In our house we tend to rotate our breakfasts throughout the week, alternating between smoothies, eggs, and paleo granola. Smoothies are great because they are fast to make and you can take them with you. You can also add a wide variety of healthy ingredients, which is a great way to start the day.
Each smoothie I make typically includes a fat, a fiber and a protein for a well rounded meal. A green leafy vegetable is a must and I sometimes include a ferment so we get some good probiotics. (Ferments include things like kefir water, kombucha, or even yogurt if you can tolerate dairy. See Healing Foods for more information on how to make your own ferments.)
Get started with the basic smoothie below.
(High speed blenders like a Blendtec or Vitamix are helpful when making smoothies, but a good quality standard blender often works fine. I previously used a glass Oster blender.)
- 1 can organic unsweetened coconut milk (full fat)
- 3 to 5 leaves of Lacinato (or Dino) kale* (remove thickest part of stem)
- 1 ripe banana
- 1/2 cup homemade kombucha or kefir water (optional)
- 3/4 cup frozen organic (or wild) blueberries
- 3/4 cup frozen organic mango (or cherries)
- 1/4 to 1/2 cup water (depending on the consistency you like)
- 2 tbsp. multi-collagen peptide powder*
- 2 tbsp. organic MCT oil
Put all ingredients into a blender, using the coconut milk and the kale at the bottom for easier blending. Blend on high until well mixed.
For quality multi-collagen peptide powder, MCT oil and other nutrient dense smoothie ingredients, you can sign into my FullScript dispensary and see the products listed in my “Smoothie Nutrients” protocol.
Makes three 8 oz. servings. Eat with a side of nuts* or seeds.
If you have leftovers, consider freezing the remaining smoothie in small mason jars. You can then pack them for lunches. They will be thawed out and ready to drink by lunch time. You can also use the left overs for popsicles.
* Eliminate if on low oxalate diet. Some kale varieties are higher in oxalates than others. Dino/Lacinato kale (the “bumpy”, not curly kale) has the least amount of oxalates.