When I was growing up, having a peanut butter and jelly sandwich was the staple at lunchtime. Today there is still something comforting about those flavours, although I definitely prefer them in a way that will nourish my body and not send my blood sugar on a total rollercoaster ride!
I love keeping frozen berries on hand for whenever smoothie inspiration strikes, and making this PB&J smoothie is my favourite way to use them. You can use all frozen fruit in the recipe and get a smoothie bowl consistency like mine, or use fresh fruit for a regular drinkable version. Both are delicious!
Despite calling this my PB&J smoothie, I actually recommend forgoing the peanut butter and using a different nut butter instead (almond is my go-to!). Peanuts are one of the most common food allergens, and they are especially susceptible to forming a toxic mould called aflatoxin. The small amounts you might consume in peanut butter likely isn’t enough to cause issues, but long-term consistent consumption could increase your toxin exposure. I’m all about decreasing the toxin burden on the body wherever possible!
I also always add a few “extras” into my smoothies, like protein powder and collagen for healthy muscle and tissue repair, as well as flax and chia seeds for healthy essential fatty acids. I find the seeds help boost the nutty flavour in the smoothie, but these are just optional extras if they work for you.
PB&J Smoothie Bowl
- ½ of a banana, frozen
- 1 cup mixed berries, frozen
- 1 cup almond milk (or your favourite alternative)
- 2 tbsp almond butter (or your favourite alternative)
- 1 scoop protein powder (optional – I use an organic, grass-fed whey protein)
- 1 tbsp collagen hydrolysate (optional)
- 1 tbsp flax seeds (optional)
- 1 tbsp chia seeds (optional)
Add all the ingredients to a blender and mix until smooth, may requiring pausing the blender to scrape down the sides with a spatula. If using frozen fruit, the mixture should be fairly thick to be eaten with a spoon.
Pour into a bowl, and top with whatever strikes your fancy! I used coconut flakes and cacao nibs, but you could also use some fresh berries or nuts.