Blueberry Almond Smoothie

Fruit · Berry

Blueberries and almond butter give you antioxidants and staying power without a long ingredient list. Mild, crowd-friendly, not “health food” weird.

Ingredients

• 3 cups frozen blueberries
• 4 tbsp almond butter
• 2 cups milk
• 1 cup plain Greek yogurt
• 0.25 cup rolled oats
• 1 tsp lemon juice

Instructions

1. Line up every ingredient for Blueberry Almond Smoothie in the order you will cook — measure spices into ramekins, trim proteins on a dedicated board, and set tongs, thermometers, and hotel pans within arm's reach before any heat goes on.
2. Preheat ovens, griddles, or grills to recipe temp before the crew arrives — cold equipment extends cook time and dries out batch Blend. Confirm burners ignite evenly and sheet pans are greased or lined.
3. Combine blueberries, almond butter, milk, and yogurt in the blender. Serve cold within 10 minutes — hold blended cups on ice at 38°F if the line runs long. Work in batches if the pan or grill crowding steams food instead of browning — rookies should watch for pale surfaces and adjust heat early.
4. Blend on high until the purple color is even and the almond butter is fully incorporated. Serve cold within 10 minutes — hold blended cups on ice at 38°F if the line runs long. Work in batches if the pan or grill crowding steams food instead of browning — rookies should watch for pale surfaces and adjust heat early.
5. Add oats and lemon if using; blend 30 seconds more until smooth. Serve cold within 10 minutes — hold blended cups on ice at 38°F if the line runs long. Work in batches if the pan or grill crowding steams food instead of browning — rookies should watch for pale surfaces and adjust heat early.
6. Should taste nutty and fruity, not bitter — add a teaspoon of honey only if blueberries were tart. Serve cold within 10 minutes — hold blended cups on ice at 38°F if the line runs long. Work in batches if the pan or grill crowding steams food instead of browning — rookies should watch for pale surfaces and adjust heat early.

Substitutions

• Peanut butter swaps in if almond butter is not on hand.
• Silken tofu (½ cup) can replace part of the yogurt for a dairy-free batch.

On shift

Berries hide in the freezer well — good pantry item for halls trying to stock healthier grab-and-go options.

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• Tropical Mango Greek Yogurt Smoothie

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