Try this cold, thick smoothie with whole-grain cereal or muffins for a delicious and satisfying breakfast. Buy frozen strawberries or freeze fresh ones. To freeze bananas, peel and break into pieces, pack loosely in an airtight container, and freeze.
Makes 2 1-cup servings
1 cup frozen strawberries
1 medium frozen banana, cut into 1-inch pieces
1/2 – 1 cup vanilla almond milk
Place all ingredients in a blender. Blend at high speed until smooth. You will have to stop the blender occasionally and move the unblended fruit to the center with a spatula to get your smoothie smooth.
Per serving (1 cup): 121 calories; 0.8 g fat; 0.1 g saturated fat; 6% calories from fat; 0 mg cholesterol; 1.2 g protein; 29.8 g carbohydrates; 15.4 g sugar; 3.9 g fiber; 24 mg sodium; 96 mg calcium; 1 mg iron; 51 mg vitamin C; 46 mcg beta-carotene; 0.8 mg vitamin E
Recipe from Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.