This beautiful pink smoothie is perfect for breakfast!
- 1 cup fresh cranberries
- 2 medium bananas, frozen
- 10-12 whole almonds
- 1 cup water
- Combine and blend until smooth.
Optional: You can substitute 1 cup of almond milk for the the almonds + water
This recipe makes 2 1/2 cups or so of smoothie.
If you’re counting calories, it’s less than 300 calories.
Prep Tip for Frozen Bananas
To prepare frozen bananas: I use ripe bananas (with speckles). Peel them. Wrap them in a piece of wax paper and slide them into a freezer bag. When wrapping them in the wax paper, I flatten the curve of the banana–which does 2 things.
- Makes the bananas straight so they fit in my bag better.
- Creates some natural breakpoints in the banana so it’s easier to break and put into the blender in chunks.I usually do this is BULK when I find the bargain bag of bananas marked down. Just cut off any overly ripe bits and prep them for the freezer. I use them pretty quickly, but they last a few months in a freezer bag in the freezer.
This is my favorite blender for smoothies!