This may come as a complete surprise to you, but I do most of the cooking in our house. I know. Shocking right?! But one area where Betsy has me crushed is in the daily breakfast department.
Before we started living together I used to not really eat breakfast at all. My breakfast started with a big cup of coffee. Of course, I was starving by lunchtime and would gorge myself on all kinds of snacks and stuff throughout the day.
Betsy on the other hand liked breakfast but she wasn’t much into heavy breakfasts. She used to eat cereal everyday.
These days, however, we are both all about the breakfast smoothie. This is her department entirely. I rarely make one. She’s been trying lots of different mixes over the last few months and she finally landed on one that I think is really solid.
We’ve been having this every morning for at least a month and I’m not sick of it at all. It gives me lots of energy. In fact, I get grumpy now if I don’t start my day with one.
1) Add all ingredients to a blender.
Making the Smoothie
Honestly, I don’t even think Betsy measures this recipe when she makes it every morning. I tried to get close to what it looks like she uses.
I know it always starts with these things though.
Frozen fruit is definitely key for a good smoothie. It means you don’t have to add any ice at all. We just buy the mixed berry frozen fruit packages and use those so the smoothies have a little bit of everything. We went through a phase were we would buy the individual frozen varieties and try to perfect the mix, but it wasn’t really worth it.
On the order
I’m honestly not really sure if the order matters when adding your ingredients to the blender. I mean, after all, it is a blender. It’s gonna blend whatever you put it in unless you have a really crappy one.
We usually do liquids, then soft stuff, then frozen stuff, but I’m not sure that it really makes a difference.
The two ingredients that we’ve most recently added to this mix is the tofu and the flax seed. Some might say that this makes us hippies, but I say that it makes us healthy!
The tofu is packed with protein which keeps you full longer throughout the day (and trust me you can’t even taste it). Meanwhile the flax seed is one of the best sources of fiber out there.
One note on the flax seed. If you want to try it out, make sure you get the ground (or milled) variety and not the whole seeds. You can’t really digest the whole seeds.
If you’re bored, here’s the full nutritional breakdown on ground flax.
If you’ve never tried adding flax to things like smoothies, I really recommend it. And it’s not one of those hippie foods that’s crazy expensive either. You just use a few tablespoons at a time and you can get almost a pound of it for a few bucks on Amazon.
Ok. So that’s the end of my flax rant. And no I wasn’t paid by the Association for the Future of Flax to say those things.
Back to the smoothie
Once you have all your stuff in the blender, just start it up! If it’s too thick add a bit more OJ and if it’s too thin, add some more frozen fruit. That’s all there is to it.
I really like my blender because it’s simple and it works. It only has two speeds: Pulse and ON. I’ve never really understood those blenders with like 12 different speeds.
Pour it into a glass and serve it immediately! Actually, you can keep it in the fridge for 30 minutes or so without a problem, but it’s best right away in my mind.
Sometimes Betsy has one waiting for me when I get back from a morning run and that’s when I know I’m a lucky fella.
I’m not sure that I would attribute it entirely to these smoothies, but I’ve lost ten pounds this year which conveniently matches the amount of time we’ve been making smoothies for breakfast every day.
Get on the smoothie train people. Seriously.