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Breakfast smoothies that keep you full till lunch

I have limited time for breakfast in the morning, and in order to avoid the drive through bagel place that is oh so convienient, I'm trying to make sure I have something at home/on the way. I love the idea of smoothies, but I'm always hungry by 10 am and never make it till lunch. I don't like the taste of bananas in my smoothies - I've been doing low-fat plain yogurt, frozen fruits, either a splash of juice or milk and sometimes a little honey. I'll probably add flax seed (just haven't gotten any yet), but I'm looking for other suggestions/recipes for ones that will be filling. Thanks!

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  1. You could add dry low fat milk in place of the yogurt for more body
    Fruit purees (pear, apple, peach) have more substance than their thinner juice.
    Also have you given veggie smoothies a try?

    1 Reply
    1. re: HillJ

      Another thought, fresh pineapple chunks and coconut shreds will thicken a smoothie and provide more substance...if you like tropical. Pulp from mangos, papaya..also thickeners.

    2. Try adding some bulk, prepared oats, banana, bran, etc.

      1 Reply
      1. re: todao

        mickeygee, mentioned not liking bananas in smoothies above. Adding oats, bran, rice cereal will change the composition from a smoothie to a cereal made in the blender. If you want to achieve this, then warming it would be my suggestion.

      2. I have smoothies for breakfast once or twice a week--almond milk, fruit (usually frozen), maybe some vanilla. But adding a scoop of protein powder really does make them filling. I do this because I want to have at least 20 g of protein for breakfast; I've found the protein addition keeps me satiated until lunch, which is usually 5.5-6 hours later.

        2 Replies
        1. re: nofunlatte

          I do the same thing, nofunlatte; I only add 1/2 scoop of protein powder, and it still is very satisfying and much more filling than without the protein powder. I make the smoothies both ways, and usually drink them in the car in the way to work, and then have oatmeal (or I am actually switching to cold cereal in the warmer weather) between 9 and 10. I find that i feel much fuller and am not hungry as soon when I add even that small amount of protein to the smoothie.

          1. re: nofunlatte

            And it's easier now than a few years ago to to find unsweetened and unflavored protein powder. GNC has one that essentially disappears into the smoothie, no taste of its own and no added texture.

          2. Add some nuts to your smoothie. If you want to do a little extra prep, you can soak some raw almonds, cashews or any other raw nut, to add to your drink. Dried coconut will also add fiber that will slow absorption and help it stick to your ribs. Previously cooked cereal. Soft boiled egg will add lots of protein, about 5 grams each. Greek yogurt is strained and has more bulk , but you are getting less whey.

            17 Replies
            1. re: phantomdoc

              I know soaked raw nuts will also add a nice bit of grit to your smoothie, so consider the texture. Cooked cereal will create a thick smoothie and gunk up the blender so if this appeals to you add the cereal to a completed blend out of the machine. Soft boil eggs is a new one on me but adding raw egg (for those not worried about raw) is very common protein. Protein powder, like powdered milk will definately thicken the bulk to any smoothie.

              1. re: HillJ

                yeah, but why not uncooked rolled oats here? I've recently done it with kefir, blueberries & flax...just throw in 1/4 cup of rolled oats, really helps!

                1. re: Val

                  Val, if you enjoy rolled oats in your smoothies, great. I love rolled oats as hot cereal with fruit, nuts, all sorts of savory things...but not in my smoothies. I like my smoothies, smooth :)

                  I also love kefir, blueberries, flax...just in diff formula.

                  To each their own, yes?!

                  1. re: HillJ

                    absoLUTELY hillj...I found out about adding raw oats....right here on this board...hee hee! Helps me stay full for the mornings I don't actually cook the oats...took me a few times to wrap my head around eating raw oats but it worked out nicely. ♥

                    1. re: Val

                      I use rolled oats in my smoothies pretty frequently (and especially when I was nursing, as oats helped me with milk production.) They're not really raw anyway, because rolled oats have actually been processed via steaming and baking.

                      When I use them in smoothies, I put them in the blender first, whir it a bit, which turns the oats into a fine powder. Then I make the smoothie as normally. It gives it a bit more "chewiness" and it's good for getting a bit of fiber in there, but it doesn't come out at all like cooked cereal, in my experience.

                      1. re: Chris VR

                        Good to know about the milk production! That's one of the reason's I'm trying to make sure I eat breakfast and why I don't have much time. I know when I go back to work I'll be stressed, and I've been told that can drop production, so this will help combat that.

                      2. re: Val

                        Sorry Val, I know I wouldn't like cold oats in my smoothies too thick and way to glop-y for my tastes. I get plenty of fiber from fruit. Love nuts but not in smoothies; too gritty. OTOH, protein powder, dry milk, aloe juice, some of the health vitamin fortified mixes all work for me. Carnation instant breakfast type powders-fine, smooth and easily blendable.

                        But I love that there are countless way to make a beautiful smoothie to all our liking. Thanks!

                        1. re: HillJ

                          Well, sure! That sounds awful! But Val suggested (and I second!) UNCOOKED rolled oats. Give it a try in the method I described above, it's not at all what you think!

                          1. re: Chris VR

                            Hi Chris VR, I understand it's uncooked rolled oats. Once it's in liquid it's the texture, cold that doesn't appeal to me. Even if I grind it first (as you suggested) I don't enjoy what happens to cold oats in liquid, that's all.

                            1. re: HillJ

                              Fair enough, sounds like you've given it a sporting shot!

                              1. re: Chris VR

                                Oh course, along with rice powder, bran powder, bran flakes...it's just not my thing. I'm a produce gal anyway...I get plenty of fiber and fullness from fruits & veggies.

                                1. re: HillJ

                                  Yeah, the main reason I started was for milk production, as I said upthread. It made a noticeable difference!

                            2. re: Chris VR

                              I tried the oats, and didn't notice a texture change at all. Of course, I am also using raspberries, so there's some "grit" from the little seeds, but it's amazing how I don't even notice the oatmeal. Thanks for the tip!

                              1. re: mickeygee

                                I've experimented with oats in my smoothies, too, and I found that a few (1/8 cup maybe) are fine, but more than that is just too much. Texture is like wet cardboard.

                      3. re: Val

                        I make this and I think it tastes sort of like a blueberry muffin.

                    2. re: phantomdoc

                      I would like to add starting with a ripe peeled cantaloupe, including the seeds. Extra vitamins, fiber and protein.

                    3. Protein is what keeps you feeling full, carbohydates make your blood sugar go up then down. Greek yogurt has more protein than other yogurts.

                      Cut down on sugars- juice has more sugar than whole fruit (a cup of juice is from 4 or 5 oranges) and honey does nothing but help the sugar spike hit sooner.

                      I personally like the taste and crunch (and fiber) of toasted wheat germ

                      1 Reply
                      1. re: Cathy

                        Also consider make ahead thickeners like apple butter, apricot puree (soak a handful in warm water and whirl in processor until puree), prune butter. If you soak dried fruit like figs, dates, apricots in a warm liquid (water or apple juice for instance) and whirl them until soft you'll have fruit thickeners on hand.