Kale Pineapple Smoothie

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  2 cup Kale
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  0.8 cup Almond Milk, Unsweetened
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  1 Banana(118g)
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  0.3 cup Greek Yogurt (Nonfat)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  0.3 cup Pineapple
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  2 tbsp Peanut Butter, Smooth
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  1 tsp 1 to 3 teaspoons honey (to taste)

Instructions

1. 1Tear the raw kale into bite-sized pieces and remove any tough stems.
2. 2Peel the banana and break into 2–3 inch chunks; cut the raw pineapple into 1–2 inch chunks.
3. 3Add the kale, almond milk, banana chunks, nonfat Greek yogurt, pineapple chunks, and peanut butter to a blender in that order.
4. 4Blend on high speed for 60–90 seconds until completely smooth with no visible kale pieces or fruit chunks remaining.
5. 5Check consistency by pouring a small amount into a glass—the mixture should flow steadily but not be watery; add more almond milk 2–3 tablespoons at a time and blend for 10–15 seconds if a thinner texture is desired.
6. 6Add honey to taste (1–3 teaspoons) and blend for 5–10 seconds until combined.
7. 7Divide the smoothie evenly between 2 glasses and serve immediately, or divide into 2 airtight containers and refrigerate for up to 24 hours.