This smoothie recipe was inspired by a "Oh god, I've been writing too long and it's time to go to work!" moment the other morning. As always, measurements are approximate, so adjust as you see fit. I like this smoothie because it's sweeter than the spinach-mint smoothie I posted the other day without having to add additional sugars. However, if you like your smoothies sweeter, definitely add a bit of sweetener of your choice.
Notice this smoothie contains protein powder (because I have some I'd like to use up, rather than just toss since I never use it), but I don't think that's a requirement. If you want to increase the protein, use a tablespoon or two of nut/seed butter, or a spoonful of Greek yogurt.
Confession: I always make too much smoothie. For this recipe, I essentially filled two 16-ounce glass jars with smoothie (whew, because I wound up writing too long the next morning also. That and feeling upset by police brutality--at what point does force become brutality?--in Occupy Homes MN -- watch a video here). Anyway, I stuck the extra jar (sealed of course!) in my refrigerator and grabbed it when I headed out the door the next morning. It worked out beautifully and there was only a little bit of separation -- a problem easily solved by a quick shake.
1/2 cup frozen cranberries
1/2 cup frozen marionberries (or fresh, if you have them)
1 large banana, frozen (and half thawed, if your don't have one of the fancy blenders)
3/4 cup water
1/2 cup almond milk, or milk of your choice
2 tablespoons vanilla protein powder, optional (I used soy)
Blend all ingredients until smooth. Serve chilled.