Mother’s Day Banilla Smoothie

DSC_0284-1a-710What a nice healthy touch to your mother’s day breakfast! This smoothie from Katie, the Parsley Thief, is an easy and tasty drink all moms will enjoy. The original version of this recipe calls for using non-fat milk but consider using almond, soy, 2% or whole milk… they’re all great! Also, this recipe will use up all the over ripe bananas in the house! Cut them up and freeze them on Saturday, ready for Sunday morning. This recipe serves 1-2.
Mother’s Day Banilla Smoothie
3/4 cup vanilla almond milk {or milk of choice}
1 whole frozen banana, cut into 1″ chunks
3/4 cup low-fat vanilla yogurt
1 teaspoon vanilla extract
2 tablespoons agave nectar
Combine all of the ingredients in a blender and blend until smooth. Pour into two glasses and serve!
Click here for the printable recipe.

Eila’s Gluten-Free Blueberry-Almond French Toast Casserole

With so many parents and children needing or choosing to eat gluten-free, Eila modified one of her go-to make-ahead brunch dishes so everyone could enjoy it.  “This recipe is so good,” says Johnson. “It tastes like a cross between a blueberry muffin and bread pudding. You can assemble it the day before you want to enjoy it, or you can cook it right away and then just reheat portions if you’d like. I load ours up with slivered almonds for extra nourishment and good fats, but you can always omit the nuts if you have allergies. This is one of my children’s favorite breakfasts. I hope your family likes it as much as mine does!”
Make-Ahead {Gluten-Free} Blueberry-Almond French Toast Casserole

{10-12 servings; freezes well}

  • coconut oil cooking spray OR butter
  • 1 loaf of gluten-free bread*, rough chopped into 1” pieces
  • 12 oz organic blueberries
  • 1 cup slivered almonds {optional}
  • zest of 1 lemon OR orange {optional}
  • 8 large eggs
  • 1 1/2 cups your choice: cream, milk, almond milk, soy milk OR coconut milk
  • 1 Tablespoon cinnamon
  • 1 Tablespoon vanilla
  • maple syrup for serving

*I like Udi’s Whole Grain or Cinnamon Raisin bread, which are found in the frozen section.
Generously coat a medium {about 2.5 quart} baking dish with cooking spray or butter. Layer chunks of bread, almonds, berries and citrus zest in your baking dish. In a blender, combine eggs, milk, cinnamon and vanilla. Pour egg mixture over bread mixture. French Toast Casserole can be assembled to this point, covered and placed in fridge overnight until you’re ready to bake it, or you may bake it now. When you are ready to bake the casserole, preheat your oven to 350. Bake casserole on middle oven rack uncovered for 20 minutes, then covered for 20-25 minutes, so the top doesn’t brown too much.  The casserole is fully cooked when a butter knife inserted in the center comes out clean. Serve warm with a drizzle of maple syrup.
New Canaan mom of two young children, Eila Johnson, writes the full plate blog. The site, which was named to Forbes’ Top 100 Sites for Women and Top 10 Parenting and Homemaking Sites, teaches busy parents how to make simple, nourishing recipes for their families.
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