I’ve been on the smoothie train a lot lately for breakfast. My schedule is a bit erratic at the moment with looming deadlines, lots of travel and busy changing the food system activism (hello Subway!).
Planning my breakfast the night before and making sure my fridge is stocked with grab and go nutritious foods is now part of my regular routine that keeps my cravings in check and sets me up for successful healthy eating throughout the week.
The easiest way I have found to make sure this happens is to commit to making green smoothies at night (which can take 10 mins or less) but save me so much time and effort in the morning. Having something ready vs. having to make it – is the difference between success and failure.
When we are rushed, we might go for the easier less nutritious option but having green packed jars of goodness ready to sip from the fridge help tremendously with will power.
Eating a breakfast that is chock full of vitamins and minerals will not only make your body more alkaline and in a state to avoid disease but it will keep those pesky junk food cravings down for the rest of the day.
Hope you love this new breakfast smoothie as much as I do! It’s so filling, delicious and easy to make.
I found this breakfast smoothie idea in Deliciously Ella’s new book which has over 100 gluten free and plant based recipes. Ella sent me her book earlier this year and I’ve finally had the chance to dig in! Thanks Ella!
- ½ ripe avocado
- ½ ripe frozen banana
- 1 cup nut milk or water
- ½ cup frozen berries
- ⅓ cup oats
- 2 cups spinach, romaine or other dark leafy green
- optional: 1 or 2 Medjool dates, pitted
- Scoop the avocado flesh out of its skin, discarding the pit. Place everything into a blender and blend until smooth and creamy.
If you know someone who needs or loves to make breakfast smoothies full of nutrient dense fruits, vegetables and whole foods then please share this recipe with them.