My family loves a smoothie. These are dairy-free, high in calcium and supper yummy. My kids don't even mind the kale in them! If you're going to start doing regular smoothie breakfasts, I recommend that you invest in a good-quality blender that can really breakdown the fiber and smooth it all out. Getting rid of those stringy-bits makes all the difference between "ugh!" and "yum!"
Ingredients
1 cup ripe mango—chopped and frozen (you can substitute frozen peaches or papaya)
1 cup kale leaves—chopped (try substituting spinach)
1 banana—chopped and frozen
1/2-1 cup coconut or almond milk —add more liquid if you like a thinner consistency; try substituting calcium fortified orange juice for a little zing!
1 teaspoon vanilla
Mix It Up!
Add all the ingredients to a blender and blend until smooth. Serve chilled.
Tip:
We buy mangos in bulk and on sale. Then peel, chop and freeze them on a flat baking tray. When frozen, store in a zip-top bag.
When you've got bananas that are over-ripe, peel and freeze flat on a baking tray. When frozen, store in a zip-top bag. Perfect for smoothies or defrost for baking banana bread and muffins.