Spinach-Hidden Smoothie (Printable)

Nutrient-packed smoothie blending fresh spinach with sweet fruits for an undetectable green boost. Vegetarian and vegan-friendly.

# What you need:

→ Fruits

01 - 1 medium banana, peeled and sliced
02 - 1 cup frozen mango chunks
03 - 1 cup frozen pineapple chunks

→ Greens

04 - 2 cups fresh baby spinach, packed

→ Liquids

05 - 1 cup unsweetened almond milk (or dairy milk, or other plant-based milk)

→ Add-ins (optional)

06 - 1 tablespoon chia seeds or flaxseed
07 - 1 tablespoon honey or maple syrup (optional, adjust to taste)

# How to make it:

01 - Combine banana, mango, pineapple, and spinach in a blender.
02 - Pour in almond milk. Add chia seeds or flaxseed and honey/maple syrup if using.
03 - Blend on high until completely smooth and creamy, scraping down the sides as needed.
04 - Taste and adjust sweetness or thickness by adding more milk or sweetener if desired.
05 - Pour into glasses and serve immediately.

# Helpful Hints:

01 -
  • The tropical fruits completely mask the spinach flavor, making it perfect for picky eaters or anyone new to green smoothies.
  • It takes less time than brewing coffee and delivers natural energy that lasts through mid-morning without a crash.
  • You can adjust the sweetness and thickness to your exact preference, making it feel custom-made every single time.
02 -
  • Frozen fruit is crucial for thickness, if you use fresh fruit the smoothie turns thin and watery instead of creamy and satisfying.
  • Add the spinach before the liquid so it gets pulled down into the blades instead of clinging to the sides of the blender jar.
  • Taste before serving because sweetness varies wildly depending on how ripe your banana is and whether your frozen fruit has added sugar.
03 -
  • If your blender struggles with frozen fruit, let the mango and pineapple sit at room temperature for five minutes before blending.
  • Add a pinch of salt to brighten all the flavors and make the sweetness pop even more.
  • Use a high-powered blender if you have one, because it makes the spinach completely vanish and the texture impossibly smooth.
Go back