Healthy avocado sandwich

Healthy avocado sandwich

People have been eating bread with toppings since time immemorial, but calling it a sandwich is a comparatively new thing that originated in England during the 18th century. The name sandwich comes from John Montagu, 4th Earl of Sandwich, who lived in 1718 – 1792 and held several military and political offices, including First Lord of the Admiralty, Postmaster General, and Secretary of State for the Northern Department (a precursor to the Home Office).

Lord Sandwich was also an avid gambler with a special fondness for cribbage. Allegedly, he would refuse to take a break to eat during long sessions at the card table. Instead, he would order his servants to bring him sliced meat between to pieces of bread, since this was something that the earl could hold in just one hand while playing. The bread acted as protection from getting his fingers greasy, since marking the cards would have been a disaster. Eventually, his fellow gamblers began ordering “the same as Lord Sandwich” which eventually became just “a sandwich”. At first, a sandwich was something ordered only by rich gamblers, but from them, the habit spread and the sandwich became an acceptable late-night snack among the English aristocracy. By the mid-1800s, the term sandwich used and understood throughout Great Britain, even though many people still preferred to simply call it “bread and meat”, “bread and cheese” and so on as had been the norm before the term sandwich came about.

If Lord Sandwich was alive today I am sure he would be an avid visitor to different online casinos and that he would still eat his sandwiches to avoid getting his iPad, keyboard or laptop dirty whe he played poker, blackjack and other casino games online.  The sandwhich remains the ideal food to eat while gambling.  This is true regardless of wether you are sitting at a table in a casino or whether you gamble in an online casino from home.  The sandwich allows you to gamble without getting your fingers dirty.  Another benefit is that you can prepare sandwiches before you sit down at your computer and start playing in an online casino such as Wink slots.  The sandwiches will then be waiting for you when you get hungry and want to keep playing your favorite slot.

If you’re hankering for a sandwich but want something a bit more nutritious than just bread and meat, give the avocado sandwich below a try. The recipe calls for a whole-grain hoagie roll split lengthwise, but you can substitute that with two slices of whole-grain sandwich bread if you prefer. Two slices of sourdough rye bread is another great choice.

Healthy avocado sandwich (roll) with homemade cilantro salsa

Ingredients (1 sandwich)

  • 1 whole-grain hoagie roll, split lengthwise
  • 2 teaspoons cilantro salsa (see recipe below)
  • 1/2 ripe avocado, thinly sliced
  • 1/2 ripe tomato, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 4 slices cucumber
  • 1 dash of lemon juice
  • Salt to taste
  • Ground black pepper to taste
  • 2 leaves Romaine lettuce, coarsely shredded


  1. Spread cilantro salsa over the insides of the hoagie roll.
  2. Layer avocado, tomato, red onion and cucumber on the bottom half of the hoagie roll. Sprinkle with lemon juice, salt, and pepper. Add the shredded lettuce on top.
  3. Top the sandwich with the top half of the hoagie roll. It’s now ready to eat.

How to make the cilantro salsa

Some people want a lot of salsa, so this is a generous serving. If you prefer a smaller amount of salsa on your sandwich, cut the recipe in half or store left-over salsa in an airtight container in the fridge.

Ingredients for cilantro salsa

  • 1⁄4 cup coarsely chopped cilantro
  • 1 coarsely chopped garlic clove
  • 1/4 jalapeno
  • 1/4 medium sized tomato (no seeds)
  • 1 tablespoon chopped onion
  • 1⁄2 tablespoon olive oil
  • 1/2 teaspoon lime juice
  • 1⁄4 teaspoon cumin
  • Salt to taste


Place all the ingredients in a food processor and blend until almost smooth. You want to keep some chunkiness. Taste to see if the salsa needs more salt, and add if desired.

