I don’t have time for breakfast.

You would think with the word “fast” in it, breakfast would be a somewhat manageable goal to accomplish before one walks out of the front door each morning.

But for whatever reason, despite all the studies and information about how important eating breakfast is, I can’t do it.

No matter how early I get up or how much I prepare the night before, breakfast is always the first thing to go as I’m hustling to get ready in the morning. Throw the “gluten-free” wrench in the equation, and you can almost guarantee that my meal count remains a big fat “0” as I start my day–and that my stomach angrily reminds me of this until noon.

So when I stumbled upon the smoothie idea on a gluten-free forum, I decided to give it a try.

Sweet peas and carrots, am I glad that I did.

Not only is this smoothie beyond tasty, FAST to make and portable, but the flaxseed oil keeps me full until lunch. (That’s right people–a filling fast-food breakfast that isn’t smothered in grease and served on the McDonald’s menu. It exists. I promise.)

One of my favorite parts about this recipe is that it’s completely gluten-free AND good for you too. Every single ingredient–from the flaxseed oil to the natural cranberry juice–has great health benefits.

The Recipe:The Ingredients
1 cup fresh or frozen fruit (strawberries, raspberries, blueberries, 1 fresh peach, 1 fresh apple, 1 pear)
1 scoop or 2 heaping tablespoons protein powder
8 ounces cran-water (natural cranberry juice and water) or plain filtered water
1 tablespoon flaxseed oil

  • Place all ingredients in a blender
  • Blend until rich and frothy, approximately 2-3 minutes

Just a few tips:

  1. Don’t be afraid to get creative! Although I usually stick to my mixed berries, one time I used a Granny-smith apple and threw in a dash of cinnamon. Mmmmm, apple pie a la smoothie, anyone?
  2. Natural cranberry juice is quite bitter to most, so use sparingly in your “cran-water” mixture. (I usually pour about 1/4 cup of cranberry juice and fill the rest with water.)
  3. Don’t forget to double check that your whey protein is gluten-free! (Most are and say so on the label, but you never can be too sure.)
  4. If you use berries in your smoothie, store them in the freezer. Not only does it make the smoothie a bit colder, but it also helps the berries last longer.