Tropical Green Smoothie

Even though it's Spring and rain showers are in the forecast today it's okay to start fantasizing about summer and a dream vacation to Anguilla. Sigh. A girl can dream. This is my first time using spinach in a smoothie and I'm surprised that I couldn't even taste it since the fruit masks the flavor.

Spinach is bursting with antioxidants and disease-fighting phytonutrients. The pineapple and mango reduce inflammation, lower cholesterol, boost your immune system, improve digestion, and protect your eyesight. These ingredients also add fiber which help keep you full.

This is such a healthy breakfast option and a perfect way to sneak a serving of veggies in first thing in the morning or after my workout like I did this morning... like being on a classy Spring Break. This smoothie is thick, cold, and a refreshing balanced meal.

Little Man entertained a sip but quickly stated his distaste for it. Oh well... more for me!

The best thing about smoothie recipes are how versatile they are and you can make numerous servings and freeze until ready to enjoy. You can substitute or omit any ingredients to suit your taste.

Tropical Green Smoothie

Adapted From: Averie Cooks

Makes 1 Serving

Stars of the Show:

• 1 cup frozen spinach
• 1/2 cup frozen pineapple chunks
• 1/2 cup frozen mango chunks
• 1 ripe banana, frozen is ideal
• 1 cup milk - I used 2%. 
• 1 tsp pure cane sugar
• 1 small container Fage nonfat yogurt
• 1 scoop protein powder - I used Tera's Whey Goat Whey Protein. 

And Action:

Place all ingredients in a blender and blend until smooth. Serve immediately and freeze extra portions in a freezer safe container for up to 1 month (thaw before serving).