A light but satisfying healthy breakfast booster!
This smoothie is kind of sneaky. It’s fresh and light tasting yet packed with nutrition and surprisingly satisfying. I try to have smoothies for breakfast a couple of times a week, just to break up the cereal, oatmeal, granola routine in which I seem to have become happily stuck. I devised this recipe for the Ford Sustainability Breakfast at last month’s BConnected Conference in Ottawa and it was a big hit among those who sampled it. Since then, it’s become a regular in my smoothie rotation at home. Don’t tell any fussy eaters under your roof what’s in it, and they’ll be asking for it again!
Ingredients
- 1 cup (250 mL) fresh or frozen pineapple chunks
- 1 avocado, chopped
- 1 cup (250 mL; about 2 handfuls) fresh spinach leaves, washed
- 1 1/4 cups (310 mL) regular or almond milk
- 1 banana
- 1/4 teaspoon (1.25 mL) Chlorella algae powder (optional but super nutritious)
- 4 ice cubes
- fresh pineapple wedges, for garnish (optional)
- In a high-powered blender, process all ingredients until smooth. Add extra milk as needed to achieve the desired consistency.
- Note that if you don’t have a high-powered blender like a Blendtec or Vitamix, you may wish to crush the ice before blending your smoothie.
- Serve cold.
Makes approximately 24 ounces, which serves 3 – 4 people.
Constantly Cooking with Paula Roy 