Winter Rainbow Salad
A power salad for those cold winter days!
I am a Breakfast Required Person. I know a lot of folks aren’t — either because of habit or hurried schedules or something else that causes them to skip the morning meal. But if I don’t eat breakfast, I basically turn into the Incredible Hulk. You won’t like me when I’m hangry.
Usually Dave and I make toast out of his homemade sourdough for breakfast, which is absolutely lovely. But during the middle of the summer, with no air conditioning, having the oven on for over an hour becomes a little less fun. That combined with a large number of guests has meant that we haven’t made sourdough for several weeks – it’s unusual for us!
But I’m OK with it, because we are having a little bit of a smoothie renaissance at our house. I don’t know why this took me so long to figure out, but I am currently obsessed with adding peanut butter to my smoothies (and smoothie bowls). In the past, the all-fruit version has been a little to sweet for my taste (I am also a Savory Breakfast Person). Adding nut butter adds some umami and complexity that makes me suddenly REALLY excited for my morning smoothie every day.
This recipe is my favorite current smoothie, but in bowl form, because it’s summer and there’s so much good fruit right now, I couldn’t help top my smoothie with more of it. It’s naturally gluten free and can be Whole 30 or Paleo based on your choice of milk. I just finished eating another one of these a couple of minutes ago, and I believe that makes it almost a full week of smoothies for breakfast. It’s been a good ride, and I don’t think we will be changing our habits anytime soon.
And as a bonus: I’ve been hitting the collagen peptides pretty hard right now, 3-4 days per week. It’s so easy to blend them right into a smoothie!