Foodie Friday: Almond Butter and “Jelly” Smoothie

By Shannon Franz

I made this smoothie out of the need to have a quick on-the-go meal that could almost serve as a full meal (I couldn’t figure out how to add in green beans or broccoli very covertly). I’ve been told that I have kind of a “bitter tooth”, so if a person prefers things a little sweeter, just increase the amount of banana and/or berries.

Of course, other berries can be subbed in for the raspberries, just keep in mind that the same weight of something like, say, blueberries are going to take up a smaller space than raspberries, so some adjustment may be needed on that measurement.

I’m sure the romaine could be swapped out easily for spinach, chard, kale, etc to get different nutrients, you’ll just end up with a delicious mud-colored smoothie, I bet.

If one has never cooked quinoa before, please heed the directions on the quinoa package that says to rinse until the water runs clear. If you don’t rinse it, your quinoa will taste like soap, due to the natural saponins.

Almond Butter and “Jelly” smoothie

makes one serving for one ginormous appetite or 2 servings for a couple of smaller appetites

3/4 to 1 cup water

2 heaping spoonfuls almond butter (probably around 1/8 cup) [or sub in your favorite nut butter]

1/3 cup cooked quinoa, according to the directions on the package

1/2 frozen banana (they blend more easily if you chop them into pieces before freezing)

3/4 cup – 1 cup frozen raspberries

Romaine leaves (6-7 smaller ones or 3 -4 bigger ones)

2 scoops of your favorite protein powder

Place the water and almond butter in a high speed blender and mix until thoroughly combined. Add in the protein powder, quinoa and romaine and mix until the lettuce and quinoa are obliterated. Add in the 1/2 frozen banana and frozen berries until they are also obliterated. Add a bit of water if it’s too thick.

Pour and enjoy!

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