Two Breakfasts

Pineapple-coconut smoothies & Kale scramble with chermoula

Paleo, Gluten Free, Vegetarian, Dairy Free, Soy Free

2 Servings, 500 Calories/Serving

5 – 15 Minutes


  • 1 lime
  • 1 cup coconut milk
  • 1 tablespoon pure maple syrup
  • 1 cup pineapple pieces
  • 1/3 cup shaved unsweetened coconut
  • 4 pasture-raised organic eggs
  • 1½ ounces baby kale
  • Sun Basket chermoula (fresh parsley - cilantro - olive oil - fresh garlic - coriander - cumin - salt - ascorbic acid)



Prep the lime

  • Zest and juice the lime.


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.



Pour into glasses and serve.


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.



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

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

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