Only a few days of healthy January left. Hooray! Although if I am honest, I think it may turn into healthy February. Primarily because the last few weeks have been surprisingly tasty. Turns out there is such a thing as delicious AND healthy food.
Apart from when it comes to snacks. God I miss crisps. And cake. Chewing on roasted almonds just doesn’t do it for me. But when a friend told me just how good they are for you, I decided it was worth the sacrifice. Sometimes you just have to suck it up and get on with it like a big girl.
This recipe was sourced as a way to prevent me from ordering that delicious chicken chorizo breakfast wrap from Jamba Juice. And it works. Paired with a breakfast muffin, it really does keep me full until lunch. Although that may be in part because the smoothie is so thick it takes a while for me to finish.
I have to admit, there has been quite a learning curve in mastering the art of the almond smoothie. As my coworker, The Brand Queen, would attest to based on the look on my face when I took a sip of my first batch.
3 attempts later and I have perfected my tasty morning companion. So here you have it… A food & wine diet recipe, Epicurious Brit style.
Almond Breakfast Smoothie
1 banana, chopped up and frozen
1 cup frozen strawberries
1/2 cup frozen blueberries
1/2 cup non-fat yoghurt
1 cup water
1 tbsp almond butter
1 tsp vanilla extract
1 tsp honey
Throw everything in a blender and whizz it all up. Either pour into a glass and enjoy on the couch on a Saturday morning, or take it to work with you in a MUNI-safe cup!