A beginner-friendly creamy dreamy green smoothie, so delicious and full of fruity tropical flavors that you won’t believe there are greens in it. Packed with vitamins, minerals, iron, potassium, antioxidants, and more.
If you asked me a month ago, when I started my diet, if I would be able to do it, I would have probably laughed. Not because it’s funny (because it obviously isn’t), but because I honestly thought it would be the hardest thing for me.
When I started the blog, I baked so many sweets (and I still do) and it’s hard to imagine dieting with so much delicious food around. This was made even worse by the fact that I ate a lot of it by myself. It seems that my belly isn’t too sensitive to sweets, and is easily able to digest everything I throw at it. However, changing my diet wasn’t so much about losing weight as it was about wanting to feel healthier.
What’s surprised me the most, though, is that I’ve discovered so many delicious treats that use fresh, healthy ingredients that keep me full and energetic for the whole day. I used to be tired all the time, and I’ve never exactly been a morning person either way, but now it seems so much easier to get out of bed in the morning and still be focused late at night! It’s strange and amazing how I feel a thousand times better. It’s not like I had a massive diet makeover, either; I simply eat a bit healthier and watch everything that goes into my mouth, asking myself if it’s worth eating or not.
Green smoothies have become part of this diet. They don’t taste like vegetables AT ALL and you won’t even notice they’re there. It’s so delicious and simple, you have no idea. It’s recommended to use 40% greens with 60% fruits when making a green smoothie, so if you use 4 cups of greens, then you’ll need 6 cups of fruit. Simple as that. Plus, you’ll need to add some liquid for texture – milk, almond milk, coconut water, water, etc.
The mango and bananas make this tropical green smoothie super creamy and thick, so there’s no need to use yogurt for texture. That’s also why it’s best to use ripe fruits.
This green smoothie is one of my favorites and uses a combination of tropical flavors such as mango, pineapple, and coconut. I even used papaya once. Today I substituted most of the coconut water with regular water, and it still turned out just as great!
- 2 cups fresh spinach leaves
- 1-2 cups coconut water or water
- 2 bananas
- 1 cup peeled and diced mango
- 1 cup peeled and diced pineapple
- ice cubes
- In a blender, place spinach and 1 cup coconut water. Blend until smooth. Add bananas, mangos, and pineapple and blend until smooth and creamy. Add up to 1 cup more liquid and ice cubes until desired consistency.
- Best to serve immediately, but can be refrigerated for 1 day.
- – Instead of using ice cubes, you can freeze the diced bananas or mangos and add them to the blender frozen.
- – You can substitute the spinach with a combination of your favorite greens such as kale or chard.
- – Canned fruit is fine to use, but it may be higher in sodium and sugar than fresh fruit.