Start with plain yogurt and add any combination of fruit (fresh in season or frozen), juice, sweetener (just a taste!), supplements (flax-seed oil is typically my choice), wheat germ, etc. Top off with a handful of greens (fresh or frozen spinach, kale, etc.).
This week I found some blueberries in my freezer from last summer’s picking, mango, and frozen spinach. I had honey on hand just in case, but the fruit made the smoothie sweet enough.
Eyeball your amounts and adjust to taste as you go along. I used approximately 1 1/2 cups of yogurt, a cup of spinach, a cup of blueberries, and a handful of mango.
Blend until you’re happy with the consistency, adjusting ingredients as needed.
Note: for those who may object to greens in their smoothies, a dark fruit like blueberry or raspberry is good at masking the color.
This little guy kept proclaiming he didn’t like spinach while he gulped down two glasses!