Ah, the delicious blend of bananas, peanut butter and chocolate. Who knew, at 36, I’d go back to eating baby food? But there’s something to say in being able to have all my nutritional requirements whirled around and served up in a glass.
The smoothie is a worthwhile concoction. Throw everything in a blender, set to high speed, pour into a glass/cup/thermos, and gulp down. Yogurt, raspberries, and orange zest. Blueberries and skim milk. Pomegranate juice, orange juice, and protein powder. It’s a quick and easy way to start the day (or end it) and saves me from having to cut, chop, dice, rinse, and wash in order to have a meal.
Today, it was the banana/peanut butter one. Scrumptious, slightly sweet, satisfying, and very, very, smoooooth. With chocolate soy milk, I bumped up the protein factor, but, really, I was just too lazy to make eggs. So, this was a great substitute.
My relationship with the smoothie has lasted over 5 years, beginning with my purchase of a smoothie “cookbook.” I’ve learned a lot about smoothies from that book: like how cantaloupe doesn’t work as well as I would have thought, and how silken tofu will gel back up to solid form after it’s been blended and added to other ingredients. Yuck.
2 ripe bananas, peeled and broken into chunks
2 Tbsp peanut butter
2 cups chocolate soy milk
6 ice cubes
Toss first 3 ingredients in blender. Pulse at high speed or “liquefy” option for 30 seconds, then set on high speed for 2 minutes. Add ice cubes one at a time until crushed or dissolved. ENJOY!