<– that’s my pucker face. Two thoughts – 1) Dear God, no wonder Adam never wants to kiss me; 2) Don’t you want to know why I’m making my pucker face at you guys?
This is a pucker post because it’s all about the lemons, baby.
Thanks, Natalie Dee. I disagree though, lemons are fantabulous.
Lemon chicken, lemonade, lemons in tea, lemon sorbet, lemon cookies… but especially lemon cookie smoothies.
Oh yeah, I went there. And I’m so glad I did.
Who here knows about Kath Eats’ Dough Boy Smoothies? Well once upon a time, a reader of hers asked about making a lemon cookie smoothie. I didn’t know anything with the idea then, but I thought “hmmmn, that could be amazing,” so I bookmarked the page.
It was amazing, dear readers, it was, it was.
This had just enough sweetness and lemon sourness to be amazing instead of gross. And just enough of a chew to make you think “cookie crumbles!” texturally.
Lemon Cookie Smoothie, serves 1
- 1 medium frozen banana
- 1 serving Oat Revolution cinnamon bun oatmeal, cooked (you could substitute 1/2 cup cooked oats with a bit of cinnamon)
- 1 6oz container of Non-fat Lemon Chobani Greek Yogurt
- zest of 1 medium lemon
- 1/2 cup unsweetened So Delicious Coconut Milk (any vegan milk substitute would be fine here but I find that cows’ milk gets too frothy in smoothies)
Blenderize. Sip. Swoon.