HAPPY THANKSGIVING! I pray you had a wonderful day with friends and family. Here is a quick glimce at what Thanksgiving looks like at Me in the Kitchen.
After sleeping in, and a quick workout I had one of my favorite smoothies Peanut Butter Banana (recipe listed below)
Don’t mind the green tint, I always add a bit of greens to any smoothie I make. It’s my way making sure I get my nutrients in the for the day…or at least that’s what I tell myself.
Then it was off to prepare Thanksgiving dinner. My family has never been traditional when it comes to any holiday. This holiday meal was no different. Each year I typically make something I don’t normally. Sometimes I try to make something new; like my failed attempt at my Grandmothers Yeast Rolls last year.
The menu this year consisted of: Eight Cheese Vegetable Lasagna, Collard Greens and Butternut Squash. It was all so wonderful! I must say I out did myself this year.
- 2 tbsp of Organic Peanut Butter
- 1 Frozen Organic Banana
- 1 Leaf Organic Kale (or any greens you have on hand)
- 9oz of Coconut Water
- 2 tbsp of Organic Ground Oats*
- Organic Cinnamon to taste
- Splash of pure Vanilla Extract
- Splash of Honey (optional)
- *Ground Oats: Place uncooked oats in your blender and grind into a fine power, much like flour. This is best done in a dry blender, as the oats have a tenancy to stick to the sides when wet.
- Mix all ingredients until you reach your desired consistency
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