At some point over the last few weeks I lost my appetite. I’m pretty sure it is hiding under the pile of laundry, mail, and shoes that covers my bedroom floor.

Like my car keys, drivers license, and debit cards, this isn’t the first time I’ve lost my appetite and I have a few tricks up my sleeve for getting it back. In the meantime I’ve been making a lot of smoothies. Although I failed to provide you a recipe for rich chocolate cookies (I owe you this recipe next week), hopefully a delicious smoothie will suffice.

This wild blueberry smoothie is a gorgeous purple color. And it’s packed with nutrients. The combination of vanilla soy milk, blueberries, and cinnamon reminds me of a blueberry muffin and make this smoothie a perfect treat or on-the-go breakfast.

I tried adding half a cup of cooked oatmeal to the smoothie too, but thought it made the smoothie too thick and slightly chunky. Next time I will add a pinch of green tea to the mix to give it a little twist. Other variations include adding uncooked oatmeal, flaxseed, or a pinch of sugar.

Although the smoothie costs slightly more than I would like to spend on a homemade breakfast or snack, the nutrition value (and tastiness) makes it worth every cent. Also the smoothie is filling and if eaten for breakfast it helps me save money on mid-morning snacks at Starbucks. So there’s that.

Alex Milling is a recent graduate of Northwestern University and loves dry red wines.

**Recipe**

Wild Blueberry Smoothie
Adapted from Food52
Serves 1

Total Cost: $3.10
Cost Per Serving: $3.10

Ingredients
1 cup frozen wild blueberries ($1.67)
1 banana ($.19)
1 cup vanilla soymilk ($.44)
1 tablespoon silvered almonds ($.50)
1 tablespoon greek yogurt ($.30)
1 teaspoon cinnamon (in-stock)

Add all ingredients to a blender and blend until well mixed. If too thick, add water as needed.