Dairy-free Fruit Smoothie – A Great Gluten-free Breakfast Option

We’re enjoying a lovely Indian summer here in the Northeast, so fruit smoothies have been back on our menu this week. Our family enjoys fruit smoothies for breakfast, for snacks and even as a lunch entree.

gluten free recipes for breakfast - dairy free fruit smoothie

Our most common way to enjoy smoothies is as an easy on-the-go breakfast option. I can’t think of a more wholesome, nutrient-dense way to begin our day! If you sign up for my free newsletter you’ll get a full eReport on what an amazing addition to your diet fruit smoothies can be.

Most smoothies begin with a dairy base (usually yogurt), but this smoothie is made with nothing but whole foods. Frozen bananas provide creaminess. sweetness and ‘frostiness’. Almonds provide creaminess and beneficial fats that give a satisfied full feeling that sticks with you longer than fruit alone. Fruits, berries and other additions add incredible flavor and nutritional benefit (antioxidants, phytonutrients, fiber, vitamins, minerals, etc.).

 

 

The Versatility of Fruit Smoothies

My fruit smoothie ‘recipe’ has stayed the same and yet varied greatly over the years. Let me share with you how I now prepare fruit smoothies.

The evening before I’m making fruit smoothies for breakfast or for lunch I soak a combination of raw almonds and pumpkin seeds in a pint jar, covered with water. Why the pumpkin seeds? I think pumpkin seeds are all-stars nutritionally so I’m always looking for a way to add them to our diet. I only add a couple of tablespoons, so it doesn’t impact the flavor too much.

I also soak about 1 1/2 Tbsp. of chia seeds along with a couple tablespoons of some super-nutrient-rich dried fruit (like goji berries, goldenberries, figs, apricots, etc.) in a jelly jar, filled with water. I don’t soak the chia seeds and dried fruit with the nuts because I drain off the water from the nuts in the morning whereas the soaked chia becomes a gelatinous mass that I add directly to the blender.

So, in the morning, I drain the nuts and add them to the blender along with the chia mixture. I add a little water, a good-size squirt or two of flax oil and then I slice and peel the orange wedges and core an apple and toss them in. Next I add the frozen berries (or other fruit). I give this mixture a quick whiz in the blender until it’s relatively smooth and then I add the frozen bananas for the final blending of the smoothie.

For fun, if you’d like to see a video of me making a smoothie, you can check it out on YouTube.

 

This recipe and other great gluten-free recipes for breakfast are included in this invaluable ebook.  

 

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