In my last post I complained about having too many sweets and desserts in my house (what a terrible situation, really). We recently got an amazing new blender so I’ve been balancing my sweet overload by shoving vegetables into it and masking their flavor with fruit. It’s a win, win – good flavor, lots of nutrients.
It’s become my new morning ritual to toss yogurt, spinach, fresh and frozen fruit into the blender and go whirrrr until you can no longer tell there’s spinach in it. I mean, except for that astonishing green color. But, if you weren’t looking at this (maybe try an opaque glass for your kids), you really couldn’t tell. Fresh pineapple flavor comes out on top, successfully camoflaging the “healthy” flavor. Besides the nutrients in fresh fruits and vegetables, another bonus is that this actually keeps me full all morning – something I’ve struggled with when I eat cereal. Avoiding a grumbling stomach in the middle of class is another reason to down a suspiciously green beverage.
Also, don’t skimp on the spinach. Here’s my colander full of one smoothie serving, and you can see how disturbing the proportion looks in the blender. Don’t worry – it will liquify and you won’t even know it’s there. If you can tell, just add a little more fruit or a drizzle of honey.
I’ve been making these green smoothies with lots of spinach mostly, but I also tried avocado and kale and liked those too. What other veggies have you tried in smoothies?
Tropical Green Smoothie
Makes 1 big or 2 small smoothies
- 1 C plain yogurt
- 1 C frozen or fresh pineapple chunks (I recommend fresh)*
- 1/2 C frozen or fresh mango chunks*
- 2-3 big handfuls of fresh spinach
- 1 T chia seeds (optional)
Place all ingredients in blender and blend on high until everything is pureed.
*If using all fresh fruit, you may want to add some ice