I wasn’t always a smoothie-maker. In fact, until January I didn’t even own a blender. However, living in California-- the unofficial smoothie capital of the US--has turned me into a blender enthusiast.
I use my blender for everything from salad dressings to aerating pancake mix. It’s saved me hours of whisking, mashing and pureeing, and produced a number of delicious concoctions that I have worked into my culinary portfolio.
A couple of times a week, I whip up a protein and fiber-packed smoothie for breakfast or a post-run recovery snack. This recipe is one of my latest creations prepared post-run for one of my closest friends, Maggie, who visited from New York last week.
Low-fat dairy products like yogurt and milk are ideal for a post-workout snack because they are rich in leucine, an amino acid that kickstarts the muscle-rebuilding process. Adding fruit and puffins to the mix helps replete carbs stores, and works together with protein to speed up tissue repair.
- 10 frozen strawberries
- 1 banana
- ½ cup low-fat milk
- ½ cup plain Greek yogurt
- 1 date
- 3 mint leaves + extra for garnish
- ½ cup Barbara’s Bakery puffins (or some other crunchy, high fiber cereal)
- Add the strawberries to the blender.
- Break the banana into chunks, and pile on top of the strawberries.
- Add the date to the blender, followed by the Greek yogurt, milk and mint.
- Blend until smooth.
- Top with puffins and finely chopped mint leaves for a delicious and nutritious start to your day (or post workout refuel snack).
The order in which you add ingredients to the blender matters! Add frozen and solid ingredients before the liquids. Solid ingredients take more effort to puree and should be closest to the blades.