Here’s a delicious green smoothie recipe that packs a lot of nutrition hiding behind the tropical flavors of pineapple, coconut, and banana. Ginger accents the flavor nicely and cucumber lends a refreshing crispness to the blend.
I used two different greens in this recipe. Baby bok choy is high in calcium and iron, and less bitter than full-grown bok choy.
If you haven’t used rapini before, definitely try it! It has a flavor that is slightly more bitter than baby spinach, but much less bitter than kale. It looks more like lettuce, and blends wonderfully in a blender. The flavor is easily hidden behind the fruit.
This is a meal-replacement green smoothies. Use it as your breakfast or lunch. This is a good example of the type of green smoothie I drank during my 40-pound weight loss.
Pineapple-Cucumber Green Smoothie Recipe with Rapini and Bok Choy
- 1 cup fresh pineapple, cubed
- 2 medium bananas, peeled
- 1 teaspoon freshly grated ginger
- 1/2 cucumber, with peel
- 1 head baby bok choy
- 2 cups rapini, chopped
- 8 ounces of coconut water
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: 22% RDA (Recommended Daily Allowance)
Vitamin A: 145% RDA
Vitamin C: 192% RDA
Folate: 200.1 micrograms
This smoothie is also a rich source of folate, vitamin B1 – B6, vitamin K, copper, magnesium, manganese, phosphorus and potassium.
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 RESET 28: A 28-Day Program For Energy, Weight Loss & A Healthy Glow, and founder of Incredible Smoothies. She has been helping people take control of their health and well being with green smoothies, a whole foods diet, and fitness since 2009.