Breakfast smoothies

Blueberry-Pomegranate Smoothie

Sorry for the lack of updates -- things have gotten hectic as I have started a new internship in Washington D.C., settled into a new apartment as a tentative couch-surfer/resident, taken my LSATs, shopped for Christmas presents, and applied to graduate schools and "real" jobs all the while! December's a busy month for a lot of people, it seems, and I'll be glad once I'm finally through it.

Anyway, since this is a food blog:

I've obviously had limited time on my hands -- sometimes, so limited that I am struck with that unfortunate temptation to hit the snooze button, get 10 minutes more sleep, and skip breakfast. How dreadful of me! For as we know, Breakfast Is The Most Important Meal Of The Day.

It's times like these that a breakfast smoothie comes in handy. As far as I can tell, there's really no downside to making these lovely little concoctions. They're healthy, giving you one each of your recommended fruit and dairy servings and, if properly constructed, Vitamin D, protein, antioxidents and all other sorts of goodies. They're not too sugary (and the sugars that are there are natural) but still taste great. They're cheap, provided you spring for the in-season and/or on-sale produce. And if you need to get out the door ten minutes ago, you can simply fill your nearest beverage container and take your breakfast with you!

Two of my favorite combinations after the jump:

BLUEBERRY-POMEGRANATE SMOOTHIE
serves 1

• 1 6-8 oz container vanilla yogurt
• 1/2 cup pomegranate juice
• 1 cup frozen blueberries
• 1/4 cup wheat germ or flax seeds
• 3-4 ice cubes
• 1 tbsp honey (optional)

PEANUT BUTTER-BANANA SMOOTHIE
serves 1 

• 1 cup vanilla soymilk
• 1 tbsp peanut butter
• 1/4 cup flax seeds
• 1 tbsp honey
• 3-4 ice cubes

To make either of these extra filling, try adding 1/2 a cup or so of toasted oats (only 5 more minutes on the stovetop). Adding oats to a smoothie might seem weird, but it works and will help keep you from getting hungry before lunch.