The next time you find yourself tempted by a quick processed snack, reach for your blender and whip up this delicious recipe. It is sweetened by the banana and agave nectar, and a tablespoon of peanut butter and 1/2 cup yogurt make it filling and tasty.

Banana, kale, and raspberry smoothie by Bake Bellissima 

Banana, kale, and raspberry smoothie by Bake Bellissima

Banana, kale, and raspberry smoothie

5 from 1 vote
Servings: 1 -2
Author: Bake Bellissima
Make about 2 cups

Ingredients

  • 1 cup raspberries fresh or frozen
  • 1 cup shredded kale with the stems removed as they are not broken down by a regular blender
  • 1 banana sliced
  • 1 cup ice approx 6 large ice cubes
  • 1/2 cup plain fat free Greek yogurt
  • 2 tbsp agave nectar
  • 1 tbsp natural peanut or almond butter
  • 1 tbsp chia seeds

Instructions

  1. Place all ingredients in a blender and process until smooth.

Tip: You can store washed and chopped kale in a ziploc by 1 cup measures with a paper towel in to absorb moisture. It will cut down prep time for the remaining days of the week!

(Sponsored post)

Get our top 10 most-loved recipes and weekly menu

“My family has loved each and every recipe we’ve made from Bonjour Cuisine. Try one, and you won’t be disappointed!”

—Jennifer Greene

More Testimonials

Instagram

  • A great way to use leftover salmon is a salade niçoise. Add potatoes, hard boiled eggs, olives and capers, some greens, and top it all off with a mustardy vinaigrette. Filling, quick, and easy!
  • Craving these gluten free peanut butter chocolate chip cookies, recipe in comments section 👍 🍪
  • In celebration of Jewish Disability, Awareness, Acceptance and Inclusion Month (JDAIM), Women’s Philanthropy invites you to a special screening of the life-affirming documentary Far From The Tree, based on Andrew Solomon's New York Times bestselling book. Join us on February 7th at Cinema Guzzo in VSL. Link to register in bio!
  • Bon weekend and Shabbat Shalom everyone 💕 photo by @ava_farber0912
  • Delicious coconut chocolate truffles, very easy to make and can be prepared up to two weeks in advance, and left in the fridge. You won’t be able to have just one...