Pineapple Kale Smoothie
breakfastsmoothiesnackbeverage

Pineapple Kale Smoothie

For Hidradenitis Suppurativa
Anti Inflammatory
346 kcal
9 gfat
64 gcarbs
9 gprotein

Nutrition Notes

Anti Inflammatory *

This recipe is appropriate for an Anti-Inflammatory diet. It contains ingredients like kale and pine... 

For Hidradenitis *

This pineapple kale smoothie is a suitable recipe for someone with Hidradenitis Suppurativa. It cont... 

* Gluten is an early-stage product and can make mistakes. Verify its outputs.

Ingredients

  • 1 medium banana
  • 1/4 bunch kale, or 1 cup chopped kale leaves
  • 1 cup fresh or frozen pineapple chunks
  • 2 tablespoons chia seeds, plus more for garnish
  • 1/2 cup unsweetened almond milk, plus more as needed

Preparation

  1. 1

    Step 1

    Step 1
  2. 2

    Step 2

    Prep the following, placing them in a quart sized zip-top bag: Peel and slice 1 medium banana. Remove the stems from 1/4 bunch kale and coarsely chop the leaves (about 1 cup). Add 1 cup pineapple chunks and 2 tablespoons chia seeds. Seal the bag and freeze until solid, at least 2 hours and up to 3 months.
  3. 3

    Step 3

    Step 2
  4. 4

    Step 4

    When ready to eat, transfer the frozen ingredients into a blender and add 1/2 cup unsweetened almond milk. (If the frozen fruit has stuck together, lightly hit it against the counter while still in the bag to break it up before adding it to the blender.)
  5. 5

    Step 5

    Step 3
  6. 6

    Step 6

    Blend on high speed until very smooth, 30 to 60 seconds, adding more almond milk if needed to thin it out. Pour into a tall glass and garnish with chia seeds, if desired. Serve immediately.
  7. Bon appetit!

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