Are green smoothies “over” yet? I hope not because I’ve been acting like I just discovered them. After a winter of oatmeal with berries, oatmeal with cherries, oatmeal with apples, oatmeal with oatmeal, I’m happy the weather has warmed up and I can drink my breakfast rather than gum it. And I love that I can add kale to the fruit in my blender and have a drink that is still delicious but contains a serving or two of raw leafy greens. And in this case, something extra….
In order for a smoothie to have “staying power” with me–i.e. keep me satisfied until lunch–it has to have a little more protein than fruits and vegetables alone provide. I’m not a fan of processed protein powders, so I’ve started adding a little bit of beans to my smoothies. White beans, to be exact. I’ve found that just a quarter cup makes a smoothie more filling and adds about 5 grams of protein per serving without negatively affecting the taste and texture. Beans and greens have become the basis for some of my new favorite breakfasts!
- 1/2 cup almond milk (or other non-dairy milk)
- 1/4 cup great northern beans (or other white beans), cooked, rinsed and drained
- 1 cup fresh pineapple, cubed
- 2 – 3 cups stemmed and chopped kale, packed (about 2-3 ounces)
- 1 frozen banana, cut into several pieces
- 1/2 tablespoon chia seeds or flax seeds
- stevia or other sweetener, if desired (to taste)
- Place all ingredients into the blender in the order listed. Begin on low speed and increase to highest speed, blending until completely smooth. Pour into a glass and enjoy.
This post contains an Amazon affiliate link. When you buy something through my Amazon links, I receive a commission that helps support this site. Thanks for your purchase!