Breakfast is a weekend thing. It involves multiple friends huddled around a table, and a time-sucking schmorgesborg of various meats, cheeses, sauces and (if it's done right) cocktails. But nobody has the time for that during the week, and without the appeal of a heart-stopping, tongue-pleasing orgy of food, I generally opt out.
However, as the years pass, I'm finding that if I'm still foodless by 11am, I transform into a post-bender Charlie Sheen - my fingers begin to quiver, my stomach begins to turn, and my ability to use appropriate vocabulary dwindles down to pathetic key words like "epic" and "winning". This nector worthy of the God of Mornings became a filling and healthy solution.
 |
| Yes, my banana-face suffers from heterochromia |
Ingredients (with links to nutritional info):
* 1 medium-sized banana, preferably frozen (see below)
* 1 tablespoon of natural peanut butter (for protein)
* 1 tablespoon of unsweetend cocoa (lots of fiber, antioxidants, and deliciousness.)
* 8 oz of almond milk (Use any milk you like, but I generally use almond milk for the added flavor, increased calcium and easy digestion)
Just chop the banana, toss all the ingredients in the blender and you're good to go. Allergic to peanuts? Use whole milk, or get your hands on some rice protein from Whole Foods or your local health food store - easier to digest and will help keep you full for hours.
Now, freezing bananas isn't just a cryogenic process that allows your fruit to live far into the future, it also makes the drink as thick and refreshing as milkshake. Just peel your banana, chop it into several circular pieces, toss the pieces into a freezer bag with a tablespoon of lemon juice (to keep the banana from browning), and throw it into the freezer.
Quick, easy, healthy, filling, and portable. Never experience the Charlie Sheen shakes again.
0 comments:
Post a Comment