Whether it’s winter or not, smoothies are still a perfect way to get in some quick nourishment without making a big breakfast that takes a whole lot of time. Granted smoothies are more popular in the summer, but who says you can’t still enjoy them now? Not me that’s for sure!
Smoothies are also a great way to sneak in some veggies into the kids without them ever realizing it!
My boys love my green smoothies and don’t mind the color and in fact, the greener the better to them! But my daughter is another story. If it’s green, forget it, she won’t even try it.
So my recipe was tested on my daughter and passed with flying colors.
FYI: when making this be sure your child is not around when the kale or other green veggies are sitting on the counter ready to go in the blender or they will most certainly ask about it, just a warning. 🙂
My goal in this smoothie wasn’t so much protein as it was getting my daughter to ingest some greens and masking the taste and color so she had no idea. It worked!
But if you are looking to increase the protein on this, you could substitute 1/2 of the water for 100% pasteurized egg whites or use a scoop of protein powder. I haven’t tried that so not sure the color will be changed by those substitutions.
The kale can also be changed to spinach if you like. Either way you try it I think anyone who has an aversion to green smoothies will most definitely love this!
- Serves: 2
- Serving size: 1
- Calories: 186
- Fat: 13g
- Carbohydrates: 17g
- Sugar: 8g
- Sodium: 28mg
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0
- 1/4 cup sliced cucumber
- 1 cup fresh chopped kale
- 1 (13.5) can light coconut milk
- 1 cup frozen blueberries
- 1 cup water or ice
- 3 droppers full liquid vanilla stevia
- Add all ingredients to your high powdered blender and blend until smooth.
- Makes 24 ounces.