Since fresh pineapple, coconut milk, kale, bananas and almond butter are almost always within reach at Kitchen 511, it's a no brainer. If I'm hungry and in a hurry to get out of the house, I'll make this yummy green smoothie and go. Not only does its striking color kickstart my morning, but it's yummy flavor and ability to satiate and energize make it the perfect breakfast. It's from Tarah O'Brady's Seven Spoons cookbook, but I first learned about it on beloved food blog, 101 Cookbooks. I prefer using coconut milk vs. almond milk here, but you can't go wrong with either.
Serves 2 (although I've been known to gulp down every last drop myself!)
- 2 cups stemmed, torn kale, packed (about 1/2 bunch)
- 1 banana, peeled
- 1 cup fresh pineapple, cubed (or you can substitute one small cored, cut apple and one small peeled, segmented orange)
- 1 heaping tablespoon almond (or nut) butter
- 1/2 cup almond or coconut milk, plus more as needed
Combine all the ingredients in an upright blender and process until liquified. If the smoothie is too thick, carefully incorporate more milk (almond or coconut) as needed, slowly through the feed hole on the lid with the motor running. Pour into glasses and enjoy.