A Healthy Breakfast

I’ve been going into work later this summer (9:30 am to be exact) so that gives me plenty of time for a healthy breakfast. Even when I go back to my normal hours this fall, I am still going to make a point to eat breakfast in the morning. This particular breakfast is tasty and quick, with just a little planning ahead. Baking bread on the weekend can provide delicious breakfasts and snacks all week. I have my wonderful mom to thank for this particular recipe – the best banana bread I’ve ever had. Combining the bread with a fruit smoothie is a great way to sneak in extra servings of fruits into your diet. And did I mention it’s fast and easy!?

Banana Berry Smoothie

  • 3 frozen strawberries
  • 1 banana
  • 1 cup soy milk
  • 1-2 Tbsp agave nectar, depending on how much sweetness you want to add (agave nectar is a vegan’s answer to honey — it’s made from cacti and is a delicious sweetener)
  • 1 Tbsp ground flax seed

Toss everything in your blender, blend for about 30 sec., and enjoy!

Mom’s Banana Bread

  • 1 3/4 c. flour
  • 1 1/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3/4 tsp. salt
  • 2/3 c. sugar
  • 1/3 c. vegetable shortening
  • egg replacer equal to 2 eggs (I use Ener-G egg replacer, but I bet flax eggs would be good, too!)
  • 2 Tbsp. soy milk
  • 1 cup mashed bananas (2 bananas)

Stir together flour, baking powder, baking soda, and salt. Set aside. In a mixer bowl, beat sugar and shortening with electric mixer until light, scraping sides of bowl often. Add one “egg” at a time, and the soy milk, beating till smooth after each addition. Add flour mixture and banana alternately to creamed mixture, beating till smooth after each addition. Turn batter into a lightly greased loaf pan. Bake at 350 degrees F for 50 minutes, or until a toothpick comes out clean. Cool in pan for 10 minutes. Remove from pan; cool.


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