After his run Saturday morning he informed me that he needed new running shoes. Needing to go to the mall was a great excuse for me to pick up a couple of new t-shirts and let him get some new shoes. Compromise. He walked away with a pair of Reebok ZigNanos and I got three t-shirts from Forever 21.
I'm a little jealous of the color scheme since they are black and yellow. Go Steelers! Now I have running shoe envy.
While at the grocery store yesterday he requested a peanut butter smoothie of sorts for after his run for breakfast. In the Flat Belly Diet! Cookbook there was the perfect recipe for just that, a Peanut Butter and Yogurt Smoothie. While he went on his run before work I prepared his lunch (pork loin chop, white rice, and broccoli with a No Bake Chocolate Oatmeal Cookie) and then got to preparing his smoothie.
Smoothies are a great breakfast choice. They are quick and easy to prepare. So much flavor all mixed into one tall glass.
The addition of peanut butter in this smoothie makes for one hearty breakfast drink and keeps you full for hours. Next time I think I will up the fiber count by also throwing in some flaxseed or wheat germ. As written, this is one terrific smoothie. Yummy!
Makes 1 Serving
Stars of the Show:
- 1/2 cup fat free milk
- 1/2 cup fat free plain yogurt - I used Greek style yogurt.
- 2 tbsp creamy natural unsalted peanut butter - I used what we had on hand. Mr. Sideline Chef's favorite, Jif Extra Crunchy Peanut Butter.
- 1/4 very ripe banana
- 1 tbsp honey
- 4 ice cubes - Nothing wrong with more than that.
Combine all ingredients in a blender and process until smooth. Pour into a tall glass and serve.
Nutritional Information Per Serving:
MUFA: Peanut Butter
Protein: 19 g
Carbohydrates: 50 g
Fat: 16 g
Saturated Fat: 16 g
Cholesterol: 5 mg
Sodium: 289 mg
Fiber: 3 g