Peanut Butter Green Smoothie with Pepperidge Farm® Cracker Chips

Did you make a recipe? Tag @primaverakitchen on Instagram so we can find you!

This post may contain affiliate links. Please read our disclosure policy.

5 from 2 votes

Peanut Butter Green Smoothie

This post is brought to you by Pepperidge Farm® and BlogHer, but all opinions are my own.

Prep: 5 minutes

Total: 5 minutes

Servings: 2 people

• Pin It

Print Rate Email

Ingredients

• ▢ 1 cup unsweetened almond milk
• ▢ 2 cups spinach
• ▢ 2 frozen bananas
• ▢ 1 tbsp natural peanut butter
• ▢ 2 ice cubes
• ▢ 1 tbsp maple syrup
• ▢ 1 tbsp hemp hearts
• ▢ 1 tbsp chia seeds

US CustomaryMetric

Instructions

• Combine all ingredients; blend on high until perfectly smooth and frothy.

Tips

• Using a frozen banana leads to a creamier smoothie. If you do not have any bananas frozen, add a couple extra ice cubes.
• You can swap the almond milk for any other milks.
• To store: You can store the smoothie for an extra day in the fridge but you'll have to give it a mix as the smoothie may separate in the fridge. 
• To freeze: Freeze the smoothie in an airtight container with some space on top as the smoothie will expand. 

Nutrition Information

Serving: 1/2 Calories: 229kcal (11%) Carbohydrates: 38g (13%) Protein: 7g (14%) Fat: 7g (11%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 2g Monounsaturated Fat: 2g Sodium: 139mg (6%) Potassium: 665mg (19%) Fiber: 7g (29%) Sugar: 19g (21%)

Nutrition information is calculated using an ingredient database and should be considered an estimate.

© Author: Olivia Ribas

If you like this recipe, please share with your friends and family. Do you wanna taste more? Subscribe to my newsletter and follow Primavera Kitchen on Twitter, Pinterest, Google +, Instagram and Facebook for all delicious recipes updates.