breakfast smoothies 1 - The Pink Rose Bakery

Breakfast Smoothies

Ladies and gentlemen, the breakfast smoothie bar is open.

I know, smoothies aren’t rocket science, but they are pretty much all I have been having for breakfast for the past two weeks. The warm weather means that I want something quick, refreshing and healthy. And sometimes this blog needs to be about sharing the simple, uncomplicated things that don’t require an oven.

Also, I’m a bit of a late comer to this, but . . . frozen bananas, such a revelation.

I have spoken about brown bananas before, but summer weather is not conducive to making endless supplies of banana bread. So I have been peeling and cutting up the brown bananas into thirds and then freezing them. It makes smoothie making so much easier as you don’t need to add ice, which can water things down.

Banana & Strawberry Smoothie - The Pink Rose Bakery

For once I think I might be sad to see summer turn to autumn, because to be honest, I may be in danger of turning into a smoothie. Can not get enough.

The three flavours featured are the ones I have been drinking the most. I throw in a tablespoon of chia seeds, to add some protein and fibre, and I’m good to go (for photographic purposes I haven’t added the chia seeds in these ones, because unless you leave them to soak for 15 minutes, they don’t really blend down and are therefore still visible. In a frog-spawn kind of way).

The chocolate cherry one is perfect for when what I really want is chocolate spread on toast, but don’t have any toast (chocolate spread on corn cakes is not the same). Sweetened with the banana and a splash of maple syrup, it tastesĀ indulgent without being loaded with sugar.

Chocolate Cherry Smoothie - The Pink Rose Bakery

And the banana and mango one has two unconventional ingredients – carrot and turmeric. You can’t tell that either of them are there as such, but they do make a difference. I have used both fresh mango or a scoop of this mango ice cream, either works.

Banana & Mango smoothie - The Pink Rose Bakery

I prefer to use almond milk in my smoothies, but if you want to use cow’s, goat’s or soya, go ahead.

breakfast smoothies 2 - The Pink Rose Bakery

Breakfast Smoothies

  • Servings: each recipe makes a single serving
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Banana & Strawberry Smoothie

Ingredients:

  • 2/3 frozen banana
  • 10 strawberries
  • 1 tbsp chia seeds
  • Unsweetened almond milk, enough to cover the other ingredients

Put all the ingredients in a blender, or if using a hand-held blender, a tall plastic beaker, and blend until smooth. Pour into a glass. Can be made up to 24 hours in advance and kept in the fridge until needed. Contents may separate so stir before serving.

Chocolate Cherry Smoothie

Ingredients:

  • 2/3 frozen banana
  • 10 cherries, stones removed
  • 1 tsp maple syrup
  • 1 tbsp unsweetened cocoa powder
  • 1 tbsp chia seeds
  • Unsweetened almond milk, enough to cover the other ingredients

Put all the ingredients in a blender, or if using a hand-held blender, a tall plastic beaker, and blend until smooth. Pour into a glass. Can be made up to 24 hours in advance and kept in the fridge until needed. Contents may separate so stir before serving.

Banana & Mango Smoothie with Carrot & Turmeric

Ingredients:

  • 2/3 frozen banana
  • 1/4 cup fresh mango, or a generous scoop of this mango ice cream
  • 1/2 small carrot, grated
  • 1/4 tsp turmeric
  • 1 tbsp chia seeds
  • Unsweetened almond milk, enough to cover the other ingredients

Put all the ingredients in a blender, or if using a hand-held blender, a tall plastic beaker, and blend until smooth. Pour into a glass. Can be made up to 24 hours in advance and kept in the fridge until needed. Contents may separate so stir before serving.

Ā© The Pink Rose Bakery 2014