There hasn’t been much cooking going on here. As soon as Michael started to get over his cold, I got it! I’ve been sniffling and sleeping my way through the week but think I’m finally turning the corner. After my first restful night’s sleep all week I woke up to sunshine and motivation to have more than just tea and thought a smoothie sounded great. Particularly this Blueberry Banana Grapefruit Breakfast Smoothie.
I wanted something filled with nutrients and flavor that could cut through a stuffy nose while also keeping the Calcium Challenge in mind. This smoothie packs a whopping 46% of your daily calcium needs: 30% coming from the almond milk, 6% from the chia seeds and 10% from the kale. Plus it tastes great. Although it definitely needed to be followed by a hot cup of tea to warm me back up!
The week is finally starting to look up…just in time for the weekend and the playoff games.
Blueberry Banana Grapefruit Breakfast Smoothie (vegan, gluten-free)
1 frozen banana, thawed
1/2 cup frozen blueberries
Juice of 1 grapefruit
1 cup kale
1 cup vanilla or regular almond milk
1 tablespoon chia seeds
Thaw frozen banana in the microwave for 30 seconds.
Place banana, frozen blueberries, grapefruit juice, kale, milk and chia seeds in a blender or use your immersion stick. Blend for 1 minute until everything is well incorporated.
Serve in a pretty mason jar, optional, but makes it more fun to eat.
Enjoy and Exhale!