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April 2006 Issue
Breakfast on the Run: Part 3
by Ronda L. Halpin
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For many people, breakfast is little more than a cup of coffee as you run out the door. But, if you are going to drink your breakfast, there's a much healthier way to do it. Pull out your blender and make a smoothie! Packed with fruit and yogurt, smoothies are a great way to start your day. And making some additional ingredient choices can make sure that they are the best fuel to start your day:
  • Opt for lowfat or nonfat dairy in your smoothies. That means skim milk and lowfat or nonfat yogurt. You can save even more calories by avoiding sweetened yogurts.

  • I like to blend frozen fruit into my smoothies to make them a little creamier. A wide variety of berries, sliced peaches and pineapple, chunks of banana and melon are a good start and easy to have on hand all year round.

  • Adding just a small amount of toasted wheat germ to a smoothie adds a lot of fiber to the drink and a pleasant, nutty flavor.

  • Small amounts of honey, extracts or fruit juices can add a lot of flavor without many calories to a smoothie. I love to blend yogurt, skim milk, frozen bananas and vanilla extract together to make a banana smoothie that's great. Switch the vanilla extract for coconut extract for a special tropical treat.
To start you out on an adventure, I'm offering a nice smoothie recipe that I turn to when I'm in the mood for a fruity treat. Enjoy!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .


Peach Melba Smoothie

  • 4 oz. frozen sliced peaches
  • 4 oz. frozen raspberries
  • 1 T. toasted wheat germ
  • 1 T. honey
  • 1 tsp. vanilla extract
  • 8 oz. plain lowfat yogurt
Combine all of the ingredients in a blender and process until smooth. Pour into a tall glass or travel mug and enjoy while reading the paper or running out the door!
  • Yields: 1 serving
  • Preparation Time: 5 minutes

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