It feels appropriate to share my new favorite frozen drink recipe now that it is officially summer (even if we have been enduring 100 degree summer temperatures for weeks). After making this recipe for banana almond smoothie for the first time yesterday, I woke up this morning with a strong need for another one.
This breakfast smoothie keeps you full until lunch since it is full of vitamins, minerals, and omega-3 fatty acids. Flax seeds are added to make it more substantial. It is created with frozen banana, almond butter, and milk. The flavor is lightened and given a treat-like quality by the almond extract. Try it!
INGREDIENTS
- 1 large to medium-sized frozen banana (break your bananas into one-inch chunks before freezing)
- 1 generous tablespoon of almond butter (or peanut butter)
- 2 tablespoons of flaxseed
- 12 cup yogurt, almond milk, or ordinary milk
- sprinkle of maple syrup, honey, or agave nectar
- a very small amount of almond extract (or vanilla extract; the smoothie tastes nearly like candy when the almond extract is added!)
INSTRUCTIONS
Blend all the ingredients in a blender until they are completely smooth.
Place in a glass and sip.
NOTES
This recipe was modified from the New York Times Recipes for Health.