1 frozen banana 1/2 cup frozen raspberries 1 teaspoon rosewater 1/2 cup almond milk Optional 1/2 cup rolled oats (to stay full until lunch time) Method: if using oats, these go in the blender first so they become flour, add the rest of the ingredients and blend. Top with any fruit you like (such as dragon fruit balls).
Smoothies are a natural stand-by and adding veggies to scrambled eggs is a classic. But sometimes I want variety. Something familiar enough that the kids won’t turn their noses up at but still packs a veggie punch. Enter the Blueberry Spinach Muffin.