It’s hard to believe Spring break is over already. We’re back to the usual routine here and I’m kind of happy to be back at work. A creature of habit I suppose.
I’m having a hard time getting back into the kitchen this week. Last week we were on vacation and I thoroughly enjoyed having someone else prepare all the meals. My first recipe post vacation had to be easy and on the light side. There were a lot of treats enjoyed while we were away and the scale is not being very nice to me.
It doesn’t get any easier than a smoothie. A maple walnut smoothie to be exact! A classic ice cream flavor, I just had to try it in my blender. I added a scoop of low fat frozen yogurt just because I had some in the freezer. It can be left out entirely though. A frozen banana gives a nice creamy texture by itself.
I rimmed the glass with maple syrup and chopped walnuts just for fun.
- 1 large frozen banana
- 1 scoop, about ¼ cup low fat frozen vanilla yogurt
- 1 tbsp. walnuts
- 1 tbsp. maple syrup
- 1 cup almond milk
- Additional maple syrup and chopped walnuts as garnish
- Add all the ingredients in a blender and process until smooth.
