Thanks to my good friend Linda, I get the Food Network Magazine. I love, love, love this magazine. Fun articles, good recipes, and every month they have a pull-out brochure with 50 recipes all of a certain type. 50 burgers, 50 stir-fries, 50 pizzas, etc. This month was smoothies. Perfect, as I recently acquired a Montel Wiilliams HealthMaster blender. (aka a wannabe VitaMix)
I love having a high powered blender and not a dinky one that can’t even handle ice. I’ve used this to make Hannah’s baby food, milkshakes, sauces, you name it. I’m always on the lookout for a good healthy smoothie recipe so when I saw this months issue I was totally excited.
And when I saw #33, I made it right away. Banana PB&J. It was delicious. And I haven’t stopped thinking about it, so I made another one today. The best part? It’s pretty healthy! Try it for yourself and see!
Blend 1 frozen banana with 1 cup soy milk, 1/4 cup each creamy peanut butter and wheat germ, and 2 tablespoons seedless strawberry or raspberry jelly. I used regular milk and strawberry preserves I made last summer. It was a bit too germy for me so when I made it today I used about half the amount of wheat germ. And you probably already know this, but I found out the hard way, you should freeze your bananas already peeled.
If anyone has any favorite smoothie recipes, send em my way!