It had always been drilled into me that “Breakfast was the most important meal of the day” but I had always ignored it in favour for that one last snooze or two in bed, and quite frankly I’m never that hungry in the morning.
After my diagnosis with CFS, I went to a nutritionist who helped me figure out the best foods to eat to try to relieve some of my fatigue, it was during this process I found out I had a gluten intolerance.
I worked with my nutritionist to come up with something that worked for me, as breakfast became even more important with my diagnosis.
My criteria for breakfast was that it needed to be:
- Simple and quick – Mornings are my worst time, especially now I have CFS so I needed to take the effort out of it.
- Eaten on the go / on the move – This was important for days when I going to work
- Most importantly I needed to like and enjoy it or I simply wouldn’t keep it up.
So the happy compromise was a nutritious smoothie.
- 200ml Coconut milk (Carton not can: I use Tesco free from or Koko)
- 75ml Almond milk (Preferably unsweetened)
- Banana (Cut up)
- Large handful of raspberries
- 1 tbs of Pea Protein (Link)
- Optional: A few strawberries & blueberries
A great tip is to put fresh raspberries in the freezer (nicer than just buying frozen ones) and they make your smoothies nice and icy.