Smoothie Breakfast Soup

Recently I've received a lot of questions about making smoothies with spinach. It may sound strange to combine milk and spinach, but believe me, this quick, healthy and easy recipe is delicious and doesn't even taste a hint like spinach. One serving is a great snack; two servings makes a meal!

Instead of drinking it, I eat it with a spoon. I add a sprinkle of granola for some added crunch!

Smoothie Breakfast Soup

For two

1 small to medium banana

1 cup of blueberries (frozen or fresh)... I used frozen ones picked last summer!

2 cups non-fat milk

2 cups baby spinach

1 Tbsp peanut butter

2-3 ice cubes

1/4 cup granola

In a blender, combine all ingredients and blend until smooth.

Tips:

• Peel almost-rotten bananas, cut them in half, and freeze them. They work great in this recipe.
• I use Teddie peanut butter. There are only a few natural ingredients and it's manufactured locally.
• This is a basic recipe; you could substitute almond butter for peanut butter, mango for blueberries, or soymilk for milk. The combinations are endless!
• I've found that using a high-power blender works best. I've tried this with a Magic Bullet and an immersion blender and it results in a somewhat chunky product.
• Use baby spinach instead of regular spinach. It blends much better.

Nutritional Profile per serving:

Calories: 230, Total fat: 5g, Sat fat: 1 g, Fiber: 5g, Protein: 12g, Calcium: 55%DV, Potassium: 25%DV, Vitamin A:80%, Vitamin C: 30%

Question of the Day: What did you have for breakfast this morning?