Peanut Butter and Jelly Smoothie πŸ“πŸ₯œ

A gluten-free version of a Peanut Butter and Strawberry Jelly sandwich! First you will taste the peanut butter and then your tastebuds will be hit with the fruity brightness of the strawberries. Enjoy!

Who doesn’t love a good PB+J? It makes for a quick and easy lunch when you don’t have anything cooked in the fridge, can be a great afternoon snack, or great for hikes.

This PB+J Smoothie can be made 3 different ways with roasted strawberries, frozen strawberries or strawberry jam. Use what sounds good to you and get creative!


  • 1 heaping scoop of peanut butter (around 1 Β½ – 2 Tbs)
  • Heaping 1/4 cup roasted strawberries or ΒΎ-1 cup frozen strawberries or 1-2 Tbs strawberry jam
  • 1 Tbs hemp hearts
  • 1 Tbs chia seeds
  • 4 level Tbs Deep 30 Strawberry Splash
  • 8 oz goat milk or favorite nut or coconut milk
  • 4 ice cubes for light ice up to ΒΎ cup for thicker smoothie


If using roasted strawberries, slice up about 2 cups or 1 lb of fresh strawberries. Sprinkle 1-2 Tbs sugar of your choosing on berries and add in 1 tsp vanilla extract. Mix all together on a baking pan. Heat up oven to 350 and cook for 20-30 minutes, stirring once in the middle of cooking. Roasted strawberries are tasty and a new experience. Typically they are kind of saucy looking and a bit mushy looking when properly roasted. If you don’t get a lot of sauce, you can use a little more sugar next time. You won’t use all of the strawberries, so keep the rest in the fridge and consume within a few days.

Blend all ingredients and enjoy! Makes about a 16 oz portion.

The hemp hearts and chia seeds add fiber to the smoothie and omegas 3 and 6.



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