Local Food Challenge…Seasonal Breakfast Smoothies

It’s always easier on the weekends to prepare and enjoy a leisurely breakfast. You’ve got ample time to chop up veggies, create a tasty frittata or maybe whip up blueberry pancakes using local flour. During the week, life can get a little more hectic. So what’s a 100 Mile Eater to do?

Whip up a Smoothie – they make a super quick and easy breakfast that you can sip while getting ready or take to go. We’ve got three tasty smoothie recipes that use local and seasonal ingredients. For each of the following recipes, blend ingredients in a blender or food processor until smooth. We like to puree the fruit with a little milk or juice first to get them really smooth before adding the other ingredients. Each recipe makes 1 serving. Enjoy with a slice of 100 Mile toast or leftover pancakes. We pre-made some buckwheat scones to go with our smoothies.

Apricot Mint
1 apricot, pitted and sliced
1/2 cup raspberries
2 tbsp fresh mint, coarsely chopped
1 cup milk

Peach Blueberry
1 peach, pitted and sliced
1 cup local blueberry juice
1/2 cup strained or greek-style yogurt

The blueberry juice makes this smoothie slightly tart. Feel free to sweeten it up with a little honey if you prefer.

Blueberry Lavender
1 cup blueberries
3/4-1 tsp dried lavender, crushed in a mortar & pestle 
1 cup milk
1 tsp honey

Did you know…Eating breakfast can make it easier to tackle the Local Food Challenge. Skipping breakfast means you miss out on energy and key nutrients that your brain and body need to function properly. Eating breakfast helps you make better food choices later in the day. This means breakfast could help you stick to your Local Food Challenge – so eat your breakfast!


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