Great for breakfast or an afternoon snack, this fruity smoothie packs a protein punch!
If you’ve been following the blog you know I started my Whole 30 meal plan last week. It’s been a bit of a challenge coming up with satisfying meals and snacks with no refined carbohydrates, sugar or dairy. However, once I got more familiar with the rules, I started having fun creating some new recipes my whole family can enjoy!
I made some delicious banana almond pancakes and colorful fruit kabobs with coconut whipped cream, which both my girls gobbled up immediately. When I found these cute striped straws in the dollar bin at Target, I knew they would love to swirl them around in a creamy smoothie. Who am I kidding, I love to swirl my straw, too! 😉
The great thing about a smoothie is how easy it is to play around with the flavors! You can add a variety of fruits & veggies as well as your choice of nut butters. You can even make it vegan or paleo by using soy or coconut milk! Soy milk and peanut butter are not allowed on Whole 30, but almond butter and unsweetened almond milk were the perfect substitution.
The natural sweetness from the berries and banana balance out the almonds perfectly. For years I’ve been adding honey to my smoothies, but now I don’t even miss it!!
What’s in your favorite smoothie?
- 8 oz. strawberries, quartered
- 2 ripe bananas, sliced
- 1 TBSP creamy almond butter
- 1 cup unsweetened almond milk
- 4 ice cubes
- Add ingredients to a blender and blend until smooth.
- Serve immediately or refrigerate.