One of my best friends coined the term “Teddi’s Treats” a few years back, when we met during our Birthright trip to Israel. It’s no secret that I live for dessert, and there are many interesting varieties to be had in the Holy Land. (Their chocolate babka and frozen iced coffees are among my favorites.) I’m not a big fan of Israeli food and so I wasn’t eating very much for breakfast, lunch or dinner. Each time we passed a coffee shop or a bakery, I dashed in for something sweet in an effort to keep myself sustained. Basically, dessert was 90% of my diet for 10 days. And thus Teddi’s Treats was born.
Today I’m sharing a treat that’s yummy and it's good for you, too. I’ve always loved smoothies. I worked at Jamba Juice in high school (for you Dallasites, it was the one at Preston & Frankford, next to the Pei Wei…) and loved learning the recipes. Unlike many other things done in the kitchen, most smoothies can be made quickly and easily. I adore instant gratification, if you didn’t already know.
I like to start my day off with a smoothie for several reasons. First, it’s delicious! Second, it’s portable when I need it to be. Third and most importantly, it gives my digestive system a break since it goes down nice and easy. I love trying different breakfast foods, and I am finding that my body responds well to a dairy-free, grain-free morning meal.
I like trying different smoothie shops in the city, but oftentimes making one at home is the most convenient – and cost-effective – option. Our blender is nothing special and leaves much to be desired. I dream of owning a Vitamix someday. But until then, I’m making do with what I’ve got. It took a lot of trial and error, but I got it. It’s actually a super simple concoction that can be easily altered or enhanced.
Teddi’s PB&B Breakfast Smoothie
1 frozen banana
1 packet vanilla protein powder (I like Tone It Up Perfect Fit)
1 tablespoon organic peanut butter
I freeze bananas a few times a week; I prefer to use frozen fruit in place of ice in my smoothies. I find the best way to freeze a banana is to peel it, place it in a zip baggie, mash it, and seal it.
You can use more or less peanut butter if you like. I don’t measure; I estimate that I use around 1 tablespoon. I keep our PB in squeeze bottles as I find it’s easier to use that way.
When I go out for a smoothie (my favorite places in the city are Juice Generation and Liquiteria) I will usually order something similar to this version and I’ll ask them to add spinach. Our blender hates spinach and doesn’t blend it finely enough. But if your blender can handle it, I say go for it.
What’s your favorite smoothie?
photo via my instagram