Consider this a complete breakfast or an energizing snack in a glass. A handy do-ahead plan for making smoothies on the spur of the moment is to toss, firm but ripe, bananas in the freezer (see Chef’s Notes) and have them ready for smoothie making.
Prep Time: 3 minutes
Blending Time: 1- 2 minutes
Total Time: 12 minutes
Yield: Makes 4 cups; 2 to 3 smoothies
| Ingredients | Grams | Ounces | Volume |
| Frozen banana | 136 | 4.8 | 1 large |
| Fresh kiwis, skin removed | 182 | 6.4 | 2 |
| Kale leaves, ribs discarded and leaves roughly torn | 42 | 1.5 | 5 large leaves |
| Ice-cold water or coconut water | 340 | 12 | 1 1/2 cups |
| Greek Yogurt | 113 | 4 | 1/2 cups |
| honey | 42 | 1.5 | 2 Tbsp |
| Almond butter | 32 | 1.13 | 2 Tbsp |
| Ice cubes | | | 1 cup |
Directions:
Add the frozen banana chunks, the kiwi, kale, water, yogurt, honey, and almond butter. Blend on speed 3 until smooth, about 30 seconds. Pour into 2 or 3 tall glasses and serve immediately.
CHEF’S NOTES:
To freeze banana chunks, peel the bananas, slice them in 1”pieces, and lay them in a single layer on a parchment-lined cookie sheet. Once frozen through, scoop them into a plastic bag and keep them handy for smoothies in the refrigerator.
