After years of dealing with well-meaning relatives and restaurants with no veggie-friendly options but salad and gigantic Portobello mushrooms, Rebecca is excited to share her hard-won recipes, nutrition tips and restaurant dining advice with both fellow herbivorous and omnivorous Central PAers alike.
When it's hot in the morning, as it has been this past week, I like a tasty breakfast that's easy to prepare. I tried this combination in my blender recently and enjoyed it:
¼ cup milk
1 cup yogurt
1 handful fresh spinach
1 cup sliced peaches (or one fresh peach)
I like to use Greek yogurt because the protein content is so high. The large containers of lowfat vanilla Greek yogurt that Giant sells now are tasty and easy to use for smoothies and cooking. I've used regular cow's milk, almond milk, and vanilla soy milk in my smoothies, and each would work equally well with this one. The key for thick texture and sweetness is the banana.
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