Avocado wraps

Avocado wraps

Wrap #1: Peach & Avocado Wrap

Ingredients (for 1 wrap)

  • Balsamic dressing (see instructions below)
  • 1 small peach
  • ½ avocado
  • A splash of orange juice
  • 1 extra large wrap
  • 1 handful of fresh basil leaves
  • A few spinach leaves
  • Some pea sprouts


  1. Prepare the balsamic dressing (see instructions below) and set aside.
  2. Slice the peach and the avocado. Place in a bowl and toss with a splash of orange juice. Set aside.
  3. Warm the wrap on your stove top. You can either to this in a (dry) skillet, or directly over a gas flame.
  4. Shred the basil leaves and add them to the bowl where you have the peach and avocado. Add a splash of balsamic dressing and toss.
  5. Fill the wrap with the filling and add spinach leaves and pea sprouts. If desired, add some more balsamic dressing.
  6. Roll the wrap.
  7. Allow the wrap to rest for a while, otherwise it will be more likely to fall apart while you eat it.
  8. Serve.

How to make the balsamic dressing

Mix the following ingredients in a food processor or blender:

  • 1 tablespoons of aged balsamic vinegar
  • 1 tablespoons of high quality olive oil
  • ½ tablespoon of chopped red onion
  • ½ teaspoon of Dijon mustard
  • A small pinch of salt
  • A small pinch of freshly ground back pepper

You might end up with some leftover dressing if you follow this dressing recipe and plan on making just one single wrap. If you know that you only want a small amount of dressing, make a smaller batch. Or why not make a larger batch and store in the fridge, to always have some tasty balsamic dressing available in the kitchen.

Wrap #2: Hummus & Avocado wrap

Ingredients (for 1 wrap)

  • 1 extra large tortilla
  • 6 tablespoons hummus
  • 1/2 avocado
  • 1/3 cup alfalfa sprouts
  • A few tomato slices
  • A few cucumber slices


  1. Spread the hummus down the centre of the tortilla.
  2. Slice the avocado in thin slices and place them on the tortilla.
  3. Add the other ingredients to the tortilla and wrap it up.

Wrap #3: Avocado wrap with baked veggies

This recipe is for 4 wraps.

Making the baked veggies


  • 1 yellow, orange or red bell pepper
  • 1 small red onion
  • 1 small head of broccoli
  • 4 garlic cloves
  • 1 teaspoon paprika
  • ½ teaspoon dried oregano
  • Salt, to taste
  • Black pepper, to taste


  1. Preheat the oven to 450 degrees F.
  2. Cut the bell pepper into strips.
  3. Cut the red onion into thick slices.
  4. Break the broccoli head into small florets.
  5. Peel the garlic cloves and chop them.
  6. Put bell pepper, onion, broccoli and garlic in a baking dish.
  7. In a bowl, mix olive oil with paprika, oregano, salt and pepper. Use this mixture to lightly coat the vegetables in the baking dish.
  8. Bake the vegetables in the oven for half an hour, or until they are tender and just a bit browned. Stir them around a few times during this period.

Assembling the wrap


  • 2 ripe avocados
  • ½ lemon
  • Salt, to taste
  • Black pepper, to taste
  • 4 tortillas
  • The roasted vegetables
  • A handful of fresh spinach leaves


  1. Mash two ripe avocados together with the juice from half a lemon, and add salt and pepper to taste.
  2. Warm a tortilla in a skillet.
  3. Spread 25% of the avocado mash over the tortilla. Top with 25% of the baked vegetables. Gently press the vegetables into the mash, using the mash as a “glue” to make the veggies stick to the tortilla. This makes the wrap easier to eat.
  4. Sprinkle a few spinach leaves over the veggies.
  5. Wrap up the tortilla.
  6. Repeat step 2 to 5 with the other three tortillas.
  7. Serve!

Avocado cookies

Dark chocolate avocado cookies

Dark chocolate avocado cookies


  • 1/2 cup mashed avocado
  • 1/2 cup brown sugar
  • 2 tablespoons high quality cocoa powder (unsweetened)
  • 2 teaspoons vanilla extract
  • 1 teaspoon cider vinegar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 3/4 cup whole-wheat flour
  • 1/2 cup dark chocolate chips


  1. Preheat the oven to 350 degrees C.
  2. In a bowl, mix the mashed avocado and the sugar very well.
  3. Stir in cocoa, vanilla, vinegar, cinnamon and baking soda.
  4. Stir in the flour and mix until you have a smooth batter.
  5. Stir in the chocolate chips.
  6. Line a baking sheet with parchment paper and drop dollops of batter onto it. Flatten into cookies.
  7. Bake the cookies in the pre-heated oven for 10 minutes. You might need to turn the sheet 90 degrees halfway through to get them evenly baked.
  8. Remove the cookies from the oven, on the baking sheet, and let them cool in room temperature on the baking sheet for 5 minutes before you transfer them to a cooling rack.

