You know by now I love a smoothie for breakfast in the morning. Whether it’s with cold-brew coffee, watermelon and chia, or peach oatmeal, I think it’s because I can throw everything in the blender, turn it on for two minutes, pour it into a cup and then “eat breakfast” (i.e., suck it down at warp speed) while continuing to get my kids ready for school. You can’t apply sunscreen or put your toddler’s shoes on while you’re eating scrambled eggs, that’s for sure.
This recipe came about by accident when I was dumping ingredients in the blender on a rushed Friday morning when the fridge was down to bare bones. I only had 1/4 cup of Greek yogurt left, rather than the 1/2 cup I usually use. But I did have some cottage cheese.
I figured it was worth a little experimentation. Sometimes breakfast doesn’t have to be the most delicious thing I’ve ever eaten as long as it’s nutrients in my body.
Four minutes later, I had created a breakfast recipe that kept me full FOUR hours later PLUS has hidden veggies AND my kids sucked it down like a milkshake. It’s packed with protein, fruit, veggies, and health fat for the best way to start the day. And it tastes like berry cheesecake!
Blackberry-Almond Cheesecake Smoothie
Ingredients
- 1 large banana frozen
- 1/3 cup blackberries
- 1 cup baby spinach leaves loosely packed
- 1 Tbsp smooth almond butter
- 3/4 cup unsweetened vanilla almond milk
- 1/4 cup nonfat plain Greek yogurt
- 1/4 cup 0% milkfat cottage cheese small-curd
- 1/4 tsp pure almond extract
Instructions
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Add all ingredients to blender or food processor
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Blend until smooth
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Top with fresh blackberries and enjoy!
Smoothies are basically the only way I can get any leafy green vegetables into my children, so I’m always experimenting with new flavors and colors that effectively and deliciously hide kale or spinach. What’s your favorite smoothie ingredient? Share with #NeverDoneWithFun on social media!
