As a defiant response to sad desk lunches, the Food52 team works to keep our midday meals both interesting and pretty—this time, we're talking not sad desk breakfast.
Every other morning of 2014 started the same way, with a cup of nonfat, organic Greek yogurt. It was tart, fat-free—and relatively flavor-free. I'd make efforts to spruce it up by adding in flaky salt shards, thick honey, and blueberries, but even after the embellishments, I found it over all too quickly and I'd be starving a mere 30 minutes later.
More: How to make a smoothie without a recipe.
One November day after reading this article, I decided to consume fewer dairy products. Considering the massive hunks of feta that normally garnished my salad and the downpour of Parmesan that hit my pasta, chicken, and [insert any food here] at dinnertime, my diet needed a revamp, starting with the milkiest meal of my diet: breakfast.
From over-filtered and hyper-processed Instagram photos, I knew $9 smoothies were a “thing" so I figured I'd give them a try—even at that steep price. With my very first sip, I was sold. Before I even realized how satiated these made me feel (hello, healthy fats), I'd fallen in love with the silky blended nut butter and maple syrup sweetness, but I hated the soon-to-be bankruptcy I would face if this expensive habit lingered for too long. So I set out to re-create my favorite breakfast smoothie at home, which most places marketed as a “Green Goddess.” Hey, I’ll take it.
I knew that with my laissez-fare attitude about getting ready in the morning, that time was of the essence, so I pre-packed zipper bags with fruit and vegetable at night and placed them in the refrigerator so I could just dump their contents, then blend, zip, and sip upon waking. I began combining 1 bag of pre-packed vegetables with with 1 cup of almond milk and 1 (heaping) teaspoon of nut butter. The results were truly magnificent. The only thing that I wanted to improve upon was the smoothie temperature. By the time I transported breakfast, it wasn’t very cold and had thinned down significantly. On a hot summer morning, I needed a beverage that was frosty and refreshing. I tested keeping the bags in the freezer instead, and my final problem was solved. The best part? I can toss it in a cup with a tight lid and throw it in my purse for an easy, fresh deskside breakfast at work.
Now every week, on Sunday nights, I pack an army of smoothie packs that sit in the freezer and wait to meet their fate: Slurp-able, delicious, vegan breakfast treats.
Makes 5 smoothies, enough for a week's worth
For the freezer bags:
10 leaves of de-ribbed kale
5 medium-sized bananas
2 ripe pears
For the morning:
5 tablespoons almond butter, I like Trader Joe's Raw
5 cups almond milk, I use Califia Farms Unsweetened Vanilla
5 pinches flaky sea salt, such as Maldon
See the full recipe (and save and print it) here.
Photos by James Ransom
from Food52 http://ift.tt/1ICKT5G
0 commentaires :
Enregistrer un commentaire