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Pineapple spinach smoothie in two tall glasses with pineapple wedges and hemp hearts beside baby spinach

Pineapple Spinach Smoothie

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Frozen pineapple, baby spinach and ginger blended with soy milk, silken tofu, hemp hearts and almond butter into a bright green smoothie with 19 g protein per serving.
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Prep Time 5 minutes
Servings: 2 smoothies
Course: Breakfast, Drinks
Cuisine: American
Calories: 303
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 cups frozen pineapple
  • 2 cups baby spinach
  • 1.25 cups soy milk
  • 6 oz silken tofu
  • 30 g hemp hearts 3 tbsp
  • 1 tbsp almond butter
  • 1 tsp fresh ginger

Equipment

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Method
 

  1. Add the soy milk, spinach, silken tofu, hemp hearts, almond butter and grated ginger to a blender and blend for 20 seconds to break down the greens, then add the frozen pineapple and blend on high for 45 to 60 seconds more, until thick, smooth and bright green, and pour into two glasses.

Nutrition

Calories: 303kcalCarbohydrates: 24.4gProtein: 19.4gFat: 15.5gSaturated Fat: 1.4gSodium: 135.4mgPotassium: 679.5mgFiber: 4.5gSugar: 14.2gVitamin C: 67.6mgCalcium: 309.2mgIron: 5.3mg

Notes

Blending the spinach with the liquid first gives the smoothest texture with no leafy bits. If your pineapple is very tart, add half a frozen banana. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.

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