Freddie’s second birthday is coming up and I’m starting to reminisce about what I was doing during the month of June these past two years. Since I’m so food-centric, I always remember what I was eating or making in the kitchen. At this time of year, I get a sudden mood bump when the weather starts to get warm and Farmers’ Markets start to open. More fresh produce available everywhere.
I remember when I was pregnant and Aaron would go to the Farmers’ Market in front of his office and bring me home pints of berries. The raspberry bushes in our yard start to produce the first fruits of year. I would stuff my face with berries and not even attempt to save room for non-berry food.
Last year, Freddie was just starting to eat larger varieties of food and I remember giving him his first blueberries. Of course, he took after me and began to consume every blueberry in sight. We started referring to them as “bluebs”. Scenes of the girl in Willie Wonka swelling up into a giant blueberry and being rolled away by Oompah Lumpahs would flash through my mind.
This year, since we have had so much luck with smoothies, I have begun blending our favorite berry into our morning smoothie. I must say that this tasty concoction hits the spot and keeps me full well into the morning.
I hope that this June Baby Smoothie makes it into your repertoire and has you waxing romantic about June’s past during breakfast.
June Baby Smoothie
1 1/2 cups of water
1/4 cup rolled oats
1 cup fresh or frozen blueberries
1 frozen banana
1 tablespoon chia seeds
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon almond butter
one large handful of spinach
1 cup ice (optional)
Place everything in the blender. I prefer to add them to blender in the order that I have listed the ingredients. Ice is optional. Use if you like a super cold smoothie. I only add it when it is super hot outside.
Now I love a good smoothie, but it’s the middle of March and the thought of blending up an icy concoction gives me the literal shivers. It better be a really damn good smoothie for the chill to be worth it.
Enter the child approved Sweet Potato Pie Smoothie. Freddie drinks these down like water. We usually split one, but sometimes I have to blend up two. It has warming spices and it helps to increase your daily antioxidant intake. It also brings back cozy memories of the holidays.
I got the idea for this from from a new Amazon cookbook find.
Although Aaron isn’t the biggest lover of pumpkin, but I have to get my pumpkin fill in as many ways as I can during the fall. One of my favorite ways to use up my stockpile of canned pumpkin is to make a healthy and refreshing pumpkin pie smoothie for breakfast. It’s one way to sneak in a few fruits, some omegas, and lots of antioxidants via spices like cinnamon and ginger.
I try to whip one of these bad boys together in the time after I drop Freddie at daycare and before I head to work. If I don’t schedule my smoothie making like that, Freddie tries to drink it all. Him having a smoothie isn’t necessarily a bad thing, but he’s a pumpkin hog.
Vegan Pumpkin Pie Smoothie
1 cup nondairy milk (we use soy)
1/2 frozen banana
1/2 cup canned puréed pumpkin
2 Tbsp oatmeal
1 Tbsp ground flaxseed
1 Tbsp maple syrup
1 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
1 tsp blackstrap molasses
3-4 ice cubes
Put everything in a blender or food processor and blend. Enjoy!