January 10, 2011 • Posted by Jennifer Perillo
Come January 1st, it’s impossible to avoid the word diet. Rather than burst in a new year cold turkey with resolutions, I’d rather resolve to meet goals. Somehow that seems more practical, less finite and frankly, less stressful. After all, most habits take time to form, so it’s only logical it takes time to institute new ones.
One such goal I’m very excited about is cooking from scratch. I should clarify that, because I’m talking about the ultimate homemade meals—super scratch cooking. My first recipe of the new year was for homemade almond milk. Due to a dairy allergy in my daughter’s elementary class, I’ve been baking with it a lot lately. It has proven a worthy substitute for milk in most every cake and muffin recipe. By the glass, though, it never won me over.
Then I remember the first, and only, time I’d ever sipped fresh-made almond milk. It was a palate-opening experience, and I longed to recreate it at home. I was pleasantly surprised at how easy it was—I used this recipe, and found it’s the perfect pick me up for tired mornings when whirled in the blender with bananas, frozen strawberries and some flax seeds.
Strawberry Banana Almond Milk Smoothie
Frozen fruit is the secret to icy cold smoothies—ice cubes will just water down all those nutritious ingredients.
½ cup unsweetened almond milk
5 frozen strawberries
1 teaspoon flax seeds, optional
Add ingredients to the bowl of a blender. Blend until smooth. Drink immediately.