Tropical Kale Smoothie

curly kale

This post comes from the lovely Erin, over at Well in LA (and now Collective Inspiration (CO.IN) Design Studio). When Erin offered to write a guest post for me (on kale no less) how could I say no? She even threw in a bonus smoothie recipe. And y’all know how I feel about smoothies.

Erin is a fellow food blogger, health coach, and wellness aficionado. One minute spent talking to her, and you want to live her mantra: Be Well.

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Kale is way more than a decorative base for other food. In fact, it’s usually the most nutrient dense food on the plate – on the planet. Rescue the kale from the local buffet table and show it a little love.

Kale is best eaten early in the day, and you can have it in a salad as part of you mid-day meal, or try it for breakfast.

Kale for breakfast?

Absolutely!

Yields 2

Tropical Kale Smoothie

10 minPrep Time

10 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 banana, chopped into pieces & frozen
  • 1/2 cup of diced mango, frozen
  • 1/2 cup coconut milk
  • 1/2 cup coconut water
  • 1 tbs of coconut oil
  • 1 tsp ground flax seed
  • 1/2 bunch of kale, or two big handfuls if chopped

Directions

  1. Add frozen foods, layer in the liquids, then the powders and finally the fresh foods (the kale).
  2. Blend away until the smoothie is green.
  3. It tastes like a tropical paradise, I promise!

Allergen Information

Nightshade free, dairy free, gluten free, wheat free, corn free, soy free, and egg free.

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http://emilylevenson.com/recipe-tropical-kale-smoothie-erin-haslag/

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More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.

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