You know those folks who are ALL OVER green smoothies? The ones who tell you how delicious they are, or what a great breakfast or snack they make? I am not one of those people. Up until this recipe, you couldn’t pay me to drink a green smoothie. I think it has to do with the weird green stuff — spirulina, specifically, I don’t want anything to do with. I do understand the nutritional value, but if the stuff doesn’t taste good I sure as hell don’t want it in my smoothie.
On the other hand, raw spinach doesn’t have a strong after (or during, or before) taste. It’s pretty easy to mask and when thrown into a smoothie that has some other sweet, strong flavors to mask its savoriness, it’s simple to add in nutrition without sacrificing flavor. Hooray!
This smoothie is filling and makes a great snack when your energy is running low. I actually had it for lunch one afternoon. Nutrition-wise, it’s under 300 calories, low in fat and sugar, and carries a decent amount of protein. Plus the kids happily drank it, which says a lot as well!
Makes approximately 56 ounces/about 3 1/2 servings.
8 ounces vanilla Greek yogurt
2 frozen bananas
2 cups frozen mango chunks
2 cups fresh pineapple (or frozen)
one 11.2 ounce can pulp-free coconut water
4 ounces pear or apple juice
4 cups spinach
Combine all the ingredients in a high-speed blender and blend until smooth. Serve immediately.