This simple green smoothie makes for a quick, energizing breakfast, or a sweet mid-afternoon snack. Dark leafy greens, blended with frozen bananas, almond butter, yogurt, dates, and a sprinkle of cinnamon combine to make a creamy, nutty, vitamin-rich treat that, despite its color, is very kid-friendly.

One that, with a little bit of prep, can be ready at the drop of a hat!

This recipe calls for frozen bananas and greens. Keep a bag of peeled bananas stored in the freezer and either purchase pre-frozen bags of greens, or quickly blanch, chop, and freeze them yourself. To blanch greens: Immerse them in boiling, lightly salted water for 2 minutes, then transfer them to an ice bath. Drain, roughly chop into smaller pieces, and store in the freezer in a sealable container or bag.

Ingredients

• 2-3 frozen bananas
• 1 heaping cup frozen, chopped spinach, kale, or chard
• 1 date
• 2/3 cup whole milk plain yogurt, or vegan substitute (Kite Hill almond yogurt is a great option)
• 2 tbsp almond butter
• 1/4 tsp cinnamon, plus a pinch to sprinkle on top

Instructions

1. Adding the wet ingredients first, combine all ingredients in a blender, and blend.
2. Pause to wipe down the sides with a spatula to ensure everything is well combined.
3. Blend again until the mixture is smooth and creamy. (If the mixture is too thick, add a splash of water.)
4. Serve: Pour into cups and dust with cinnamon on top. Enjoy immediately.

Makes 2 servings
Takes 5 minutes

Bon Appetit!

Cally Robertson