Recipe

Greens In-A-Glass

This light, refreshing smoothie packs in nearly 3 cups of produce, including a generous amount of nutrient-rich spinach. Most commercial juice drinks are primarily carbs, but I add creamy Greek yogurt to mine for a hefty dose of protein.
  • Prep time
  • Total Time
This recipe makes 1 serving(s)
Ingredients:
  • 1 cup(s) spinach, baby (1 big handful)
  • 1/2 cup(s) cucumber(s) chunks, peel on
  • 1 stalk(s) celery cut into chunks
  • 1/2 medium banana(s) fresh or frozen, cut into chunks
  • 1/2 cup(s) pineapple chunks fresh or frozen
  • 6 ounce(s) yogurt, fat-free, Greek-style, plain (see note)
  • 3 whole ice cubes 3-5 cubes (optional)
Preparation:

Add the spinach, cucumber, celery, and 1/2 cup water to the blender. Blend on high until completely smooth and liquid.

Add the banana, pineapple, yogurt, and ice cubes (if using) to the blender. Blend until smooth and frothy.

Serving size: 2 cups

Note: Substitute ½ cup silken tofu for the yogurt to make a vegan shake.