Saturday mornings in my household are what Phillip and I call “Smoothie Saturdays.” When our resident rooster, our 6-month-old son, Nolan, rouses us via squawks through the monitor, we cling desperately to the bed sheets, bury our faces in our pillows, groan for more sleep. Gone are the days of sleeping in, which, admittedly, I was never very good at anyway. And since it is my duty to feed Nolan (sadly, I am the only one of us with breasts), I heave myself out of bed. Once Nolan has developed a potbelly from guzzling too much milk, and I’ve deposited his diaper in the pail, I make my way back to my own bed, baby in tow, and Phillip and I ooh and aah at our smiley little creation until eventually one of us says, “Smoothie?”
Phillip’s taste in smoothies is bizarre. He likes them with a spoonful each of hypersweet granulated sugar and grainy, earthy hemp protein powder. I prefer my smoothies naturally sweetened with overripe bananas or maybe a small amount of honey, and I opt for vanilla whey protein powder. Both of us usually go for a handful of spinach, which results in some not-so-beautifully colored concoctions. When Phillip makes the Saturday Smoothie, I like to guess the ingredients, rolling the thick liquid around on my tongue and wondering, “Ginger?” or “Did you use almond extract?”
Given the love of smoothies in our household, then, it is strange that I have never posted a smoothie recipe for the blog. Perhaps because my method is so haphazard, throwing any random frozen fruit and unmeasured amounts of almond milk into the blender, sticking my finger into the cold slush and licking it to determine if the drink needs to be sweeter or smoother or cinnamon-ier. When I was brainstorming smoothie recipes, a handful of them were pie-flavored, and Phillip suggested I run with that theme.
I spent an afternoon blending and then scrubbing the blender clean, over and over, until a had five tall glasses full of smoothies fit for dessert but healthy enough for breakfast. Nolan fell asleep in the kitchen to the whirring of the blades against various fruits and liquids. When Phillip arrived home, we took turns ranking all the smoothies based on our own preferences. Though he refused to even try the Peanut Butter Banana Cream Pie Smoothie, because he is a foe of the nut butter (no allergy, he’s just a hater). I gladly gulped it down on my own.
The Coconut Cream Pie Smoothie was my clear favorite, and I desperately wish I were wealthy enough to buy loads of young coconuts so I could hack them open, scrape out their gelatinous meat, and blend up one of them every morning. I suspect that I would end up with a few less fingers, though, as my coconut-hacking skills are not quite up to scratch. But if there is a straw in the glass, who needs fingers?
The Apple Pie Smoothie was one that surprised me, because I typically drink milk-based smoothies and I feared that the absence of cow’s milk or almond milk would make the smoothie thin and weak. But the finely ground toasted oats blended with the apple juice to make a shockingly creamy beverage.
Greek yogurt lends a slight tang and a protein boost to the Pumpkin Pecan Pie Smoothie, while fresh spinach and mint leaves contribute a green hue and loads of healthy vitamins and minerals to the Grasshopper Pie Smoothie. Apparently cocoa powder has some antioxidant and antidepressant powers, also. I’m not surprised about the antidepressant part, because chocolate can lift my mood on even the most frustrating of days.
For someone who loves pie as much as I do, but doesn’t always have the time or calories to spare, these smoothies are a worthy substitution. Get to blending and let me know what you think! Find all the recipes at Delish.com.