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!
Kale-Powered Tropical Smoothie
- 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 about 2-3 ounces, packed
- 1 frozen banana cut into several pieces
- 1/2 tablespoon chia seeds or flax seeds
- stevia or other sweetener to taste, if desired
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.
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