I had grand plans to share a healthy strawberry & rhubarb muffin recipe earlier this week. A few years ago I adapted a different muffin recipe to include both ingredients and they turned out delicious… unfortunately I lost the recipe and I’ve been wanting to recreate it ever since. I started the muffins the other night with these guys:

Ahh, strawberries are so gorgeous and delicious right now! After chopping the berries and reaching for the stalk of rhubarb in my refrigerator, I realized the rhubarb had gone bad. Mushy in the middle bad. I decided to adapt by throwing in a chopped kiwi. How weird could this combo be, right? Well, it turns out pretty weird for a muffin. I don’t blame the kiwi, I blame the other combination of ingredients. I experimented a little too much this time – not enough moisture or sweetness. Round two?

Anyways. To make up for it, I have a healthy breakfast smoothie recipe to share this morning, that I swear tastes like a sweet, cinnamon-y slice of peach pie. I’m THIS excited for peach season!

Tomorrow morning is the Soldier Field 10 Mile race, so I’m planning to eat healthy today and drink plenty of water. This smoothie was the perfect way to start the day. It would also be a great breakfast to welcome summer this weekend – summer starts with Memorial Day in my opinion!

Peach Pie Smoothie
Makes 1 smoothie.

1 cup frozen peach slices
1 banana
1 cup original almond milk
1/4 cup plain greek yogurt {I used 2%}
1 Tablespoon pure maple syrup
1 teaspoon cinnamon
1/4 teaspoon vanilla

Blend ‘er up! Have a great long weekend.