My Week’s Worth of Breakfast Smoothies

20150323_095133Spring break of this year was the first time I’d ever been to the islands. I’d been all over Europe, all over the U.S. and parts of Canada, and yet I’d never been south of Florida. Go figure.

To say the least, the trip was amazing. We were situated in Puerto Plata, a northern coast city of the Dominican Republic. The beaches were beautiful, the people were nice, the food was amazing, but I wished I could have spent some quality time in the towns and really understood a little more of the culture than just papaya and rice and beans. I find little pleasure in traveling anywhere without learning about how other people live. Isn’t that the point? Well, for me it is.

Since then I have promised myself a trip back just to learn more, but until then, I’ll have to reminisce on the smoothies made fresh for me each morning and my choice between guava, papaya, melon, pineapple, you name it.

I was inspired by the D.R. to do myself a favor each morning and actually make something truly good for me. That Sunday I was at my local Wegmans pulling bags of frozen fruit, bananas and milk when I realized, why not add in the things I know are good for me but I’m too picky to eat? (See chicken marsala recipe—I am still fighting picky eating syndrome).

And bam. I had a huge bag of baby spinach and a 10-pack of Chobani single-serving yogurt (I hate both) and resolved to add them to my smoothies. Since then, I can tell you that no, you can’t taste them at all, and yes, I’ve felt more energetic in these past weeks of making breakfast smoothies than I think I ever have. I have been converted, people.

Here is my typical week of breakfast smoothies (Mon-Fri):


 

Monday

1 banana
1 single-serving Chobani yogurt
1 (hefty) handful of spinach
1/2 cup frozen berries
1 Tbsp. honey
Sprinkle of chia seeds
Splash of milk

Tuesday

1 frozen banana
1 single-serving Chobani yogurt
3 Tbsp. peanut butter
3 Tbsp. cocoa powder
Splash of almond milk

Wednesday

1 cup seedless green grapes
1 (hefty) handful spinach
1/2 cup ice
splash of coconut milk
Sprinkle of chia seeds

Thursday
1 frozen banana
1/4 cup old-fashioned rolled oats
1/2 cup frozen berries
1 single-serving Chobani yogurt
1 Tbsp. ginger
1 tsp. cinnamon

Friday
1 banana
1 hefty handful of spinach
1/2 cup canned pineapple
1 single-serving Chobani yogurt
1 tsp. cinnamon
1 Tbsp. honey
Splash of almond milk
Sprinkle of chia seeds

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