Wednesday, August 1, 2007

Drinking Breakfast...and Lunch

August 1, 2007

Sometimes a quick lunch is all that's called for. Mine was a smoothie made of about half a cup of tofu, half an old banana (I can't eat overripe ones, but they work fine for smoothies) about 1/4 cup of orange juice, a dash of non-fat dry milk solids, and 1/4 cup of blueberries. Quick and delicious. Let's see if it holds me through dinner.

When I'm watching my diet (which is almost always, but this being the beginning of the month it's a perfect time), I sometimes make what The Snowbird Diet calls a Banana Blend for breakfast. This book pre-dates the Smoothie trend, but is clearly an early incarnation. With the extra dry milk it can be a bit gluey in texture, so you may want to pour it over ice.

Banana Blend

1/2 cup water
1/2 cup non-fat dry milk
1 banana
1/8 teaspoon ground cinnamon (vanilla or almond extract make a nice substitute)
4 ice cubes, crushed

Combine first four ingredients. Blend for 30 seconds, or until smooth. Add ice cubes and blend an additional 15 seconds. Makes two 1-cup servings at 96 calories each. A piece of whole-wheat toast would not be amiss.

What to do with the extra tofu? Check my earlier post, "The Inscrutable Tofu," by typing the name in the little search rectangle in the upper left hand corner of the blog.

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