Smoothies have dominated my breakfast landscape for the past few months. They’re delicious, and oh hey, they’re also extremely healthy and help to fulfill that pesky fruit/veggie daily requirement.
Inspiration for smoothies: the almighty Alton Brown and his tips for breakfast smoothies from Live and Let Diet.
Here’s what I use for my smoothies:
- Immersion blender, and the handy 2-cup plastic beaker that comes with it. I imagine a blender or a food processor would work just as well.
- Frozen bananas. As per Alton Brown, I buy big bunches of bananas (the riper the better), and let them ripen for a bit longer in my produce bowl before peeling, transferring to a large resealable freezer bag, and tossing in the freezer.
- Additional rotation of frozen fruit. I tend to favor mixed berries, mango, and pineapple.
- Leafy greens, i.e. spinach or kale.
- Non-dairy milk, usually almond.
Here’s how I make them. If I’m responsible and planning ahead, I do this before I go to bed and place the filled beaker in the fridge, then blend in the morning. Lately I’ve been lazy, however, and fill the beaker in the morning, pop in the microwave for 1 minute, then blend. The night before method is preferable, however.
- Fill 2-cup plastic beaker with 1 cup of non-dairy milk.
- Break 1 frozen banana in half, and add to beaker.
- Add roughly 1 cup of spinach or kale leaves, stuffing down to the bottom of the beaker.
- Add additional frozen fruit to top (usually between 1/2 and 1 cup, depending).
- Optional: add 1 tablespoon of almond or peanut butter. I haven’t been doing this lately, but it does help boost the protein/flavor content.
- Blend and drink.
Most days, I use 1 cup of almond milk, one banana, some spinach, a few chunks of mango or pineapple, then a small handful of mixed berries. Today, however, was extra special. I started with 1/4 cup of coconut milk (we had some left over after making soup last night), then added 1/4 cup of almond milk and 1/2 cup of water (since full-fat coconut milk is so rich). From there, leftover kale was added, as well as both mango and pineapple. It was both delicious and visually pleasing (see photo).