I love breakfast, but I love sleep more. I often resort to eating oatmeal or a granola bar at the office. But recently thanks to some advice (and an Alton Brown Good Eats show!), I’ve started making breakfast the night before. Well, sort of.
1 cup (ish) frozen mango
1 banana (the riper the better)
1 cup Dannon Vanilla yogurt (or your favorite brand/flavor)
serving ground flax seed
Put mango in a blender. Add banana and yogurt and ground flax seed. Cover with lid. Put in refrigerator. Leave over night (or up to a day or so). In the morning, before pouring your coffee, take the blender top out of the refrigerator. Put it on the base and turn on. Let run while you pour your coffee. Or a few minutes until everything is mixed. Pour into travel glass of your choice.
I like using frozen mango because I feel like I can never get enough of the fruit off the pit when I use fresh. Using frozen also keeps me from the potential of injuring myself when I try to peel and de-pit said fresh mango. It’s a win-win. This is kind of thick. If you prefer a thinner smoothie, add ice or fruit juice. Pineapple is particularly tasty in this recipe. I like it because it usually makes enough for two breakfasts, or one if I am particularly hungry. It’s easy and thoughtless. Just push a button and wait a few minutes and breakfast is ready.