½cupGreek yogurtor plant-based yogurt for vegan/dairy-free; I used Stonyfield Grass Fed Whole Milk Plain Yogurt
½cupfiltered water
2teaspoonshoneyor agave syrup for vegan
2teaspoonsground flax seedsor flax meal
⅛teaspoonground cinnamon
pinchcardamomoptional, and just use a pinch; a little goes a long way
1cupiceor less if you don’t want an icy cold smoothie
Instructions
Prep: Freeze blueberries and bananas for at least 1-2 hours, or overnight. I like to slice the banana into 1-inch chunks before I freeze for easier blending.
Blend: Add all ingredients except ice to high speed blender and blend for about a minute, slowly increasing speed to high (see notes).
Ice: Add ice and blend for another 30 seconds.
Enjoy: Pour into two medium glasses and enjoy immediately.
Notes
Blender: A high speed blender such as a Vitamix works best for this recipe to create a smooth texture, but a regular blender will still do the job just fine.