Franny Bastian's Breakfast Smoothie
Franny Bastian is a senior producer at VPR.
To save time for longer dog walks in the morning, I've converted my car into a breakfast nook. I whip up a smoothie and grab a cup of coffee and enjoy them on the way to work. The secret to a satisfying smoothie is using frozen fruit rather than ice cubes, and a base that is not non-fat. I usually have Vermont berries from last summer in the freezer. If not, peel a banana, cut in chunks and wrap in wax paper to freeze. This is my favorite smoothie recipe, adapted from the New York Times "Well" blog.
1 medium-sized or large ripe banana
1 heaping cup fresh or frozen hulled berries
1 cup milk or yogurt*
1 teaspoon honey or a tablespoon maple syrup
1/2 teaspoon vanilla extract (optional)
Place all of the ingredients in a blender and blend until smooth. Serve immediately as it will thicken and lose flavor if it sits. Makes one 16-ounce or two 8-ounce servings.
*Almond, soy or rice beverage may be substituted for the milk.
To save time for longer dog walks in the morning, I've converted my car into a breakfast nook. I whip up a smoothie and grab a cup of coffee and enjoy them on the way to work. The secret to a satisfying smoothie is using frozen fruit rather than ice cubes, and a base that is not non-fat. I usually have Vermont berries from last summer in the freezer. If not, peel a banana, cut in chunks and wrap in wax paper to freeze. This is my favorite smoothie recipe, adapted from the New York Times "Well" blog.
1 medium-sized or large ripe banana
1 heaping cup fresh or frozen hulled berries
1 cup milk or yogurt*
1 teaspoon honey or a tablespoon maple syrup
1/2 teaspoon vanilla extract (optional)
Place all of the ingredients in a blender and blend until smooth. Serve immediately as it will thicken and lose flavor if it sits. Makes one 16-ounce or two 8-ounce servings.
*Almond, soy or rice beverage may be substituted for the milk.