Smoothies are my go to meal any time of the day. When I want something to eat, but i’m not sure what, I make a smoothie. You can whack a bunch of different nutrients into them, they’re filling, you can have them on the run and if you make them right, you can satisfy any kind of afternoon craving. There is only one thing I like more then smoothies. They’re my achilles heal and suck me in every time – hot chips. A good, fat, chunky hot chip. OHMAGOD, I love them. Nothing else gets me like hot chips get me. I’m an angel when it comes to a nutritionally diverse and balanced diet, but as soon as I get a whiff of a hot chip, I start sweating, salivating and I become violent if I don’t get them. I just love them. With vinegar. Hot chip addict! Mind you, I don’t have them very often (not often enough, bloody hell!).
Enough about my chip addiction. This smoothie is simply to die for and it ticks every box (except the green one). You can also use almond butter, which is what I would usually use for this recipe. However, I had run out and wasn’t going to walk up to the shops in my pj’s to get it. Almond butter generally contains twice as much fibre, 69% more calcium, 169% more Vitamin E and 86% more iron. What’s not to like about that?
Always make sure you’re buying a good quality organic almond butter/peanut butter with no extra nasties added in. Just 100% natural almond or peanut buttter.
Enjoy my little smoothie smunchkins!
2 frozen bananas
2 tbsp almond butter/peanut butter (try to avoid as much of the oil residue as possible – just get the good stuff)
2 tbsp chia seeds
1 tsp vanilla essence
1/2 tsp maca powder
1/2 – 1 cup of almond milk
1/4 cup raw cacao nibs
NB: Why don’t you try adding a bit of spinach?
1. Peel bananas, slice into 1cm pieces and freeze overnight.
3. Add raw cacao nibs and blend for 2 seconds, just so they mix in with the smoothie.