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Smoothie Wednesday: Avocado-Pineapple Breakfast Pudding

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Sometimes I will make my smoothies super thick and eat them with a spoon. I can’t help it; I love a good pudding, especially for breakfast. This avocado-pineapple version is a recipe that my one-year-old son and I often eat together. Sometimes I’ll whip it together quickly in the morning; other times I’ll make it the night before and store it in the fridge.

Feel free to get creative with this pudding: swap in peaches, pears, mango, chia seeds, and more. That’s when it can get super fun--and delicious!

Breakfast Pudding
Serves 2 (~250 calories with seeds)

1 avocado, peeled and pitted
1 cup pineapple, frozen
1 sprig, fresh basil (preferably organic)
2 Tbsp slivered almonds or hemp seeds, for garnish (optional)

Better-for-you ingredients in this recipe:
Avocado: Loaded with good-quality fats that, when enjoyed in moderation, will actually store as energy in the body, which aids weight loss.

Hemp seeds: A complete protein, these have a balanced ratio of essential omega-3 and omega-6 fatty acids that support overall wellness, beautiful hair, and strong nails. Learn more here.

Directions
In a food processor or blender, purée avocado, pineapple, basil, and water (just enough to blend). Combine until smooth and creamy. Thin with water or thicken with ice if desired. Serve  with slivered almonds or hemp seeds. Enjoy!

Check out more healthy breakfast recipes on WholeLiving.com.

Noelle Twiggs is the creator of GreenLemonade. Born from both the lessons of successes (detox 101: yes!) and failures (gym-rat diet: no!), the lifestyle website provides practical—and palatable—tips, tricks, and recipes to help everyone feel more happy, energetic, and well nourished.

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