In my ideal world, I’d sit down every morning for a hot breakfast, complete with over-easy eggs served on top of sautéed vegetables with a side of perfectly crisp, thick-cut bacon. One of those recipes is coming soon to the blog, but I usually end up making that type of "breakfast" dish for lunch or dinner. I can barely think straight enough to pour myself a cup of coffee before 10am. Most days I’m scrambling for something to hold me over until my kids’ nap - when I can hopefully eat for a couple uninterrupted minutes. Unfortunately, my grab and go food choices all too often include treats like chocolatey scones and sugar-topped muffins - hardly a nutrient-rich option (but so delicious!).
This past week, I’ve skipped the pastries (OK, not counting the occasional scone) and whipped up a green smoothie to get fruits and vegetables into my system first thing in the morning. This recipe is dairy free and only uses a banana and dates for sweetness. It also has a good dose of fiber, vitamin A, vitamin C, iron, and potassium. And best of all? It takes about two minutes to make. Perfect for busy mornings!
What's your go-to quick breakfast?
Green Breakfast Smoothie
Yields 1 (12-14 ounce) serving
3 ounces fresh spinach
⅓ cup unsweetened almond milk
1 medium banana
1 medjool date (add an additional date or two for extra sweetness)
1 Tablespoon unsalted almond butter
4 ounces ice (one big handful)
Add all the ingredients to a blender and blend until smooth. Pour into a glass and serve immediately. Enjoy!
This recipe was originally featured at Lark + Linen.