I eat banana smoothies all the time. They’re delicious and packed with nutrients. Plus, they are so refreshing after long days out in the sun!

My typical smoothie goes together like this…

Ingredients

1-2 cups Milk
1 Banana (chopped and frozen)
2-3 Eggs (organic)
1/2 cup Plain Yogurt
1 Tbsp Flax Seed (powder)
Dash of Vanilla (optional)
Dash of Orange juice (optional)

Preparation

First, I put everything but the milk in the blender. I don’t actually measure anything, but the proportions I listed are about right. (You can adjust as necessary.)

Then I pour in enough milk for the smoothie to blend. More milk gives you a thin smoothie, less milk gives you a thick smoothie.

Blend till you achieve the desired thickness. Add more milk if necessary.

Drink!

Notes on the ingredients:

Milk – I usually use 1% milk, but you can use skim or whole milk if desired. Ideally you can get raw milk from a local farmer.

Banana – I like to eat bananas when they are yellow with maybe a few tiny brown spots. When they get brown, I cut them up and place them in the freezer, which I then use for these smoothies. This is great for post-workout smoothies because you want higher-glycemic carbs, and bananas (especially once they turn brown) are full of high-glycemic sugar.

Eggs – Yes, I use raw eggs. That’s because I get them either from my own chickens or a local farm. And I use the whole egg, because the yolk contains many, many nutrients.

But beware, this could be dangerous! There is a risk of salmonella! Try this at your own risk! (If you can’t get fresh, local eggs, you could try something like Egg Beaters instead, but that’s pasteurized and processed, so I’m not a big fan.)

Yogurt – Make sure you get plain yogurt. This is the stuff that is not flavored nor sweetened. I get the Stonyfield Farms brand. (Most yogurt, even a vanilla flavor, contains way too much added sugar.)

Flax seed – Flax is a tasty way to get some Omega-3 fatty acids. I grind up flax seeds in the blender and then dump some in my smoothies, oatmeal, etc.

Vanilla – Used very sparingly, this can sweeten up the smoothie if you went overboard on the plain yogurt (which is a tad sour.)

Orange Juice – I really like adding a dash of OJ to my banana smoothies. Maybe just one or two tablespoons. It adds a neat flavor without taking away from the banana. (Less is more, in this case.)

While peanut butter and jelly is everyone’s favorite sandwich, there are quite a few other peanut butter combinations out there. My favorite would have to be the peanut butter and banana sandwich. But most peanut butter banana sandwiches are missing a critical step…

You have to toast the banana! A warm banana on warm bread, plus melting peanut butter, is great. So let’s put an end to warm bread and peanut butter plus cold, raw bananas!

You will need:

• 2 slices whole wheat bread
• 1 medium banana
• 1 or 2 Tbsp natural peanut butter

And then follow these instructions:

1. Grab two slices of bread.

Take your two slices of 100% whole wheat bread and lay them out side by side. One will be for the banana, one for the peanut butter.

2. Slice the banana.

Slice the banana into little circles (like you are putting it in a bowl of cereal.) Then spread the slices out on one slice of bread. Cover the entire slice of bread, using half-slices of banana to fill in the gaps.

3. Toast everything.

Put the bread and banana in the toaster oven. (Be careful when putting the banana slice in; you have to support the weight of the banana or the bread will flop over.)

Toast as desired, or until bread is golden brown. (Afterwards, remove bread from toaster.)

4. Spread peanut butter.

Spread peanut butter over the plain piece of toast.

5. Put it all together.

Put the peanut butter slice on top of banana slice. Cut in half and serve.

Mmm mmm, it’s all warm and gooey! Now isn’t that the best peanut butter and banana sandwich?