gluten-free. vegan. vegetarian. dairy free.
Lately, because of time and things beyond my control, a smoothie for breakfast has been the best choice for a morning meal. Avocado (scroll to bottom for tips on how to pick a good one) and protein powder inspired the recipe. After a few days of experimenting, one combination of flavors really had me wanting seconds. That is usually an indication I am onto something. (The first day was a tasteless disaster.) But if at first you don’t succeed… try again. That is akin to the quintessential cooking/baking/smoothie-making motto.
I used a high speed processor/food blender, which is recommended, though I do think a regular blender should work as well. For protein powder, I used an organic and gluten-free variety with hints of vanilla. I can see plain, berry, chocolate, etc., flavors working as well.
This is definitely worth trying if you are a smoothie connoisseur. My vision of healthy fats, carbs and proteins blends well in this creation. If anyone has any tasty smoothie recipes to share, feel free to leave a comment.
- 5 small to medium size strawberries (4 if large)
- ½ c. water
- ½ banana
- ¼ medium to large size apple without seeds (I use Fuji) diced/cut into smaller sections
- ¼ avocado (I use Hass)
- 1-2 T. protein powder of choice (I use one with vanilla flavoring)
- 4-5 ice cubes
- optional: I sometimes add 5-7 frozen berries of some sort for enhanced flavor
- In blender, add powder, banana, and avocado. Blend until creamy. But don’t over-blend.
- Add strawberries and apple pieces. Blend until combined.
- Now add ice cubes and/or frozen berries. Blend until ice cubes and/or berries are incorporated. I usually blend until smooth and not icy.
- I recommend consuming after making.
As an aside, I have had this smoothie every morning for a week or two and have yet to tire of the taste, which makes this recipe a winner in my book. Hope you enjoy!
How to Pick an Avocado:
Not sure anyone will find this useful, but having the right texture of an avocado is something I find incredibly useful for best results of any recipe involving avocados. Nothing is worse than having an avocado too firm and causing the food to not be as creamy.
Okay, for picking a great avocado, I do a squeeze test. Hold avocado in hand and gently squeeze sides. A ripe avocado will yield to the pressure, but should not be too squishy. I stay away from avocados that are mush. If you gently apply pressure, and the avocado is solid, not budging at all, then it will be too firm.
Here is an article that goes more in depth on other things to look for, such as color and stem area. For me, a squeeze test has always been good enough.