Maple Hill Creamery was kind enough to share some of their great new flavors with me recently. My absolute favorite, by far, was the Maple Kefir. (No surprise there, as I’ve shared my love of their kefir in this Spiced Holiday Bundt.) Perfectly mildly sweet with maple syrup being the only sweetener!
I’ve been adding it to the more frequent smoothies I’ve been enjoying lately. Between the incoming heat and a significant increase in my physical activity as of late, the occasional smoothie has felt absolutely perfect.
Whenever I smoothie, I have to go big with nutrients. So this Golden Smoothie is chock full of healthy fats from my signature Butter Coffee Blocks and the nut/seed butter, as well as from pastured egg yolks (which also help this to turn out extremely creamy). And the turmeric in the BCB’s and vibrant orange of the yolks also give this its lovely golden color.
It’s sweetened with banana and the maple kefir, which makes it sweet but not overly so. Add some collagen peptides for additional protein and this healthy-fat-rich smoothie will keep you full for hours.
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Maple Kefir Golden Smoothie
Yields: 2 servings
2 pastured egg yolks
1 banana, frozen
2 servings Butter Coffee Blocks
2 scoops collagen peptides (optional)
1/4 tsp. vanilla bean powder or 1 tsp. vanilla extract
Add the ingredients to a blender in the order listed to keep the liquid at the bottom. Depending on the size of your ice cubes, you may need anywhere from 2-8 to get a thick and cold consistency. Adjust to your preference.
Blend on high speed until very smooth, stopping to scrape the sides as needed (the fat in Butter Coffee Blocks can be stubborn to blend in). Top with garnishes, as desired.