With Florida’s temperatures reaching the upper 80s every day, smoothie season is in full swing.
So much so that I’d rather drink one of my favorite sandwiches than eat it.
I have nothing against regular peanut butter and jelly. However, I used powdered peanut butter (PB2) <— affiliate link!, which blends a bit easier than the spread. I also used unsweetened cocoa powder, frozen mixed berries and a few other healthy ingredients to make this thick, creamy summertime treat.
I topped my smoothie with roasted, salted sunflower seeds and coconut butter, but feel free to add whatever toppings your heart (or stomach) desires. Cereal, chocolate chips, almonds, peanuts, etc.
See the recipe below to learn how you can make a slurpable PB & J too.
Chocolate PB & J Smoothie
Total preparation time: 2 minutes
Makes one smoothie-in-a-bowl
- 1/2 cup Greek yogurt (I used Voskos nonfat raspberry.)
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons powdered peanut butter (I used (PB2.) <— affiliate link!
- 1 cup frozen mixed berries
- 1/8 cup milk (I used unsweetened vanilla almond milk. Add more milk if your blender has trouble blending the ingredients.)
- 1 teaspoon pure vanilla extract
- One large handful of spinach
- One scoop Amazing Grass Green SuperFood (Optional but you get extra veggies without being able to taste them.) <— affiliate link!
- 2 tablespoons ground flax seed (Optional but makes the smoothie taste “nuttier.”)
- 1 teaspoon maca powder(Optional) <— affiliate link!
- 1/8 cup roasted, salted sunflower seeds (Optional topping)
- 1 tablespoon coconut butter (Optional topping)
- Place all ingredients in a blender.
- Pour into a HUGE cup or bowl and eat.
- What foods or meals do you crave in the summertime?
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