Weather: abundant sunshine, light breeze
What I’m listening to: reminding myself of music I’ve forgotten with the 90’s station on Spotify
After waiting for what seemed to be an extra-long time for the snow to melt off this year, this week we’ve been having some of the warmest, sunniest weather I can recall since moving to Alaska. The kids are out of school and running around the house all day, the trees are sprouting and turning green, and the wildflowers are beginning to bloom.
A couple of quick smoothie-making tips: the type of milk you use is entirely up to you. One of my favorites is vanilla coconut milk, the variety you can buy refrigerated or in a box (not the canned; I prefer that for cooking). But you can also use soy, almond, or dairy milk. The same is true of sweeteners – you can use honey, agave nectar, pure maple syrup, Lyle’s golden syrup, etc. I’ve even been known to splash a little vanilla coffee creamer into some of my smoothies to sweeten them up and give them a little vanilla flavor (don’t knock it until you try it). You can play around with your own milk and sweetener combinations to discover your favorites. Smoothies are so versatile.
Blueberry Spinach Smoothie
A delicious and healthy smoothie with blueberries, spinach, banana, strawberries, and Greek yogurt.
Yields: 2 servings
- 2/3 cup plain Greek yogurt
- 1 ripe banana
- 2/3 cup frozen blueberries
- 2 large frozen strawberries
- 1 cup spinach leaves
- 1/2 cup milk of choice (dairy, coconut, soy, almond)
- 2 teaspoons protein powder (optional)
- 1 tablespoon of honey, or to taste
Add all of the ingredients to a blender, cover with the lid, and whirl until smooth. Add more milk if needed to reach the desired consistency and taste for sweetness, adjusting as necessary. Pour into two glasses and enjoy promptly.