I have just realized that it has been WEEKS since I have posted anything new to the blog. I have been busy learning how to take better food photos, as well as running live workshops. But, my real excuse is that I have been working with my dietician again and joined an online 6 week group program with a bunch of my friends!
What is great about doing these programs is that my meal plans are basically created for me – as are the recipes.
So, I have been spending less time creating my own. I am feeling great half way through this program and again, it has made me try new things that I shockingly fell in love with – like putting oats in my smoothies.
Day one of the plan was a Peanut Butter Chocolate Smoothie that I have fallen in love with.
Like one of those love affairs when you first meet someone and it is pretty much the first thing you think about when you wake up. You dream about when you will see each other again, and if you could text this smoothie all day and tell it how pretty it is, you would. Ok – that’s weird, but you get it. I am in love with this thing.
I have been making a variation of this smoothie for 3 weeks straight. So, in the last week I have gotten a bit adventurous to shake it up a bit.
Enter… my coffee addiction.
Given I have been having these for breakfast, it seemed like a natural paring….and I was right!
There isn’t much in this world I love more than the smell of coffee or espresso in the morning… and in my smoothie!
This recipe is also great to turn into make ahead freezer packs.
As per usual, I add all of the dry ingredients into a freezer safe bag. Leave out the almond milk, and yogurt. Add that at time of blending. Oh and also while I have been MIA on the blog, I have discovered these reusable, freezer safe, dishwasher safe bags.
I have found that I really love the texture of smoothies with frozen bananas. It creates a very different texture than if you used fresh. So, I always have sliced frozen bananas in my freezer now.
- 1 cup almond milk
- ¾ cup plain greek yogurt
- 1 date (more if you like it sweeter)
- 1 Tablespoon nut butter of choice
- 1 teaspoon cinnamon
- 1 teaspoon cocoa powder
- 1 banana, sliced into 1 inch pieces
- ¼ cup oats
- Shot (or a double!) of Espresso
- 5 ice cubes (more or less depending on the consistency you like)
- Add all ingredients to blender and blend until desired consistency.
- For make ahead, add everything except the almond milk, espresso, and yogurt into a freezer safe bag. At time of blending, dump contents into blender and add almond milk, espresso, and yogurt.
Gone are the days when I need to choose between my commuter coffee, or commuter smoothie on my way to work!
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