It’s been 1 week since I’ve been told to go without gluten. And only 1 day that I’ve actually gone without it – I’m so good at following the doctor’s orders. I decided to give myself the week to devour all the gluteny foods I love. After a full-on weekend of being gluttonous on gluten, I’m paying for it today. I woke up feeling terrible. I have an awful headache and my stomach feels like there are tiny elves in there with daggers stabbing my insides. My body aches and I’m very stuffed up. Perhaps it’s all just a coincidence and I happened to pick up a cold over the weekend. But regardless, the way I felt today made me realize I have to shape up. So today I finally went a whole day without eating anything with gluten in it.
When I started my day, I realized one thing I’d miss was a super-quick breakfast of peanut butter and jelly toast. So I whipped up this incredibly quick alternative that I can drink, yet still get that PB&J flavour I love. While there’s no actually jelly or jam in this smoothie, the raspberries and blueberries pulsed up with the peanut butter (and a little flax seed for fiber) taste somewhat similar to that good ‘ol PB&J breakfast standby. It may not be the closest substitute one could think of, but it suits me fine.
2 Tbsp flax seed
1 1/2 cups frozen raspberries
1/2 cup frozen blueberries
1/2 cup vanilla yogurt (preferably greek yogurt)
2 Tbsp peanut butter
1 Tbsp agave syrup
1 1/2 cups milk or almond milk
In a blender, grind up the flax seed to a mealy texture. Add the remaining ingredients (raspberries through milk) and blend until a smooth consistency is reached. Serve cold.
Makes 3 cups.