I used to eat cereal with fresh fruits and soy milk for breakfast. Well…and then I was trying to increase my protein intake as a nutritionist had suggest that I need more daily protein based on my activity level. So I started making smoothies for breakfast. The combination of ingredients is basically endless.
My favorite fruit ingredients:
berries (such as raspberries, blackberries, avocado, and banana–look it up!)
My favorite veggie ingredients:
Other ingredients (to increase protein content of smoothie):
nuts (such as almonds)
protein powder (I like using Nutiva Hemp Protein Powder either available local, but definitely through Amazon)
Even though there is an endless variety of combinations, here is a smoothie that I make quite regularly:
handful of fresh spinach leaves (Note: can be frozen)
handful of blackberries
handful of raspberries
1 tablespoon peanut butter
< 1/2 cup coconut water (Note: Coconut water has electrolytes, so it is perfect for somebody who has low blood pressure)
protein powder, optional
Place all ingredients into blender and blend until well-mixed. Makes about 16 ounces.
* I like using fresh green leafy veggies as they are loaded with fiber, vitamins, and minerals. Be careful though, too many leaves added to the smoothie may overpower the flavor of the fruits.
* The smoothie can be stored in the refrigerator for up to three days in an airtight container. I usually use a container from Whole Foods. The very top layer may change color a bit due to oxidization, similar to how the surface of a cut apple turns brown.
* Also be careful using blueberries. If you use too many, after storing overnight the smoothie resembles “blueberry concrete”.