Happy Thanksgiving Eve! Are you just giddy with excitement for mashed potatoes and stuffing? I know I am. Also, I’m giddy about sharing these delicious smoothies with you! But before we get to these slurps of healthy goodness, let;s talk books for a minute.
I just finished reading Gone Girl and it was SO good. I picked it up in the airport last week and pretty much didn’t put it down. When I started reading, I was worried it would be too scary for me – I’m a total wimp when it comes to thrillers of any kind – but it’s not your typical crime novel. I mean, it’s definitely creepy, but it really draws you in. It’s one of those books that is just ALL you can think about until you pick it up again. No spoilers, but on Sunday night I actually dreamed that I was on the run from the law after committing a crime. Nick and Amy are invading my brain!
I may be able to handle the creepiness level of the book, but I’m not sure about the movie. If you’ve seen it: Should I? And will I have to sleep with the lights on?
Also, what should I read over the long weekend? With holiday travel coming up, there is ample reading time and I’m open to recommendations!
Speaking of the holidays coming up, that also means there’s going to be ample heavy food. In my stomach. Which means some greens and healthier fare just might be necessary on Thursday morning, and will definitely be necessary by the time Friday rolls around. (Unless I opt to have pie for dessert… which is also an option.) Anyway, if you’re craving some greens for breakfast, may I suggest these smoothies?
Blending kale stems into our morning smoothies is my new obsession. It all started the other morning after I chopped up a kale and Brussels sprout salad before work. I had a heaping pile of kale stems ready to be swept into the trash when a recipe from Julia’s kale book popped into my head. Kale stem smoothies! It was the perfect coincidence. I guess morning salad-making was meant to be after all.
Blending these tough stalks into your morning smoothie isn’t anywhere near as offensive as you might think. Tough and chewy though they might be plain, they blend into a smoothie no problem, and won’t change the texture a bit. Flavor-wise, I’d go so far as to say you can taste their presence less than kale leaves. They’re a great way to inject some more vitamins into your day, not to mention cut down on kitchen waste. Pretty much a win-win!
As for the rest of the smoothie, what can I say? I have a formula. Frozen banana, frozen berries, almond milk, flax, Greek yogurt, sunflower seed butter, and cinnamon do it for me every time. I’ve tried mixing it up, but this is by far my favorite combo. And berry smoothies are a natural fit for adding greens – the flavors are so strong, you can add quite a bit of kale in there and still feel like you’re enjoying dessert for breakfast.
But if you’re really looking for dessert for breakfast… well, there’s always pie.
- 1/2 cup plain unsweetened almond milk
- 4 kale stems (leaves removed and used for another purpose), roughly chopped
- 1/2 cup Greek yogurt (I use Fage 0%)
- 2 dates, pitted and chopped
- 1 cup frozen blueberries
- 1 frozen banana, sliced
- 1 Tbsp ground flax seed
- 1 Tbsp sunflower seed butter
- sprinkle of cinnamon
- Add all ingredients to a high-speed blender, liquid first. Blend until smooth. Add more almond milk for a thinner smoothie. Enjoy!