Kale-pineapple smoothies & Mediterranean baked eggs with pistou

Gluten Free, Vegetarian, Soy Free

2 Servings, 450 Calories/Serving

5 – 15 Minutes


  • 1 Persian cucumber
  • Fresh mint
  • 1 cup coconut milk
  • 1 tablespoon honey
  • 1½ cups pineapple pieces
  • ¼ pound baby kale
  • ¼ cup cooked white beans
  • ½ cup diced tomatoes
  • Tomato spice blend (sweet smoked paprika - coriander)
  • 4 pasture-raised organic eggs
  • Sun Basket pistou (basil - Parmesan - fresh garlic - olive oil - salt)



Prep the smoothie ingredients

  • Trim the ends from the cucumber; cut the cucumber in half lengthwise, then into 1-inch pieces.
  • Strip the mint leaves from the stems.


Blend the smoothie ingredients

In a blender, combine the coconut milk, honey, cucumber, pineapple, kale, mint, and 1 cup ice. Season lightly with salt and blend until smooth.



Pour into glasses and serve.


Cook the tomato sauce

  • Rinse the white beans.
In a medium frying pan over medium-high heat, warm 2 teaspoons oil until hot but not smoking. Add the tomatoes, tomato spice blend, and 2 tablespoons water and season with salt and pepper. Cook, stirring occasionally, until the sauce thickens, 3 to 5 minutes. Stir in the beans.


Bake the eggs

Crack the eggs into the pan on top of the tomato sauce and season with salt and pepper. Cover and cook until the whites are set but the yolks are still runny, 6 to 8 minutes.



Transfer the eggs and tomato sauce to individual plates. Drizzle with the pistou and serve.

Nutrition per serving:
KALE-PINEAPPLE SMOOTHIE: Calories: 140, Protein: 4g, Total Fat: 2.5g, Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 2g, Cholesterol: 0mg, Carbohydrates: 30g, Fiber: 5g, Sugar: 22g, Added Sugars (Honey): 9g, Sodium: 260mg

MEDITERRANEAN EGGS: Calories: Calories: 310, Protein: 14g, Total Fat: 22g, Monounsaturated Fat: 15g, Polyunsaturated Fat: 2.5g, Saturated Fat: 4g, Cholesterol: 310mg, Carbohydrates: 8g, Fiber: 2g, Sugar: 2g, Added Sugars: 0g, Sodium: 520mg
Contains: milk, eggs

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