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 (see my blender recommendations), 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.)
Browse more green smoothie recipes.