The inspiration for this recipe was this Peanut Butter and Jelly Protein Smoothie. Naturally, I couldn't just follow the recipe, so here is what I did.
- The house may lack AC, but there is a flourishing mulberry bush in the side yard, and I went outside one day and picked a bunch! For this recipe, I measured out 1 cup of fresh mulberries.
- Peanut butter can be difficult to blend sometimes and sticks to the sides of my vintage blender, which is frustrating to clean. So I used 1 tablespoon of PB2 powdered peanut butter. It claims to have 85% less fat calories than regular peanut butter, but that part doesn't concern me.
- Next I added 1 scoop of Nature's Way Alive! Protein Complete Shake (vanilla flavored). It has a bunch of vitamins and minerals and vegetable protein. Also, it's gluten free and was on sale at Meijer last week.
- Now here's something I never considered - 2 tablespoons of oats in a smoothie. I opted for the quick cook kind because it was already chopped up.
- To all of this was added 1 cup of vanilla almond milk.
I blended all of these ingredients together, and it tasted pretty good, but it was really thin. I wanted to thicken it up, so I added:
- 1 whole banana.
- And for a little added nutrition, a handful of frozen spinach leaves.
I should have added chia seeds, but I forgot. Next time. And there will be a next time. This concoction was delicious! The seeds from the mulberries kept it from being completely smooth, but they're easy enough to just swallow. (Same with the oats.) And it made enough for two servings, so I poured some in a glass bottle and put it in the fridge for tomorrow.
Keep cool, everybody.