This layered smoothie recipe is bursting with strawberry and lemon flavors! An easy, gluten free breakfast drink that is made with Greek yogurt.
Two scenarios have me absolutely craaaaving smoothies… working out and being outdoors. Both of these happened a few times over the last week and I found my mouth watering for a refreshing smoothie.
Smoothies, to me, are one of those lost gems throughout the winter season. It’s cold outside and the last thing I want to consume is a jar full of frozen fruit. Admittedly, my fruit consumption drastically decreases from the months of November-February (that’s as long as our winter is here in Texas!) But when that first day of Spring comes around and the temperature tips 75 degrees, you bet I am cranking up my trusty NutriBullet. (*affiliate link* If you don’t have one yet, simply check out the link–they’re under $75 and you’ll be oh so happy with how smooth your smoothies are!)
Not quite sure what has been up with my taste buds, but lately they have been demanding all things lemon. If you’re as into lemon as I am make sure to check out these Healthy No-Bake Lemon Bars and this Quinoa Salad with Lemon Vinaigrette. (Psssh… There’s even more lemon-y goodness to come!)
***A few tips:***
When making these smoothies, make sure you have sufficiently cut your bananas into pieces. Even with an extremely powerful blender, the banana chunks can still get hung up. If you have this problem, simply remove them and cut the chunk(s) in half.
When layering, make sure the first layer is almost completely frozen. You can always let the smoothie thaw for a few more minutes before drinking, but you can’t get back mixed up layers!
Lastly, if you want to create cool swirls along the sides of the drinks just take a knife or straw and push down from the top layer, through the bottom layer and pull back up. Let your imagination run wild!
Hope you all enjoy!