With the holiday season upon us, many of us let our good eating habits fall by the wayside.  There are temptations everywhere you look:  cookies, eggnog, fried latkes.

To balance these tasty munchies, I try to make meals using more healthy recipes.  Quite often I do that by having a high protein breakfast, such as an egg wrap or smoothie.  A smoothie is one of my favorite breakfasts, all year round, for many reasons.  The smoothie can be made quickly and is a very filling breakfast.  Also, it is portable, which is useful when trying to get everyone else in the house ready for the day.  Plus, if I make a peanut butter smoothie, I know what a healthy food it is from reading peanut butter nutrition data .

As the holiday season continues and food-based events fill up my calendar, I will keep plenty of bananas in stock.  I will be prepared for a morning-after breakfast item to help improve my diet.

Peanut Butter and Banana Smoothie
1 ripe banana2 Tablespoons flax seed2 Tablespoons peanut butter, creamy or crunchy	1/2 to 3/4 cup skim milk6 ice cubes
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Cut banana in half and place in blender.  Add flax seed, peanut butter, such as Skippy, and 1/2 cup milk.  Top with ice.  Place lid on blender and combine on high  setting until no chunks of ice remain.  More milk can be added to make a thinner smoothie.