I went nearly 2 years without a blender and had to buy all of my smoothies. It was not my favorite. The day I was researching my blending options just happened to be the day that Macy’s launched a huge home sale which resulted in me getting a super professional grade Ninja for half off. Um, amazing. And totally how I justified the spend!
I’ve been making smoothies nearly 3 times a week since my blender (smoothie machine, as I lovingly call it) arrived, and this is my go-to recipe. I have it immediately after my favorite workout to fill up on something protein-packed so that I stay full and am not tempted to eat poorly after all of my hard work in class.
I rarely emphasize brands in my recipes, but I highly recommend using Fage 2% plain Greek yogurt. I prefer the taste of 2% to nonfat, and I actually just dump the entire 17.6oz container into my blender, then use it to measure out an equal amount of mixed berries. Basically we’re going for a 1:1 ratio of berries to yogurt. For the fruit, I chose berries because the sugar content is low; my favorite blend is the mixed berries with cherries from TJs. It’s about $4 per bag and I usually get 3-5 smoothies out of it depending on how big I make them.
The liquid is totally up to you. I like Acai for the antioxidants, but have also used cranberry, pomegranate, and orange juices as well as almond milk. It really just depends what I have in my fridge (no added sugar or high fructose corn syrup, please). If the overall taste of the smoothie is too tart for your liking, you can try adding some honey to it to sweeten it up. Just try to stay away from refined sweeteners if possible!
ingredients instructions Notes If your yogurt is not as thick as peanut butter, you may need to decrease the amount of juice in order to get the right texture. If you're not a juice person, try using milk, almond milk, or soy milk instead.
If your yogurt is not as thick as peanut butter, you may need to decrease the amount of juice in order to get the right texture. If you're not a juice person, try using milk, almond milk, or soy milk instead.