Spinach Smoothies are one of the tastiest ways moms can sneak super-nutrients into their kids’ bellies.
Sneaking can be healthy … when it comes to food.
And when it comes to sneaking more vegetables into foods that kids already love, like smoothies, I’m all for it.
Sometimes, even if kids won’t eat something, they will try a drink of something, especially if it’s as cool, creamy, and inviting as these spinach smoothies. These smoothies are made with a long list of nutritious and tasty ingredients, like pineapples, bananas, Greek yogurt, and honey, making the spinach more approachable for kids. What’s not to love here?
With the natural sweetness that honey, bananas, and pineapple bring, kids will be sipping and slurping these spinach smoothies right up and, with them, a list of vitamins and minerals longer than Santa’s “naughty” list!
Why you and your family will love spinach smoothies
A family I cook for with three hungry boys loves these smoothies because, as Beth says, “I can give them one of these with breakfast to kick off their day with some nutrients!”
Indeed, from trying to make the varsity football team to trying to ace their Algebra I exam, kids’ brains and bodies are constantly challenged throughout the day, from one grueling task to another. So, why not make it easy on them, say, to recall the Pythagorean theorem and give them some real brain food—and that means … nutrients.
Spinach is one of those ingredients you can feel good about sprinkling everywhere, like Tinker Bell’s fairy dust. Many people consider spinach a superfood because it contains various vitamins and minerals. Combine that with potassium-rich, healthy bananas and you have a super smoothie that will get you through your workout, Dad through a hard day of work, and the kids through whatever class, presentation, or book report is on their plateful of to-dos.
How do I store leftovers?
You can freeze a spinach smoothie for up to 3 months, but you must let it thaw to drink it or sip it like a slushy, half-thawed. You can also refrigerate these for 2-3 days if you cover your pitcher or individual serving glasses tightly with cling wrap.
Serving suggestions
I like to make these smoothies for Beth’s boys, along with a power-breakfast spread for weekend studying—I think all her boys are going to MIT. They seem to glow with smarts and potential. So, I make them this for brunch: two pitchers of spinach smoothies, ice-cold milk, and these Veggie Omelet Cups. I also make Gingerbread Pancakes with some warm cinnamon syrup on the side.
If you like this spinach smoothie, try this Caramel Peanut Butter Banana Smoothie, this Pineapple Kiwi Smoothie, or this Blueberry Smoothie.
Spinach Smoothie Recipe
Ingredients
- 1 cup fresh spinach
- 1 medium banana frozen and sliced
- 1/2 cup plain Greek yogurt
- 1 cup unsweetened almond milk
- 1/2 cup pineapple chunks frozen
- 1 tablespoon honey optional
Instructions
- Gather all ingredients and ensure the banana and pineapple are properly frozen for a thicker smoothie consistency.
- Combine the spinach, frozen banana, Greek yogurt, almond milk, and pineapple chunks in a blender. Add a tablespoon of honey if desired. Blend until smooth, ensuring there are no spinach chunks left. If the smoothie is too thick, add a bit more almond milk to achieve the desired consistency.
- Pour the smoothie into a glass and serve immediately for the best flavor and texture.
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