Pineapple-coconut smoothies & Kale scramble with chermoula

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

Pineapple-coconut smoothies & Kale scramble with chermoula

Two Breakfasts

Pineapple-coconut smoothies & Kale scramble with chermoula

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Vegetarian

2 Servings, 500 Calories/Serving

5–15 Minutes

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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.
  • PINEAPPLE-COCONUT SMOOTHIES
  • 1 lime
  • 1 cup coconut milk
  • 1 tablespoon pure maple syrup
  • 1 cup pineapple pieces
  • 1/3 cup shaved unsweetened coconut
  • KALE SCRAMBLE WITH CHERMOULA
  • 4 pasture-raised organic eggs
  • 1½ ounces baby kale
  • Sunbasket chermoula (fresh parsley - cilantro - olive oil - fresh garlic - coriander - cumin - salt - ascorbic acid)

Nutrition per serving


PINEAPPLE-COCONUT SMOOTHIES: Calories: 170, Protein: 2 g, Total Fat: 9 g, Monounsaturated Fat: 0 g, Polyunsaturated Fat: 0 g, Saturated Fat: 8 g, Cholesterol: 0 mg, Carbohydrates: 25 g, Fiber: 4 g, Added Sugar (Maple Syrup): 6 g, Sodium: 250 mg

KALE SCRAMBLE WITH CHERMOULA: Calories: 330, Protein: 12 g, Total Fat: 28 g, Monounsaturated Fat: 20 g, Polyunsaturated Fat: 3 g, Saturated Fat: 4.5 g, Cholesterol: 310 mg, Carbohydrates: 2 g, Fiber: 1 g, Added Sugar: 0 g, Sodium: 540 mg
Contains: eggs

Instructions

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

Wash produce before use

1

Prep the lime

  • Zest and juice the lime.

2

Blend the smoothie ingredients

In a blender, combine the lime zest and juice, coconut milk, maple syrup, pineapple, shaved coconut, and 1 cup ice. Season lightly with salt and blend until smooth.

Serve

Pour into glasses and serve.

1

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 medium frying pan over medium heat, warm 1 to 2 tablespoons butter or oil until hot but not smoking. Stir in the kale and cook until just wilted, 1 to 2 minutes. Add the eggs and cook, stirring gently, until just set but still moist, 2 to 3 minutes.

Serve

Transfer the scramble to individual plates. Top with the chermoula and serve.
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