I’m a firm believer in breakfast and, for the most part, I alternate my daily morning meal between bacon and eggs and smoothies. On the smoothie days, as the blender whirs and moans, I almost always remember the first smoothie I had ever tasted. Spanky’s restaurant in Chapel Hill back in the 80’s. The California “good-for-you” concoction had finally made the cross-country trek to the east coast and was the buzz on the street for “things that you just had to try.” So, one bright and beautiful Sunday morning, I headed to Franklin Street, bellied up to the bar and requested the new frothy drink. It was a game-changer for me, although it took a few years for it to become part of our morning routine. But, there’s anything routine about this delicious morning shake since the combinations of yogurt, fruits and juices are only limited by your imagination.
The Stock Pot: Morning Fruit Smoothies
- one (6-ounce) container of low-fat or fat-free Greek yogurt (vanilla, peach, strawberry-banana or blueberry)
- one medium banana, diced
- 1 cup frozen berries or fruit, such as blueberries, raspberries, strawberries, pineapple chunks, mango chunks
- ½ cup orange juice
- 2 tablespoons whole ground flaxseed meal
- 1 tablespoon honey (optional)
- Place all your ingredients in a blender and process until smooth.
- Pour into two glasses and serve.
…from the Picture-Perfect kitchen:
Planning: This is a recipe, yes. But you really don’t need one because you can add whatever you’ve got on hand to make a smoothie. You can switch out milk for the yogurt, something liquid besides the o.j. for sweet flavor (pomegranate juice perhaps), something frozen for the chill factor (ice) and something with earthy-crunchy goodness, like toasted wheat germ.
Product Purity: I love all-natural Chobani Greek yogurt and usually opt for the strawberry-banana flavor as my base. Bob’s Red Mill flaxseed meal, which has a whole host of health benefits, lends a nice nuttiness (and lots of fiber) to the drink and is available at most supermarkets.
Presentation: When I serve these to guests, I make a blueberry “straw” by threading fresh blueberries on a skewer. Or you can plunk a slice of orange on the rim of the glass, too, for color and a little nosh to boot.