Recipe: Raspberry and Almond Butter Smoothie
Can a smoothie keep you full until lunch? Yes, a smoothie can be hearty as well as wholesome, and this PB&J smoothie is one way to prove it.
Toast with nut butter and jam is a classic at breakfast time. It’s quick and easy, and the combination of rich and fresh flavors with some grains is satiating. Taking that tart and creamy combination to the blender — with a few extra satisfying add-ins — makes for an extra-powerful breakfast that still has all of those familiar and comforting flavors.
Our base here is rolled oats and … wait for it … frozen zucchini! The oats and zucchini together, once blended, make such a creamy, thick, and frothy base. After you try this, you might just start adding frozen zucchini to all of your smoothies.
The raspberries and honey add so much tart-sweet flavor to this smoothie that we don’t need to turn to a frozen banana or something similar for additional natural sugar.
Freeze zucchini for your smoothies: To freeze this vegetable, roughly chop up whole zucchini in one-inch pieces and spread them in a single layer on a baking sheet lined with parchment. Freeze until solid, then transfer to a labeled freezer bag.
Roasted almond butter brings the delicious and healthy fat (and protein) to this smoothie party, which is necessary for staying full until your next meal. The nutty and rich flavor of the almond butter is enhanced by a sprinkle of warming cinnamon and some flax seeds, which also gives us some additional fiber and omega fats.
One final touch of fresh lemon zest and a tiny pinch of salt lifts the flavor of the smoothie up and brings out the natural sweetness of the raspberries. These additions may seem insignificant, but they really do bring the drink together. Drink this one up right after you blend it because flax and oats, once ground up, have a tendency to thicken any liquid that they’re added to. Down the hatch!
This week we’re teaming up with Laura Wright of The First Mess to flip the notion that a smoothie can’t fill you up. All week long we’re sharing wholesome and hearty smoothies designed with your satisfaction in mind. To see the principles that informed these recipes, check out 4 Steps for Building a Better Smoothie, According to a Nutritionist.
Raspberry and Almond Butter Smoothie
- 1 cup
unsweetened almond milk
- 1/2 cup
- 1/2 cup
frozen coarsely chopped zucchini
- 1/4 cup
rolled oats (not instant)
- 2 tablespoons
- 1 teaspoon
- 1 teaspoon
- 1/2 teaspoon
finely grated lemon zest
- 1/4 teaspoon
Small pinch of sea salt (omit if the almond butter is salted)
Place all the ingredients in a blender and blend on high speed until completely smooth and creamy, about 45 seconds. Drink immediately.
Color: If you'd prefer the bright-pink color to really shine through in this smoothie, peel your zucchini before slicing and freezing.