Thursday, June 7, 2012

Mango Strawberry Smoothie

Catching on to the great benefits of freezer living has come to me slowly and gradually. There's nothing more unappetizing than freezer burn, right? Fruit has helped a lot with my education and experimentation. Only want to eat half of that rather large banana? No prob, just freeze the other half for a future smoothie. Frozen bananas are always the first basic ingredient I put in a smoothie, so it's nice to keep a stash.

Freezing leftover strawberries is also a great use of the freezer. Strawberries, especially organic ones, are too expensive to toss in the garbage. The trick is to get them into the freezer before it's too late, which can be difficult since it's tempting to keep them in a ready-to-eat status.

I got the idea of adding peanut butter to a smoothie from the Sexy Tofu blog. I know, it's an interesting name. Picture a Victoria's Secret model type lying on her back with tofu pieces scattered about ... that's the banner photo. But peanut butter and mango really work well together in a smoothie -- at least I think so.
More on freezer living and convincing hubby it's a generally accepted practice later.

Note: The glass pictured is a small, half-pint sized glass.

Mango Strawberry Smoothie

1/2 frozen banana
1 1/2 cups frozen mango chunks
1/2 cup frozen strawberries
1/2 cup Greek yogurt (0% fat)
1 tbsp peanut butter (smooth or chunky)
1 tsp ground flax seeds
water, as needed (approx. 2-4 tbsp)
Note: Makes a quite small one-serving batch.

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