I am officially over winter! “Hey, Mother Nature… I am not sure what we did to make you so angry, but I am sorry! Now please make it stop!” In general, I really like Winter, but only in the beginning of the season. Since it started snowing here in October… I am done! It also doesn’t help that my husband’s Landscape company plows in the Winter, and with the winter we have had, I feel like I don’t see him anymore.

He was up again this morning at 5 am, which means so was I. As I laid there staring at the ceiling hoping to return to sleep I realized it just wasn’t going to happen and began planning my day. I always find myself more adventurous with breakfast than with any other meal. I am not sure why, but I kind of feel like I have never really been a true breakfast person. It is my least favorite meal of the day. So, I guess my thinking is if I try something new and mess it up… well, no big loss, I will just move on with a cup of tea or coffee. (I know, it is the most important meal of the day, blah, blah, blah – I am trying, people).

This morning was one of those days. A day where I made a complete mess as I concocted not one but two – yes, two new breakfast recipes. Let’s begin…

Blueberry Banana Breakfast Smoothie & Avocado and Egg White Open Face Sandwich

Pretty yummy looking, right? Well it was, so I have to share my breakfast recipe experiment successes (noticed that – “successes” is plural, because again I am giving you two recipes today!) You, can thank me later at once or I will accept two separate “thank you’s” when you make each.

Let’s begin with what I am calling the Blueberry Banana Breakfast Smoothie. I mean, I just limited this poor creature! Don’t let the name fool you… have it any time of day.

BLUEBERRY BANANA BREAKFAST SMOOTHIE:

Serves 2

• 1 Cup of Frozen Blueberries
• 1 Banana
• 1 tsp of Vanilla Extract
• 1 Cup of Almond Milk – Original
• 1/3 Cup of Ice
• 1 – 6 oz. Cup of Yoplait Very Vanilla Light Yogurt

Combine the the blueberries, banana, vanilla extract and almond milk in a blender and mix until well blended. Add ice and yogurt and blend. Serve up!

AVOCADO AND EGG WHITE OPEN FACE SANDWICH:

Serves 1

• 1/2 – Everything Bagel – You can use whatever bread option you would like! Try it with whole wheat toast or an English Muffin.
• 1/2 Tbsp of Light Butter
• 3 – Egg Whites
• Splash of Almond Milk – Original
• 1/2 – Avocado
• 2 Tbsp of Salsa
• Red Pepper Flakes to taste
• Salt and Pepper to taste

Add 1/2 a Tbsp of light butter to skillet heated to medium. Whisk three egg whites, add splash of  Almond Milk and salt and pepper to taste. Add egg whites to skillet. Once near completion, season with salt, pepper and red pepper flakes to taste and cook until done. Toast bagel.  Mash half of the Avocado 1/2 in a separate bowl and smear on bottom of bagel. Add egg white scramble to top, the 2 Tbsps of Salsa and the other half of the Avocado sliced. Season with salt and pepper. Note: I always use Sea Salt with Avocado. It gives it a great taste.

Enjoy!