Green means go. And Shalane Flanagan should know – she’s a record breaking long distance runner with four Olympics under her belt.  We love seeing real life recipes like this kale smoothie from athletes like Shalane who aren’t joking around about energy levels.

This dynamic, fruitless kale smoothie is her own personal running fuel and comes from her New York Times bestselling cookbook, Run Fast, Eat Slow. We haven’t seen a ton of cookbooks from athletes, but we’re hoping the break out success of this one starts a trend! Try this super-hydrating protein smoothie from the book with this note from Shalane on how it came to be… 

Portland, where we live, is a small city packed to the brim with creative people churning out incredible food. Lucky for us, you don’t have to go to a fancy restaurant to experience an inspiring dish. In fact, some of our favorite spots to chow down are the endless food carts. And one of our favorite carts to cruise by when we’re in need of a health fix is the Kure Juice Bar.

This kale smoothie recipe is inspired by our go-to smoothie at the Kure. Not surprisingly, it’s called The Extra Mile. One sip of this refreshing, fruit-free smoothie and you’ll be ready to go (and keep going).

Coconut-Kale Smoothie
Serves 2


4 kale leaves, stems removed
2 cups coconut water
½ cup whole-milk yogurt
2 Tbsp almond butter
3-4 dates, pitted, or 1-2 Tbsp honey
1 cup ice


In a blender,* place the kale, coconut water, yogurt, almond butter, dates or honey and ice. Blend on high speed for several minutes until smooth.

*A high-speed blender will achieve the creamiest results.

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