This is a smoothie that is quick and healthy. It serves a family of 4. It's mainly based upon yogurt and bananas. But we have a simple trick to make the smoothie thick. 

Here's what you need to make the greatest fruit yogurt smoothies:

• 2 cups of yogurt
• 2 cups of milk
• 3 bananas
• 1 avocado
• 1/4 cup of peanut or almond butter
• 1 spoonful of collagen
• 2 tablespoons of syrup
• assorted fruit

Blend it all in a blender.

We've been testing smoothies for years, and we continue to improve on the balance of the ingredients. This simple recipe is a simple way to feed a family a quick, healthy breakfast. 

Good Ingredients

We've tested and compared yogurts from the grocery store to the farm, and the best yogurt that our taste-testers love comes from a local organic farm. The yogurt has been fermented for at least 24 hours, and it has not been heated at high temperatures, so the bacteria is still alive. If that freaks you out, then consider Wallaby organic Greek plain yogurt from the store. It came in a close second place, because of its taste and thickness. 

Cool

We've tested adding ice, but that makes it too cold. We recommend using frozen fruit to bring some sweet fruit taste to the smoothie in addition to adding some coolness to the taste. 

The Trick

The avocado makes it thick. Remove it, and it becomes much thinner. Avocado is the trick to thick smoothies. 

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Here's what you'll need to make lobster mashed potatoes.

• lobster tail
• 1/2 cup of whole milk from the farm
• 1 tablespoon chopped tarragon
• 1 pound russet potatoes, peeled, cut into bite-sized pieces
• 1 stick of unsalted butter
• 1/4 pound of cream cheese

Boil the lobster in a big pot of water with some salt. Cook the lobster until the meat is opaque in center. About 5-9 minutes.

Cool the lobster and cut into bite-sized pieces. Put into a bowl with butter. 

Boil water for the potatoes. I like to boil the water until the water is milky. Drain. Add butter. Add cream cheese. Salt. Pepper. Mix until you get the right consistency with the mashed potatoes.

Plop some on a plate. Squish the lobster into the mashed potatoes.

Eat.

Pair with a Riesling wine. We like the apricot-pineapple aroma of the wine with the buttery seafood smell. We tested the wine served cold and at room temperature. We recommend chilled. 

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