A Cool Excuse NOT to Skip Breakfast
When summer days swelter, a hearty breakfast sounds unappealing. And chances are, you’re too busy rushing out the door in the morning to prepare anything healthy and satisfying on a regular basis. The trouble is, forgoing breakfast is the recipe for less-than-optimal performance later in the day. My gluten-free, allergy-friendly fix? A breakfast smoothie.
Just in time for summer, the latest issue of Living Without features terrific ways to make fabulous, nutritious smoothies. (Click here for our Gluten-Free Java Oat Smoothie recipe.)
Here’s my basic recipe. I vary the ingredients based on what’s in my refrigerator and freezer at the time, which turns my smoothie into something different each day. It can be whipped up in no time flat. Cool, delicious and nutritious, it’s guaranteed to prevent a meltdown on muggy mornings.
1 cup milk of choice
1 serving protein powder of choice
1 frozen banana, cut into quarters
Other frozen fruit
2-3 washed kale or spinach leaves, if you have them on hand
Combine all ingredients in a blender and process on high for 30 seconds or so. Pour into a large glass and enjoy!
Buy organic blueberries and strawberries when they’re in season and keep them in your freezer. Rinse them and remove stems or hulls. Air-dry them on a clean tea towel. Then spread them on a cookie sheet and freeze. Put them in plastic bags and you’re set for months. You can also buy bags of frozen berries to keep at hand when you need them.
You can also freeze over-ripe bananas for your smoothie stash. Peel and wrap them individually in plastic wrap. Put them in a freezer bag and store in the freezer. They keep for months.
Don’t put your blender away. Instead, store it on your countertop. Keeping it “at the ready” turns breakfast-making into an easy, 2-minute zap, rather than a chore.
What’s your strategy for eating well in the morning?