Ever since the first time I heard of a green monster smoothie I was intrigued. How could a smoothie with this much spinach in it not taste like, well, spinach? I see variations of these green smoothies all the time on food blogs and healthy living blogs and everyone swears you cannot taste the spinach. Don’t get me wrong, I do like the taste of spinach; it’s just not something I would have thought would be good in a smoothie.
But after making these delicious green monster smoothies, I can say that it’s true- aside from the pretty green color it imparts, you really cannot tell that there is spinach in these smoothies. But it’s there (and lots of it too- 3 cups!). It’s a great addition because it bumps up the nutrition factor, providing lots of calcium, vitamin C, fiber, folic acid, and potassium. This smoothie is so refreshing. I love the flavors of pineapple, pear, citrus, and bananas, and the honey adds a touch of sweetness. The next time you are looking for a healthy snack or breakfast treat, try this smoothie recipe!
Green Monster Smoothie
- 1 banana (frozen or not), cut into chunks
- 1 cup chopped frozen pineapple
- 1 pear, coarsely chopped
- 1½ cups orange juice
- 3 cups baby spinach leaves, rinsed and dried
- 1-2 tbsp. honey
- 3 tbsp. ground flaxseed (optional)
- Combine all ingredients in a blender or food processor and puree until completely smooth.
- Taste and adjust sweetness with additional honey, if desired. Serve immediately.
Yield: 2-3 servings
Source: Annie’s Eats
One Year Ago: Italian Sausage Ragu
Lately I have been making a lot of smoothies. They are the perfect snack! This smoothie has mangoes, banana, peaches, orange juice, and raspberry or mango sorbet in it. It is an adaptation of this recipe, and I have made it many times. I hope you like this smoothie recipe as much as I do!
- 1 banana, broken up into a few pieces
- ½ cup frozen mango cubes
- ½ cup frozen sliced peaches
- ½ cup raspberry or mango sorbet
- ¾ cup orange juice
- Combine all ingredients in a blender and puree until smooth and creamy. If needed, add a little extra orange juice and blend until the smoothie is the correct consistency.
Yield: 1 large smoothie or 2 smaller smoothies
Variation: To make a blueberry, banana, peach smoothie, use blueberries instead of mangoes.
Published December 15, 2009
Salad , Side Dishes , Snacks , Soup
Tags: side dish, Soup
Last year I made homemade croutons for the first time, and ever since then I have been hooked. They are super easy to make and so much better than store bought ones. I love to put them in soup, but they would be great for salads as well.
When I make these croutons for soup, I like to use herbs that complement the type of soup I am making.
– Butternut squash soup: sage
– Minestrone soup: Italian seasoning, or any Italian herb
– Broccoli soup: thyme
Adapted from: Real Simple
- 1 white or wheat baguette, sliced into ½-1 inch cubes
- 1-2 large clove garlic, minced (about 2 teaspoons)
- 1-2 tablespoons finely chopped fresh (or dried) herbs
- 3-4 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- cracked pepper
- 2-3 tablespoons finely grated Parmesan
- Preheat oven to 375° F. Toss all the ingredients together in a mixing bowl to coat. Spread the bread evenly on a baking sheet lined with parchment and toast in the oven for 10 to 12 minutes or until crisp and golden brown.
Broccoli Leek Soup topped with thyme-flavored croutons