Peanut Butter Fruit Smoothie

This is my favorite basic standby breakfast smoothie – and its ridiculously filling.  I use crunchy peanut butter because the little peanut chunks give the smoothie a delicious peanut-y texture.  Substituting dairy for almond milk will make the drink fluffier.  My roommate recently taught me the Cuban method for creating a super-fluffy smoothie by adding trigo (puffed wheat) – It’s awesome if you are looking to experiment with smoothie ideas.  Boris (my quaker parrot) loves it too!

This recipe serves 2, and makes about 16 oz.  It stores pretty well in the fridge for a couple of hours, too – but I probably wouldn’t push it past a day.

INGREDIENTS:
1 orange, peeled and sectioned
1 ripe banana, peeled
3/4 C frozen blueberries (or any frozen fruit)
4 T flax meal
4 T crunchy peanut butter (or your choice of nut butter)
1/2-3/4 C almond milk

DIRECTIONS:
Toss everything except milk into food processor and turn on; through the feeder tube, slowly add 1/2 C almond milk, or more, until smoothie reaches desired consistency.  Pour into two cups, and serve.


This recipe serves 2, and makes about 16 oz.  It stores pretty well in the fridge for a couple of hours, too – but I probably wouldn’t push it past a day.

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