Peanut butter avocado cookies


  • 1/3 cup of avocado flesh
  • 2/3 cup of peanut butter
  • 1 egg
  • 1 tablespoon honey
  • ¾ cup oats
  • ½ teaspoon baking powder
  • ½ cup dark chocolate chips


  1. Pre-heat the oven to 350 degrees F.
  2. In a bowl, combine avocado, peanut butter, egg and honey until well mixed.
  3. Stir in oats and baking powder.
  4. Stir in chocolate chips.
  5. Place a parchment paper on a baking sheet. Scoop batter onto the sheet to form cookies. Flatten each cookie slightly using a fork.
  6. Bake in the oven for 12-14 minutes.
  7. Remove from the oven and leave to cool down.

Vegan avocado cookies


  • 1 tablespoon chia seeds
  • ¼ cup of water
  • 3.5 ounces of very ripe (but not brown) avocado flesh
  • ½ cup coconut sugar
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • 1 ½ ounces of dark chocolate chunks


  1. Grind the chia seeds in a coffee grinder until fine. Mix with ¼ cup of water in a small bowl. Leave to rest for 10 minutes, it will form a sort of gel.
  2. Preheat the oven to 350 degrees F.
  3. Mix together avocado and coconut sugar until smooth.
  4. Mix in the chia gel.
  5. Mix in the cocoa and the baking soda.
  6. Stir in the chocolate chunks.
  7. Put parchment paper on a cookie sheet, and place 10 dollops of cookie batter on the paper. Use the back of a spoon to flatten out each cookie.
  8. Bake in the oven for 8-10 minutes.

Avocado smoothies from Monday through Friday


Monday: Golden smoothie with beets and avocado


  • 1 golden beet
  • 1 orange
  • ½ avocado
  • 1 ½ cup of water
  • 1 cup of ice


  1. Scrub the beet and chop it, and place in a blender.
  2. Peel the orange and add it to the blender.
  3. Scoop the avocado flesh into the blender.
  4. Add water and ice, and blend until smooth.

Tuesday: Avocado smoothie with aprium

Aprium is a hybrid fruit developed by Floyd Zaiger in the late 1980s. It is the result of complex crosses of plums and apricots over many generations. Genetically, the aprium is 25% plum and 75% apricot. It looks very much like an apricot on the outside, but its flesh is denser and drier than most apricots. Apriums are renowned for their sweet taste and the flavour have hints of both apricot and plum. A fully ripe aprium tastes like an intense apricot with elements of plum and orange.


  • 1 aprium, pitted
  • ½ avocado
  • 4 oz cantaloupe melon
  • 1 ½ oz collard greens
  • 2 tablespoons of almonds
  • 1 cup water
  • 1 cup ice
  • ½ lime


  1. Pit the aprium and put it in a food blender.
  2. Scoop out the avocado and the cantaloupe into the food blender. (You might have to cut the melon into chunks instead if it is too firm.)
  3. Add collard greens, almonds, water and ice. Squeeze over the juice from the lime.
  4. Blend until smooth.

Wednesday: Kiwi Avocado Smoothie


  • ½ avocado
  • 2 kiwis
  • 3 tablespoons coconut milk
  • 2-3 tablespoons lime juice
  • Honey, to taste
  • 3 ice cubes


  1. Scoop out the avocado and the kiwis into a blender.
  2. Add 2 tablespoons of the lime juice.
  3. Blend. Add the ice. Blend again.
  4. Taste the smoothie, and add honey to taste, and if necessary, more lime juice.
  5. Blend until creamy and smooth.

Tip: You can vary this recipe by adding some ripe banana.

Thursday: Purple avocado smoothie


  • ½ avocado
  • 1 cup of coconut milk
  • 1.5 oz chard
  • 1 cup of mixed blackberries, raspberries and blueberries
  • ½ cup of ice cubes


  1. Scoop the avocado into a blender.
  2. Add all other ingredients and blend until smooth.

Friday: Avocado smoothie with kale


  • 1 apple
  • 1 avocado
  • 1 cup apple juice
  • 1 cup kale, stemmed and chopped
  • (Possibly water)


  1. Core and chop the apple, but don’t peel it. Put the chopped apple in a food blender.
  2. Scoop the avocado flesh into the food blender.
  3. Add apple juice and kale.
  4. Blend until smooth. If necessary, add water or some more apple juice to get the right consistency.

