Green smoothies again!
Every Sunday morning we go to the farmers market to pick up our organic goodies. Smoothies are a great breakfast when you are in a hurry.
The smoothie today is a little different from the prior smoothies due to the addition of soy yogurt. The soy yogurt is included for the probiotics, which are reported to boost the immune system. The yogurt also makes the smoothie a little thicker, and gives it a little background tang. The spinach is included for cancer fighting potential, and overall good nutrition. The banana is a great source of potassium and is good for kidney health. The peanut butter adds thickness, protein, fat and a nice flavor. The ice is included to thicken the smoothie.
Banana, Peanut Butter, Spinach and Soy Yogurt Smoothie
Serves 2
Ingredients:
4 cups of baby spinach, rinsed thoroughly
2 bananas, peeled
2 tablespoons of peanut butter
½ cup of soy yogurt
1 cup of soy milk
approximately 6 ice cubes
Directions:
Put everything in the blender and puree until smooth. Serve immediately in a chilled glass.
Nutritional Information:
Amount Per Serving
Calories - 326.71
Calories From Fat (32%) - 104.11
Total Fat - 12.12g
Saturated Fat - 2.26g
Cholesterol - 0mg
Sodium - 194.53mg
Potassium - 1005.23mg
Total Carbohydrates - 46.66g
Fiber - 6.41g
Sugar - 24.77g
Protein - 12.77g
Comments:
Green smoothies are starting to appear more often in our house. The color is a little distracting, but the flavor is excellent. I like that it is a quick breakfast and that it is so good for us. If you haven’t tried a spinach smoothie you will be surprised at how the spinach flavor disappears behind the other ingredients.
Hi Alicia,
ReplyDeleteWe eat nonfat yogurt almost every day (my husband takes mixed yogurt and fruit to work), but would like to further cut our dairy consumption. Have you tried making soy or any other non-dairy yogurt?
Laura,
ReplyDeleteGreat timing on your question. I just saw a recipe for almond yogurt that I am going to try tomorrow. I will let you know how it works.
Congratulations on reducing your dairy consumption. Giving up non-fat yogurt was extremely hard for me. We used to make non-fat Greek yogurt at home and had it every morning for breakfast for 20 years. I know how hard that is to give up but you can do it.
Alicia
I look forward to seeing your recipe. Have you seen the new Silk PureAlmond milk yet? Instead of carrageenan (sp?), it has locust bean gum and gellan gum. It tastes good.
ReplyDeleteLaura,
ReplyDeleteI have not seen that yet. Thanks for the recommendation. I will check it out when I get to Whole Foods. I have been making my own almond milk for so long it would be nice to find out what the commercial stuff tastes like since I don't remember. ;)
Alicia