Breakfast is the most important meal of the day, they say. Many of us claim that we don’t have enough time in the morning to make something healthy, opting for a bowl of dry shop-bought cereal or a slice of toast, if we eat anything at all!
Well, you have no excuse now! Smoothies are a fantastic to-go meal in a glass. They take minutes to make and can be portable – just pour into a travel mug and off you go out the door.
Almond Breeze®, the makers of “a delicious low-calorie alternative to dairy milk made from California’s finest almonds” has teamed up with Foodies100 in a competition designed to get food bloggers creating breakfast smoothies using their almond milk. They sent me two litres of unsweetened Blue Diamond Almond Breeze® milk (to help get me experimenting in the kitchen) and this is the breakfast smoothie I developed with it.
- 1 Fairtrade banana, broken into pieces
- 1/2 Fairtrade avocado, chopped
- 250 ml almond milk, chilled
- 1 tbsp quick porridge oats
- 1 tsp agave syrup
- 1/2 tsp dried seaweed or pinch of spirulina powder
Prep time: Cook time: Total time: Yield: Serves 1
Elizabeth’s Kitchen Diary was sent some cartons of Almond Breeze for review. All opinions are our own. This is not a paid post.