Kale-pineapple smoothies & Scrambled eggs with goat cheese and basil pistou
Gluten-Free Friendly, Soy-Free, Vegetarian
2 Servings, 560 Calories/Serving
10–20 Minutes
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.
2-serving instructions (4-serving modifications in red)
Wash produce before use
1
Prep the smoothie ingredients
Strip the kale leaves from the stems; coarsely chop the leaves.
Coarsely chop the almonds.
2
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.
Serve
Pour into glasses and serve.
1
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.
Serve
Transfer the scramble to individual plates. Garnish with the pistou and goat cheese and serve.