Dr. O and I have been in an undeniable breakfast rut. I love egg sandwiches, but we’ve been eating them for breakfast almost every morning (weekends included) for months and months and months now. I broke the monotony a bit last week because I needed to use strawberries left over from my party, but my go-to strawberry recipe (oatmeal with macerated strawberries) takes almost 15 minutes. In my quest to find a quick breakfast that would make use of the leftover fruit, I came up with a simple smoothie recipe. Now that the party berries are gone, I’ve bought more so I can keep making this healthy, filling breakfast.
Simple Strawberry Smoothie
Makes about 20 ounces
1 1/2 cups strawberries, hulls removed
1/2 cup milk (I use 1%)
1/2 cup low-fat vanilla yogurt
1 tablespoon granulated sugar, brown sugar, honey, or agave nectar (or more to taste)
6 ice cubes (exclude if using frozen fruit)
Combine all ingredients in a blender. Process on the highest setting until smooth, about 2 minutes.
I love this smoothie! The consistency is just right: thin enough to be drinkable, but thick enough to feel like a satisfying meal. With just a hint of added sweetener, the flavor of the berries really shines through. Plus, it’s infinitely adaptable since you can substitute any type of fruit for the strawberries. I made one yesterday using a banana and some frozen mixed berries I had in the freezer.
The recipe does make enough for two people to share, but I’ll admit that I can put down a whole recipe by myself. With only 6 Weight Watchers PointsPlus points for the whole smoothie, I figure it’s a great source protein, calcium, and vitamin C and a healthy way to start the day.
TIPS: If you’re really in a hurry in the mornings, put all of the ingredients (except the ice cubes) in the blender jar the night before, put the lid on, and stash it in the refrigerator. All you’ll have to do the next morning is blend for two minutes and go.