I recently came to the conclusion that I am a bit obsessed with smoothies! Smoothies are just so easy to make and so easy to pack with good nutrition– plus my kids love them so I make them for breakfast and/or snacks just about every day.
I often make my smoothies dairy-free (using coconut milk, a nut milk or water), but my kids generally prefer those that are made with yogurt.
If you are not sensitive to dairy, adding yogurt to your smoothies is a good way to boost your intake of probiotics, calcium, and protein.
I recommend organic plain yogurt in this berry yogurt smoothie because it is a whole food and is all natural (most low fat or non-fat fruit yogurts generally contain unhealthy sweeteners and artificial ingredients–just take a look at the labels). It is also important to use whole milk yogurt because calcium is a nutrient that is best absorbed in the present of some fat!
I usually add free-range egg yolks to my smoothies because they are a good source of protein and omega-3 fatty acids. If this does not appeal to you, you can leave them out, but know that the risk of salmonella is negligible if you use very fresh, free-range eggs. Raw egg yolks contain highly digestible nutrients, but egg whites are best consumed cooked, so don’t put the whites in your smoothie–save them for another recipe.
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Berry Yogurt Smoothie Recipe
Ingredients
- *1 cup fresh or frozen organic strawberries
- *1 cup fresh or frozen organic raspberries
- *1 cup frozen wild blueberries
- *1 organic banana peeled and sliced
- *1 1/2 cups plain organic whole milk yogurt
- *1/2 cup raw milk or organic grass-fed milk
- *2 egg yolks preferably organic and free-range
Instructions
- Blend all ingredients in a high speed blender until smooth. Add additional water or ice to produce the desired consistency.
