With school out for summer, my boys have been playing from sun up to sun down, stirring up adventures in the neighborhood, playing lots of baseball, and riding bikes with their friends. All this activity makes them hungry.
When they finally find their way inside for a snack, I want it to be something filling and nutritious, but fun too. We’ve made breakfast smoothies for quite a while using fresh fruit and yogurt, but who wouldn’t love a chocolate smoothie? A scoop of peanut butter and Greek yogurt provide protein to get them back out the door with more energy for their adventures!
Like most smoothie recipes, this one can be customized to the liking or needs of your family. Use nondairy milk and yogurt or change the peanut butter to another nut butter. It’s completely up to you!
Any leftover smoothie can be frozen in ice cube trays to use another time. Just pop a few in the blender for a quick afternoon snack or on the go breakfast. We also like to use smoothie molds for freezing any leftovers to send in lunch boxes. By lunch time it will be thawed and ready to eat!
Ingredients:
2 cups ice
1 cup chocolate milk, dairy or nondairy (we use chocolate almond milk)
1/2 cup plain Greek yogurt
1/4 cup creamy, natural peanut butter or other nut butter
2 tablespoons maple syrup or honey (optional)
Directions:
Place all ingredients in a blender, blend until smooth. Add more milk for a thinner consistency if desired. Yields 3-4 cups.
*Laura Fuentes is the Chief MOM at MOMables™. A wife, mother of 3 and a lunch enthusiast who insists on healthy, wholesome food for her family. 
On her personal blog, Super Glue Mom, she writes about motherhood, green living, deadlines and keeping her cool, even when her kids super-glued her hair. She’s also a food contributor to numerous sites, and helps parents overcome the difficulties of cooking for picky eaters.
