Over here, we are getting pretty darn good at vegetable camouflage.
On a good day we can get some broccoli into the two year if we call them magical fairy trees and serve them with noodles (“Noodles AND broccoli, no peas OR carrot” – her words not mine). But generally I find I need to find creative ways to sneak the good stuff in.
The green smoothie is having a particularly big moment at our breakfast table. The little guy barely comes up for air, he loves it so darn much. And aside from the obvious health benefits of drinking your vege, it makes me feel like I am totally nailing this motherhood game (and generally winning at life for that matter) when I see my kids drinking KALE AND AVOCADO for breakfast.
This recipe first came to my attention via the 28 by Sam Wood program (which is amazing and delicious btw, and although I use the meal/fitness plan more like a guide these days, it has been our main source of healthy family recipes for a few months now and has actually completely changed the way we cook #fangirl #blogpostcoming).
We make this one a few times a week:
- One banana (frozen is best)
- A cup or so of coconut water
- 1/4 avocado
- a handful of kale
- one teaspoon of chia seeds
- A teaspoon of rice malt syrup (honey would also totally work)
I was sceptical at first too, especially about the blended avo, but actually it is so delicious. Though I will say, this one definitely benefits from a few minutes in the freezer post blend – aint nothing cute about warm green goodness.