Did you know Make Dinner Matter isn’t just about recipes? There are lengthy guides to various holidays and business recommendations too! This smoothie is my at-home version of a local South Block Juice Co. favorite (sans the plastic container + eight dollar price tag). It is great, it’s green, it’s easy!
Having a to-go option, that isn’t a packaged bar, gives the usual allergy-friendly snacks a nutritious step-up: the fresh spinach keeps it creamy, the coconut water gives that extra flavor that often goes missing in home-creations, and the almond milk gives it lasting satiety. This isn’t to say keeping a Kind bar in your bag/car is a forbidden practice: quite the opposite! Adding a fresh blend like the one here can make that bar feel like a meal; warding off future hanger meltdowns or potentially risky food choices made out of desperation (“No, no I’m sure it’ll be ok…” is usually a telltale sign). Yes, it can feel out of the norm to eat an extra mid-day snack or a pre-dinner one, especially when going to meet other people at a restaurant or bar. But part of making food-allergic life easier, and more fun, means honoring hunger when it strikes and being prepared for when it will.
Notes: I find this smoothie best enjoyed day-of, as I find with most smoothies.
Kale Mango Smoothie, gluten-free vegan
- 2 C Spinach
- 1 C Kale
- 1 C Frozen Mango
- ½ C Coconut Water
- ¾ C Almond Milk
- Add the ingredients in order to the blender (softest on bottom to help the blades).
- Blend until smooth.