Tangleberry Avocado Smoothie

(I doubled this recipe for a total yield of 4 cups because I had several for breakfast this day.)

  • 1 cup frozen berries of your choice
    • I used raspberries
  • 1/2 ripe avocado
  • 1 ripe (slightly speckled) banana, peeled and frozen into 1/2" pieces
  • 1 individual container of fat free vanilla Greek yogurt
  • 1/2 cup ice cubes
  • 1/2 - 1 cup of milk product of your choice
    • I used Very Vanilla Silk soy milk
  • Sweetener of your choice
    • I used 1 tsp agave syrup.  It has a very low glycemic index.
  • 1/2 tsp vanilla

Written Instructions:

Night before prep -  The night before, peel and slice the bananas and put them into a zip top bag.  Pop them into the freezer.  The frozen bananas will allow you have a thicker smoothie with less ice.  Make sure you use bananas that are ripe, with some brown speckles.  This will mean they have less starch and more sugar - meaning you will have a sweeter smoothie and need less extra sweetener.  As a bonus, many grocery stores deeply discount the ripe bananas.  As the produce manager!  :)

Just before, prep -  The only other thing to do is to get your avocado out of it's jacket.  Other than that, everything else just gets dumped in.  The amount of sweetener you use will depend on the type of sweetener you choose as well as how sweet your bananas are.  Agave is a lot sweeter than sugar, so you can use a lot less.  Agave is lower on the glycemic index which means it is less likely to spike your blood sugar.