I could drink a smoothie every single day. The options for flavors are endless. Obviously I’m partial to what I can get locally – either straight from my own garden, or purchased through farm co-ops. This summer I bought three types of berries through a local co-op. I was able to make jam and syrup using the raspberries and marionberries. I was also able to freeze a lot of the berries. Some I pureed and froze in ice cube trays, and some I just tossed in a ziplock freezer bag.
Since the marionberry is my absolute favorite, I keep finding ways to use them in different recipes. So far I’ve made marionberry lavender jam, (which was also used as the topping for a cheesecake!), marionberry pop tarts, and marionberry crumb bars. And now, I’ve added them to a smoothie!
There’s not many ways to mess up a marionberry. This is a simple smoothie packed with vitamins and minerals. The perfect breakfast or afternoon snack. I buy my peanut flour from Trim Healthy Mama. Their peanut flour has high protein without all the sugars and carbs of adding peanut butter.
I know not everyone has access to marionberries – and the season for them is a small window even in the Pacific Northwest. Feel free to swap frozen blackberries for the marionberries – it’s still very yummy!Print
- 1 cup unsweetened almond milk
- 1 cup frozen marionberries
- 2/3 cup Greek yogurt
- 1 banana
- 2 tablespoons defatted peanut flour
- 3 doonks Stevia
- 1 tablespoon chia seeds
- splash of vanilla
- 1/4 teaspoon gluccomannan
Add all ingredients to a blender and blend until smooth. If you like it a bit thicker, throw in a few ice cubes.