Over the past few weeks I’ve been trying to get myself on track to tackle the next phase of adulthood. I turned 31 earlier this year and have definitely started feeling it when I don’t eat well or drink a bit too much. So, while I’m watching those things, I’m also trying to give myself the proper fuel to watch two kids. If you don’t follow my dad blog over at PopPoppa, we had our second child about seven weeks early two months ago. With my wife’s maternity leave coming to an end in the relatively near future, I know I need to not only be really organized, but also equip myself with food that will help fuel me throughout the day. I do my best to cook healthy, homemade meals most nights that make for great lunch leftovers, but I tend to skip or overlook breakfast.
In an attempt to remedy that and also get a lot of fruits and vegetables in early in the day, I’ve started making smoothies in the morning. The process is super simple, but does take a bit of grocery store planning. I’ve added frozen strawberries, store brand vanilla Greek yogurt and kale to my weekly grocery list and also increased the number of apples, carrots and bananas I usually get, but I wouldn’t say that’s much of a hardship.
So, here’s my basic recipe:
1/2 cup frozen strawberries*
1/2 cup vanilla Greek yogurt
1-2 carrots, peeled and chopped
1/2 cup kale leaves
1/2 cup milk
1 apple, chopped
1 tablespoon peanut butter
* = you can definitely use fresh, but if you’re like me and your kid adores strawberries, you give them the fresh ones and use what you can get
Basically, you just throw all this stuff into your blender or food processor. I’ve never used a juicer, so I’m not sure what the deal is there. For instance, I don’t know if you’d put the dairy products in there or mix later. Anyway, with our blender, since we’re dealing with a pretty full bowl, it takes a walk down the settings to get everything properly decimated. Even so, I still wind up with leafy bits and the occasional chunk of carrot or apple. That doesn’t bother me at all, but my wife can barely look at the finished product.
The beauty of the smoothie is that you can put pretty much anything in there and come out with an easy to consume breakfast. When I first started making smoothies years ago, I would put whey protein in there. I’ve swapped out the peanut butter for actual nuts like peanuts, walnuts and almonds, but you could also put in all kinds of nut butters. Same with the berries. This is also a good way to get rid of mushy bananas if you don’t feel like making bread of muffins. Last week I used up some leftover fruit salad instead of going with the berries which gave the smoothie a much different taste. Kale can be swapped out for spinach, endive or whatever other non-lettuce greens you might have. I’ve even tossed in extra mint and basil. Lastly, sometimes I’ll throw in a few tablespoons of orange juice or freshly squeezed lemon or lime to give it some nice tang.
I find cooking very relaxing and am quite fond of prep stuff like measuring and chopping, so an added bonus of making this smoothie in the morning — something I do after getting up with the kids, drinking my coffee and getting my morning work done — is that it gives me a bit of that zen kitchen experience early in the day which can be as good for me mentally as the nutrients in the drink are physically.