Chosen Bites: Beat the heat breakfast

For those hot summer days, there's nothing like a cool, refreshing smoothie to start your morning right.

By LAURA FRANKEL
July 1, 2013 11:27
2 minute read.
Cucumber and Kale Smoothie

Cucumber and Kale Smoothie. (photo credit: Laura Frankel)

Breakfast is the most important meal of the day and unfortunately when it's hot outside, I have no interest in my usual rib-sticking oatmeal, cereal, boring granola bars or...anything. Even eggs are just too much to bear when the heat is on.

I need something as bright and sunny as a summer day, but cool and refreshing. I want something that keeps me going for hours but is not heavy and bloating. I want a smoothie.

I started my smoothie habit a few months ago when Chicago was experiencing a slew of cloudy gray days and I found my mood starting to look like the sky. I was craving tangy bright flavors and found that no matter what the weather was, I was feeling bright and sunny.

I have continued my smoothie custom into summer and have found that the fruity drink keeps me going most of the morning and I just feel great. Cool, refreshing and infinitely versatile, try a smoothie for your summer breakfast.

Berry Smoothie
Serves 2-3 generously

1 cup fresh or frozen raspberries
1 cup fresh or frozen strawberries
2 cups almond milk
¼ cup plain or vanilla yogurt
2 teaspoons chia seeds
1 ripe banana 4 ice cubes
1. Place all ingredients into a blender or food processor and process until smooth. I make my smoothies the night before and store the finished smoothie in a “travel” cup for my healthy breakfast on the go.

Cucumber and Kale Smoothie


Don’t be scared; this mean, green smoothie is delicious and packed with nutrition. Because of all the kale and chlorophyll, this smoothie is best served right from the blender. The color will darken dramatically if allowed to sit.

1 cup diced and seeded cucumber
1 ripe banana
1 avocado, pitted
2 cups chopped kale
2 teaspoons almond or peanut butter
2 teaspoons chia seeds
2 cups almond milk
1. Place all ingredients into a blender or food processor and process until smooth. I make my smoothies the night before and store the finished smoothie in a “travel” cup for my healthy breakfast on the go.

Chef Laura Frankel is Executive Chef for Spertus Kosher Catering and author of Jewish Cooking for All Seasons, and Jewish Slow Cooker Recipes.


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