Wayyy back, circa 2013 I made a peanut butter and jelly inspired smoothie. Since then, I’ve been drinking a new version with a green base. I made this one several times a week while pregnant with Baby C and my preschooler had some whenever I made it. The greens in the base are totally camouflaged so it is a great green-smoothie starter.
I often use a smoothie to be my breakfast- with something small later, like 1/2 cup Cheerios or a hard boiled egg. It also makes a great snack during this busy, on-the-go season!
PB & J Smoothie, Healthified
Ingredients (for 1-2 servings: 1 meal or 2 snacks)
1 1/2 cups greens (spinach or baby spinach & baby kale mix)
1 cup milk
1/2 cup vanilla yogurt (Greek or regular)
1 1/2 cups frozen blueberries
1 tablespoon ground flaxseed
1-2 tablespoon peanut butter (or 1 scoop peanut butter protein powder)
Add greens, milk, and yogurt to the blender and blend well. Keep blending once it seems like enough. The more the better!
Then add in the blueberries, ground flaxseed, and peanut butter.
Add small increments of water until desired consistency. (I end up using about 1/2 cup usually)
Blend well and enjoy!
I like it best with regular vanilla yogurt but Greek has more protein (and more tang). I buy this bag of “juicing greens” which is baby spinach and baby kale. Once it has hung around about a week and there is any left, I freeze it an break some off for smoothies.
I add the water to get it to a drinkable consistency. Milk would work too. I keep adding, very slowly, until it splashes on the sides of my blender. Then I know it’ll go through the straw well.