There was a time in my life when I would have made fun of a green smoothie. Probably around the same time that I frequented tanning beds and only did laundry once a week. If you’re not familiar with this time period, it’s usually around 22 to 26 years of age when you don’t really take care of yourself (my skin hates that twenty-something self). Now that I’m old and wise, I am ALL about a good smoothie. . .the greener, the better. Should we talk about why smoothies are so conveniently nutritious? Nothing is easier to whip up because all you need is a good blender. I mean it, you really can’t mess them up. The flavor combinations are endless. Almost all of them are packed with vitamins, minerals, healthy proteins and antioxidants. Also, you can drink them in a glass or serve them in a shallow bowl, topped with fresh fruits, granola, seeds and shaved coconut. This particular smoothie gets its tropical sweetness from the pineapples and grapes, its creaminess from the coconut milk and avocado, and its “Why is this so good?!” from the fresh ginger. It lends the perfect punch to this perfect breakfast. Take THAT, younger self.
Hands-on time: 10 minutes
Total time: 10 minutes
3 cups loosely packed baby kale or spinach leaves
2 cups frozen pineapple chunks
2 cups unsweetened refrigerated coconut milk
1 cup fresh seedless green grapes
1 cup ice cubes
1 ½ teaspoons minced fresh ginger
1 medium-sized ripe avocado
Combine all of the ingredients in a blender; process until smooth, stopping and scraping down the sides of the blender as needed. Divide the mixture between 2 glasses, and serve immediately.
To make for simple assembly in the mornings, combine small plastic containers of premeasured fruits and veggies in your refrigerator and your freezer, so you can just toss in the blender and go. Refrigerate: avocado, kale, grapes, and coconut milk. Freeze: pineapple chunks.
I love to freeze green grapes for snack time because kids think they taste like mini popsicles! For the real little ones, slice them in half before freezing.