One positive thing about losing power for a few days was that I was forced to do a freezer-inventory. There were quite a few things past their prime which were relegated to the trash. I also made a few nice discoveries, like a container of homemade pesto that accidentally got pushed to the back of its shelf. I was also reminded that I had a few bags of frozen blueberries we’d picked earlier in the summer. They are perfect for pancakes and muffins, but also for smoothies! By adding them to your blender frozen, they provide the ‘icy’ part of the smoothie without having to water down the flavor with actual ice cubes.
What I love most about these smoothies is that they are both healthy and delicious, and when made with Greek yogurt and calcium-enriched orange juice, they pack the 1-2 punch (protein & calcium). I use fat-free plain yogurt, which is high in protein and calcium, low in sugar, and adds creaminess. Don’t worry if you’re kids don’t care for yogurt—-it is undetectable when blended with all the flavorful fruit.
Blueberry Banana Smoothies
Makes 2 cups
1 cup frozen blueberries
1 small banana
1/2 cup plain, fat-free Greek yogurt (or substitute plain regular yogurt)
1/2 cup orange juice (I prefer calcium-enriched)
Put all the ingredients in a blender and blend for approximately 1 minute, or until thoroughly combined and thickened.