There are two things I am terrible at 1) remembering to eat breakfast 2) getting enough calcium–however I have an excuse for the second. Last year I went to a gastro doctor because I was constantly having reflux and stomach pain. A few doctors visits and a scope later, I found that I shouldn’t have dairy or some of harder proteins to digest, like meat. I try to eat as vegan as possible and am on medicine to help reflux. The only problem is my medication depletes my calcium and magnesium, which is terrible for your bones.
Though I cook for a non-vegans, I still always try to stay healthy, but healthy breakfast food can be a challenge. I have, luckily, found a healthy (and tasty) solution—smoothies! They are quick to make, travel well in a mason jar, and are a healthy dose of fruit, calcium, and protein. Also, bonus — I make mine all vegan and very delicious!
- 1 c. organic vanilla almond milk
- 1 ripe, organic banana (preferably sliced and frozen—this makes it thick and creamy)
- 1 tbs. all natural peanut butter
- 1/2 c. strawberries
- 1/2 tsp. cinnamon
- 4 ice cubes (if you opted out of freezing your banana)
Just dump all the above ingredients in a blender and blend on high until smooth. I pour mine into a glass mason jar and throw it in the freezer until I leave for work (yes, I eat breakfast and lunch at my desk or on the go!—the life of a gal in marketing). This smoothie is packed with protein, filling, vegan, and a quick healthy way to fit breakfast in, enjoy!