Local cookbook author Alli Shircliff believes that breakfast is the most important meal of the day. When she first moved in with her husband and learned that he didn't eat breakfast, she began making smoothies every morning as a substitute for breakfast. As a trained nutritionist, sneaking in as many nutrients as possible was a priority. When she had a son, she continued to make smoothies but included a few more kid-friendly versions. After a few years, Shircliff became something of an expert, so she decided to release her own cookbook.
Here she shares two of her family's favorite recipes: a peanut butter grape smoothie and a zucchini bread smoothie (a perfect way to use up that summer bumper crop of zucchini). So, if you're having trouble getting your kids (or partner) to eat breakfast, these smoothies are a quick and easy snack full of nutrients.
“The Smoothie Book” can be purchased from Alli's website or at Paper Boat Booksellers, Three Trees Books or Village Books.
Peanut butter grape smoothies
(Makes two 12-ounce smoothies)
Ingredients:
- 1 banana, broken into pieces
- 1 cup frozen (or fresh) grapes
- 1/2 cup frozen zucchini chunks
- 2 tablespoons peanut butter powder (available at Trader Joe's) or 1 tablespoon peanut butter
- 1 tablespoon chia seeds
- 1 1/2 cups unsweetened almond milk (plain or vanilla)
Directions:
- Place banana, grapes, zucchini, peanut butter powder and chia seeds in a blender; add almond milk.
- Blend until smooth, adding more almond milk for a thinner consistency.
Zucchini bread smoothies
(Makes two 8-ounce smoothies)
Ingredients:
- 1 cup chopped zucchini (fresh or frozen)
- 1 apple, chopped
- 1/4 cup oats
- 1/8 teaspoon ground cinnamon
- 1 cup unsweetened almond milk (plain or vanilla)
Method:
- Place zucchini, apple, oats and cinnamon in a blender; add almond milk.
- Blend until smooth, adding more almond milk for a thinner consistency.
