Happy Tuesday! For those of you who have been waiting with baited breath for my next post, exasperate yourselves no further! After this long, drawn out, godforsaken Winter, I’ve been clawing to get outside and enjoy the warm weather with my babies every chance I get. SUMMER IS FINALLY HERE!!! And with that comes a bounty of fresh local bright fruits and vegetables everywhere you turn.  Longer days and warmer temps make way for newer, easier, more varied menu options. Seasons changing, in general, gives me a strange feeling of hope in upcoming possibilities, on my plate and in my life. This recipe is for those times (like this week!) when the sweltering heat just renders you incapable of filling your body with anything other than a nice cold refreshment. Summertime is the only time I will allow my kids to exchange the rest of their dinner at the table for watermelon slices and ice cream cones outside on a sunset stroll. But when I’m on top of my Mommy game that week, I will have already whipped up a batch of a more nutritious (but equally delicious!) substitute to said ice cream cones–smoothie pops! With absolutely no added sweetener and yogurt as a protein punch, they can very easily substitute as a lazy summer meal or an anytime snack–for kids or adults!

You will need:

1 cup of yogurt (preferably Greek)

1 cup of frozen sliced extra ripe bananas

2 cups of other frozen fruit (blueberries, strawberries, mangoes, pineapples, cherries, etc…)

2-3 Tbsp. ground flax seed (optional, but adds a nice fiber kick and my kids never taste it!)

Milk to taste, depending on desired consistency

Ready to blend!

I like mine to be the consistency of a thick milkshake. The frozen fruit takes the place of ice or ice cream to make it nice and thick.

The bananas should add all the sweetness you need, otherwise honey or a low glycemic index sweetener like agave nectar will work well.

Eager hands may want a sample, pre-freeze.

That’s it! Enjoy and HAPPY EATING! 🙂