Banana Almond Protein Smoothie

July 27, 2016

Healthy, nutty, creamy & just plain delicious is the only way I can describe this smoothie. It's a great way to start your day off right & the kids will love it just as much as you will!

Serves: 1

Ingredients

1/2 cup unsweetened, plain almond milk

1/2 cup organic vanilla yogurt

1 to 2 tsp honey, preferably raw (depending how sweet you want it)

1 Tblsp ground flaxseed

12 frozen banana slices (see Tips# 1 & 2)

2 ice cubes

1 1/2 Tblsp unsalted, fresh ground almond butter (see Tip# 3)

Directions

1 Put milk, yogurt & honey in a Bullet type blender cup & stir till the honey is well combined with the other ingredients (see Tips# 4 & 5).

2 Add flaxseed, bananas, ice & almond butter (in that order).

3 Process till blended & smooth. Do not over blend.

Tips & Suggestions

1 Freeze bananas ahead of time. Choose fresh bananas that are partially green or just turned yellow with no brown spots. The more they ripen the sweeter they become & have a higher calorie count.

2 Slice bananas about 1/2" thick & place, in a single layer, in a quart sized freezer bag. Freeze & use them within 2 weeks or so.

3 You can find this type of almond butter in most major supermarkets. It's the type that you grind yourself in the store, so you can buy as much or a little as you want. I've kept mine for as long as a year in the refrigerator & it was still good. It will separate, so you'll need to give it a good stir each time you use it.

4 The reason for the extra step of stirring is because the honey tends to clump & stick to the Bullet cup, never getting fully integrated into the smoothie.

5 If you don't have a Bullet type blender, you can use a regular full-sized blender. Eliminate the stirring in step# 1, just add all the ingredients in the OPPOSITE order listed & blend until smooth.

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