We’ve all heard it, time and time again…. “Breakfast is the most important meal of the day.” And, if you think about it, it’s pretty true. I mean, I eat dinner around 6:00pm (senior citizens over here…..)…. and don’t have breakfast until 6:30am…. so, I’m literally breaking the fast with my first meal of the day…..

Growing up, I couldn’t leave the house until I’d had something to eat in the morning. In college, breakfasts were often pushed back until 9:30am (#LateNights #YOLO). In grad school, I lived on cereal. When little miss arrived, I relied heavily on my favorite oatmeal bake (pop in the oven, and voila). Needless to say, I’ve learned a thing or two over the years about what will keep me nourished, satisfied, and provide me with the energy needed to get through the morning…..

First, I need carbs. Have to have them. So, I opt for items like my favorite rolled oats from Trader Joe’s, sweet potatoes, or a piece of toast. I also find a good source in the fruits I incorporate… I tend to prefer a sweet breakfast over a savory option, which is why I like fruit in the morning. I typically top my oats with fresh fruits for the perfect combo….

Second, a healthy dose of fats. They help me feel full longer. My preferred morning fats (sounds kinda funny, huh??)? Avocado or some kind of nut butter. They’re pretty much my #obsession. On toast, in my oatmeal (well, nut butter that is… haven’t been adventurous enough to toss in avocado…), on the side with my egg dish….

And lastly, some kind of protein. When I was in grad school I would have a bowl of cereal and wonder why I was hungry an hour later (or, better yet, why I needed a second bowl…..). Eggs, bacon (nitrate, hormone, antibiotic, organic kind), and protein powders are my favorite options….

Annnnd, a few mornings ago, I decided to get a little creative with those three must haves…. and that’s how this amazingly thick, delicious, and nutritious breakfast was born. You can drink the whole thing if you’d like… split it between two people (which is what little miss and I did)…. or make it into a breakfast bowl and top with more fruit and granola…. the options are limitless. Do what your tastebuds desire. Either way, you’re sure to be left with a cup (or bowl…) of goodness in front of you…….

Oh, and there are two hidden, nutrient dense, ingredients in this baby…. beets (in the oh-so-delicious Pressed Juicery Strawberry Almond Milk) and frozen cauliflower (trust me when I say you can’t even taste it….but it adds some amazing texture)…..

Strawberry Breakfast Smoothie

Ingredients:
1 cup of sliced strawberries
1 medium, frozen, banana
1/2 cup oats (I use the gluten free oats from Trader Joe’s)
1 tbsp chia seeds
1 tbsp chocolate protein collagen peptides
1 cup frozen riced cauliflower
1 cup Strawberry Almond Milk from Pressed Juicery
1 scoop of nut butter (I used this one)
1 1/2 cup ice cubes
sprinkle of cinnamon

Directions:

Combine all ingredients in a blender (I used a vitamix) and blend until well combined. If it is not as thick as you would like, add a few more ice cubes until it reaches desired thickness (this is what I had to do).

Thank you to Pressed Juicery for sponsoring this post and allowing me to create delicious recipes for you. All opinions expressed are my own.