Since hitting the halfway point of pregnancy, a smoothie before “real breakfast” has turned out to be the easiest way (for me) to ensure I’m getting the extra 300 nutrient-dense calories I need per day to nourish the Ravenous Fetus. Not that I really count the calories in my pre-breakfast smoothies, but I’m guessing they work out to be about 300 calories and they are certainly filled with good things like whole fruits (and vegetables sometimes) and Omega-3 and 6, calcium, probiotics, complex carbs and protein if I decide to add some whey protein powder, which I often do.
This Berry Banana Oat smoothie is in regular rotation. I always keep bananas, peeled and chunked, in the freezer along with frozen berries. I usually buy the berries already frozen (much cheaper than fresh berries) but if I see organic strawberries on sale, I’ll get some extra, rinse then and cut them in half (leaving the hulls on) and freeze them. I figure: the hulls must add some kind of nutritional value; I don’t notice them at all once pureed; and it’s easier than bothering to hull them. The rolled oats add that good-for-you insoluble fiber that keeps digestive things running smoothie (PunClub President, at your service).
Berry Banana Oat Smoothie
- Yield: 1
- 1/2 cup almond milk (or dairy milk or other non-dairy milk)
- 1/2 cup plain yogurt (or vanilla for a sweeter smoothie)
- 1 frozen banana, chunked
- 1/2 cup frozen berries
- 1/4 cup rolled oats or instant oats (NOT steel cut oats)
- 1 tablespoon chia seeds
- 1 tablespoon hemp seeds
- 1 teaspoon honey if desired
- Put the milk into the blender first, then all other ingredients.
- Blend until smooth.
- You can assemble the ingredients in the blender jar the night before, store in the fridge, then blend in the morning for an even quicker smoothie. Add a couple ice cubes if you do it this way to make sure it’s cold and thick.
- Calories: 370
I’ve got many more smoothie recipes here!