Baked Summer Ratatouille
One of the first local recipes we made for the Oregon Food Bank's Eat Local Challenge!
It’s been a while since I’ve done a smoothie recipe! Mostly because it is gross outside. But I was looking for a good pre-workout breakfast. I know I’ve been yakking about boot camp a lot lately, but I love that class! It’s like my favorite part of team sports practice – challenging yourself though conditioning – never ends (apparently I was born to be a runner. Ha). And after the first week, it became apparent that a light, healthy breakfast was in order before we went. Because yeah, you start to feel pretty gross if you’ve had too much to eat.
So this is what we had this week. Don’t think I’m going to be easing up on the muffins. I’ll just make them on Sunday instead. 😀
Here’s what you need for two 20-oz. smoothies:
Add the fruit to the blender, followed by the yogurt and juice, followed by the ice. You know what to do! Blend until smooth and enjoy.