- 5 ounces (4 cups) fresh baby spinach (see notes)
- 3/4 cup vanilla soy milk (I use Silk’s almond/coconut milk)
- 1/2 cup (4 ounces) pineapple juice, chilled
- 1 cup (5 ounces) frozen mango chunks
- 1 large banana (preferably frozen)
5-Ingredient Tropical Green Smoothie
The 5 basic ingredients create a great smoothie, but this recipe is also well suited to some tinkering. A scoop of your favorite protein powder or a spoonful of almond butter offer good ways to ramp up the protein content. I've also stirred in some vanilla yogurt and sprinkled the top with granola when I wanted the smoothie to be more meal than drink.
Yields 24 ounces (or two 12-ounce servings)
Yields 24 ounces (or two 12-ounce servings)
Ingredients
Instructions
- Combine the spinach, milk, and pineapple juice in a blender. Cover; blend until smooth, scraping down the sides as necessary.
- Add the mango chunks and banana. Cover and blend until smooth.
Notes
- If using cups to measure the spinach, pack the leaves fairly firmly to equal 5 ounces.
- Most recently, I added a tablespoon of almond butter, a thin slice of fresh ginger, a quarter teaspoon of cinnamon, and a pinch of sea salt. (While no longer five ingredients, I thought the smoothie was extra delicious!)
- I often eat half right away and store the other half in a covered glass or Mason jar in the fridge for the next day. The smoothie keeps quite well.