I love making fruit smoothies especially during this time of the year. It’s hot all day every day and sometimes real food just doesn’t sound very good – so a smoothie to the rescue! This is a great breakfast smoothie that’s full of yummy fruit, a little protein and great antioxidants. Plus, this is an easy breakfast to whip up fast and I can usually do it with only one hand, if my other hand is tied up with the baby.
When I make a smoothie, I always like to use a blend of fresh and frozen fruit. If I use all frozen fruit it’s too icey and thick for my liking, but if I use all fresh fruit it’s usually too liquidy and not quite cold enough. What can I say? I like to complicate things.
Another great tip, whenever fresh fruit begins to go bad before it can be eaten up in your fridge, freeze it! Dice the fruit, like strawberries I usually quarter, banana’s I cut into half or thirds, etc. Lay the fruit flat on a baking sheet that is covered with parchment paper or a baking mat, and flash freeze. Flash freeze just means freezing for about 30 minutes or until each piece of fruit is slightly frozen. Then, put all the fruit into a freezer bag and store. The flash freezing prevents all the little pieces of fruit from clumping together and freezing.
As always, with any smoothie I always start with the liquid base. It’s better for your blender if you add the liquid first, and your smoothie will blend easier too. So start with your liquid, I used almond milk. Then add the yogurt and then soft/fresh fruits, then frozen fruit. I didn’t add any vegetables like spinach or kale with this smoothie, but if you do, add that at the very top. I used a fresh banana and then frozen blueberries that I froze myself.
Blend & enjoy a delicious smoothie!
- 1 cup Almond Milk (or other milk preference)
- 1/2 cup Greek Yogurt, vanilla or plain
- 1 Banana
- 1-1/2 cups Blueberries, frozen
- Add ingredients in order to a blender. Blend until smooth. Serves 2.