Kale-mango smoothies with turmeric & Asparagus and goat cheese scramble

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Kale-mango smoothies with turmeric & Asparagus and goat cheese scramble

Two Breakfasts

Kale-mango smoothies with turmeric & Asparagus and goat cheese scramble

Gluten-Free Friendly, Soy-Free, Vegetarian

2 Servings, 470 Calories/Serving

5–10 Minutes

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • KALE-MANGO SMOOTHIES WITH TURMERIC
  • 1 bunch kale
  • Fresh flat-leaf parsley
  • 1 cup coconut milk
  • 1 tablespoon pure maple syrup
  • 1½ cups frozen mango pieces
  • 2 tablespoons black chia seeds
  • 1 teaspoon ground turmeric
  • ASPARAGUS AND GOAT CHEESE SCRAMBLE
  • 2 scallions
  • 3 ounces asparagus
  • Fresh dill
  • 4 pasture-raised organic eggs
  • 1/3 cup crumbled goat cheese

Nutrition per serving

KALE-MANGO SMOOTHIES WITH TURMERIC: Calories: 240, Protein: 6g, Total Fat: 6g, Monounsaturated Fat: 0g, Polyunsaturated Fat: 3g, Saturated Fat: 2.5g, Cholesterol: 0mg, Carbohydrates: 46g, Fiber: 10g, Sugar: 29g, Added Sugars (Maple syrup): 6g, Sodium: 280mg

ASPARAGUS AND GOAT CHEESE SCRAMBLE: Calories: 230, Protein: 16g, Total Fat: 15g, Monounsaturated Fat: 5g, Polyunsaturated Fat: 1.5g, Saturated Fat: 6g, Cholesterol: 335mg, Carbohydrates: 6mg, Fiber: 2g, Sugar: 1g, Added Sugars: 0g, Sodium: 460mg
Contains: milk, eggs

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the greens

  • Strip the kale leaves from the stems; coarsely chop the leaves.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.

2

Blend the smoothie ingredients

In a blender, combine the kale, parsley, coconut milk, maple syrup, mango, chia seeds, turmeric, and 1 cup ice. Season lightly with salt and blend until smooth.

Serve

Pour into glasses and serve.

1

Prep the scramble ingredients

  • Trim the root ends from the scallions; thinly slice the scallions.
  • Snap off the woody ends from the asparagus; thinly slice the asparagus on the diagonal.
  • Coarsely chop the dill.

2

Prep and cook the eggs

  • Crack the eggs into a medium bowl and season with salt and pepper. Using a whisk or fork, lightly beat until just blended.
In a small frying pan over medium heat, warm 1 teaspoon butter or oil until hot but not smoking. Stir in the scallions and cook until starting to soften, about 1 minute. Add the asparagus, season with salt, and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. Add the eggs and cook, stirring gently, until just set but still moist, 2 to 3 minutes. Stir in the dill and goat cheese and remove from the heat.

Serve

Transfer the scramble to individual plates and serve.
This website uses cookies to enhance user experience and to analyze performance and traffic on our website. By using our site, you agree to the storing of cookies on your device.