Q: You can use nonfat, low-fat, or regular yogurt. You can even use Greek yogurt, but make sure that it is not flavored; this will allow you to control the flavor of your smoothie. Cut larger types of fruit, such as bananas, strawberries, and peaches into smaller pieces to make them easier to blend. Leave berries as they are. Remember to cut out any leaves, seeds, and pits. You can use fresh fruit or frozen fruit. If you are using fresh fruit, you may need to add some ice later on to make the smoothie thicker. If you are using frozen fruit, you won't need to add any ice. Listed below are popular fruit options:  Berries, including: blackberries, blueberries, raspberries, and strawberries Tropical fruits, such as: mango, papaya, and pineapple Pitted fruits, such as peaches and nectarines Bananas are classical, especially when combined with strawberries You can also use a fruit juice (such as orange juice), but milk will affect the flavor of the smoothie the least. If you are using frozen fruit, you probably won't need to add any ice. Yogurt smoothies are pretty healthy by themselves, but you can make them even healthier (or tastier) by adding in some extras. They are not necessary, but they can brink your yogurt smoothie to the next level. Here are some ideas to get you started:  1 scoop of protein powder 1 to 2 teaspoons (5 to 10 grams) of wheat germ or flaxseed 1 to 2 pinches of ground cinnamon or nutmeg ½ teaspoon (2.5 grams) grated citrus peel For extra flavor, add ½ teaspoon (2.5 milliliters) of vanilla extract. This will take about 2 to 3 minutes, depending on what sorts of fruit you are using and whether or not you added ice. From time to time, you will need to open the blender, and push the ingredients down the sides with a spatula; this will help blend things more evenly and prevent any chunks. Use a spatula to help guide the smoothie into the glass. Be sure to scrape the sides of the blender clean so that you don't waste any smoothie goodness. For a fancy touch, garnish it with a piece of cut fruit (such as a strawberry or banana slice) or a sprinkle of cinnamon. You can also use mint or basil leaves instead.
A: Place 1 cup (250 grams) of plain yogurt into a blender. Add 1 cup (100 to 200 grams) of fruit. Pour in ¼ cup (60 milliliters) of milk you like your smoothies thin. Add 1 to 2 cups (100 to 200 grams) of ice if you like your smoothies thick. Consider adding some extras for extra nutrition or flavor. Top off with 1 tablespoon (15 grams) of honey if you like your smoothies sweet. Close the blender, and blend the ingredients until they are smooth. Pour the smoothie into a tall glass and serve. Finished.

Q: In a large bowl, whisk together all ingredients except for the steak.  Make sure to use a bowl or baking dish made from a non-reactive material, like glass. The acid in the vinegar and lime juice can react with metals like aluminum, making them a poor choice. If you are unable to find fresh jalapeno peppers, you could also use a serrano chile, which is just about as hot as a jalapeno is. You could also use a canned jalapeno, which has slightly less kick, or 1 tsp (5 ml) of ground red pepper. If you do not have fresh minced garlic, you could also use 1/2 tsp (2.5 ml) garlic powder. If you only have dried cilantro, use about 8 tsp (40 ml) instead of the 1/2 cup (125 ml) called for with fresh cilantro. Add the steak to the marinade and turn the steak several times to coat all sides thoroughly. Flank steak is the most traditional option for carne asada, but other varieties of thin-sliced steak, like skirt steak, can also be used. Cover the bowl or baking dish with plastic wrap and let it sit in the refrigerator.  Generally, the longer you let the steak sit in the marinade, the more tender and more flavorful it will become. Letting it sit in the marinade too long can actually cause it to become tough, though. Four hours is the longest recommended time. After that, there will be relatively no difference in the flavor of the steak. You can, however, let it sit up to 24 hours before it starts becoming unpleasant. Do not marinate your steak on the kitchen counter. Doing so invites bacteria to grow in the meat. Only marinate the steak in the refrigerator.
A:
Combine the marinade ingredients. Coat the steak. Marinate for 1 to 4 hours.