This morning the swallows arrived, bringing with them a stunningly beautiful, warm day, and announcing that Spring is here. I don't care that the calendars say that Spring doesn't start until March 20th, I believe the swallows. They're rarely wrong.
This is a breakfast shake I make when the weather turns from the cold, wet grayness of winter to the gentle sunshine and soft, warm breezes of spring.
It's packed with protein, is low in calories and sports low-glycemic ingredients.
I start with organic, frozen, no-sugar-added sliced peaches and strawberries.
Whey protein powder, organic flaxseed meal and cinnamon are next - all good anti-oxident ingredients.
A little Splenda, vanilla extract and, finally, a pinch of toasted slivered almonds add flavor and texture.
Add water and buzz it all up in a blender and you have a thick, rich, smooth, frosty, decadent-tasting, low calorie, filling, good for you breakfast.
Breakfast Protein Smoothie
Adapted from 40-30-30 Fat Burning Nutrition by Joyce and Gene Daoust
1 to 1 1/2 cups water
1 22-gram scoop (about 4 heaping tablespoons) whey protein powder
1 heaping teaspoon organic flaxseed meal
1/4 teaspoon ground cinnamon
1/4 teaspoon good vanilla extract (no sugar, no corn syrup)
1/2 cup organic, frozen peach slices (no sugar added)
1/2 cup organic, frozen whole strawberries (no sugar added)
1 packet Splenda (if you use granular, you may have to use more as it's not as sweet)
2 teaspoons toasted, slivered almonds
Place the water in the blender followed by the next 4 ingredients and buzz for a second or two to blend.
Add the fruits, Splenda and almonds and buzz on high speed until the mixture is fully blended and the consistency of an ice cold milk shake.
If you use 1 1/2 cups of water, this will make a 2-cup smoothie. I usually have 1 cup for breakfast and save the rest for a mid-morning snack. Or share it with someone you love.