Last week when I mentioned I was on a bit of a blueberry kick, I wasn't kidding. I've been eating them for breakfast, lunch, and dinner for the past two weeks. Most of my meals have consisted of that awesome blueberry chicken salad I shared with you last week (it's seriously addictive) but I've also been making a lot of smoothies too.
I tend to save most of my smoothie making for warmer weather. The last thing you would think I would want for breakfast in the middle of winter is something cold, but sometimes a girl just wants what she wants, even if it isn't in season and even if it is 20°F outside. Fortunately I have a freezer full of frozen berries with which to feed my craving. Sometimes it pays to be prepared, which is one of the best skills I learned when I was a Girl Scout.
My blueberry cravings started two weeks ago when I stumbled across a new flavor of yogurt at the grocery store. I'd never seen blueberry and cardamom paired together before, so of course it caught my eye and once I had tried it there was no going back. I knew it had to be made into a smoothie.
So I made one. Then I made another and another... this is how addiction starts, I know, you don't have to tell me. Instead why don't you try the smoothie, then tell your friends, family, and even your boss about how mindblowingly awesome it was (well, unless you don't like your boss, then in that case you have my permission to drink it in front of them and refuse to share the recipe.) The sooner you go out and make this smoothie the sooner we can all be addicted to it together. It is seriously that good.
Blueberry Cardamom Smoothie
makes 1 serving
½ cup unsweetened almond milk (see notes)
1 cup blueberries, frozen
1 banana, medium sized
¼ teaspoon cardamom, ground
- In a blender combine almond milk, blueberries, banana, and cardamom. Blend until smooth. Serve immediately.
You don't have to stick with almond milk for this recipe so feel free to substitute.