Avocado pancake with buckwheat

Avocado pancake with buckwheat

Buckwheat pancakes are popular in many different food cultures. They are known as boûketes in Wallonia, ployes in Quebec and galettes in Bretagne. In Russia, blinis are made both with and without buckwheat.

In the 18th and 19th century, the United States was a major producer of buckwheat, especially in the northeast, and buckwheat pancakes were an important food for many settlers. The widespread use of artificial nitrogen fertilizer in the 20th century caused a sharp decline in the U.S. production of buckwheat, since corn and wheat was favoured over buckwheat. By the end of WWI, over 1 million acres of buckwheat were harvested annually in the U.S. By the mid-1950s, the number had decreased to 150,000 acres, and a decade later, the number was down to 50,000 acres.

Traditionally, buckwheat pancakes have been unleavened or raised with yeast. In our recipe below, we use baking powder instead.


  • 1 egg
  • 2 avocados
  • ¾ cup buckwheat flour
  • ½  cup all-purpose flour
  • 1 tablespoon sugar (or to taste)
  • 1 teaspoon baking soda
  • 1/4 teaspoon Salt
  • A generous pinch of cinnamon
  • A generous pinch of cardamom
  • 1 cup buttermilk
  • ¼ cup milk
  • 2 tablespoons of oil
  • Butter to grease the skillet


  1. Lightly beat the egg in a bowl and set aside. If it has been refrigerated, let it reach room temperature before you use it in this recipe.
  2. Take the milk and buttermilk out of the fridge to let it reach room temperature while you continue with the rest of the recipe.
  3. Mash the avocados in a bowl. Set aside.
  4. In a big bowl, stir together buckwheat flour, all-purpose flour, sugar, baking soda, salt, cinnamon and cardamom. Set aside.
  5. In a bowl, mix the beaten egg and the mashed avocado with the milk and buttermilk, and 2 tablespoons of oil.
  6. Gently fold the wet ingredients into the dry ingredients to make a pancake batter. Only mix until combined. Careful not to overdo it – this is not a batter that will improve with vigorous whisking.
  7. Let the pancake batter rest for at least 20 minutes.
  8. Heat up a skillet over medium heat.
  9. Grease the griddle with butter.
  10. Pour some batter into the skillet and let it spread out.
  11. When you can see bubbles around the edges of the pancake, it is time to flip it. Slide a wide spatula under it and turn it over. This is easier to do in a pan with low and sloping sides, as compared to tall and straight sides.

    You can expect each pancake to need approximately 2 minutes of cooking per side.

  12. When the second side of the pancake is golden, use your spatula to take the pancake out of the skillet and place it on a plate.
  13. Repeat with some new batter, until all the pancakes hare cooked.

    You will probably need to adjust the heat throughout this process, because it tends to go up while cooking. You might also need to add some more butter to the skillet.

  14. Serve with you the pancake topping of your choice. You can tinker with the nutritional profile of this dish by varying the toppings. Fresh blueberries, stirred raspberries (without any added ingredients) and sliced kiwi are my favourites. Almond butter and sliced banana is another popular choice.

What is buckwheat?

Common buckwheat (Fagopyrum esculentum) is not a type of wheat and it isn’t even a type of grass. One of its closest relatives is actually rhubarb!

Buckwheat isn’t a cereral, but the seeds of the buckwheat is rich in complex carbohydrates and can be turned into flour, and buckwheat is commonly referred to as a pseudocereal.


The Common buckwheat was domesticated and cultivated in inland Southeast Asia several thousand years ago. Exactly when it was first domesticated is unknown, but it was probably at least 8,000 years ago and probably in the western Yunnan region of China. From there, the crop spread to Central Asia and Tibet, and then into the Middle East and eventually Europe. By 5300 BCE, buckwheat was grown as far north as Finland.

When European’s colonised North America, buckwheat was one of the first crops brought over and introduced from the Old World.


