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School started today, and while we’ve been looking forward to this day for about a week now, I must admit that I cried after dropping the kids off.
This is Piper’s second year of full-time school, and Londyn’s first year. The idea of dropping my youngest child off at school brought me to tears. Of course, I waited until after I drove away from the carline before letting the flood of tears, accompanied by the flattering drips of mascara, take over my entire face.
And to make this new adventure even more emotional, as I’m sitting in a local cafe, writing these words, the cutest little baby girl just strolled by with her mom. Oh sweet, Londyn, I remember when you were that baby, and I was that mom. And now you’re a grown-up school girl! Cue the flood of tears….
Now that we’re back to school, it’s time to shift my mindset from let’s-hangout-in-our-jammies-until-noon-because-it’s-summer to one of thinking about make-ahead breakfast options.
One week we may enjoy freezer almond-oat pancakes, and another week we may have freezer banana pancakes. One week we may have blueberry muffins with hardboiled eggs, and another week we may have banana bread with hardboiled eggs. And, of course, there are those weeks when we have good ol’ toast and nut butter (sometimes with sliced bananas and honey) with the hardboiled eggs.
If there’s one thing I’ve learned about planning school breakfasts, it’s that within the comforting boundaries of consistency and routine, there’s also plenty of room for variety and creativity.
When it comes to smoothies, I find that it’s easy to get stuck in a “rut.” For some reason, I gravitate toward the same fruit and yogurt combos over and over again. Granted, my family never complains about the same old smoothies. They are quite the food troopers!
This year, I’m trying to add a bit more variety to our smoothie mornings by experimenting with different combos, from adding cherries (why have cherries been absent in my previous smoothies??) to experimenting with honeydew (try it, so delicious!!). I’m focused on rotating the fruit in our smoothies, and even adding a few veggies every so often (like cucumbers and celery). I’m also working on changing up the liquids used in our smoothies, rotating between using coconut water, nut milk, coconut milk, kefir, yogurt, or just good ol’ water. This is my year for adding variety to our smoothie routine. #smoothiegoals
Today’s smoothie recipe is one of the smoothies we’ve been enjoying lately, in preparation for the school year and our return to quick and easy breakfast options. This Cherry-Berry Green Smoothie is incredibly simple to make, and relies on two main fruits to add a major antioxidant POW and WHAM: berries and cherries, both of which were just in season #stockedfreezer. When the berries are paired with the leafy green, spinach, and creamy cashew milk, this smoothie is a powerhouse smoothie fit for any school morning.
Antioxidant-Rich Cherry-Berry Green Smoothie
This smoothie recipe is one of the smoothies we’ve been enjoying lately, in preparation for the school year and our return to quick and easy breakfast options. This Cherry-Berry Green Smoothie is incredibly simple to make, and relies on two main fruits to add a major antioxidant POW and WHAM: berries and cherries, both of which were just in season #stockedfreezer.
- 1 cup cashew milk make your own
- 1 cup baby spinach or chopped kale
- 1 ripe banana
- 3/4 cup frozen berries I like to use strawberries or a berry mix: blueberries, blackberries, strawberries.
- 3/4 cup frozen cherries pitted
- 2 TB old-fashioned rolled oats
- 1-2 TB nut butter such as: peanut butter, cashew butter, or almond butter
- 1 TB Rainbow Superfood Smoothie This is my favorite "superfood" powder--it's pricey but I love the ingredients. It will make the smoothie taste chocolatey.
- 1 scoop collagen peptides I add this to our smoothies for the immune support. It dissolves in hot and cold liquids. This isn't gelatin which is used to make jello-like treats.
Add the ingredients to a high-speed blender starting with the liquid/soft ingredients and finally adding the frozen fruit. You may need to add more liquid during the blending stage, so keep extra cashew milk, or water, nearby. Blend the ingredients, on high, for 40-60 seconds.
Serve cold. You can also freeze this smoothie in popsicle molds for a frozen treat!
If you’d like to try one of the optional add-in ingredients, I recommend sticking with 1-2 of the options, and experimenting with the optional add-ins and combos that you like the best. If you’d like a heartier smoothie, go with the oats and/or nut butter. If you’d like an immune-boost, go with the collagen and/or a superfood blend. These ingredients are completely optional, and are recommended based on what I add to our smoothies for an extra boost.
The banana in this smoothie adds creaminess and sweetness. You’re welcome to leave it out if you can’t eat bananas, but you’ll probably want to add a bit of sweetener to the mix, either in the form of 1-2 pitted dates or honey.
If you make this recipe, be sure to snap a photo and hashtag it #LIVESIMPLYBLOG. I'd love to see what you make!