I intended on having a green smoothie for breakfast this morning but instead went to the Waffle Window with my friend Kyna, her boyfriend and their friends. So to counteract the bacon and brie from my savory breakfast waffle, lunch was some spinach and rice and dinner was a healthy green smoothie. I’m sure my body is in shock. It’s used to bacon and waffles not anything green or good for you.
The best way for me to describe this smoothie is to say it’s tart, filling and healthy tasting. Anyone who has never had a green smoothie made with kale or spinach should know that you really can’t taste the “green” in the smoothie. Just make sure (if using Kale) to avoid those thick woody parts of the kale. I noticed my pre-cut, pre-washed bag of kale is full of them!
ingredients.
- 2 kiwi fruit, peeled
- 1/2 c. frozen blueberries
- 2 c. kale
- 1 c. milk or non-dairy milk substitute
- 1/4 to 1/2 c. yogurt or non-dairy yogurt (I used greek)
- 1 T. golden flax seeds
directions.
Put all ingredients in a blender and puree until smooth. If you want a colder smoothie, you could add some ice cubes.
My body has a this natural way of alerting me that I’m eaten too much: my nose starts running. People have theorized this only happens when I eat carbohydrates and that it’s probably a wheat allergy. Alas, in the middle of downing this huge smoothie my nose began to run. At least I know it’s not a wheat allergy. I know once my nose starts running it means I should stop eating. But when you’re drinking a good-for-you-shake, it’s hard to put it down.
Calorie count: 372 calories***
Using 1/4 c. greek yogurt and 1 c. vanilla almond milk. Using 1/2 c. greek yogurt ups the calorie count to 437.
Recipe rating:
Food Snob 