work week.
1. Let your blender save its strength; defrost fruit in the microwave.
2. Add ~half a cup of water to the chia seeds, stir to moisten.
3. All in, blend until smooth, drink.
Recipe Notes:
— I buy bananas in bunches, wait until they are perfectly ripe, then peel and lay them out on a parchment-paper lined cookie sheet to freeze. Store hardened fruit in freezer bags for later. I also do this with fresh strawberries when I can get them. Of course, I’d use fresh fruit all the time if I didn’t live just south of the Arctic Circle (kidding, Ottawa, but you know sometimes it feels true;)
— I use organic chia seeds because they’re so water-sensitive there’s no way you can wash them. What’s on them is what you eat.
— We make our own yogurt (very easy, btw) because it’s a great way to know what you’re eating and so I can “cook” the lactose out of it by letting it ferment for ~20 hours. Because who wants to be popping lactase pills all the time?
— I’ve also started adding a dash of turmeric with a bit of fresh-ground pepper to bolster the curcumin, but that’s me;)
— Freezes well too, if you remember to leave a bit of room in your container to avoid, um, accidents. (Ask me how I know;)
* Nutrition information calculated with SparkRecipes recipe calculator and may not match your specific ingredients (it didn’t match mine perfectly), so use for estimates only.
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