Vegan Kale Pineapple Banana Smoothie

6-8 oz pineapple juice, not from concentrate (I used Dole, 100-130 cal) OR 8 oz Dole pineapple slices in juice (120 cal, 2g fiber, 1g protein)
3 kale leaves, stems removed
1 medium banana, frozen (110 cal)

Process pineapple juice and kale in a blender until no large chunks of kale are left. Blend in banana until smooth. Makes approximately one 2 cup serving. 210-240 calories.

I prefer this over raw kale and apple juice. I feel a huge energy boost from all the sugar in the pineapple and banana. I made this with raw kale but if you want to have this on a regular basis you may want to research why boiling and freezing the kale first is beneficial or opt for buying and using frozen kale for smoothies instead.

Dole Pineapple Juice, 6 oz (100 cal, 22g sugar, 100% Vitamin C)
Dole Pineapple Juice, 8 oz (130 cal, 30g sugar, 100% Vitamin C)
Dole Pineapple Slices in Juice, 8 oz (120 cal, 27g sugar, 35% Vitamin C, 2g fiber, 1g protein)
Fresh Pineapple, 8 oz = 1 cup (Google results vary for diced or chunks 74-82 cal, 16g sugar)

Vegan Peanut Butter Chocolate Milkshake

1/2 cup unsweetened soy milk
1 tbsp peanut butter (I used PB2 powder)
1 tsp cocoa powder
2 tbsp maple syrup
1 cup ice (I used 8 moon shaped cubes)

In a blender process soy milk, peanut butter, and cocoa powder until dissolved. Blend in maple syrup and ice until smooth. Makes 1 serving.