Pineapple Spinach Smoothie Recipe | Elizabeth Rider
This spinach smoothie recipe is loaded with leafy green spinach, but you can’t even taste it!
If youâre scared my pineapple spinach smoothie will taste too much like spinach, donât worry. The pineapple and banana make this smoothie taste like candy (in a healthy way!).
Many people want to eat more vegetables but donât think of including them in their breakfast. After tasting this spinach smoothie, youâll see how easy and delicious it can be to start your day with a nutrient-rich dark green veggie like spinach!
I like this spinach smoothie for breakfast, but this sweet and refreshing smoothie is perfect any time of day, too.
Spinach smoothies pack a powerful punch of antioxidants and critical electrolytes like magnesium, potassium, and calcium. Theyâre also rich in vitamins A, K, and C and contain significant folate, iron, and soluble fiber.
Not only is this healthy smoothie rich in micronutrients, but itâs also easily absorbable. Donât be surprised if this spinach smoothie gives your energy levels and skin appearance a noticeable boost.
Benefits of Spinach in Smoothies
- Increased Detoxification
- Spinach is high in insoluble fiber, which helps improve digestive health and prevents constipation.
- The fiber in spinach can help you feel fuller longer, which can aid in maintaining a healthy weight.
- Spinach supports your bodyâs natural detox processes.
- More Energy
- Spinach is loaded with iron, which is essential for energy production and oxygen transport in the body.
- Getting enough iron helps prevent fatigue and improves concentration.
- Healthier Skin
- Spinach contains vitamins A, C, and K1.
- Vitamin A helps prevent breakouts, speeds up wound healing, and improves hydration.
- Vitamin C protects against oxidative stress.
- Vitamin K1 supports your skinâs natural barrier function.
- Boosted Immunity
- Spinach is rich in carotenoids that convert to vitamin A, which is essential for a strong immune system.
- Spinach, bananas, and pineapple all contain vitamin C, which boosts immune defense and helps fight infections.
All in all, spinach smoothies are very good for you!
Fresh or Frozen Spinach for Smoothies?
I prefer fresh spinach and fresh pineapple in this recipe with a frozen banana.
Frozen spinach is super concentrated and can make your smoothie taste too spinach-y. When you use fresh spinach in a smoothie it’s much easier to see how much you’re using.
Tip: Always peel and freeze bananas before they turn brown for smoothies like this. A frozen banana in your smoothie will yield a creamier, almost ice-cream-like texture.
When it comes to fresh pineapple, youâll benefit from its enzyme content most by using it fresh rather than frozen.
You can also check out even more ideas in my Healthy Smoothie Recipe index.
Description
This delicious spinach smoothie with pineapple is packed with vitamin C, essential minerals, fiber, and plant enzymes. Boost your health with this easy, nutritious recipe.
- Blend all ingredients in a high-speed blender such as a Vitamix, starting on low and working your way up to high until well blended. This should take about 45-60 seconds in all.
Notes
The ingredient measurements in green smoothies are flexible, so you can add more or less of any ingredients to your taste. You can also do a spinach smoothie with milk of your choice (like dairy-free almond milk or coconut milk) instead of adding water.Â
Greek yogurt is another alternative for water that will make the smoothie thicker and more protein-rich. Adding a tablespoon of almond butter, peanut butter, or vanilla protein powder is another excellent addition to this healthy smoothie if youâre looking for more protein.
The pineapple and banana make this smoothie deliciously sweet. The lime adds a great tart flavor, but if you donât dig tart flavor, just leave it out.Â
You can also substitute 2 tablespoons of avocado for the coconut oil if you donât have any on hand. Flaxseed could work instead of chia seeds, too.Â
Green smoothies are best when served immediately but can be saved for later in an airtight glass container in the refrigerator for up to 12 hours. Fill the container to the top and seal tightly to minimize air exposure.
