Fueling up the body and mind with breakfast is one of the most important parts of a healthy diet. Some mornings, such as those crazy, run-out-the-door-we’re-late-for-school-and-I’m-late-for-work mornings, having an easy to prepare and transportable idea breakfast is key.  Enter the yogurt shake. Throw some fruit, yogurt, possibly even a nut butter, in the blender and breakfast is ready. Possibilities are only limited by what you have in your pantry or fridge. Try to include three food groups in the shake for a more balanced breakfast.

* For easy cleanup, fill the blender with water, add a teeny drop of dish soap and run for a few seconds. Rinse and done.

 Yogurt Breakfast Shake

1 8 oz plain nonfat yogurt

1 6 oz low-fat vanilla yogurt

1 ½ cups milk

1 cup strawberries

1 large banana, cut into 2-inch pieces

2 tbsp ground flaxseed

2 tbsp brown sugar

4 ice cubes

In blender, process all ingredients except, ice cubes, until smooth. 

Add the ice cubes and blend until the shake if frothy.

Makes 4 servings.

 Feeling overwhelmed with summer squash?  By this time of the year, it is not unusual to see roadside tables of summer squash free to a good home because the homeowners are becoming buried in the harvest!  Squash pickles are a good, unique way to make use of summer squash.  Try them as an alternative to potato chips.

Summer Squash Pickles

3 small summer squash, sliced ½ inch thick (about 3 cups)

½ cup sliced onion

1 large red bell pepper, cut into ¼ inch strips

1 tbsp salt

3/4 cup sugar

¾ cup white vinegar

¾ tsp mustard seed

¾ tsp celery seed

¼ tsp ground mustard

In large bowl, combine all vegetables.  Sprinkle with salt, stir, cover, and refrigerate for 1 hour.  Drain.

In saucepan, combine remaining ingredients.  Heat to a boil and add vegetables.  After the mixture returns to a boil, remove from heat. 

Ladle into jars and allow to cool for 30 minutes before covering and placing in refrigerator.  Allow at least 24 hours before serving.

Makes 2 pints.