Ingredients
1 medium banana (fresh or frozen)
½ cup sliced strawberries, blueberries, or chopped mango
¼ cup plain 2% Greek yogurt
1 tablespoon almond butter
½ cup baby spinach
½ cup unsweetened almond milk
1–2 basil leaves (optional)
2–3 mint leaves (optional)
½ teaspoon ginger (optional)
Instructions
- Slice the banana and chop larger fruits into smaller pieces.
- Add almond milk and yogurt to the blender first, followed by fruit, spinach, nut butter, and any optional add-ins.
- Pulse to bring ingredients toward the blade, then blend on high until smooth and creamy.
- If too thick, add a splash of almond milk; if too thin, blend in a few ice cubes.
- Pour into a glass and enjoy immediately.
Notes
- Use frozen fruit for a thicker, creamier smoothie.
- Adjust sweetness naturally with ripe bananas or dates.
- Add protein powder or chia seeds for extra nutrition.
- For meal prep, freeze fruit and spinach in smoothie bags for quick blending.
- Best enjoyed fresh but can be stored in the fridge for up to 24 hours.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: Blended
- Cuisine: American
- Diet: Diabetic
Nutrition
- Serving Size: 1 smoothie
- Calories: 285
- Sugar: 19g
- Sodium: 115mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 5mg
