This green smoothie has banana and two types of berries. The addition of high quality Greek-style yogurt is lovely and boosts the protein. Because of the fruit, it does not need any added sweetener. I would definitely make this one again. This is a designated “best recipe” for my blog, and it is adapted from the excellent Alaska from Scratch blog — highly recommended reading!
- The choice of milk is up to you: Almond-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 peel and slice the banana right after buying it, and then put each 2 oz. portion in a snack-size bag and freeze it.
- Weigh the spinach and frozen fruit on a kitchen scale.
Serves 1 (about 20 oz.)
1/2 cup unsweetened almond-coconut milk
2/3 cup plain, fat-free Greek yogurt
50 g baby spinach (about 1.7 cups)
2 oz. peeled and frozen banana slices (about half a banana)
70 g frozen wild blueberries without added sugar
50 g frozen strawberries without added sugar
Puree all ingredients in a blender.