Whole-Food Smoothie

5 from 2 votes

For folks with dairy, nut, or other restrictions you can make substitutions although the nutrition profile may not exactly match the original ingredients.

To make sure you're using ripe bananas, they should have at least some spots on them (apart from any bruises). For salad dressings and recipes like this smoothie (that don't heat the avocado oil) I recommend cold-pressed avocado oil that is not for high heat cooking and has a light green tint.

Servings: serving

Calories: 1116kcal

Equipment

High speed blender or food processor

Ingredients

2 medium bananas ripe with at least some spots
3 large egg whites about 6 tablespoons
1 cup water
2 tablespoons avocado oil
1 ½ cups strawberries frozen, organic
1 cup yogurt
2 tablespoons almond butter
3 tablespoons honey
⅜ teaspoon salt

Instructions

Cook the egg whites for 10 minutes. Either hard boil the eggs and then separate the egg whites from the yolk, or cook just the egg whites in an oven or microwave-safe bowl for several minutes or until white and firm.
Add the bananas, egg whites, water and avocado oil to a blender or food processor. Blend on a low setting for 30 seconds and then on a high level for 30 seconds.
Add the strawberries, yogurt, almond butter, honey and salt. Blend on a low level for 30 seconds and then on a high level for 30 seconds.
Store in the refrigerator for a few days.

Nutrition