It’s officially summertime! Which to me means pool parties, late nights, fireflies, and fresh berries. Growing up, we would pick blackberries and blueberries every Father’s Day; it was always hot, and there were bees everywhere, but we would run and hide in the bushes, sampling all our berries while filling up buckets full! That night, we would come home sticky, tired, and covered in thorn scratches, but we would sit down to a cool, refreshingly sweet bowl of berries and cream. This smoothie is an homage to the berries and cream of my childhood summers – berries and greens! Also cool and refreshingly sweet, this smoothie is delicious and packed with antioxidants (which gives it the pretty purple color), vitamins, healthy fat, and fiber. It’s as easy as tossing some ingredients in a blender, and I guarantee your whole family, kids included, will gulp it down! Your toddler may get super messy and turn purple, and may even have some chia seeds stuck in her hair the next day (true story), but messy, healthy fun will be had by all!
Berries and Greens Smoothie
- Two large bananas – ripe with brown spots
- 1.5 cups of frozen berries – I used a blackberry/blueberry/raspberry medley
- 1 cup, packed down, of fresh spinach leaves
- 2 tbsp of ground flax seed
- 1 tbsp of chia seeds
- 1 cup of unsweetened almond milk
- 1/3 cup of unsweetened coconut milk
- Combine all ingredients in a blender
- Blend and enjoy!
- Keep leftovers covered in the refrigerator and give it a shake/stir before drinking
I hope you give this short and sweet recipe a try – smoothies are a great breakfast or snack in the summer heat, and you’re giving your kiddos essential vitamins and nutrients! Without them complaining about eating veggies…which is an extra bonus 😉 If you like breakfasts in a jar/cup, be sure to check out my Chocolate Covered Strawberry Chia Pudding and my Peanut Butter and Chocolate Overnight Oats, and for more summer-y treats, check out my No Bake Cheesecake with Chocolate Crust, No Bake Chocolate Date Cake, and Chocolate Banana “Nice” Cream. Wishing a happy start of summer to everyone! Get your antioxidants and vitamins in, stay cool…and enjoy your pinch of crazy!
This post contains affiliate links. If you purchase using the links, it is of no extra cost to you, just a small commission for me – helping me earn extra money to keep making recipes. Thank you for supporting A Pinch of Crazy!
The Most Important Meal of the Day
Mornings around here are always “A Pinch of Crazy”. My husband and I wake up around 5:30, and I try and sneak in some Bible reading time and possibly some stretchy yoga before Zemirah wakes up. When she wakes up around 6 (6:30 if I’m lucky, 7 if I’ve won the lottery), she hits the ground running; full of energy and immediately squealing “eeeat eeeat” over and over again, as I’m shuffling around in my slippers, gulping down my coffee, and trying to get us a healthy breakfast pulled together.
Breakfast meal prep helps us make wise choices even on the early, busy mornings. A lot of times I prep mason jars full of Peanut Butter and Chocolate Overnight Oats for David to grab and go…and to eliminate cooking from my morning, as I probably should not be trusted with flames before I finish my coffee. However, if we are craving something more hearty, I like to make a big breakfast bake to last all week. It keeps well in the fridge and reheats in the microwave! You can change it up by topping it with avocado, salsa, or hot sauce.
This can be made with a variety of vegetables, but I always like to include potatoes to help fill us up, and some form of greens. It’s always good to start your day with veggies! If made in an ovenproof skillet, it is a one pan meal, which is definitely a bonus! However, I have also cooked the filling separately, then transferred it all to a 9×9 baking pan. Either way, this healthy, hearty, on-the-go breakfast is fast, easy, and has minimal clean up!
Turkey Sausage Breakfast Bake
- Half a pound of turkey breakfast sausage (I like Jennie-O because there is not much sugar in it)
- Half an onion, diced
- Two cloves of garlic, minced
- Three medium/large red potatoes
- One cup (packed down) of chopped spinach
- 6 eggs
- 1/4 cup full fat coconut milk
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 1 tsp dried rosemary
- 1/2 tsp rubbed sage
- Preheat oven to 375 F
- Grease pan heavily with cooking spray/butter/coconut oil (we all know what a pain baked eggs are to clean)
- Cook turkey sausage, crumbling as you cook
- When almost cooked through, add potatoes, onion, and garlic
- Season with salt, pepper, and dried herbs
- Cover and cook on medium-low until potatoes are soft and onions are tender, stirring occasionally
- In a separate bowl, combine eggs and coconut milk, whisk until well combined
- Whisk in remaining salt and pepper and chopped spinach
- Pour over cooked sausage/potato mixture
- Bake at 375 for 15-20 minutes until the eggs are set
I hope this helps make your mornings run smoother and gets everyone off to a healthy start. Drink that second cup of coffee…and enjoy your pinch of crazy!