Everything is coming up green, including these smoothies. Get a healthy dose of greens in this breakfast-or-snack-worthy smoothie that tastes amazing thanks to the addition of apples (they sweeten things up a bit), pineapple and rich coconut milk that takes you to the tropics.
What are the benefits of blending and enjoying a green fruit-and-veggie smoothie? First, you'll get yourself a tasty breakfast or afternoon treat. Second, look at that great color! The benefits don't stop there. Not only is this smoothie easy to make (I used canned pineapple, but you could use fresh or frozen), but it is delicious too. Don't fear the kale. This smoothie doesn't taste "grassy" or have a heavy veggie flavor.
The fiber that's loaded in a smoothie like this will help keep you full longer. That means less snacking or even overeating. I don't know about you, but with the summer season approaching, that's just the kind of benefit I need in my life.
- Kale has… 3 grams of protein and 2.5 grams of fiber in 1 cup.
- Kale contains… folate, a B vitamin that promotes heart health.
- Kale contains… a type of omega-3 fatty acid (a good, healthy fat).
- Kale is… rich in vitamins A, C, E and K (vitamin K protects bones from osteoporosis and helps to prevent against inflammatory diseases).
- Kale is… rich in carotenoids — antioxidants that protect cells and play roles in blocking the early stages of cancer.
- Kale is… low in carbohydrates, sodium and cholesterol.
- Kale is… high in antioxidants. Studies have shown that eating 2 to 3 servings of green, leafy vegetables per week may lower the risk of stomach, breast and skin cancer. These same antioxidants have also been proven to decrease the risk of heart disease.
Resource: U.S. Department of Agriculture
Easy coconut-kale breakfast smoothie recipe
These smoothies taste great and are so good for you. Aside from the vibrant green color, you'd never even know there was a pile of kale included in this delicious, filling smoothie.
Yields 2 (8-ounce) smoothies
Total time: 7 minutes
- 8 ounces coconut milk
- 6 ounces pineapple pieces
- 1/4 cup pineapple juice from the fruit (if using frozen, add apple juice or water)
- 1 apple, peeled and cored
- 3 cups kale leaves, torn from the stem
- Unsweetened coconut flakes, for garnish
- To a blender, add the coconut milk, pineapple, pineapple juice and apple. Blend until smooth.
- Add the kale leaves, and continue to blend until smooth.
- Serve immediately, garnished with the coconut flakes.
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