For four sad years, I lived without a blender. Mine sat sad and broken in the cupboard.  I won’t lie—it was pretty tough. Sure, I had my immersion blender, food processor, and food mill to fill the void, but it just wasn’t the same. Then Andy took stock of the situation. He sent away for a $6 part and a week or so later, I was blending up a storm again.

My blender. Or one that looks just like it.

The broken–now fixed–part!

Shortly after this, the peanut butter banana smoothie entered my life. It is now my preferred breakfast, keeping me full and satisfied until noon or even one o’clock. It’s full of calcium, potassium, and more than 20 grams of protein. You’d have to eat four eggs to get the same protein punch from an omelet.

Here’s the recipe. You don’t really have to measure it out:

 

Peanut Butter and Banana High-Protein Breakfast Smoothie

 

Fill your blender with the following ingredients:

½ cup milk (4 g protein)

½ cup Greek yogurt (12 g protein)

1 tablespoon peanut butter or any nut butter (3.5 g protein)

1 tablespoon ground flax meal (1.5 g protein)

1-2 bananas (1.5 g protein)

Blend it up really well and pour into a pint jar. For some reason these are easier to clean out than my regular drinking glasses.

There are endless ways to modify the recipe. You may have noticed that it is naturally gluten-free. If you want to make it dairy-free, you could substitute almond or coconut milk for the regular milk and yogurt, though you’ll lose a lot of the protein. (Am I sounding obsessed with protein? I have been on a vegetarian diet for over twenty years and normally don’t feel too protein-deprived. I have found that this high-protein smoothie keeps me fuller longer than my lower-protein breakfasts with similar calorie counts.)

I have done a thorough analysis of Greek yogurt and regular yogurts to find the best one at the best price, but I’ll save that for another post.

What are your favorite smoothie recipes? Let me know in the comments!