What’s for Breakfast? Talking Smoothies with the Collegiate Vegan
We don’t need to tell you that breakfast is the most important meal of the day. In this series, we’re asking some of Boston’s top doctors, fitness pros, and dietitians for a sneak peek into their kitchens, so we can see what’s on their breakfast table.
What she ate: A green smoothie made from two bananas, a cup of frozen greens, two tablespoons of peanut butter, and a cup and a half of almond milk.
Why she chose it: “I’m not hungry first thing in the morning, so I usually make a smoothie that I can keep in the fridge at work for later,” she says. “I stock up on tons of frozen fruit and greens, and always have bananas and almond milk in stock so I can make a smoothie in two minutes while I’m rushing out the door. It doesn’t take a lot of planning; it’s hard to mess up frozen fruit. And say what you will about mason jars, but my smoothies have never leaked on my Green Line commute.”