I have a confession to make… I’m a certified smoothie snob.
I felt oddly superior using almond milk and frozen bananas (or avocados) to make my smoothies creamy and delicious.
When hunting for new recipes, I would pass over any that would dilute it’s super powers with yogurt, ice cubes, or water, believing that they were somehow less than the smoothies I was making and consuming.
Aaaand then I had a baby, and everything changed.
Suddenly, I was looking for ways to get extra calories and fat into things. To expand a picky palate and inundate it with as much healthy stuff as I could get past those lips.
Seeing as The Babe already like yogurt, I figured it was a safe bet to add it into a smoothie containing her most favorite fruit on the planet: the blueberry.
I also needed something that was quick and easy to eat while chasing after She Who Is Almost Walking. The yogurt seemed like a good idea to help keep me satisfied with more fats and protein.
So off it went, into the smoothie. Yogurt. The ingredient that I was anti for yearsssss.
And you know what? It was freakin’ delicious.
Blueberry Spinach Smoothie
- 1/2 cup yogurt I used [url hre="http://www.traderjoes.com/fearless-flyer/article/1303" target="_blank"]Trader Joe's Vanilla Cultured Coconut Milk[/url]
- 1 frozen banana
- 1/2 cup blueberries fresh or frozen
- handful of spinach
- 4-5 ice cubes
- 1/2 cup water
Combine all ingredients in a blender.
Blend on high speed (I start on a lower level and work my way up) until ice is crushed and everything is sufficiently smooth.
Pour into your favorite glass or jar.
Add a straw.
Sip to your heart's delight.