SmoothieEveryday Green Smoothie
Most green smoothies fail one of two ways: they taste like a lawn, or they come out gritty and chunky. The fix for both is fruit and blend order. Ripe banana and frozen pineapple bury the spinach flavor completely, and blending the greens with the liquid first — before the fruit — is what gets you a silky drink instead of leafy confetti. A strong blender does the rest.
- for the smoothie
- 2 cups fresh spinach
- 1 ripe banana, frozen
- 1 cup frozen pineapple or mango
- 1 cup almond milk or water
- 1 tbsp chia seeds (optional)
makes about 2 glasses — halve it for one, or double and freeze extra in a jar for tomorrow.
- Add the almond milk and spinach to the blender first and blend until the greens are completely liquefied — this is the step that kills the grit.
- Add the frozen banana, frozen pineapple, and chia seeds, and blend again until thick and smooth.
- If it's too thick, add a splash more liquid; too thin, add a few ice cubes or more frozen fruit.
- Pour and drink right away — smoothies separate and lose their froth as they sit.
No spinach? Kale works but is stronger — use half as much, or stick to baby kale, which is milder.
Want more protein? Add a scoop of protein powder or a spoonful of nut butter and a little extra liquid.
No frozen banana? A fresh banana plus a handful of ice gets close, though frozen is creamier.
Dairy-free not needed? Regular milk or Greek yogurt makes it richer and adds protein.
Kantan tip — freeze ripe bananas in chunks whenever they get too spotty to eat — frozen fruit is what makes a smoothie thick and cold without watering it down with ice.
Gear that makes this recipe easier
The tools this recipe actually calls for, with the one we'd reach for in each category — these link to our own comparisons, not straight to a store.