Kate KayneComment

Pistachio Sunday Shake

Kate KayneComment
Pistachio Sunday Shake

I am a crazy person for pistachio ice cream. I will eat it no matter how unnaturally mutant green it is. It is my kryptonite right down to the very color. This shake is actually something I drink as a morning smoothie, because clearly, my love of pistachio can’t be confined to a course as limiting as dessert. The green hue comes from avocado and spinach (versus whatever the heck food coloring is made of), and the sweetness from a few drops of stevia and banana make it taste like a really fancy treat. The secret ingredient is, of course, some high quality pistachio extract. I portion the frozen ingredients into bags on Sunday night so that I can just grab and blend during busy weekday mornings.

Prep Time: 5 minutes, Cook Time: 0 minutes, Yields: 1 smoothie

1 medium banana, cut into slices, frozen

¼ of a medium avocado, frozen

¼ cup of frozen spinach

2 Tbsp almond flour

1 cup almond milk

2 Tbsp grass-fed beef collagen (optional)

5-6 drops stevia

¼ tsp pistachio extract

Pour almond milk into a high-speed blender (like a Vitamix), add the frozen banana, avocado, spinach, and almond flour. Add a scoop of collagen if using (extra protein!), stevia, and pistachio extract. Blend until very creamy—you may need to break up the frozen pieces a few times, but it will get there. Add a little more milk if it’s looking more spoonable than straw-able. Serve in a glass and pretend you’re having a milkshake for breakfast.

Note: If you want to get really fancy, you can even make your own pistachio milk instead of almond milk. Just use 1 cup shelled pistachios, soaked in water overnight, and 3 cups of water. Blend and strain through a nut milk bag. 

Allergens: Nuts