Nut butter and bananas are blended with coconut milk to make a thick, protein-rich smoothie. One of you mentioned making a nut butter smoothie on my Facebook Page this week and then I saw someone else mention it on pinterest too. It was an interesting idea, so I thought I’d make a dairy-free version and see what it was like.
I am impressed! The first sip of peanut butter goodness, left a question in my mind. But as I got used to the idea of sipping rather than eating peanut butter, I found I really enjoyed it. What really impressed me, however, was how it satisfied me and kept me full. I sipped it alongside an egg and sausage link. All of the health fats from the coconut cream and nuts, the protein from the nuts (and the egg and sausage link), and the carbohydrates from the banana kept me going until lunch time. Generally, I have a small snack mid-morning, but I definitely didn’t need it today!
I thought about adding in some chia seeds to make the protein content even higher, but my bag hide from me this morning. I am sure there are a million variations to this idea. I’d love to hear your ideas! I used peanut butter simply because I thought it would be an easier nut butter to drink (because it’s sweet, it goes well in this recipe). But I am definitely going to try some other nut butters as well.
Nut Butter Banana Smoothie Serves 1
- 1 ripe banana
2 tablespoons of peanut butter
1/16 teaspoon of vanilla extract (I used one-half of a 1/8 teaspoon)
2 tablespoons of Organic Raw Coconut Butter (or similar product)
About 1/2 cup of filtered water
Or, instead of the water and coconut butter, 1/2 cup of full-fat coconut milk (or homemade)
Blend together in a blender and serve.
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