Over the years, Spring has slowly crept up from behind to become one of my favorite seasons. I love that the days get longer, the birds come out of hiding to sing in the morning, and everything outside bounces back to life. The transformation is one that I look forward to witnessing, and it leaves me feeling refreshed and rejuvenated.

So despite the fact that this morning was a mix of rain and snow,  I still felt pretty darn good about whipping up a creation that is probably more appropriate for weather warmer than 35 degrees. And man, was it delicious. I decided last year that raspberries are my favorite fruit, and the raspberry-almond combo is a classic. Anyway, I think most Midwesterners are with me when I say that it is never too cold for a smoothie. I hope you love it as much as I do!

Raspberry Almond Cream Smoothie

1 1/2 cup Frozen raspberries (or frozen mixed berries)

1 1/2 cup Milk

1 cup Old fashioned oats

1 cup Spinach

1/2 cup Greek yogurt

1 tbsp Chia seeds

1/4 tsp Almond extract

Optional: Top with fresh raspberries and cocoa nibs

Add all ingredients into your blender, and blend until smooth. Makes 2 servings… or 1 extra large serving (sorry, I’m not sorry).