Breakfast Smoothie

Smoothie recipes have been popping up on a lot of blogs lately, including on my friend's Ann-Marie's Escape to the Kitchen!

In the summer, a nice, refreshing smoothie is my go-to breakfast. It fills me up without weighing me down! It's one of those “recipes” that is super versatile: you can literally use any juice/fruit/yogurt combo you like! For a thicker, frostier smoothie, use frozen fruit or add a few ice cubes, or you can even substitute one cup of fruit sorbet!

I almost always use Greek yogurt because it is packed with protein (which keeps me full longer) but using flavored yogurt that matches up with your fruit is a great option too.

Boost your smoothie's nutritional value by adding some whey or soy protein powder or ground flaxseed (great source of omega-3s and fiber). For a little crunch, add some granola cereal or chopped almonds.

Makes 1 large smoothie

• ⅓ to ½ cup fruit juice = 80 à 120 ml de jus de fruit
• 1 cup fresh or frozen fruit = un fruit frais ou congelé (environ 150-200 g)
• 6 oz. low-fat yogurt = 170 g de yaourt ou fromage blanc, nature ou aromatisé
• 1 teaspoon honey or maple syrup (optional) = 1 cuillère à café de miel ou de sirop d'érable (facultatif)
• 1 tablespoon protein powder (optional) = 1 cuillère à soupe de poudre protéinée (facultatif)
• 1 tablespoon ground flax seeds (optional) = 1 cuillère à soupe de graines de lin moulues (facultatif)
• 1 to 2 tablespoons low-fat granola cereal or chopped almonds (optional) = 1 à 2 cuillères à soupe de granola/muesli ou d'amandes (facultatif)

Mix all the ingredients in a blender until smooth. Serve in a tall glass. Enjoy!