My current obsession for breakfast is a smoothie that combines some of my favorite flavors: banana, almond and chocolate…sounds kind of decadent doesn’t it? This is a great use for those bananas that are getting a bit over-ripe on the counter. (Peel, cut into chunks and freeze.) I have been using frozen banana chunks in place of ice cubes in smoothies for years now - they add a cold, creamy texture to your smoothie and who couldn’t use the potassium anyway, right?
Use natural (sugar/salt/oil free) almond butter, or nut butter of your choice. I always have almond butter on hand. My second favorite breakfast is a toasted whole-wheat waffle, topped with almond butter and sliced bananas with a drizzle of honey, in case you were wondering.
Almond Butter Cup Smoothie
(adapted from Daniel Sage, Juice Press, NYC)
1 frozen banana, in chunks
Several ice cubes
1 cup of milk (dairy milk, almond milk, etc)
2 Tablespoons almond butter
2 teaspoons cocoa powder
1 Tablespoon honey
1/4 teaspoon cinnamon
In a blender, combine banana and ice – blend a bit. Add milk, almond butter, cocoa, honey and cinnamon. Blend until smooth. Pour into glass. Drink. Enjoy.
