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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.
- 1 cup almond milk
- 1 cup kale
- 1/2 frozen banana
- 1/2 cup frozen mango
- 1 tbsp. raw unsalted almond butter
- 1/4 tsp. cinnamon
- 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!