I make a smoothie for lunch everyday. Like, literally, everyday. We had this really crappy blender that I absolutely hated, so on Tuesday, my mom and I went to Sur la Table to get a new one. We saw it in the catalogue and it looked amazing, and on sale for only $50! We get there, and they only have ONE left – the display model, so we got a 10% discount! It was like it knew. It KNEW it was destined to be my blender. It waited for me.
So anyway, this was the test run of the blender. I’ve made this smoothie before, so I knew it was delicious. It was even better when it didn’t take me 15 minutes to make because the blender is so crappy.
I usually just eyeball all the amounts when I make smoothies – I’ve made so many that I know how much to put to get the right size smoothie. I tried to pay attention to how much I use, but keep in mind that these amounts are estimates. This makes either two smaller smoothies, or one really big one.
Don’t be afraid of the color. In fact, embrace it. It’s delicious. And healthy. Trust me.
Also, I don’t have a source for this recipe, because the source is me! I am a smoothie pro.
1 unbelievably ripe banana
4 oz. frozen mango puree (frozen mango chunks would work too)
1/3 C frozen pineapple chunks
1/4 – 1/2 C citrus juice of your choice (I used lemonade) – adjust amount to desired consistency/crappiness of blender
1 huge handful of spinach
1 scoop soy protein powder – optional
1 Tbsp chia seed or flax meal – optional
Ice cubes (frozen juice or coconut water is even better) – optional, I didn’t use any today
1. Run the pouch of mango puree under hot water for about 20 seconds to slightly thaw it – it will blend easier.
2. Put everything in the blender.
3. Blend. You may have to stop to mix it up to make sure all the spinach gets chopped up in there.
4. Drink. With a straw, if you’ve got one. It’s better, trust me.
I still have all the silly display stickers on my blender…