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
Ingredients:
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)
Optional additions:
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
More variations:
Substitute rice, soy or cow’s milk for the almond milk
Substitute peanut butter for the almond butter
Omit cocoa powder
Instructions:
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.