This recipe made enough for one, with a little left at the bottom of the blender.
By Jacqui Gabel
This recipe made enough for one, with a little left at the bottom of the blender (which I tipped upside down to drink, double-handed, in front of an open window). Good morning.
- 2 small bananas, or 1 big one, frozen
- ½ cup milk
- ½ cup plain, unsweetened yogurt
- 2 tablespoons raw almonds, chopped
- ½ teaspoon honey
- Blitz everything together and pour into a glass. While I encourage you to embrace the chance of a smoothie mustache, it is, by no means, required.
Jacqui Gabel hails from Minnesota and lives in Seoul. Her motivation to travel stems from a yearning to learn through food, and she is particularly interested in what people eat for breakfast. Jacqui has waitressed, taught kindergarten, designed pantyhose, and sold wine and costume jewelry. Once a week, she visits her friend Hye Rae's Seoul kitchen, and they show each other a thing or two of what they know. If the recipe is Korean, she learned it from Hye Rae. Jacqui loves to cook and feed, and she writes about travel, food, and identity on her blog.