Kale-pineapple smoothies & Scrambled eggs with goat cheese and basil pistou

Gluten Free, Vegetarian, Soy Free

2 Servings, 560 Calories/Serving

10 – 20 Minutes


  • 1 small bunch kale
  • ¼ cup almonds
  • 1 cup almond milk
  • 1 tablespoon pure maple syrup
  • 6 ounces pineapple pieces
  • 1 tablespoon flax seeds
  • 4 pasture-raised organic eggs
  • 2 ounces baby arugula
  • Sun Basket pistou (basil - Parmesan - fresh garlic - canola-olive oil blend - salt)
  • 1½ ounces crumbled goat cheese



Prep the smoothie ingredients

  • Strip the kale leaves from the stems; coarsely chop the leaves.
  • Coarsely chop the almonds.


Blend the ingredients

In a blender, combine the almond milk, maple syrup, kale, almonds, pineapple, flax seeds, and 1 cup ice. Season lightly with salt and blend until smooth.



Pour into glasses and serve.


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 to 2 teaspoons butter or oil until hot but not smoking. Stir in the arugula, season with salt and pepper, and cook until just wilted, about 1 minute. Add the eggs and cook, stirring gently, until just set but still moist, 2 to 3 minutes.



Transfer the scramble to individual plates. Garnish with the pistou and goat cheese and serve.

Nutrition per serving:
SMOOTHIES: Calories: 250, Protein: 8 g, Total Fat: 13 g, Monounsaturated Fat: 0 g, Polyunsaturated Fat: 1 g, Saturated Fat: 0.5 g, Cholesterol: 0 mg, Carbohydrates: 30 g, Fiber: 7 g, Added Sugar (Maple Syrup, Almond milk contains trace amounts of organic cane sugar): 6 g, Sodium: 90 mg
Contains: tree nuts

SCRAMBLE: Calories: 310 Protein: 17 g, Total Fat: 25 g, Monounsaturated Fat: 13 g, Polyunsaturated Fat: 3 g, Saturated Fat: 8 g, Cholesterol: 340 mg Carbohydrates: 3 g, Fiber: 1 g, Added Sugar: 0 g, Sodium: 720 mg
Contains: eggs, milk

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