I have to confess that I have a slight bit of an addiction to. . . smoothies. If you had told me a few years ago that my daily breakfast would be a smoothie, I would have laughed. Not that I ate big breakfasts, but a bowl of cereal usually was my thing. So, to go from a breakfast that involves chewing to a breakfast of drinking only seemed like it couldn’t be very filling.
I was wrong.
When I first tried smoothies as a breakfast, I would have a few sips of my husband’s smoothie and then make something for myself. But the more that I tried these drinks, the more that I discovered I enjoyed the taste and felt full. This led to me making smoothies for myself, which I now do daily. In fact, although I enjoyed all of the indulgent breakfasts while we honeymooned in Hawaii, I was ready to return to my regular breakfast at home.
About a year ago I shared my recipe for Peanut Butter & Banana Smoothies. However, if you dislike or are allergic to peanut butter, there are plenty of alternatives. One of my favorites is a Banana-Berry Smoothie, which can be made with an assortment of berries. When berries are in seasons, choose the ripest. However, for the rest of the year, frozen berries work. (My personal choice is blueberry.)
As a note, a blender can be used for this recipe. However, if you have a Magic Bullet, it works very well.
- 1 ripe banana
- 1/3 cup skim milk
- 1 Tb. flax seed
- 1/2 frozen unsweetened berries
- 3 ice cubes
- Break banana in half, and place in blender or Magic Bullet mug.
- Add milk, flax seed, berries, and ice cubes.
- Cover securely, and blend well.