By Rana Moharram
Smoothies can be a convenient meal substitute;ย you can have them forย breakfast, as a nutritious snack or a guilt-free dessert. Luckily, they’re very easy and fast to prepare; just a few basic ingredients blended together will render you a delicious smoothie in no time making them idealย for people who are always on the go. They’re quick to whip up, easy to pack and drink on your way to school or work.
1. Banana Peanut Butter Smoothie:
For all you PB&J lovers out there, this one is for you!
Ingredients: (1 Serving)
- ยฝ c fat-free milk
- ยฝ c fat-free plain yogurt
- 2 Tbsp creamy natural unsalted peanut butter (MUFA)
- ยผ very ripe banana
- 1 Tbsp honey
- 4 ice cubes
Method:
Combine all ingredients in a blender. Process until smooth. Pour into a tall glass and enjoy!
2. Apple Pie smoothie:
We all love ourselves a good old apple pie but we don’t necessarily love what it does to our waistlines. This delicious apple pie smoothie tastes just like apple pie, yet itย consists ofย healthy good-for-you ingredients.
Ingredients:
- 2 large red apples, cored
- 1 frozen banana
- 1 cup ice
- 1 cup unsweetened almond milk
- 1/2 cup yogurt
- 1 teaspoon ground cinnamon
- pinch of ground nutmeg
- pinch of ground ginger
- tiny pinch of ground cloves
- (optional: 1-2 pitted dates or 1-2 teaspoons honey, to sweeten if needed)
Method:
Add all ingredients to a blender.ย Pulse until combined and smooth.ย Taste and add sweetener if needed, pulsing to combine.
3. Carrot Cake Smoothie:
This healthy carrot cake smoothie is preparedย with lots of fresh carrots and scrumptious traditional carrot cake spices.
Ingredients:
- medium banana, peeled, diced and frozen
- 1 cup diced carrots* (about 2 medium-sized carrots), peeled if you’d like
- 2/3 cup almond milk
- 1/2 cup yogurt
- 2 teaspoons maple syrup (or your desired sweetener)
- 1/4 teaspoon ground cinnamon
- pinch of ground ginger
- pinch of ground nutmeg
Method:
Add all ingredients to a blender and pulse for 30-60 seconds until smooth.ย If the smoothie is too thick, add an extra 1/4 cup of almond milk to thin it out.
