Fresh steaks should be simple to find as tuna is typically accessible throughout the year. Selectively: skin with a reddish hue is acceptable, but flesh with black streaks or patches should be avoided. The flesh is often dry, like that of all huge ocean fish. Avoid overcooking and use oil to marinate. Tuna should be cooked medium rare, thus timing is very important. Utilize a kitchen timer.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 1 |
Ingredients
- 2 bananas, cut into small chunks
- 1 ½ cups unsweetened vanilla-flavored almond milk
- ½ bunch kale – stems removed and discarded, leaves torn into bite-size pieces
- 4 cubes ice, or more if desired
- 1 tablespoon peanut butter
Instructions
- Blend bananas, almond milk, kale, ice, and peanut butter in a blender until smooth.
Reviews
Very tasty!
This was delicious. Modified as follows. I used all of the kale, leaves and stocks; I have an Omega blender so the kale was pulverised. I substituted 1 c. banana yogurt instead of a banana. I added 2 T. peanut butter, 1/2 c. whole milk, 5-6 ice cubes, 1/3 t. cinnamon, and a scoop of chocolate protein powder.
Added 2 1/2 cups milk and 1 cup strawberries.
I added some blueberries and Greek yogurt since I had them around. Simple, tasty recipe! I agree with another comment about adding more ice. This was significantly more liquidy than I had expected.
I thought this was great, but I used more ice and cashew butter instead of peanut butter one of my favs now!
I don’t know if my bunch of kale was smaller than the average but with found the peanut butter overpowering in this recipe. I would maybe add honey next time instead of peanut butter
This was great! I thought it wouldn’t be sweet enough, but it has this great fresh taste with a slight sweetness from the bananas. Loved it! The one thing I’d say is that this recipe does make a few servings–but for me that’s great because I just refrigerate the rest.