Ah the taste of a childhood favorite. I remember coming downstairs some mornings to the sound of my mom making strawberry banana smoothies in her food processor. Remembering this a few days ago led me to recreate a similar smoothie. Simple, but oh so good.
Strawberry season has finally come to Southern California again! If you have some ripe berries in your fridge, you can just cut the tops off, seal them in a plastic bag, and freeze them overnight for this recipe.
Makes enough for 3 small, or 2 large
1 heaping cup frozen strawberries
1 frozen banana, broken up
1 cup almond milk
2-4 heaping spoonfuls of Greek Yogurt (I use FAGE 2% // Vegans can use a quarter or half block of tofu)
sprinkle of chia seeds, to top
Toss strawberries, banana, greek yogurt (or tofu), and almond milk in blender. Blend until smooth. Pour into glasses and sprinkle with chia seeds. Enjoy!