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By Mary Frances Pickett

Minty Purple Peach Smoothie Recipe


The unique color of this recipe comes from the blueberries, which also add antioxidants to the mix. The smoothie is one of your best breakfast options when you’re in a hurry. It’s full of nutrients and quick to make.

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Today is the first day of the 6 week Eat to Live trial and I opted for a fruit smoothie for breakfast. I picked up fresh Chilton County peaches at the produce stand yesterday and decided to pair them with frozen blueberries and fresh mint for a very refreshing start to the morning.  I could easily have doubled this recipe and still eaten it all myself. And check out the nutritional info below – eating lots of fruits and vegetables is the easiest way to get fiber on a gluten free diet. Who needs All-Bran when you can have a smoothie instead!

Instructions

  • 2 peaches, unpeeled
  • 1 c.  blueberries, frozen
  • 5-6 mint leaves
  • 1/2 c. soy milk*

Roughly chop the peaches and place them in the blender with all other ingredients.  Pulse the blender a few times to get the blueberries going, and then let it run for 30 – 60 seconds. Pour into a tall glass and enjoy.

* This is an estimate – I forgot to measure =)

Makes 1 serving. Per serving: 273 Calories (kcal); 4g Total Fat; (12% calories from fat); 7g Protein; 60g Carbohydrate; 0mg Cholesterol; 62mg Sodium; 10g Fiber

Minty Purple Peach Smoothie Recipe 2008-06-01

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