Strawberry Pineapple Spinach Smoothie
This strawberry pineapple spinach green smoothie is packed with vitamin C, antioxidants, protein, healthy fats, and fibre. A creamy and filling breakfast!
- 2 cups almond milk, unsweetened (or other milk of choice)
- 1 cup plain greek yogurt
- 4 cups spinach
- 1 cup pineapple, chopped (fresh or frozen)
- 1 cup strawberries (fresh or frozen)
- 3/4 cup avocado chunks (fresh or frozen)
- 2 Tbsp hemp seeds
- 2 Tbsp chia seeds
- 1 lime, juice only
- Approx. 10 leaves fresh mint
- Ice (if needed - if using frozen fruits likely unnecessary!)
- Optional: 2 scoops unflavoured collagen powder or protein powder (if additional protein desired)
Place all ingredients into a high-speed blender, making sure to add the ingredients in the order of the recipe (this helps with blending).
Blend on high for about 2 minutes, or until smooth and creamy. If not using frozen fruits or avocado, you will likely need to add ice to get it cold enough.
Enjoy immediately or store for later!
*This smoothie will keep for about 1-2 days in the fridge. Simply pour into a jar with a lid and refrigerate. Separation is normal – just give the jar a good shake or put it in the blender again!
*You can freeze smoothies by pouring any extra into silicone ice cube trays or muffin tins and placing them in the freezer. Once frozen, you can pop out the smoothie “cubes” and store in them in a freezer-safe bag. Just thaw the cubes for a few hours or the night before you want the smoothie.
*This recipe can be modified slightly if needed. For instance, spinach can swap for kale (although it’ll change the taste slightly). Hemp and chia seeds can be used interchangeably, or you could add flax seeds as well! You can also swap the pineapple + strawberry for different fruits, like mango or peaches.
*If the smoothie is a bit too thick or doesn’t blend (it can vary depending on your blender), simply add a bit more nut milk or water until it reaches your desired consistency.