Pecan & Banana Smoothie
Making this smoothie is as easy as pie–and since it has a healthy helping of pecans accented by spices, it even tastes a bit like a pecan pie. I used almond milk as the base, but you could also use hazelnut, oat, or high-quality dairy milk. (Raw and grass-fed if you can get it!)
The Greek yogurt rounds out the velvety flavor of the banana. Pears would also work well with the pecans, although the final texture might be a little bit gritty compared to the smoothness of the banana. (Tip: now that summer is on its way, you can make a cool fruit soup for dessert by not adding enough liquid to make a smoothie!)
Pecan & Banana Smoothie
In blender, combine:
1 banana
About 1 cup of almond milk (start with about 3/4 cup; you may need to add more for a more drinkable consistency)
Small handful of pecans (about 2 T.)
Small handful of unsweetened coconut flakes (about 2 T.)
Spoonful of Greek yogurt
Sprinkling of cinnamon
Sprinkling of ginger
Blend well and serve in a pretty glass.
Enjoy!
Print This Post
Tags: almonds, banana, breakfast, greek yogurt, pecans, smoothie
