I don’t know about you guys, but…
There comes a point in the summer, generally around mid-July, where hot, solid food becomes completely unappetizing and all you want to do is suck something cold through a straw. I used to substitute Starbucks frappuccinos for meals until I realized my heart was pounding like a hammer and I busted the zipper on my pants. Now fruity smoothies are my go-to, I-just-can’t-bear-to-eat-a-hot-meal filler food. I make ‘em at home so I don’t have to shill out $5 at some high-falutin’ smoothie shop.
The base for all my smoothies is ripened, peeled, frozen banana. It gives smoothies that creamy, thick texture without having to add any ice cream. Not that ice cream would be bad. In fact, it would be very, very good. But you know what they say about having too much of a good thing, right? Your pants won’t fit anymore (see above). Anyway, the banana melds pretty well with most fruits. I prefer using frozen strawberries, raspberries, mango, blueberries, and peaches.
To keep the blender blade moving, the first thing I put in is my liquid. I use soy or almond milk, but you can use whatever dairy base or juice you prefer. Know what’s really good? Using vanilla-flavored Coffeemate creamer. Mmmm, heaven! But I stopped using that stuff a year ago when I realized I may as well funnel a sugar jar down my gullet. Now I use honey to sweeten things up.
I pop them in the freezer and take them to work in the morning. By the time I arrive they’re all slushy and I can take leisurely spoonfuls throughout the morning. Smooth idea, right?