- Calories: 220
- Protein: 21g
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Total Carbohydrate: 36g
- Dietary Fiber: 5g
- Sodium: 155mg
This light and refreshing smoothie packs in nearly three cups of produce, including a generous amount of nutrient-rich spinach. Most commercial juice drinks are primarily carbs, but I added creamy Greek yogurt to mine for a hefty dose of protein.
- Prep time
- Total Time
- 1 cup baby spinach
- ½ cup cucumber chunks, peel on
- 1 stalk celery, cut into chunks
- ½ medium banana, cut into chunks
- ½ cup pineapple chunks, fresh or frozen
- 6 ounces nonfat plain Greek yogurt (see note)
- 3 to 5 ice cubes (optional)
Add the spinach, cucumber, celery, and ½ 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.