I’ve been looking at my personality profile lately (ESFJ for those of you who are interested). Do I have to remind myself who I am? Apparently I do. I have forgotten that new ideas are actually hard for me and that I’m really not that flexible or spontaneous. I like to have a plan and I like to stick to it. You know what else I’ve realized? I always make smoothies for breakfast on Tuesday. I don’t do this intentionally but since I like to solve problems the same way as I have before (ESFJ remember?), it seems that Tuesday is the day that the stars align and I make smoothies. Why not Monday or Thursday? Because getting the blender out on Monday seems like too much work (same goes for Thursday and Friday). I still have bananas in the fruit bowl and it seems like a nice way to switch up the toast they are inevitably going to be served. So from now on, I’m going to embrace the Tuesday Smoothie and just put it on the menu.
Now, even though I like to serve them on the same day for the same meal, that does not mean that I make the same one each time. We’ve had lots of hits and misses but this is the recipe that I have loved the most.
2 – 8 oz servings. I love a creamy smoothie and I’ve found that the combinations of banana, yogurt, and frozen fruit makes for a great combination. I love that it is cold and thick. Feel free to swap out the blueberries for whatever frozen fruit you have on hand. Tip: double this and use the leftovers for frozen popsicles!
- 1 banana, peeled and sliced into chunks
- 1/2 cup plain yogurt (non-fat or whole milk is fine but whole milk is the creamiest)
- 1/2 cup frozen blueberries
- A few leaves of spinach or kale (optional)
- Splash of milk or orange juice
Layer ingredients in the blender, adding enough milk or orange juice to get the blender moving. I like to use the “food processor” button on my blender first and then once combined to use the “puree” function until smooth and creamy. Taste and adjust as needed. Pour into cups and enjoy immediately.