It’s funny how there are a handful of “recipes” that I make on a regular basis but haven’t ever shared them here. Like, for example, the sweet potato wedges I make on a weekly basis, the kale and potato hash with a fried egg on top that I sometimes make every other night for dinner, or my overnight oats and old fashioned oatmeal that I swear by. I promise I’m not keeping them from you on purpose!
In my mind they just don’t seem like “recipes” since I know them by heart. Since it’s getting to be smoothie season (any time but winter, in my mind), I thought it’d be fun to share my all-time favorite smoothie recipe. This isn’t to say I don’t make other combinations into smoothies – I definitely do. However, this combination is one that I always have the ingredients on hand for, and absolutely love every time I make it.
The star ingredients in my favorite smoothie are peanut butter, frozen bananas, spinach, almond milk, Greek yogurt, and dates. Sometimes I get crazy and add some flax or chia seeds in for an extra nutritional boost. So let’s break it down, ingredient-by-ingredient.
I started using frozen bananas in my smoothies instead of ice a few years ago when our freezer, which didn’t have an ice maker in it, was too packed to fit an ice cube tray in it. Have I mentioned I’m a freezer hoarder? It’s a real and serious problem and I even asked for a deep freezer for my birthday so I can expand my freezer capabilities. Anyways. It ended up working out for the best because using frozen fruit instead of ice makes for THE creamiest smoothies. I’ll never go back to ice again.
I use unsweetened vanilla almond milk because I love the hint of sweetness, without being sweet. You can use whatever your favorite milk happens to be. I also love to add a couple of scoops of Greek yogurt for a boost of protein and calcium. This time I used plain, but have also used vanilla for a sweeter smoothie.
When it comes to the peanut butter, you can also switch it up with your favorite nut butters. I’ll occasionally use almond butter instead of peanut butter, but I definitely prefer the peanut butter.
Next up – the dates. While I used to use honey in my smoothies, I started using dates last year and haven’t looked back. They’re easier to measure and I always end up making a sticky mess when it comes to honey. You could definitely swap out the dates for approximately 1 tablespoon of honey if you prefer.
Last but not least – the spinach! I’ve played around with using kale instead, but I’ve found that if I have even a liiiiiittle too much kale, it gives my smoothie a bitter taste and I don’t enjoy it at all. With spinach, you can pack it in and you won’t taste a thing.
I love this smoothie for breakfast or a snack. Sometimes I top it with a little bit of granola for a crunch, but usually the smoothie itself is filling enough.
So now that I’ve shared my favorite smoothie, tell me what’s yours!
- 1 banana sliced and frozen
- 3 dried dates pits removed
- 2 cups spinach
- 1 cup milk I use unsweetened almond milk
- 1 tablespoon peanut butter
- 1/4 cup plain Greek yogurt
- 1 tablespoon flaxseed optional
- 1 tablespoon chia seeds optional
- Combine all ingredients in high powered blender.
- Blend on high until all ingredients are smooth. You may have to stir it around a bit if needed.
- Serve and enjoy!
As a Stonyfield blogger ambassador, I was compensated for writing this post as part of my agreement with Stonyfield.