Something AMAZING is happening in Gainesville, Florida, right now.
It’s true: Exactly ZERO precipitation fell from the sky yesterday, and it is projected that zero will fall today. 🤯
For my friends who have never lived spent one afternoon in Gainesville in August, this is unheard of. Record. Breaking. After a morning of sun and heat and you-think-you-might-suffocate humidity, the downpour typically rolls in at 4pm like clockwork. Cue nap time.
I was pleasantly surprised at the all-day sun yesterday, blissfully confused today, and if it continues tomorrow, I’ll start looking into the possibility of an extraterrestrial takeover. No need to panic yet; I’ll keep you posted…
In any case, sitting outside in my sunny happy place with Kenny Chesney in my ear, I have the perfect opportunity to share this unbelievably yummy mango berry smoothie, aka mason jar of summertime joy.
It was actually born out of a post-travel GI upset and attempt to replenish my gut with good bacteria. I replaced the dairy milk in my go-to smoothie recipe with cultured buttermilk, and the result was LIFE. CHANGING.
It literally tastes like sherbet soft-serve. I’m not kidding. And it’s sooooo simple, nutrient-rich, free of added sugar, and healthy for that tummy. Pair it with breakfast (my favorite combo is with a fried egg, turkey bacon and cheddar English muffin panini!); enjoy it as a snack at any time of day; or blend it up for a refreshing and satisfying dessert.
Enjoy! ☀️☀️☀️☀️☀️☀️
Probiotic Mango Berry Sherbet Smoothie
Ingredients
- 1 medium ripe banana, sliced and frozen
- 85g (about 1/2 cup) ripe mango, chopped and frozen
- 40g (1/3 cup) frozen raspberries
- 2 oz (1/3 cup) frozen strawberries
- 1 cup cultured low-fat buttermilk
- 100g (scant 1/2 cup) Greek yogurt
- sweetener to taste (such as 1-2 tsp honey or a pinch monk fruit extract)(OPTIONAL)
Instructions
- Slice and freeze fruit at least a couple hours (and up to a couple weeks) ahead of time.
- Add all ingredients to a blender. Blend until smooth.