Sunday, January 6, 2013
Banana and Almond Smoothies
So it is January, that month on our calendar that feels so shiny and new and full of promise. A month of fresh starts and new beginnings. For us, one of these beginnings is becoming part of Cooking Light's Bloggers' Connection! A couple times of month you will find us sharing recipes, information, etc. from Cooking Light. Of course, we'll make sure to add our own twists and adaptations to give it that Home Skillet edge.
Another of these beginnings is a parent/toddler art class for Max and me. I hated art classes passionately growing up. I continue to have flashbacks of all the awful projects that I created. I have zero ability to make my hands create what my mind sees. So this should be an interesting experience. And if you're think Max will be doing all the work, than you don't know Max. He has... a way.
So where was I going with that? Well, smoothies are my favorite snack when I need something quick and substantial and yummy. I saw these peanut butter, banana, and flax seed smoothies on Cooking Light and figured it would fit the bill! I didn't have flax seeds, so I substituted some toasted almond slices and figured I would run with the whole combination of almond, vanilla, and banana flavors. I've been loving the taste and find myself craving it often. This will be the breakfast that pumps me up to take on that parent/toddler art class, and maybe my art skills will begin to improve. Okay, that's never going to happen, but maybe Max's will! A delicious beginning to a new beginning.
1/2 cup vanilla almond milk
1/2 cup honey Greek yogurt
2 tablespoons toasted almond slices
2 tablespoons almond butter
1/4 teaspoon vanilla
1/8 teaspoon roasted Saigon cinnamon
Place everything in a bowl and blend together with an immersion blender. Or place in a blender and blend - whatever is easiest for you! Serve with cinnamon sticks if desired.