Cherry Vanilla & Almond Smoothie #Recipe

The past week has been a bit hectic for us despite all the rain that we have been getting here in our mountainous city. While I don't mind the rain, I prefer having sunshine. My toddler has been cooped up indoors and it's driving both of us crazy. She's an outdoor child and even when it rains she loves running around (in raingear of course) and having fun. In other news, we move into a new home in a few days and the excitement has been building for all of us. This year has seen a lot of changes and we all hear that everything happens for a reason and although it may not seem that way at times, I'm starting to realize that they really do. With all of our running around I've had to skip breakfast at times, luckily for me I'm still on my smoothie kick. We've been enjoying making delicious smoothies with what's been available in the supermarkets. One of those fruits that is in abundance has been cherries. You can't go to your local supermarket without seeing them. Today I want to share with you our Cherry Vanilla & Almond Smoothie that I just know that you're going to love. I'm allergic to nuts but my kids swear that this is super delicious. I think it is without the almonds and for those who are allergic like I am, you can totally just make this a Cherry Vanilla smoothie. Whichever way you decide to make it, you're going to love it!


*Makes one smoothie

Ingredients

1 cup fresh, pitted cherries
2/3 cup vanilla yogurt
1 small, frozen banana, sliced
1/4 cup almond milk creamer, vanilla flavor
1/4 teaspoon vanilla
2 tablespoons raw, sliced almonds
Sweetener of your choice, if desired


Instructions

1. Add all of the ingredients to a blender and blend until smooth and frothy.


2. Taste and add sweetener, if desired.

3. Serve immediately or store in the refrigerator for up to 24 hours. Shake well before serving.


Notes:

If you like a thicker/colder smoothie, you can add some ice when you blend it. And if you like it thinner, just add more liquid.

I use creamer to make it a little creamier, but any vanilla almond milk will work. If you don't have vanilla flavored  almond milk, you can just add an extra 1/4 teaspoon of vanilla.