This is the first of several posts where I’ll share some of my favorite recipes, good for runners and non-runners alike. This recipe is a delicious, not-too-sweet smoothie that is good before or after a long run, or as a regular breakfast. Inspiration for the basic recipe came from the Pogo smoothie served at New Moon Natural Foods in Truckee, California. From there, I make a number of substitutions and additions, depending on my mood and what I have on hand. Don’t forget to freeze your produce (bananas, cranberries, beets) in advance. It’s also best if the almond milk is chilled.
Chocolate Banana Almond Smoothie
1-1/2 cups unsweetened vanilla almond milk (best if cold)
2 to 4 TBSP almond butter
1 to 2 TBSP unsweetened cocoa powder
1-1/2 frozen bananas (cut bananas into quarters prior to freezing)
1 scoop of protein powder
Large handful of raw greens (spinach, kale, etc…)
Small handful of frozen cranberries
1/2 frozen, cooked beet (cook and cut into quarters prior to freezing)
Adjust liquid to desired consistency
Sweeten with a squeeze of agave or honey if necessary
Substitute rice, soy or cow’s milk for the almond milk
Substitute peanut butter for the almond butter
Omit cocoa powder
Add ingredients to heavy-duty blender in order listed or as instructed by manufacturer. Blend until smooth. I use a Blendtec Classic FourSide blender with the “Ice Cream” pre-set. Serves 1-2. The Blendtec FourSide jar can handle an increase in ingredients by about 25% for 2-3 servings.