Roasted Strawberry Smoothies
Can we still be friends if I tell you to put balsamic vinegar into your morning smoothie? I mean like real friends? Can we maybe just consider this another trust exercise? This can be our form of the trust fall. Don’t worry. I will most likely catch you…
The truth is, this is so yummy! I mean, we all kinda know by now (thanks to Food Network) that balsamic vinegar gets sweet and syrupy when its heated, so this really isn’t that much of a stretch to throw it into a smoothie, right? Plus, it has all these benefits like fighting cancer, reducing the risk of heart attack, diabetes control. At this point, if you don’t trust me and put a little balsam in your smoothie you are taking a real risk with your health. And friends don’t let friends do that.
Even Especially internet friends.
If you’re in a rush in the mornings (like we usually are) you can roast the strawberries the night before. Or you can make all the smoothies the night before. They kept in our fridge for 2 days because that is how long it took us to consume 4 smoothies. And they were just as delicious the second day. Win. Win.
If you, like me, are new to roasting strawberries, it’s crazy easy. The main thing you gotta do is put parchment paper down on your pan. This will not only prevent an unholy-sticky mess on your baking sheet, it will also help you make sure you get all the syrup-y goodness that coats the bottom of the pan after roasting the fruit.
Other than that, all you need to do is grab your blender or food processor or what have you and blend away my friend. Blend away. We registered for, and received, a Nutribullet when we got married and I absolutely love it. It blends the smoothies right into the cup you use to drink from them so there is not a whole lot of clean-up. And it can chop up ice/frozen banana/apples. Its pretty awesome. I’m not getting any kind of kick-back from them, just wanted to share that this guy is great if you like smoothies, which we do.
The best part about this smoothie is that you get enough sweetness from the vinegar, the strawberries, and the banana that you really don’t need to add in any sugar. I think this might be one of my healthiest dishes ever. And I’m being serious this time. Not like when I try to convince you that just because something has a veggie in it that makes it a salad. This is for reals healthy. So, you’re welcome for that.
But don’t get used to it. Come Thursday it’s going to be all cupcakes and booze again. I mean, we gotta try to keep things balanced around here, but we all know that the scale tips heavily in favor of chocolate. And bacon. And chocolate-covered bacon.
- 3 1/2 c. strawberries
- 2 t. balsamic vinegar
- 2/3 c. Greek yogurt
- 2 frozen bananas
- 1 c. milk (we used almond milk)
- 2 T. toasted coconut shreds for garnish, optional
- Preheat the oven to 350; prepare a baking pan with a sheet of parchment paper. Slice strawberries and toss with balsamic vinegar. Spread out on sheet and place into the oven for 25 to 30 minutes.
- Once strawberries are done scrape them, including all the sauce that came out during the roasting, into the blender. Place remaining ingredients, minus the toasted coconut, into the blender as well and blend thoroughly to combine. Pour into four glasses, top with coconut if desired. Serve and enjoy!
- Smoothies can be prepared in advance and saved in a jar in the fridge for up to 2 days.