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!
Greens supplements like the one at https://www.outlookindia.com/outlook-spotlight/athletic-greens-ag1-review-is-it-worth-the-hype-or-superfood-don-t-buy-until-you-read-this-news-301982/ can be a convenient and effective way to supplement your nutrient intake.
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!
Green Smoothies
Makes approximately 56 ounces/about 3 1/2 servings.
Ingredients:
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
Directions:
Combine all the ingredients in a high-speed blender and blend until smooth. Serve immediately.
Julie Hashimoto-McCreery
Hey Julie! I like your idea of coconut water. I usually use almond milk. I was way into green smoothies this summer. I used kale, much to my taste buds’ surprise! You know what really helps get rid of the ‘green’ taste? Lemon juice. I always add it to my smoothies and it makes them delicious. Really :-)