Can we talk about eating greens for breakfast? If you've never tried a green smoothie before, you're missing out!

First of all, let's talk about what they are not: 

They're not bitter. They're not sour. And they're not overly sweet like an airport food court drink.

So what are they? 

They're substantial. They're filling. The recipe is very flexible and forgiving. And the're one of the most nutritious things you can eat. 

Even better, the recipe is scale-able.

My most hated kitchen chore is washing dishes. One way to cut down on that is by cooking meals in big batches. This recipe makes a work-week's worth (go ahead, say it three times fast!) of grab & go breakfasts. Better yet, each one is packed with green vitamins, antioxidants, good fats, and plenty of taste. 

But, you may say—the color is still weird?

Use dark berries (such as blueberries or blackberries) and the green will be completely hidden.

Invisible. Poof.

Ingredients 

24 ounces any kind of milk or yogurt you like

One whole bunch of chard (or as many greens as you can stuff into your blender.)

A cup or so of frozen berries or fresh fruit, whatever you have on hand

Protein options: a handful or two of almonds, walnuts, chia seeds, flax seeds, protein powders, etc.

As much unsweetened juice as you need to make the whole thing blend

Procedure

Throw all the above ingredients into the blender (I did list the above in the order I prefer to load the blender) and blend. My blender is a larger-capacity Vitamix. If you blender is on the smaller side, you might want to start with a half batch. 

Store them in the fridge in pint jars with lids. 

Makes five easy, healthy, portable breakfasts.