Leslie Huppin went gluten-free about three years ago.

She doesn’t do dairy or meat, and she typically relies on banana-spinach smoothies for breakfast and lunch.

Here, Huppin, in her early 50s and of Spokane, shares a few of her favorites, including what she calls the “elixir of life.” She’s been drinking 2 ounces of the tonic every day. It’s full of antioxidants and believed to aid in digestion – helpful for folks still recovering from overindulging during the holidays.

“These ingredients together all work wonders,” Huppin said.

Elixir of Life

From Leslie Huppin

4 tablespoons fresh turmeric (unpeeled is OK)

4 tablespoons fresh ginger (unpeeled is OK)

1 lemon, peel removed

Shake of cayenne powder

2 tablespoons apple cider vinegar

Process turmeric, ginger and lemon through a juicer. Pour juice into a small glass. Add a shake of cayenne. Stir in apple cider vinegar. Drink or serve.

Yield: 1 serving

Blueberry Smoothie

From Leslie Huppin

1/2 small avocado

1 cup almond milk

1 heaping cup frozen blueberries

1/2 cup ice

Handful of spinach

Squeeze of honey, if needed

Process all ingredients in a blender, enjoy immediately.

Yield: 2 (8- to 10-ounce) servings

Breakfast of Champions

From Leslie Huppin

3 handfuls of spinach

1 banana

1 apple

2 handfuls of frozen blueberries

5 slices of frozen peaches or mango

2 scoops of your favorite protein powder

5 cups of almond milk or water

Process all ingredients in a blender, and serve or enjoy immediately.

Yield: 48 ounces, about 4 servings