Introduction
This healthy green smoothie also makes for an amazing smoothie bowl base just by reducing the amount of liquid. You can also make it a lot more tropical in flavor by substituting almond milk with coconut water or coconut milk.
Top it off with some more fresh (or frozen) fruit like mango, pitaya (or dragon fruit), crunchy granola or cereal, coconut flakes, and a drizzle of maple syrup. Serving it in a coconut bowl with a mini umbrella is not required but recommended.
To make it more nutritionally dense or as a post workout snack, I like adding some healthy fats and protein like peanut butter, chia seeds, or even a scoop of protein powder.
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Add all ingredients into a blender and blend until well combined and smooth.
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Pour into 2 glasses and enjoy!
Storage
This spinach smoothie recipe can be prepared in advance and placed in the freezer for up to 3 months, especially if you’re one to meal prep or prefer to whip out your blender just once. The best way to freeze them would be in individual containers using a reusable freezer bag or in an ice cube tray. Then when you’re ready to have a smoothie, you can throw it in your blender with more liquid or thaw it in your mason jar and shake
Ingredients
- 1 cup frozen pineapple
- 1 cup frozen mango
- 1 banana
- 2 cups spinach
- ¾ cup almond milk
- ½ cup dairy free vanilla yogurt
