Editor's note: Portions of this article have been previously published on the author's website.

This delicious smoothie delivers a nutritional bundle of mood-boosting, dopamine-rich blueberries and several fruits and vegetables in an easy and beautiful way to get a large portion of your daily allowance of produce. Paired with a rich cream cheese and nutmeg-laced breakfast bread, this comforting breakfast is just the thing to send your family members out the door with a smile.


1 generous handful of raw power greens (chard, kale and spinach) or raw, clean spinach

1 large banana

¾ cup pineapple juice or orange juice

6 ounces plain yogurt

1½ cups frozen blueberries

Optional: Add protein powder, chia seeds, bee pollen or other ingredients as desired

Place the ingredients in a blender and process until smooth. Makes about 3 cups.


1 cup bread flour

¾ cup whole-wheat flour

1 teaspoon baking powder

¾ teaspoon salt

¼ teaspoon nutmeg

½ cup butter, softened

6 ounces Neufchatel cheese, softened

1 teaspoon vanilla extract

zest of 1 lemon

1 cup sugar

4 eggs

Heat oven to 325 degrees. Spray a beehive-shaped baking pan with a pan-release spray that contains flour, or use a 9-by-5-inch loaf pan, sprayed and lined with parchment.

Stir together the flours, baking powder, salt and nutmeg; set aside. Cream together the butter, cream cheese, vanilla and lemon zest. Gradually add sugar and beat in eggs one at a time.

Gently fold the flour mixture into the creamed ingredients, blending well. Pour into the prepared pan. Bake at 325 for 40 minutes in the beehive pan or 85-95 minutes in a loaf pan. Remove from pan and cool on a wire rack. Serve with butter, jam and honey if desired.

Pam McMurtry is a wife, mom, artist and writer with a bachelor's degree in art teaching/drawing and painting. She is the author of "A Harvest and Halloween Handbook." Her website is pammcmurtry.com.