Time is precious, and we seem to have less and less of it these days. I’m a big proponent of starting the day with a full meal. Studies show it’s a critical component of weight management (or loss!), and can help keep energy levels where you need them to be.
I’ve shared several recipes for shakes and smoothies before, but they’ve all been drinks you’d have along with your regular meal (or to supplement your meal). But since my husband’s been traveling a lot lately, and I’m taking care of the kids all on my own morning, noon and night, I’ve had less time (and certainly less energy!) for preparing elaborate breakfasts. My kids’ school starts super early. (I think our chickens are still asleep!!) As I’m rushing around making their breakfasts, lunches and snacks, it’s my breakfast that gets short-changed. But I also don’t want to simply snack on something small just to find myself ravenous by mid-morning, especially if I have meetings or errands away from home.
So I’ve started making this shake, which is a complete breakfast in a cup. It tastes creamy, rich and satisfying, and it is creamy and rich tasting (thanks to the coconut milk and nut butter), and satisfying (thanks to the hefty amount of protein and good fats that keep you filling full until lunch. Plus the cinnamon is great for balancing blood glucose levels.)
You can obviously add other ingredients to it to change up the flavor, but include the basics as that’s what makes it a meal that lasts until lunchtime.
3/4 cup coconut milk
1/3 cup almond or cashew butter
1 small banana
1 Mejdool date, pit removed
1 rounded tsp honey (preferably local and raw to help ward off seasonal allergies)
1 tsp pure vanilla extract
1 generous dash ground cinnamon
2-3 ice cubes (optional for those that like their smoothies cold)
1 tbsp ground flaxseed or chia (optional)
Put everything in your Vitamix or other high-powered blender and blend for 30 seconds.