As you may have heard, the USDA retired MyPyramid and replaced it with MyPlate. I have seen plenty of examples for lunch and dinner menus, but why not anything about breakfast? Especially since research continues to show that breakfast really is the most important meal of the day. We're gonna fix this dilemma because thankfully, September is National Breakfast Month. That means yummy and nutritious breakfast recipes all month long. Stay tuned and Happy September!
Mixed Berry Smoothie
Makes about 3 cups, or 2 servings
1 cup Driscoll’s Blueberries
1 cup Driscoll’s Raspberries or Blackberries
1 cup Driscoll’s Strawberries, halved or quartered
1 cup vanilla yogurt
1/2 cup orange juice
1 – 2 tablespoons honey, to taste
1 tablespoon finely chopped crystallized ginger
Berries for garnish
Blend all ingredients plus two ice cubes in a blender until smooth. Garnish with additional berries before serving.
Nutrition Per Serving: 277 calories, 2.59g total fat, 1.05g saturated fat, 8.39g protein, 59.85g carbohydrate, 6.12mg cholesterol, 7.47g fiber, 89mg sodium
Nutrition Per 100 GRAM Serving: 64 calories, 0.59g total fat, 0.23g saturated fat, 1.93g protein, 13.84g carbohydrate, 1.41mg cholesterol, 1.72g fiber, 20mg sodium
Helpful Tip:
Crystallized ginger adds a sweet spiciness to this berry blend. A few pinches of dry ginger can be substituted. Ginger is listed on many “super foods” lists, along with berries, so this smoothie is a super refreshing, healthy treat.
Recipe courtesy of Driscoll’s, Photograph courtesy of Driscoll’s. Copyright 2011. All rights reserved
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