After trying a delicious (but expensive) smoothie at the gym a few months ago, I was inspired to start making them at home. Now they’re part of my breakfast routine at least twice a week.
My basic recipe below will make two servings, or about four cups. If you have large 2-cup mason jars, it’s easy to take these on the go.
Wild Blueberry Chocolate Smoothie
Here’s my typical smoothie base:
- 1 banana
- 2 cups of almond milk
- 2 tablespoons of chia seeds (I soak them in the almond milk overnight)
- a handful of greens or about 1/2 cup of frozen spinach
- 1/4 cup of Bob’s Red Mill whey protein – you can omit this, but I love the frothiness and body it provides
Then, I give it some flavor with at least 1 cup of fruit, usually one or more of the following.
- frozen (strawberries or blueberries are great, other berries have too many seeds for my taste)
- fresh (papaya or pineapple are nice)
- frozen fruit pulps (such as the Goya branded ones found in the international freezer section of my grocery store – I’ve tried these in tamarind, passion fruit, and blackberry)
Sometimes, I add a couple of tablespoons of cocoa powder (great with blueberries!). I’m low on fruit, or just in the mood, I sometimes make a peanut butter chocolate smoothie with cocoa powder and peanut powder.
The blueberry chocolate smoothie pictured above had the base ingredients with a cup of frozen wild blueberries and 2 tablespoons of raw cocoa powder. My wildest smoothie so far has been carrot cake, with shredded carrot, golden raisins, flax seeds, cinnamon, and a spoonful of sour cream for flavor.
