Maggie Seidel’s ’22 smoothie (bottom left) with the ingredients she used (top left) and Sara Richardson’s ’21 smoothie (top right) and the ingredients she used (bottom right)
In an attempt to brighten our morning and begin our days with a nice breakfast, certain members of the Spectrum Staff have been perfecting their personal smoothie recipes to share.
Maggie’s Recipe:
- 1 Cup Frozen Strawberries
- ½ Cup Frozen Pineapple
- 1 Cup Tazo Passion Tea
- ½ Water
- ½ Cup Ice
- 1 Tablespoon Almond Butter (can be substituted with greek yogurt to make it nut free)
Sara’s Recipe:
- 1 Cup Frozen Pinneaple
- ½ Cup Frozen Mango
- ½ Cup of Blueberries
- 1 Cup of Almond Milk (can substitute for regular or oat milk)
- 1 tablespoon of Chia Seeds
- 1 tablespoon of Protein Powder (optional)
- 1 teaspon of Honey (optional)
