I absolutely go through breakfast ruts. The word rut implies an issue with the repetition though, and I revel in the repetition. I don’t eat the same thing every day because I can’t think of something new to make, rather, I wake up each morning excited to make and eat exactly the same thing I made the day before.
In the winter I can happily go for weeks eating steel cut oats with a banana and almond butter. These breakfast tacos started off all my spring mornings, and this pomegranate yogurt bowl was a regular feature in breakfasts before that. This summer, I’m happily in a smoothie rut, and this mango and ginger smoothie is my very favorite.
I buy manila mangos for this smoothie, peel them, cut them into chunks, and freeze them in single smoothie sizes (about 1 cup of chunks for 1 smoothie). Our grocery store had a huge sale on mangoes last week, so I’m stocked up for the rest of the summer. Blend up the mangoes with a piece of fresh ginger, coconut water, and as much spinach as you can stand. I don’t mind the taste of spinach in my smoothies, and I really enjoy the bright green color of my breakfast this summer. If you day starts with spinach, you get a pass if it ends with beer and french fries, right?
Mango, Ginger and Spinach Smoothie
- 1 cup frozen mango chunks
- 1” fresh ginger, peeled
- 8 oz coconut water
- 2-3 cups spinach
1. Blend all ingredients together until smooth. Serves 1.