  • In India, buckwheat is associated with the Navrati festival.
  • In the United States, buckwheat is celebrated at the Preston County Buckwheat Festival in Kingwood, West Virginia.

Fagopyrum tataricum

Fagopyrum tataricum tastes more bitter than F. esculentum.

F. tataricum is a common food plants in parts of Asia, but very uncommon outside those areas.

Avocado soup x2

avocado soup

Soup#1: Warm avocado soup for cold days

Ingredients (4 servings)

  • 6 cups of chicken broth
  • 4 cups of cooked, shredded chicken
  • 30 ounces of canned beans, drained
  • 2 cups of tomatillo salsa verde
  • 2 teaspoons of ground cumin
  • 2 avocados, diced


  1. Add all the ingredients except for the avocado to a medium saucepan. Stir to combine.
  2. Bring to a boil over medium-high heat.
  3. Reduce the heat to medium-low. Cover the saucepan with a lid and simmer for 5-10 minutes.
  4. Pour the soup into serving bowls, and add the diced avocado.

This soup can be varied by adding various toppings. Here are a few examples:

  • Crumbled tortilla chips
  • Sour cream
  • Chopped fresh cilantro
  • Chopped chives
  • Poached eggs

Soup #2: Cool avocado soup for warm days

The soup

Ingredients (4 servings)

  • 1 small cucumber
  • 1 celery stalk
  • 2 avocados
  • Juice from one lime
  • A small handful of fresh cilantro
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1 teaspoon tamari or dark soy sauce
  • 1 cup water
  • Ice cubes


  1. Cut cucumber and celery into chunks and place in a food blender.
  2. Scoop the avocado flesh into the food blender, squeeze over the lime juice and add cilantro.
  3. Add cumin, coriander, salt, tamari and water. Blend everything until nice and smooth.
  4. Transfer the soup to serving bowls.
  5. Place the cashew cream and garnish in individual bowls on the table. (To make it possible for each dinner guest garnish their own soup according to their own preferences.)
  6. Add some ice to each bowl to cool the soup right before serving it.

The cashew cream

1.) Soak 1 ½ cup of unsalted cashews for three hours.

  1. Drain the water and wash the cashews.
  2. Put the cashews in a food blender together with 1 cup of water, 2 tablespoon of lime juice, 1 tablespoon of apple cider vinegar and ½ teaspoon of salt.
  3. Blend the ingredients until smooth.

Garnish suggestions

  • Ground paprika
  • Chili pepper flakes
  • Garlic sprouts
  • Sun-dried tomatoes, chopped
  • Chives, chopped
  • Raw champignon mushrooms, sliced

3 Fab Avocado Salads

Avocado Salads

Salad #1: Avocado salad with kale & pink grapefruit


  • 3 cups of kale leaves, shredded
  • 1 pink grapefruit, peeled and cut into chunks
  • 1 or 2 avocados, cut into chunks
  • 3 tablespoons of almonds, coarsely chopped
  • Home made citrus vinaigrette (see instructions below)


  1. Place the shredded kale in a big bowl and drizzle all small amount of vinaigrette. (For instructions about how to make the vinaigrette, see below.)
  2. Use your hands to gently work the kale for a few minutes; rubbing the kale for a while makes it more tender.
  3. Place kale on each plate. Top with grapefruit, avocado and almonds.
  4. Drizzle with more vinaigrette.

How to make the vinaigrette

In a small bowl, combine ½ cup of high quality olive oil with 2 tablespoons of orange juice and 1 tablespoon of grapefruit juice. Mince 2 cloves of garlic and stir into the vinaigrette. Add salt and freshly ground black pepper to taste.

Let the vinaigrette rest for at least 15 minutes to allow the flavors to combine. Afterwards, whisk it again because the oil might have migrated to the top.

Salad #2: Avocado Chicken Salad


  • 1 lime
  • 1 avocado
  • 2 teaspoons of Dijon mustard
  • 1 garlic clove, minced
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup of cooked shredded chicken
  • 1 radish, thinly sliced
  • Chives, to taste
  • 1 tomato, sliced into boats
  • 1 boiled egg, halved


  1. Squeeze the juice from the lime into a bowl, and add avocado, mustard, garlic, salt and pepper. Mash together.
  2. Mix in chicken, radish and chives.
  3. Before serving, garnish with tomato and egg. You can also sprinkle some extra chives over the dish.

