Banana Almond Butter Smoothie

In my opinion, a smoothie should be at least three things: filling, nutritious, and easy. This smoothie has all three of these crucial elements, plus the bonus of tasting like you’re eating subtly sweet ice cream for breakfast. 

I became a smoothie person last summer while craving an easy breakfast in my un-air-conditioned New York City apartment. After experimenting with a few recipes, my number one takeaway is this: The crux of a good smoothie is to not use ice. Instead, rely on frozen fruit to make your beverage super cold and smooth, without any crunchy pieces of ice. Since it’s not always easy (or affordable) to keep a wide variety of frozen fruit on hand, I devised a recipe that calls for my favorite: frozen bananas. When frozen and blended, bananas become deliciously creamy and smooth. Stock some bananas in the freezer (they’ll last about three months) and keep dates and nut butter on hand, then all you need is some milk to be smoothie-ready. — Merlyn Miller

My favorite part of this smoothie recipe is the dates. They add a subtle natural sweetness to the smoothie, and the small pieces of dried fruit scattered throughout are little surprises of chewy, caramelly goodness. It almost makes you feel like you’re enjoying a milkshake. The rich nut butter creates a more decadent smoothie base while contributing some protein. This recipe is easily customizable to accommodate any taste or dietary preferences — swap in your preferred nut or seed butter and milk. Don’t be afraid to use more or less milk to get the consistency you want; I love to add just enough to achieve a spoonable smoothie, which somehow feels more luxurious. If you’re new to the world of smoothie making, crave something sweet and a little satisfying in the morning, or simply want the easiest breakfast recipe ever, then this is the one for you. — Merlyn Miller