Scroll down to watch the video!
I love when my kids want smoothies for breakfast. They think they’re getting some kind of crazy treat but really they’re slurping down these little nutrient dense power breakfasts (but I’ll be damned to the be the one to burst their bubbles – if they want to call it ice-cream, then ice-cream it is).
This particular flavor combo is a recipe I found in, “Best Green Drinks Ever” by Katrine Van Wyk. I ordered it from Amazon after winter had me feeling like I had been drop kicked by the abominable snowman. Dark leafy greens always make me feel better, yet they also seem to be the first thing I forget about when I lose my mental ‘clean-eating’ focus (funny how that works, no?).
And is it just me, or does incorporating dark leafy greens into your breakfast make you feel like you’ve got one up on the day? Whenever I eat greens for breakfast, I feel like such a bad ass. What can I tell you, these are the things that get me going (which is also why my winter wonderland of scones and lattes wasn’t exactly cutting it).
Anyhow, my favorite tip in the book so far is to blend your greens with your liquid before adding the rest of the ingredients. This ensures you don’t have big fat chunks of greens in your smoothie.
Now if you really wanted to eliminate any speckle of greens (which may be beneficial for kids or newbies) use my recipe for spinach pops, only sub the kale for the spinach. Sure, this step takes a little pre-planning, but if you like a creamy smoothie, it’s definitely the way to go.
As for me, I don’t mind the speckles at all (and neither do my kids) so the pre-blend of almond milk and kale was plenty for us. But as always, I want you to make this work for you.
Lastly, if you would like to make your almond milk (it’s so easy and so good!) you can learn how right here.
Ok – if you feel like hearing me ramble even more, check out the video below.
Clean Eating Sweet Kale Smoothie
Yield: Serves 1
Prep Time:5 minutes
Cook Time:0 minutes
Total Time:5 minutes
Ingredients:
- 1 cup almond milk
- 1-cup kale
- ½-frozen banana
- ½ cup frozen mango
- 1 tbsp. raw unsalted almond butter
- 1/4tsp. cinnamon
Directions:
Blend kale and almond milk in the blender for 30 seconds or until the kale has broken down a bit. Add in the banana, mango, almond butter and cinnamon. Blend until you have a rich, creamy, amazing, delicious smoothie!
Calories: 265; Total Fat: 12.4g; Saturated Fat: 0.8g; Cholesterol: 0mg; Carbohydrate: 38.1g; Dietary Fiber: 6.8g; Sugars: 20.4g; Protein: 8.2g
Heather @ Dimples in the Wrong Cheeks
April 24, 2014 at 9:00 pmI cannot wait to try this smoothie! I am totally hooked on green smoothies for breakfast and the simpler the better. This recipe looks great!
Emilie
May 2, 2014 at 10:23 amI’m sipping this breakfast smoothie right now. It’s absolutely dee-licious!! I didn’t have the almond milk already made(the almonds are soaking as we speak), so I used a cup of skim milk and put a tiny bit of almond extract in it. Tomorrow I’ll make one with the almond milk.
YUM!!
Cynthia
May 7, 2014 at 10:48 amDani, thank you so much for all these good récipes.
I used to eat really bad, mostly junk food and sweet stuff and no vegetables or fruits at all cause I found them boring jaja
Now, since I found your page, I’ve discovered these wonderful récipes and a few days ago I went to the supermarket and bought stuff I never buy like kale, spinach, pumpkin pure, quinoa and the like 🙂
Now I have my kitchen filled with nice food and I’m trying a new smoothie or meal every day.
So thanks a lot!!!!
Cynthia 🙂
Dee
May 23, 2014 at 2:11 pmWhat kind of blender are you using? My kale never blends well.
Dani
May 27, 2014 at 10:11 amI use the Breville Hemisphere.
Arina
June 21, 2014 at 5:29 amI wondered whether the kale didn’t blend well because Cynthia didn’t remove the fibrous rib. If she hasn’t cooked with kale before she may not have realised that she needs to strip the leaf from the rib/spine. Just a thought.
Ps. I’m enjoying your posts very much!
Dawn
July 16, 2014 at 9:24 amI am a diabetic and the sugars are quite high in this recipe. Any suggestions on how I could adjust it to lower the sugar content? Sounds delicious though!
Dani
July 16, 2014 at 9:46 amThe frozen mango alone had 10g of sugar – so maybe leave the mango out and add a few ice cubes – that would cut the sugars in half.
harris
July 16, 2014 at 9:51 amit’s pretty hard to find almond milk around my town (my location is on the tropic country) and almond is something too expensive to get. is that possible to replace the almond milk with soy milk instead? because i thought its still dairy free and much more cheaper to buy
Dani
July 16, 2014 at 10:20 amabsolutely. 100% any milk will do. soy. coconut, cows milk – and honestly, even water would be fine:)
Olga
September 7, 2014 at 10:45 amCan I use coconut oil instead of almond butter?
Dani
September 8, 2014 at 9:18 pmWill give a different flavor but I think it would be great!
Natalie
November 4, 2015 at 1:29 pmCan you upload this to myfitnesspal?