I love frozen smoothies no matter what time of year. I drink one most mornings before I head out the door to go to my healthcare job or to WLLR. Some mornings I am in such a hurry that I pour my smoothie into a to-go cup with a lid because berries and yogurt are not easy or pleasant to clean from your car's carpet, seats and all the nooks and crannies. I learned that the hard way. It's embarrassing to show up at work with a big strawberry stain on your clothes. Just saying.
I use lots of fresh frozen berries to make my smoothies. I buy fresh strawberries, bananas, blue berries, raspberries and blackberries. I soak them in cold water, slice them and then break them up into small plastic bags and freeze them. I prefer fresh frozen over store bought frozen. I feel fresh frozen has higher nutritional value. But if cutting the fruit up once a week is too time consuming, frozen is fine. You can also use berries and bananas that haven't been frozen, just throw in about a cup or so of ice to make it cold or frozen.
I'm a cook my taste kind of person but if you aren't, I have included a recipe.
- 1 Cup frozen strawberries
- 1/2 Cup Greek yogurt or cottage cheese
- 5 or 6 baby carrots
- 1/3 Cup milk or almond milk
- 1/2 tsp vanilla
- 1/2 medium sliced frozen
- 1 or 2 teaspoons of honey
- 1 tsp of cinnamon (or to taste)
Place all ingredients in a blender and blend until smooth. Top with graham cracker pieces and fresh strawberries and enjoy.
Watch the video below and see my variation on this recipe,