6 Weight Watchers points. Probably less if you use fat-free soy and skip the PB.
Recipe time! I’m currently undergoing treatment for multiple sclerosis. Said treatment involves taking steroids intravenously for a few days. It is suggested that you stock up on fluids (though expect to retain them a bit) so that it’s easier to find your veins for infusing. It’s also suggested that you eat potassium- and calcium-rich foods. I decided to make a banana smoothie for myself.Â Bananas are a great source of potassium, and yogurt is a great source of calcium. Put them together, and you have the base of a beverage! I used soy milk because I didn’t have any milk (that wasn’t expired, lol). Using cinnamon and cardamom came from a desire to give it a vague chai spice. Any of the spices can be omitted, you can add choco syrup, cocoa powder, whatever. I like to keep it just plain old bananas as my fruit base. In general, I don’t really like more than two fruits in a smoothie-type beverage. I’ve been making similar beverages for myself since I was little. Uh, like other recipes I’ve posted here, I’m naming this after myself.
- 2 bananas, ripe to your preference (I like them a little green)
- 1 cup plain fat-free yogurt
- 1 cup soy milk
- 1/2 tbsp smooth peanut butter
- 1 vanilla bean, split (optional, but if you have one, what the hell, use it)
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp freshly grated cinnamon
- 1/2 tsp cardamom, optional
- 1 tsp vanilla extract
Put everything into a blender. Wait. Don’t put the entire vanilla bean in the blender. Scrape out the contents of the pod with a paring knife and dump it in. Cover the blender and process on highest setting for about a minute. Pour into glass. Enjoy. It’s tasty!