Now that our temperatures are pushing 60 in the city, it's officially smoothie weather! I love making smoothies for a delish high-protein breakfast. What I throw in the blender is different every time, so actually writing down the recipe has been an enjoyable challenge. While the ingredients are changing constantly, one bit of advice remains the same: Always use frozen fruit instead of ice. Ice will unnecessarily water down your smoothie, and frozen fruit (buy sans the added sugar) works just as well to thicken and cool your beverage.
- 6 ounces Greek yogurt (Greek yogurt has more protein than your average yogurt because more water is strained out. If you're a first-timer looking to try some, I highly recommend Chobani.)
- 1/2 cup raspberries (The raspberries pictured don't look much like raspberries, so you'll have to trust me on this one. They defrosted while I was eagerly awaiting the delivery of a grocery order, but they're still perfectly good for putting in a blender.)
- 1 cup blueberries
- 2 TBSP milled flax seed (You won't taste it, and it's good for you!)
- 1 cup pomegranate juice
Note: This recipe will make enough for one large smoothie, or (as in my case) plenty to share with a hungry toddler.
How to Cook It
1) No fancy cookery here folks! Toss all of your ingredients in your blender, top it with the lid, and switch it on to combine.