You may be accustomed to using avocado in salads and guacamole; its creamy richness pairs well with fruit and greens for a filling breakfast treat, too.
- 1 frozen banana, chopped
- ½ cup plain low-fat yogurt
- ½ cup blueberries
- 1 cup packed chopped kale
- ½ ripe avocado
- ½ cup unsweetened almond milk
Place all the ingredients in a blender and process at high speed until they reach a desired consistency.Serve immediately.
Excerpted from Skinny Liver: A Proven Program to Prevent and Reverse the New Silent Epidemic—Fatty Liver Disease by Kristin Kirkpatrick, MS, RD, LD with Ibrahim Hanouneh, MD. Copyright © 2017. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.