by hello@healthfullyheather.com | Nov 19, 2017 | Recipes
I am a huge smoothie lover, and this banana muffin smoothie is one of my all-time favourites and probably most frequently made recipe. It tastes just like the muffins my mom use to make growing up, especially when you add some cacao nibs on top!
This can be a super simple and quick one to make, but on top of the basic recipe I like to add in some chia seeds and flax seeds for that extra boost of healthy omega-3 fats. I’ll grind up some of the seeds in my food processor on a Sunday and then store them in the fridge to use throughout the week. This way they break down more easily in the smoothie (less chance of something stuck in your teeth!) and keeping them cool helps prevent those healthy fats from going rancid. The chia seeds also give the smoothie a bit of a thicker texture.
Banana Muffin Smoothie
- 1 banana, frozen*
- 400mL almond milk
- 1.5 tbsp almond butter
- ¼ tsp cinnamon
- 1 tbsp chia seeds
- 1 tbsp flax seeds
- optional: 1 scoop protein powder (I use an organic, grass-fed whey)
- optional: 1 tbsp collagen hydrolysate
Add all ingredients into blender and blend until smooth, easy peasy!
Top with whatever you fancy, I used chopped walnuts and cacao nibs.
* Often I forget to have a banana frozen (we have a tiny freezer!) so I just use fresh. Taste-wise it’s the same, but the consistency of the smoothie will be thicker when it is frozen.
Makes one serving
by hello@healthfullyheather.com | Aug 21, 2017 | Recipes
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.
