My morning routine normally includes Greek yogurt or Kefir beverages and a whole grain muesli or bread. The smoothie "recipe" is simple: 3/4 cup Greek Yogurt (mine is nonfat) and the same amount of fruit. If the fruit is not juicy, I add enough for the blender to puree. The watermelon and strawberry smoothie pictured above is delicious.
The Kefir I buy is lowfat. I buy the plain and add my own fruit as the flavored ones available do not have the fiber that real fruit has. Kefir does not have the protein that Greek Yogurt has, so I'll be hungry earlier in the morning.
Here's one made with fresh plums:
I've tried all sorts of recipes made with fresh fruit and have come to the conclusion that the best way to enjoy a piece of ripe fruit is out of hand (slice and eat).
Many times I have too much on hand to do that! Here's a peach salsa that was good on pork:
When the neighbor "blessed me" with yellow squash, I shredded it to make a "fruit" type bread. This one utilizes my sourdough starter:
Sourdough Squash Bread
(1-9X5 inch loaf)
Mix dry ingredients together.
2 cups whole grain flour (whole wheat, spelt or einkorn)
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon cinnamon
1/2 cup chopped walnuts
Stir squash into dry ingredients.
1 3/4 cup grated squash, squeezed on moisture
Beat together sugar and eggs.
1/2 cup brown sugar
2 eggs
Add discard, extract and oil.
1/2 cup sourdough starter
2 teaspoon vanilla extract
1/2 cup olive oil
Stir in dry ingredients, just until flour no longer shows.
Pour batter into pan greased with olive oil spray. Smooth batter.
Bake at 350F. for approximately 1 hour, until pick inserted in center comes out clean.
Cool for 10 minutes before removing from pan.
