“Green” Banana Cherry Smoothie.

I’ve had a few smoothie fails recently. Last week I was in the middle of making a blueberry-PB2 smoothie {Secret PB&J Smoothie} and realized we were out of kale and spinach. I didn’t think twice about putting arugula in the smoothie instead, and it was not tasty. It was so awful that I had to pour it down the drain. I actually love arugula in pretty much any dish, especially with pasta, but the flavor is apparently too strong to be masked by fruit and almond milk!

My second smoothie fail a few days later involved over-blending; I left the blender going while putting away the ingredients and cleaning up, thinking it would be extra smooth. I over-whipped it so much that it took on a fluffy consistency and started separating while I was drinking it. Again, this one went down the drain.

I think I redeemed myself though with this cherry smoothie recipe. It was my first attempt at using frozen tart cherries in a green smoothie, picked from Door County in Wisconsin. {I still have a few bags left in my freezer after making this cobbler!}

Here it is:

“Green” Banana Cherry Smoothie
2 large handfuls of fresh spinach
1 cup original almond milk
1 banana
1/2 cup lowfat vanilla yogurt
1 cup frozen tart cherries

Happy Friday!