Blueberries are a great source of antioxidants while pineapples have anti-inflammatory properties and help with digestion. Blend them together with organic baby spinach and you’ve got a deliciously fruity, super healthy green smoothie!
If blueberries aren’t in season or you can’t find frozen, you can make this recipe with strawberries. Raspberries and pineapple might not go well together because they both have such strong, distinct flavors.
I used frozen pineapple to make this smoothie cold. You can use fresh pineapple and a little ice instead. You can always add a scoop of protein powder for a little extra protein.
Blueberry-Pineapple Smoothie Recipe
- 1 cup blueberries
- 1 cup pineapple, cubed
- 1 head butterhead lettuce, chopped
- 1 banana, peeled
- 8 ounces unsweetened almond milk
Start by adding the liquid to your blender (I use a Vitamix), followed by the soft fruit. Add the greens to your blender last. Blend on high for 30 seconds or until the smoothie is creamy.
Calcium: 11% RDA (Recommended Daily Allowance)
Iron: 3.5 RDA
Vitamin A: 55% RDA
Vitamin C: 229% RDA
This smoothie is also a rich source of folate, vitamins B1 – B6, vitamin K, copper, magnesium, manganese, potassium and zinc.
Serving Size: One. (This recipe makes a large, 32-ounce smoothie. It is a meal-replacement smoothie and not a snack. I recommend drinking half right away and the other half about 30 minutes later. If it is too much for you, store leftovers in a sealed container in the refrigerator for up to 24 hours.)
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Tracy Russell is the creator of the Green Smoothie Weight Loss Program, the 30-Day Whole Foods Challenge and founder of Incredible Smoothies. She is passionate about helping people improve their health with green smoothies and a whole foods lifestyle.