Salad #3: Avocado Salad Sandwich


  • 1 can (15 ounce) of chickpeas
  • 1 big avocado
  • 1 lime
  • ¼ cup of fresh chopped cilantro
  • 3 tablespoons of chopped red onion
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 3 slices of bread
  • Fresh spinach leaves for garnish


  1. Rinse the chickpeas and leave to drain.
  2. Smash the chickpeas with the avocado in a bowl.
  3. Squeeze the lime and add the juice to the bowl.
  4. Gently mix in cilantro and red onion. Add salt and pepper, to taste.
  5. Spread on the bread slices.
  6. Garnish with fresh spinach leaves.

Tomato & onion salad

tomato onion salad

The sweet honey dressing balances the sharp raw onion.


  • 500 grams of plum tomatoes
  • 200 grams of cherry tomatoes (yellow ones will make the salad more colorful, but are sometimes hard to find in the shops)
  • 1 red onion
  • 2 tablespoons of wholegrain mustard
  • 2 tablespoons of sherry vinegar
  • 2 tablespoons of honey
  • Salt and black pepper, to taste


  1. Wash the tomatoes. Cut the plum tomatoes into chunks. Halve the cherry tomatoes.
  2. Finely chop the red onion.
  3. Put tomatoes and onion in a salad bowl and toss together.
  4. In another bowl, whisk together mustard, vinegar and honey. Pour over the salad. Add salt and pepper to taste. Toss around to make sure the salad is evenly coated with honey dressing.

Oat porridge

oat porridge

I like to make oat porridge, since it is quick and easy, and I can easily vary the meal by adding various toppings, or mixing extra ingredients into the porridge as I cook it.

The two basic ingredients in oat porridge is oats and water. Adding salt is also very popular.

You can change the nutritional profile and taste of the porridge by replacing all or part of the water with another liquid, such as cow milk, coconut milk, youghurt, almond milk or even – oat milk!


  1. Put 50 grams of porridge oats in a saucepan.
  2. Pour in 250 ml water and 100 ml milk.
  3. Add a pinch of salt.
  4. Stir with a spoon to make sure that all the oats are wet.
  5. Bring to a boil. Lower the temperature and simmer for 4-5 minutes. While the porridge is simmering, you should stir it from time to time to prevent it from sticking to the bottom of the saucepan and getting burned.
  6. Put the porridge in a bowl and serve with the toppings of your choice.

Topping inspiration

  • Colorful berries and cut up pieces of fruit adds vitamins and other antioxidants. Fresh or frozen produce is great, but dried fruit and berries are also an excellent choice since the warm and moist porridge will bring out their best.
  • Nuts or nut butters can make the dish more filling and nutritious. Almond, hazelnut and cashew are just a few examples. I use chopped nuts in my porridge, since I like the feeling of crunchy nuts in smooth porridge. Linseed, sunflower seeds and chia seeds will produce a similarly crunchy texture.
  • Spices can make a world of difference when it comes to taste, and many spices also have health-promoting properties. Cinnamon, nutmeg or cardamom is a great start.
  • Desiccated coconut and vanilla extract for a tropical twist to the cold-climate oats.
  • For a Mediterranean feel, add roasted figs and thyme leaves.
  • Honey, agave syrup or granulated sugar can be added as a topping or mixed into the porridge while it’s simmering on the stove.

My favorite strawberry smoothie recipe

strawberry smoothie
This recipe can be made from fresh or frozen fruit and berries, provided that your mixer is strong enough to handle frozen ingredients.


  • 1 small ripe banana
  • 1 dl strawberries
  • 0,5 dl blueberries or blackberries
  • A dollop of Greek yogurt
  • Honey, to taste
  • Apple juice, if thinning of the smoothie is needed


  1. Slice the banana into a blender or food processor.
  2. Add all berries and Greek yogurt.
  3. Mix until smooth.
  4. Taste, and add honey if you want the smoothie sweeter.
  5. If the smoothie needs thinning, mix in apple juice (or more yogurt).
  6. Serve!

In a hurry in the mornings? Put berries, sliced banana and honey in a freezer-safe bag or container in advance and store in the freezer. When it’s time for breakfast, you can quickly add the frozen ingredients to the mixer together with some yogurt.