I designed this smoothie after one of my favorite salads. I figured if strawberries and spinach go together for lunch, they’d also work at breakfast. It has a lovely flavor and is perfect for springtime.
- This green smoothie uses Greek yogurt and it does not have banana or protein powder.
- This smoothie meets the Insulin Resistance Diet “link and balance” standards of less than 30 g max carb linked and balanced with protein.
- The choice of milk is up to you: Unsweetened coconut milk is sold refrigerated in a paper carton. You can also use vanilla coconut, soy, almond, or dairy milk. Canned coconut milk is better for cooking. I like the So Delicious or Silk brands.
- I weigh the spinach and frozen fruit on a kitchen scale, instead of trying to jam these awkwardly shaped items into a measuring cup.
Serves 1 (about 12 oz.)
1/2 cup unsweetened coconut milk
1/4 cup fat-free, plain Greek yogurt
45 g baby spinach (about 1.5 cups)
140 g frozen whole strawberries without added sugar
Puree the coconut milk and yogurt. Add the spinach, and puree until smooth. Add the frozen strawberries and puree again. Use the “ice crush” feature as needed until everything is well blended.