I’m not a very big breakfast eater. Kelly isn’t either. I think I passed that trait onto Kelly from my Nona. Breakfast for Nona was a cup of coffee and maybe a piece of toast while everyone else ate a wonderful breakfast that my grandfather cooked and maybe Nona had a second cup of coffee as she cleaned up after breakfast. (I know I get my cleaning tendencies from Nona!) I’m usually up for close to 2 hours before I have a light breakfast. Kelly often takes her breakfast to work with her in the form of a smoothie. She has a variety of different smoothies she makes depending on what she has on hand & what needs to be used up immediately. Kelly convinced Eric & I to give her latest smoothie version a try. I’m glad we did!
Melon & Spinach Smoothie
Melon & Spinach Smoothie (adapted from The Low-FODMAP 28-Day Plan: A Healthy Cookbook with Gut-Friendly Recipes for IBS Relief, Rockridge Press) Makes 2 8-ounce servings
Ingredients:
1 banana, peeled & sliced- 1 cup honeydew melon cubes (1/4 of the melon)
- 1/2 teaspoon cinnamon
- 1 tablespoon pure maple syrup
- 1 tablespoon peanut butter
- 2 cups baby spinach (3 ounces)
- 1 cup unsweetened almond milk
Directions:
Add the banana slices, melon cubes, cinnamon & peanut butter to the blender then put the spinach on top and drizzle on the maple syrup.
Layer the ingredients into the blender.
Cover the blender & turn it on. Remove the center piece of the lid (funnel cup) and slowly pour the almond milk into the blender while it is running.
While the blender is running, add the milk through the funnel cup opening.
Continue to blend the smoothie until all the ingredients are pureed. Drink immediately or refrigerate the drink for up to 3 days.
Breakfast on the go!
Breakfast starts the day off right! ~Linda
Melon & Spinach Smoothie (adapted from The Low-FODMAP 28-Day Plan: A Healthy Cookbook with Gut-Friendly Recipes for IBS Relief, Rockridge Press) Makes 2 8-ounce servings
Ingredients:
- 1 banana, peeled & sliced
- 1 cup honeydew melon cubes (1/4 of the melon)
- 1/2 teaspoon cinnamon
- 1 tablespoon pure maple syrup
- 1 tablespoon peanut butter
- 2 cups baby spinach (3 ounces)
- 1 cup unsweetened almond milk
Directions:
Add the banana slices, melon cubes, cinnamon & peanut butter to the blender then put the spinach on top and drizzle on the maple syrup. Cover the blender & turn it on. Remove the center piece of the lid (funnel cup) and slowly pour the almond milk into the blender while it is running. Continue to blend the smoothie until all the ingredients are pureed. Drink immediately or refrigerate the drink for up to 3 days.