Pineapple-cucumber smoothies & Summer scramble

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

Pineapple-cucumber smoothies & Summer scramble

Pineapple-cucumber smoothies & Summer scramble

Gluten-Free Friendly, Soy-Free, Vegetarian

2 Servings, 440 Calories/Serving

5–10 Minutes

To power up these smoothies, Chef Justine adds lucuma powder, a low-glycemic natural sweetener dating back to the Incas. Cherry tomatoes, arugula, and goat cheese bring classic summer flavors to this quick scramble.

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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.
  • 1 cucumber
  • 3 or 4 sprigs fresh flat-leaf parsley
  • 1 cup coconut milk
  • 1½ cups chopped peeled pineapple
  • 1½ tablespoons lucuma powder
  • 2 teaspoons black chia seeds
  • 1 teaspoon coconut sugar
  • 2½ ounces cherry tomatoes
  • 4 pasture-raised organic eggs
  • 1½ ounces baby arugula
  • ¼ cup crumbled goat cheese

Nutrition per serving

PINEAPPLE-CUCUMBER SMOOTHIES: Calories: 200, Protein: 3g (6% DV), Fiber: 6g (24% DV), Total Fat: 7g (11% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 1g, Saturated Fat: 4.5g (23% DV), Cholesterol: 0mg (0% DV), Sodium: 290mg (12% DV), Carbohydrates: 33g (11% DV), Total Sugars: 20g, Added Sugars (Coconut sugar): 1g (2% DV). Not a significant source of trans fat.

SUMMER SCRAMBLE: Calories: 240, Protein: 14g (28% DV), Fiber: 1g (4% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 2g, Saturated Fat: 5g (25% DV), Cholesterol: 325mg (108% DV), Sodium: 430mg (18% DV), Carbohydrates: 3g (1% DV), Total Sugars: 2g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: milk, eggs.


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

Wash produce before use


Prep the smoothie ingredients

  • Peel the cucumber, if desired, and trim off the ends. Cut the cucumber in half lengthwise and coarsely chop enough to measure ¾ cup; save the rest for another use.
  • Strip the parsley leaves from the stems.


Blend the smoothie ingredients

In a blender, combine the coconut milk, cucumber, parsley, pineapple, lucuma powder, chia seeds, coconut sugar, and 1 cup ice. Season lightly with salt and blend until smooth.


Pour into glasses and serve.


Prep and cook the eggs

  • Cut the cherry tomatoes in half.
  • 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 tablespoon butter or oil until hot but not smoking. Stir in the arugula and cook until just wilted, about 30 seconds. Add the eggs and cook, stirring gently, until the eggs have just started to set, 1 to 2 minutes. Stir in the tomatoes and goat cheese and cook, stirring gently, until the eggs are just set but still moist, about 1 minute longer.


Transfer the scramble to individual plates and serve.