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Author Notes: Frozen banana and decadent almond butter meet kale and pear for a breakfast bonanza! This recipe is enough for 5 bags to keep in the freezer and enjoy all week long. —Jane Poretsky
Makes enough for 5 smoothies
- 10 kale leaves, de-ribbed and roughly torn
- 5 medium-sized bananas, peeled and cut into chunks
- 2 ripe pears, cut into bite-sized pieces
- 5 tablespoons almond butter (I like Trader Joe's Raw)
- 5 cups almond milk (I use Califia Farms Unsweetened Vanilla)
- 5 pinches flaky sea salt, such as Maldon
- Set aside 5 pint-sized zipper bags. In each bag, place 2 kale leaves, 1 banana, and 1/4 cup pear pieces.
- Keep the bags in the freezer until you are ready to use. They will last for up to one month.
- In the morning, dump the contents of 1 bag into a high-power blender and add 1 cup of almond milk and 1 tablespoon of almond butter. Add a pinch of sea salt and blend until smooth and creamy.
- Optional: To up the flavor, feel free to add any of the following to your smoothie: a dash of cinnamon, 1/4 teaspoon of vanilla extract and/or 1 teaspoon of maple syrup. When I have time, I add all 3 and blend!