NJBC Eats: Healthy Summer Smoothie
When it’s hot out, what better way to cool off than with a refreshing Summer Smoothie? Unlike some versions which can be loaded with sugar (and not much else), this recipe includes protein, fiber and even some veggies. You won't even notice them, I promise. It’s bariatric friendly and even kid-approved with lots of options to change things up. As a result, this Summer Smoothie recipe will be on repeat all Summer long. For a healthy smoothie pop, you can even freeze leftovers in popsicle molds.
Makes 1 serving
- 1 cup low sugar flavored low fat yogurt or plain yogurt
- 2 scoops protein powder of choice*
- 3/4 cup fresh or frozen veggies (shredded zucchini, baby spinach leaves and riced cauliflower all work great)
- 3/4 cup fresh or frozen fruit - my favorite is a combination of frozen banana, strawberries and blueberries
- Optional additions for healthy fat and fiber - Choose up to 2 of the following: 1 tablespoon of natural nut butter, avocado, chia seeds, ground flaxseed or unsweetened coconut flakes.
- 1 cup water, unsweetened almond or coconut milk, skim/1% milk
- Combine all ingredients except liquid in a blender or bullet.
- Add enough liquid to cover about ¾ of the ingredients in step 1.
- Blend on low speed or smoothie setting for 1 minute, adding additional liquid as needed to achieve desired consistency.
- Serve immediately and enjoy.
Tip: To give your smoothie a creamier consistency, use frozen fruit and veggies in addition to crushed ice.
*Use unflavored protein or collagen powder for a less sweet option or a vanilla flavored powder for increased sweetness.