Linda Albrecht is director of human resources for Princeton Public Schools. She grew up mainly in northeast Minneapolis with her two younger sisters. Albrecht enjoys cooking and experimenting with healthful-food recipes, lifting weights, rowing and keeping physically fit.
Albrecht added that she loves her job and feels “truly blessed to be part of such a talented team” of school district employees. Albrecht offers this week’s recipe from Wellbella Magazine.
16 oz. pkg. Greek-style plain, nonfat yogurt
1 banana, very ripe, peeled and cubed, frozen
1 Hass avocado, ripe, peeled and seeded
1/2 cup spinach, cooked, cooled and squeezed
2 T. agave syrup or maple syrup
4 ice cubes, or as many as needed
Place yogurt, banana, avocado, spinach and syrup in a blender in the order listed. With the blender on the smoothie or puree setting, blend until smooth. Mixture will be thick. Add ice cubes to the blender, a couple at a time, and blend again until desired texture is reached.