It happened again this morning: We all overslept. I’m not surprised after the day we had yesterday. I worked all day with a migraine and was in bed by 7 p.m. My head feels fine this morning, so I obviously just needed to sleep it off. My daughter went to school all day, then volleyball practice, then youth group and then did her homework. My younger son went to school all day, then did chores, then went to youth group and then did his homework. The two of them had to have been wiped out.
On days like this, I’m glad that we plan ahead just in case our morning is rushed. I keep breakfast food at work. My son heats up a Muffin-Tin Frittata or two. And my daughter grabs her smoothie to drink on her way out the door.
If you’re thinking to yourself that there’s no way to prepare a smoothie on a rushed morning, I’ll let you in on our secret. We make a week’s worth of smoothies every Sunday and freeze them in Mason jars. Each night, she takes one out of the freezer and puts it in the refrigerator. That way it’s ready to drink in the morning without any fuss.
This particular smoothie is a favorite of hers. It features raspberries, which have strong antioxidants that help the body fight against heart and circulatory disease, cancer, and even age-related decline. My daughter is young, but it’s never too early to eat healthy.
In the kitchen with Kelley: Raspberry-cherry smoothie
- 5¼ cups raspberries, fresh or frozen
- 5¼ cups cherries, fresh or frozen
- 3¼ cups almond milk
- 7 oranges, peeled
- 14 tablespoons vanilla
- In a blender, combine the ingredients and blend to desired consistency. Depending on the size of your blender, you may have to do this in batches. Just divide by 2 or 3 (or eyeball it) to get equal amounts of the ingredients in each batch.
- Pour the smoothie into 7 containers (we use Mason jars) and freeze.
- Allow the frozen smoothie to defrost in the refrigerator for at least 8 hours before consumption.
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