I’d like to give Friday a nice round of applause for arriving so quickly this week, and for (in my neck of the woods) being sunny and warm. As you gear up for all your weekend plans, I’ve put together a couple of ideas to make breakfast really easy for you. If we have any dads or older kids in the crowd in the crowd, I’d recommend you add one of these to your breakfast in bed plans for your wife/mom for Mother’s Day on Sunday!
1 c. kale, washed & dried with stem removed
1 c. mixed frozen berries (strawberries, raspberries, blueberries, blackberries)
1 frozen banana (it’s okay if it’s not frozen)
1/2 c. plain greek yogurt
2 TBSP chia seeds
1 TBSP honey
1 c. ice cold water
Let’s talk about your smoothie making prowess for a minute here. If you are like I used to be, you’d throw all these items into the blender without a care for the order they were put in. Inevitably, a blade would get stuck on a giant frozen strawberry. You’d stick a spatula down in there to move things around, and then the blades would start moving before you pulled it back out and all of a sudden you’ve got a pile of partially blended smoothie with some nice chunks of orange spatula. Sound familiar? No? You’re obviously more on top of things than I am.
But, if you were nodding in agreement, try treating your blender with love and care by layering the frozen stuff on top. Give those blades a chance to feel good as they easily whip through water, kale and yogurt. Add more cold water if needed. Then, let the frozen goods enter the picture. Drink as is, or top with a few berries and chia seeds. Enjoy your spatula-free smoothie!
Raspberry-Banana Overnight Oats with Maple-Glazed Almonds
1 ripe banana
1/3 c. raspberries
1 c. rolled oats (not instant)
3 TBSP chia seeds
1 1/2 c. unsweetened almond milk
1/8 tsp. vanilla
1/2 tsp. cinnamon
1 c. whole, raw almonds
1 TBSP pure maple syrup
pinch of sea salt
In a medium-size glass or plastic dish with a lid, mash banana and raspberries together with a fork. Add oats, chia seeds, almond milk, vanilla and cinnamon. Stir until well-combined, cover and put in refrigerator to soak overnight.
Heat oven to 300 F. Mix almonds with maple syrup and a pinch of salt, coating all almonds. Place a piece of parchment paper on a cookie sheet and spread out almonds. Bake for 20 – 22 minutes, stirring at 10 minutes. Remove, let cool and store in an airtight container.
In the morning, top oats with almonds (chopped if desired), add a few fresh raspberries and you’re on your way – either out the door or to put with breakfast for your awesome wife/mom! You will likely have extra almonds. You will not be sad about this. Happy weekend!